How can someone recognize the features of a typical legume/Febaceae fruit, and understand its traced food value of the editable legumes?
For instance, use the example of beans, nodules with bacteria growing in roots that produce nitrogen, nitrites and nitrous that produce amino acids which makes protein.
Fruits that belong to the legumes, or the family Febaceae, typically evolve from one carpel and split evenly into two equal halves, or sides. The bearers of this type of fruit are called pods; one has simply to think of field peas, or butter beans, or snap beans, or any other of a multiplicity of fruits that exist and develop in pod of some type. These legumes are typically high in protein, a result of the nitrogen-fixing bacteria on the nodules of the roots of the parent plant. These bacteria, known as rhysozomes, are able to take the existing nitrogen from the atmosphere and fix it into the soil, where it may be absorbed by both the soil and the legume plant itself in the production of its fruit. Any fruit that splits evenly into two equal halves probably is a member of this family, the family Febaceae, or legumes. Legumes are excellent sources of both protein and fiber.