Leguminous plants, commonly known as legumes, belong to the family Fabaceae. They are characterized by their ability to fix nitrogen in the soil through a symbiotic relationship with bacteria in their root nodules. This process enriches the soil, making legumes important for sustainable agriculture. Legumes include a variety of species such as beans, peas, lentils, and chickpeas. They are not only valuable for their role in crop rotation but also serve as a significant source of protein for both humans and livestock. Additionally, many legumes produce edible seeds and pods, contributing to global food security.