**5.1 Legumes in human nutrition**

• As a supply of protein, grain legumes (such as pigeon pea, chickpea, soybean or mung bean) are a true supply of protein, with a protein content material ranging from 17 to 40%.

By combining cereal and grain consumption, farmers and their families can achieve protein stability and dietary improvement.

• As a supply of essential vitamins and minerals, legume seeds contain tremendous quantities of minerals (calcium, zinc, iron) and nutritional vitamins (folic acid and diet B).
