Bean sprouts are a common ingredient, especially in Asian cuisine, made from sprouting beans.The typical bean sprout is made from the greenish-capped mung beans. Other common bean sprouts are the usually yellow, larger-grained soy sprouts. It typically takes one week for them to be completely grown. The sprouted beans are more nutritious than the original beans and they require much less cooking time and, therefore, less fuel.
The chickpea is a legume of the family Fabaceae, subfamily Faboideae. Formerly known as the gram, it is also commonly known as garbanzo bean and sometimes channa, or Bengal gram. Its seeds are high in protein. Sequencing of the chickpea genome has been completed for 90 chickpea genotypes, including several wild species. Scientists expect this work will lead to the development of superior varieties.
The pigeon pea is a perennial legume from the family Fabaceae. Since its domestication in South Asia at least 3,500 years ago, its seeds have become a common food grain in Asia, Africa, and Latin America.Pigeon peas are both a food crop and a forage/cover crop. In combination with cereals, pigeon peas make a well-balanced human food.