The same crops, ranked by fiber rather than by how widely they are eaten, are on Top Ten Foods with the Most Fiber — where they take nine of the ten places. See dietary fiber, legume recipes, and lentils.
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| Legume Species | Scientific Name | Commonly Eaten In / Origin | Notes / Uses |
|---|---|---|---|
| Chickpea | Cicer arietinum | Mediterranean, Middle East, India | Used in hummus, curries; major pulse crop globally |
| Lentils | Lens culinaris | Mediterranean, South Asia, Middle East | Staple in soups and dals; rich in protein and fiber |
| Pea | Pisum sativum | Worldwide, originally Mediterranean | Fresh peas and dried split peas used in various cuisines |
| common beans | Phaseolus vulgaris | Americas origin; widely grown worldwide | Includes kidney, pinto, black beans; staple food globally |
| Soybean | Glycine max | East Asia origin; globally cultivated | Used for tofu, soy milk, oil, animal feed; high protein and oil content |
| peanuts | Arachis hypogaea | South America origin; widely grown globally | Consumed as nuts, peanut butter; important oilseed legume |
| Broad Bean(Fava Beans) | Vicia faba | Mediterranean, Europe | Used fresh or dried; traditional European legume |
| Cowpea | Vigna unguiculata | Africa origin; widely grown in Africa, US | Important in African and Southern US cuisines |
| Mung Bean | Vigna radiata | Asia | Used in soups, sprouts, and sweets |
| Lentils (various) | Lens spp. | Worldwide | Diverse varieties used globally |
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#food #publishingSoon
- add per capita consumption