Turkish - English

  1. legume Gıda

English - English

  1. Any plant type within the family Leguminosae, such as pea, bean, alfalfa, and clover Has a symbiotic relationship with the Rhizobia bacteria which form root nodules and fix atmospheric nitrogen The nitrogen is used by the plant in exchange for photosynthate carbon which is used by the bacteria (legume)
  2. n (L legere, to gather) a 1-locular fruit, usually dehiscent along two sutures, bearing seeds along the ventral suture; a leguminous plant (legume)
  3. A specific type of plant, belonging to the family Fabaceae (formerly Leguminosae) These plants produce their fruit as a pod and generally possess nitrogen-fixing bacteria in nodules on their roots Examples of legumes include peas, beans, and alfalfa (legume)
  4. A pod-bearing member of the Fabaceae family, one of the most important and widely distributed plant families (now split into Papilionaceae, Mimosaceae and Caesalpiniaceae) Included are many valuable food and forage species, such as peas, beans, peanuts, clovers, alfalfas, sweet clovers, lespedezas, vetches and kudzu Not all legumes are nitrogen-fixing plants, for example, many of the Caesalpiniaceae do not form nodules (legume)
  5. [n] Any plant of the family Leguminosae, including beans, sennas, and mimosas, which have seed pods that divide into two parts or valves (legume)
  6. Specifically, the "pea-pod" fruit of the family Fabaceae (old name: Leguminosae) A member of the Pea family A plant which has flowers similar to those of a pea (legume)
  7. – Any of a large group of plants of the pea family; because they store nitrogen, they are often plowed under to fertilize the soil (legume)
  8. The characteristic fruit of the Leguminosae family consisting of a long pod containing large seeds lined up one by one Examples: Honeylocust, Chinese Scholar Tree (legume)
  9. Members of the plant family Fabaceae (legume)
  10. The collective common name for a large family of dicotyledonous plants (peas, beans, clovers, soybean, etc ) that have irregularly shaped flowers, produce pods and fruit of a particular shape, and form nitrogen-fixing root or stem nodules in symbiosis with rhizobia (legume)
  11. A plant of the pea, bean and related families A simple dry fruit, usually opening along two sides, and containing one row of seeds (legume)
  12. Any of the plants of the order Fabales (including peas, soybeans, and clover) important in nitrogen fixation Legumes develop bacteria-harboring root nodules; from atmospheric nitrogen, the bacteria form compounds that can be taken up by plants and animals (legume)
  13. A plant, such as the soybean, that bears nitrogen-fixing bacteria on its roots, and thereby increases soil nitrogen content (legume)
  14. People sometimes use legumes to refer to peas, beans, and other related vegetables. = pulse. a plant such as a bean plant that has seeds in a pod (=a long thin case) (légume, from legumen, from legere; LEGEND). Any of about 18,000 species in about 650 genera of flowering plants that make up the order Fabales, consisting of the single family Leguminosae, or Fabaceae (the pea family). The term also refers to their characteristic fruit, also called a pod. Legumes are widespread on all habitable continents. Leaves of many members appear feathery, and flowers are almost universally showy. In economic importance, this order is surpassed only by the grass and sedge order (Cyperales). In the production of food, the legume family is the most important of any family. The pods are part of the diet of nearly all humans and supply most dietary protein in regions of high population density. In addition, legumes perform the invaluable act of nitrogen fixation. Because they contain many of the essential amino acids, legume seeds can balance the deficiencies of cereal protein. Legumes also provide edible oils, gums, fibers, and raw material for plastics, and some are ornamentals. Included in this family are acacia, alfalfa, beans, broom, carob, clover, cowpea, lupine, mimosa, peas, peanuts, soybeans, tamarind, and vetch (legume)
  15. A member of the pea family that possesses root nodules containing nitrogen-fixing bacteria (legume)
  16. Legumes are plants that can fix nitrogen from the air to make nitrates Nitrate is nitrogen in a form available to plants Legumes, through pinkish colored nodules on their roots, form a mutually beneficial relationship with soilborne bacteria It the bacteria who are able to perform the chemistry necessary for nitrogen fixation; the plant pulls the nitrogen from the air through stomata in its leaves and transfers it to the bacteria via its phloem In return, the legume and the plants nearby are supplied with the nitrates However, if legumes are fed nitrogen (in the form of fertilizer or manure), they will cease to produce their own Legumes are heavy feeders of phosphorus, potassium, magnesium, and calcium; so they (or the crops that follow) may need feeding if the soil is deficient in these nutrients Legumes are used as green manures Common examples are clover, vetch, soybeans, peas, and alfalfa See also inoculant (legume)
  17. A one-celled fruit that splits along two sutures or seams (e g , pea) (legume)
  18. Angiosperm plant species that is a member of the Fabaceae (Pea or Bean) family These plants form symbiotic relationships with specific bacteria species for the purpose of acquiring nitrogen for growth (legume)
  19. (lehg-Yoom) - Legumes, also known as pulses, are the mature seeds that grow inside pods We call them peas, beans, and lentils (legume)
  20. plant belonging to the legume family; pod or seed container produced by a legume plant; vegetable belonging to the legume family isim (legume)

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