Edible legumes are seeds from plants in the Fabaceae family, commonly known as the legume, pea, or bean family. They are rich in protein, fiber, vitamins, and minerals, making them a nutritious food choice. Common examples include lentils, chickpeas, black beans, and kidney beans. These legumes can be consumed in various forms, such as whole, split, or ground into flour. They are often used in dishes like soups, stews, and salads. Additionally, legumes play a vital role in sustainable agriculture by improving soil health through nitrogen fixation.