How does one recognize the features of a typical legume/Febaceae fruit, and understand its traced food value of the edable 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.
Legumes are fruits that belong to the family Febaceae. They typically are formed from one carpel, and have two equal halves to the fruit. If you carefully examine the structure of a peanut, a butter bean, a field pea, or any other type of fruit that usually splits into two equal halves, you probably have a member of the legume group. Legumes are good sources of protein and fiber, as they have special bacteria on their roots in nodules. These bacteria are called rhysozomes, and they specialize in taking nitrogen out of the atmosphere, and fixing it into the soil where it may be of a restorative nature to the soil itself, while also feeding the legume plant in the production of its own fruit. Legumes use these bacteria, called nitrogen-fixing bacteria, as an instrumental part of crop rotation, which replaces much-needed nutrients into the soil.