The importance of legumes

Question 1

How many species are there in the Fabacea family? How does this family rank in importance? What common plants make up this species?

Answer 1

2nd most important family with >16 000 species, commonly referred to as legumes

Question 2

What are the characteristics of the Fabacea fruit?

Answer 2

They are legumes: a single carpel ovary split along two opposite margins

Question 3

What is the term used to describe a dry legume seed consumed for food? When was it celebrated by the UN as the “Year of the ____”?

Answer 3

A pulse. 2016 was the year of the pulse

Question 4

What makes cultivation of pulses for human consumption so appealing?

Answer 4

High protein (highest in food plants) and oil content, easy to harvest, easy to store, ability to grow in nitrogen poor soil

Question 5

How are legumes beneficial to the nitrogen cycle in soils?

Answer 5

The have Rhizobium bacteria which convert atmospheric nitrogen to ammonia (usable by plants)

Question 6

How are legumes associated with Rhizobium bacteria?

Answer 6

They secrete chemicals to stimulate the bacteria which are found in the plant’s root nodules. A symbiotic relationship which nourishes the bacteria and provides nitrogen for the plant

Question 7

How can increasing cultivation of pulses improve efficiency and sustainability of agricultural practices (include specific percentages if possible)?

Answer 7

Rotating pulses in with other crops can replenish soil nitrogen without the need for ammonia-based industrial fertilizer (1.5% of global energy consumption, >30% of greenhouse gas)

Question 8

How can legume consumption be a predictor of long term health?

Answer 8

Longer survival in the elderly has been correlated with elevated legume consumption

Question 9

What is the protein content of an average bean? Which species is most widely consumed in the US? What are some other species? Where can they be grown?

Answer 9

16-25% protein, the kidney bean is most consumed in US. Other beans include green beans, navy, lima, pinto, black, etc. Grows worldwide

Question 10

Where can peas be grown best? How does Canada rank among bean exporters? What about lentils and peas? What percentage of the world’s lentils and peas does Canada produce?

Answer 10

Grown best in temperate climates. Canada is the #1 exporter of peas and lentils, top 5 exporter of beans. Canada has 32% of world pea and 38.5% of world lentil production

Question 11

What are some characteristics of the soy bean (protein content, oil content, origin, importance)?

Answer 11

Most important legume crop. Highest protein content (34%) and oil content (17%) of any legume. Originated in NE China

Question 12

What percentage of the world’s oil consumption is derived from soy beans? What is the scientific name of this species?

Answer 12

Glycine max, accounts for 27% of world’s oil consumption

Question 13

Soy bean is prominant in the diets of which 3 main countries?

Answer 13

1. China
2. Japan
3. Korea

Question 14

What prevents soy beans from being eaten raw? How can this be circumvented?

Answer 14

Trypsin inhibitors which prevent protein digestion. These are inactivated by heat (cooking)

Question 15

What is soy commonly used for in western foods? What hormone derivative does it contain?

Answer 15

Used as a dairy or protein replacement (tofu, soy milk, etc.). Contains phytoestrogens

Question 16

What soy bean component is commonly added to processed foods as an emulsifier?

Answer 16

Soy lecithin, a fatty substance

Question 17

What 4 countries account for 85% of the world’s soy production? How is the vast majority of this used?

Answer 17

1. US
2. Brazil
3. Argentina
4. China
   Most is crushed for oil and meal

Question 18

How many times more expansive is soy cultivation now than it was in the 1960s?

Answer 18

~10 times more

Question 19

What does half of all soy produced in the US get used for?

Answer 19

Livestock feed

Question 20

What is the scientific name of the peanut? What makes this an unusual plant?

Answer 20

Arachis hypogea, the flowers curve down after fertilization and the ovary is pushed into the soil so that the fruit matures underground

Question 21

What is the fat content of peanuts?

Answer 21

~45%

Question 22

What pulse is notably easier to digest than the others (scientific and common name)? What is the protein content of this legume? Where is it commonly consumed and why?

Answer 22

The lentil (Lens culinaris) has ~25% protein and is a staple in India because of its high drought tolerance

Question 23

What is the scientific name for the chickpea? What other common name is it known by? What are some regions in which it is commonly consumed?

Answer 23

Cicer arietum also known as a garbanzo bean is a staple in the Middle East, the Mediterranean, India, and Mexico

Question 24

Why is nitrogen necessary for plant growth?

Answer 24

It facilitates amino acid synthesis