Review and Progress

Utilization of Legumes  

Li Jianhui , Zhang Jie1
1 Institute of Life Science, Jiyang College of Zhejiang A&F University, Zhuji, 311800, P.R. China
2 Cuixi Academy of Biotechnology, Zhuji, 311800, P.R. China
Author    Correspondence author
Legume Genomics and Genetics, 2023, Vol. 14, No. 4   doi: 10.5376/lgg.2023.14.0004
Received: 09 Jul., 2023    Accepted: 22 Jul., 2023    Published: 21 Jul., 2023
© 2023 BioPublisher Publishing Platform
This is an open access article published under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Preferred citation for this article:

Li J.H., and Zhang J., 2023, Utilization of legumes, Legume Genomics and Genetics, 14(4): 1-4 (doi: 10.5376/lgg.2023.14.0004)


The leguminous family is the third largest land plant family in the world and is found almost everywhere except Antarctica and the high-latitude arctic. It also grows in a variety of forms, including trees, shrubs or herbs, and even lianas. The leguminous is a flowering plant which is large and economically important. Its utilization history is closely related to the history of human civilization. As early as 6 000 BC, leguminous plants were used as staple food. Since the development of human civilization, leguminous plants have been one of the important sources of starch, protein and oil in human food, playing an irreplaceable role in agriculture, horticulture, industry and other fields.

Leguminous; Utilization; Agriculture; Horticulture; Industry
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