Leguminous plants belong to the family Fabaceae, which includes a wide variety of species such as beans, lentils, peas, and peanuts. These plants are characterized by their ability to form symbiotic relationships with nitrogen-fixing bacteria in their root nodules, allowing them to convert atmospheric nitrogen into a form that can be used for growth. This unique feature makes leguminous plants important for soil health and fertility. In addition to their agricultural benefits, leguminous plants are a significant source of protein for both humans and livestock. They are often used in various cuisines around the world and are valued for their nutritional content, including essential amino acids, vitamins, and minerals.