Legumes, Soybeans, and Sprouts

Legumes are the third-largest family of flowering plants on earth. A few varieties are generally eaten fresh, but many others called pulses are the dried seeds of legumes that must be cooked to be edible. Soybeans are related to legumes, but are classified as oilseeds because of their high fat content. Pulses and other seeds are very well suited for long-term storage in dried form. If they are kept under suitable conditions for a limited period of time, the dried seeds can retain their ability to sprout, turning them into a source of fresh food with their own characteristic textures.