The legume family - fabaseae, or leguminosae: description. Class Dicotyledonous. Legume family Plants of the legume family examples

All adults and even children know beans and peas, beans and lentils, fragrant acacias and clover, peanuts and mimosa, and meanwhile, all these are plants of the legume (or moth) family. An extensive group, it is difficult to overestimate the benefits of which for a person. We eat these plants, we plant them for beauty, we improve the soil with them, we use wood, we dye our clothes, and we even heal ourselves.

Legume family: general characteristics

The family familiar to everyone since school unites great amount species, according to approximate estimates, about 17-18 thousand. Botanists divide it into three subfamilies (based on the structure of the flower): caesalpinia, mimosa, moth. It is interesting to note that leguminous plants include the genus Astragalus, the largest in terms of the number of species among representatives of flowering plants (about 2400). Plants of this family have a fairly large habitat both in the hot tropics (mainly caesalpine and mimosa), and in the Far North, in deserts and savannahs.

Nitrogen fixation is distinguishing feature the whole family. The roots of leguminous plants have nodules, which are formed as a result of the growth of parenchymal tissue. And this, in turn, is explained by the introduction and settlement inside the plant of nitrogen-fixing bacteria, belonging to the genus Rhizobium. They have an amazing ability to absorb and accumulate atmospheric nitrogen, which is later used by the plant itself for its growth. Such large reserves are vital important element have a good effect on the environment. Legumes are great for improving soil fertility. It is widely used in industrial scale, and competent and knowledgeable gardeners who do not forget to alternate planting different cultures in your area. Every year, they return about 100-140 kilograms of nitrogen back to the soil per hectare.

The structure of the leaves of leguminous plants

Leguminous plants can have different leaf shapes. They can be conditionally divided into several groups:

paired pinnate and doubly pinnate (pea, yellow acacia) leaves, they are located on both sides of the stem;
simplified (reduced to one apical leaf);
falsely simple, formed as a result of the fusion of two apical leaves;
phyllodes (in African species of acacias) are flattened leaf petioles.

Legumes are characterized amazing property- paired leaves can fold at night. This is due to the fact that there are thickenings at the base of the petioles, which, due to a change in turgor, lead to leaf blade or just the leaves in motion. For example, shy mimosa is able to do this instantly, since even a light touch of its leaves causes an instant loss of osmotic pressure in them. This property was noticed a very long time ago and was the reason for naming the plant so.

flower and inflorescence

Leguminous plants can have various inflorescences, but most often it is a panicle or brush, sometimes capitate brushes (clover), much less often they are reduced to one flower. Representatives of the family are characterized by cross-pollination, in which pollen from one flower is transferred to another much less often by insects (bees, bumblebees) or bats and birds in tropical species.

The flowers of leguminous plants can be zygomorphic or actinomorphic (for example, mimosas). The calyx usually consists of four, less often of five sepals, which grow together. There are 5 petals (for all moths and some representatives of two other subfamilies) or 4. Their name and division are very interesting, depending on the function performed. So, the topmost and largest was called the "flag", it attracts insects that pollinate the plant. The petals located on the sides are commonly called wings, and this is a kind of "landing area". The innermost, as a rule, grow together along the lower edge and form a boat that protects the stamens and pistil from insects that are not pollinators. But, for example, in mimosa, all petals are of the same shape - free or fused.

The fruits of leguminous plants

In this case, there is an absolute unity of all species of the family. The fruit is called a bean (single- or multi-seeded), opening along the dorsal or ventral suture. Seeds inside the fruit are quite large, with or without endosperm, cotyledons are well developed. Appearance the bean can be absolutely any, as well as the size. In some species, its length reaches one and a half meters. Seed dispersal sometimes occurs on its own, when the valves of the fruit, when opened, twist in a spiral, and they scatter into different sides such as acacia. Some tropical species are dispersed by animals or birds. The ovary of the familiar peanut (peanut) due to negative geotropism, that is, the ability to grow and develop in a certain direction, when formed, goes into the soil by 8-10 cm, where the fruit then develops.

The value of legumes in the economy

In terms of practical importance for humans, plants of the legume family are second only to cereals. Among them are a huge number of food crops of world importance: soybeans, peas, beans, peanuts, chickpeas, lentils and many others. Some of them have been cultivated by people for more than a millennium.

Leguminous plants are of great importance fodder grasses, this category includes: clover, alfalfa, lupine, sainfoin, etc. Some tropical members of the family (for example, logwood, pericopsis, dalbergia) are a source of valuable and highly decorative wood, painted in pink, almost red, dark brown or almost black.

Decorative and medicinal value

There are also decorative types among legumes, such as wisteria. This is tree view originally from China with large carpal fragrant inflorescences. A very popular garden and park plant. Another representative is the whitened acacia, which is widespread on the Black Sea coast. From herbaceous gardens, for example, sweet peas, lupins are grown. Everyone knows the indigo color, but few people know that the dye of the same name is obtained from the indigo dye plant, a small shrub from the legume family.

Some species have long been used in medicine: fenugreek, astragalus, sweet clover, etc. Everyone is familiar with licorice, or naked licorice. It is an herbaceous legume that is widely used worldwide as a cough medicine ( healing properties known since the time ancient egypt). Its roots and rhizomes are used for this. In some European countries liquorice candies are very popular and are loved even by children. They have a characteristic black glossy color.

The legume family has two forms: herbaceous and woody. Forms, in turn, are divided into three subfamilies according to the structure of the flower: mimosa, caesalpinia and legumes.

Caesalpinia and mimosa plants - live only in warm climates, and legumes grow throughout the globe. These include well-known fodder and vegetable crops: peas, beans, beans, soybeans, chickpeas, peanuts, alfalfa and clover.

All representatives of legumes have a distinctive fruit structure - a pod. When ripe, the pod opens along one or two seams. Beans are the most diverse in shape and size.

The leaves of most representatives of legumes are complex: pinnate or palmate, arranged in pairs, from one to twenty pairs.

A feature of the roots of legumes is the presence of tubers, which are colonies of nitrogen-fixing bacteria that penetrate from the ground into the roots and cause the growth of the root system.

Nutritional value of legumes

The role of leguminous plants in human life very large. Since ancient times, legumes have been an integral part of the diet of all peoples.

The nutritional value leguminous plants, due to their diverse composition: proteins, a large amount, some have vegetable oil in their fruits.

Peas contain up to 28% protein, lentils - 32%, soybeans up to 40% of the total mass. Such indicators make legumes a cheap substitute for meat foods. From soybeans and peanuts, vegetable oil is obtained industrially.

Legumes are a source of B vitamins: B1, B2, B6, which positively affect the functioning of the heart. Fiber in the composition of products has a beneficial effect on the functioning of the intestines and causes saturation of the body.

A very important advantage of leguminous plants is that they do not accumulate toxic substances in themselves.

The role of leguminous plants

Feed, medicinal, technical, melliferous, ornamental crops, also play very important role in the life of mankind. Of forage crops, in terms of area occupied, clover is in first place, then different kinds alfalfa and camel thorn.
Valuable and medicinal plants: cassia (used as a laxative), licorice root (a raw material for the medical industry).

Some tropical species are the source of the most valuable red and dark brown wood. Many types of legumes produce gum, which is used in the paint and varnish and textile industries.

Legumes are a special type of vegetable crops that differ from other grains in their high protein content. One of the most famous representatives of legumes is peas, but this culture is characterized by much greater diversity.

Legumes

Legumes are a valuable source of vegetable protein, which is widely used as food by both humans and animals. They belong to the dicotyledonous family and are distributed in various parts of the world, as they are able to grow in a variety of climatic conditions, ranging from arid regions to mountainous areas.

Legumes are also called grain legumes due to the special shape of their fruits, which are usually round or oval in shape, resembling grains. At the same time, however, the fruits of legumes are usually larger than those of cereals: as a rule, they are at least 3 centimeters and can reach 1.5 meters. In most legumes, the seeds are enclosed in a special shell called a pod.

The nutritional value of legumes lies in the fact that, at a fairly low cost, they contain a significant amount of protein: on average, 100 grams of legumes have from 22 to 25 grams of protein. This figure is significantly higher than, for example, cereals, 100 grams of which contain 8-13 grams of protein. In addition, 60-70% of the weight of a legume is accounted for by the starch contained in it, and another 1-3% is fat.

Types of legumes

Legumes are one of the most various kinds plants: their number is about 18 thousand species, and a significant part of them are edible. At the same time, one of the most common plants belonging to this crop is soybean: it is used both independently and as a component in the production of complex products in the dairy, meat and confectionery industries. At the same time, among other representatives of its species, soy is the product with the highest protein content: 100 grams of this crop contains about 35 grams of this valuable substance.

In Russia, the most famous legumes are peas, beans and beans. They are usually harvested by drying and then used in the preparation of soups and second courses. Also beans and beans are used for the production of canned vegetables. In addition, some types of these crops are also used as fodder plants, and in this case, not only the fruits, but also the rest of the green parts of the plants, including the stem and leaves, are fed to livestock.

However, the variety of legumes is not limited to this list. Yes, in last years in Russian stores products of this group, previously poorly known on the market, began to appear, for example, chickpeas, chickpeas and lentils. In addition, peanuts, which are considered to be nuts, also belong to this category.

The legume family has another name - Moth. This family belongs to the class dicot plants. It includes a huge number of plants.

Among the common features of all plants of the legume family, the following should be noted. The flowers of the representatives of the family are irregular. They have five petals, differing in shape and size, and ten stamens. Legumes have a characteristic structure. Their name corresponds to the name of the family - bean. Common features include the fact that the ovary is always single-membered, not divided into lobes. The fruit is always bicuspid, in most cases polyspermic. One-seeded is found only in plants of the genus Clover. When the seeds ripen, the fruit bursts along the seam. Seeds are attached directly to the valves.
The legume family is very large. It includes more than two hundred genera and more than six thousand species. Legumes grow all over the world, in all latitudes and climatic conditions. They are found in alpine meadows and the Far North, as well as in deserts and tropical forests.
In the family, herbaceous forms and trees with shrubs are almost equally represented.
The large family is divided into three subfamilies: Legumes proper, which include the largest number of representatives, Mimosa and Caesalpinia, which grow exclusively in warm climates.
Representatives of the legume subfamily have a two-symmetrical flower. It consists of a persistent calyx with five sepals, a corolla of five petals, ten stamens and a pistil. The petals of the opened flower resemble a moth with open wings. From this came the name moth. Also, a flower is often compared with a boat. The largest petal is called a sail, the side small symmetrical petals are called oars, and the lower fused petals are called a boat. It is in the boat that the pistil and ten stamens are located, of which nine are fused, and one is free (in most species of the subfamily). The fused stamens form a plate that encircles the pistil.
The leaf blade of legumes is usually complex. They can be pinnate, palmate with a large number of leaflets. Often these plants have stipules, which can reach considerable sizes, in some cases larger than the leaves themselves. Mustaches are common elements. They develop at the top complex leaves. Antennae are both simple and branching.

The legume subfamily includes many genera throughout famous plants: , Beans, Lupins, Lentils, Soybeans, Vetch and many others.

Significantly fewer genera belong to the subfamily Caesalpiniaceae. This group is characterized by less irregular flowers. They have all ten stamens not fused and lower petals that are not fused, which in plants of the legume subfamily form a boat. The fruits of the Caesalpinias open one at a time or do not open at all. This subfamily includes genera, Caesalpinia, Tamarind, Carob and some others.

Even fewer genera are included in the Mimozov subfamily. They only grow in warm climates. The flowers are small, almost regular, collected in dense inflorescences of the head, and sometimes in the brush. The number of sepals and petals varies from four to six. The number of stamens ranges from four to an indefinite number. Mimosa leaves are usually bipinnate and have small lobes. The fruits are a standard bean with no special differences. Most prominent representatives mimosa are bashful mimosa, real acacia and some others.

The legume family is an extensive group that includes a variety of representatives. It also contains medicinal plants. These include Galega officinalis, Ulcer healing, Red clover and many others.

If we consider economic importance leguminous plants, it is worth noting that they are second only to cereals. Since ancient times, the fruits of legumes have been used as food and now they are the most important food product. They cultivate beans, peas, beans, soybeans and peanuts, mung beans. There are tropical legumes Pachyzirus, which form tubers, which are also eaten.
In addition to food, there are fodder legumes, such as clover, alfalfa, lupine, vetch.
Legumes also provide valuable timber. First of all, these are trees belonging to the genera Acacia and Prosopis. Valuable wood is provided by aformosia golden, dalbergia, pterocarpus and many other tropical trees belonging to the legume family.

Legumes in recent decades have firmly taken a leading position among the most consumed food products: they have become the basis of nutrition not only for vegetarians, but also for athletes, as well as people who adhere to right principles nutrition. What legumes are useful for, how they are used, what they are compatible with - we will consider in more detail.

About the benefits of legumes

Legumes have many health benefits. The main ones are:

improvement of the microflora of the stomach due to the presence of vegetable fiber;
anti-inflammatory properties - prevent the formation of even malignant tumors;
blood purification, regeneration of blood cells due to folic acid;
lowering cholesterol levels, improving the functioning of the heart muscle;
antimicrobial and protective functions: successful fight with a cold, virus, cough;
protein supplier - give the body maximum amount vegetable protein with a minimum fat content;
anti-aging and anti-aging functions: improvement of the condition and color of the skin, hair, nails thanks to manganese.

With such obvious beneficial properties, legumes can also adversely affect the body. It is not recommended to use such products for people suffering from gout, rheumatism, arthritis, and chronic stomach diseases.

Important! Legumes are a rather heavy food that takes a long time to digest: to avoid heaviness in the stomach, chew legumes thoroughly and subject them to proper heat treatment so that they soften well and lose their hardness and rigidity of structure.

Fruit representatives of legumes

All leguminous plants are divided into 2 types: fruit (forming fruits, which are eaten), and fodder, which do not bear fruit. In total, the legume family includes more than 12 thousand plant species.

An annual small plant that bears fruit, which is not only eaten, but also used for industrial purposes. This nut is made from tasty butter, margarine and chocolate. The calorie content of 100 g of peanuts is 553 kcal, the content of proteins and fats is also high: 27 g and 45 g, respectively. The carbohydrate component of 100 g of peanuts is 9.8 g. heat treatment and drying of peanuts, its calorie content increases: from 600 to 800 kcal. With frequent and excessive use of peanuts, obesity can appear. The chemical composition of peanuts is:

vitamins: B3, B1, B9, B5, B2, B6;
phosphorus;
manganese;
potassium;
calcium;
copper;
zinc;
selenium;
sodium, etc.

The benefits of peanuts are really great: it has protective and antioxidant properties, removes toxins, has a slight choleretic effect, enhances metabolic processes, eliminates insomnia and nervous overexcitation. In addition, it gives strength and increases the sexual function of men and women. Peanuts go well with vegetables (with the exception of tomatoes), herbs, vegetable oils. Poorly compatible with other nuts, honey, pasta, bread, dairy products and other high-calorie foods.

Reviews of netizens about the benefits of peanuts

I love peanuts very much from early childhood. And in any form. Fried is definitely better. It is also very rich in trace elements, vitamins, useful for brain activity and building muscle mass body. Peanuts are also very nutritious. I use it in any form, I always put it in confectionery products when I cook at home, recently I even found a salad recipe, where peanuts are also involved, I tried to cook it, of course, it turned out very tasty, I also like to nibble them just in the evening for a TV series, or when reading a book, be sure stock up on peanuts. My husband called me a squirrel for this. Smile The only negative of this product is that it is not for those who have weak gums and teeth. Otherwise, it is quite affordable, the only thing I personally do not like is peanuts that are sold in sealed packaging, they taste somehow fake, I take them only if there is no loose peanuts nearby or for confectionery. So eat nuts, gentlemen!

http://irecommend.ru/content/polezno-vkusno-i-ochen-sytno

I know that all nuts are very useful, because they contain many different nutrients, vitamins and valuable trace elements. It is always convenient to have them with you when you are on the road or at work, as they do not take up much space, but satisfy your hunger very well. And it is for this reason that I always have a small bag of nuts in my bag, and as soon as a certain feeling of hunger arises, I sometimes imperceptibly put a couple of nuts in my mouth.

I really love walnuts, but for the reason that there are more gimps with them: you need to prick them, pull out the nucleoli, and this is not always convenient, I prefer to buy peanuts for myself more often, or as it is also called peanut And I love roasted peanuts. I also love when peanuts are used in baking.

Despite the fact that peanuts are very useful, we should not forget that everything is good in moderation and it should also be borne in mind that some people are allergic to it.

Can't eat peanuts large quantities and this is worth remembering especially for those who have problems with blood vessels, since peanuts tend to thicken the blood, which can lead to big problems.

Many people know the property of peanuts to positively influence immunity during the off-season. colds.

In addition, you should know that the use of these nuts has a good effect on our skin, as it contains vitamins B1, B2, which have a beneficial effect on the condition of the skin.

http://irecommend.ru/content/orakhis-moi-lyubimye-oreshki

An annual plant native to South Asia. The fruits are fleshy and may different shade: from light green to black. Calorie content is only 66 kcal per 100 g. During heat treatment, they lose calories: for example, in stewed beans, only 57 kcal per 100 g. The ratio of BJU is 6.2: 0.1: 8.5. Compound:

cellulose;
manganese;
phosphorus;
magnesium;
selenium;
sodium;
folic acid;
vitamins C, D, B5, B1, B2, B6, A;
fatty acids, etc.

The beneficial properties of beans include: a significant increase in immunity, elimination and prevention of anemia, antitumor effect (eliminates cancer cells), elimination of toxins and harmful radicals, improved sleep and sedation, saturation of bone tissue with protein and treatment of osteoporosis, improved vision, improved heart function, elimination of caries and much more. Raw beans are not consumed: they are quite hard texture that the intestines can not digest.

Beans go well with vegetable oils, sour cream, cereals. But with products containing a large amount of starch (potatoes, bakery products, etc.), they should not be consumed. Beans are used not only in cooking, but also in traditional medicine: so, a decoction of beans is used as a laxative, and applying beans boiled in milk - the best remedy against abscesses and abscesses.

Did you know? The countries of the Mediterranean are considered the birthplace of all legumes, and their age itself is more than 5 thousand years - the first mention of leguminous plants was found in the scrolls of the ancient Egyptians who lived 3 thousand years BC. e.

A very tasty and nutritious product that is used both in the food industry and for cosmetic purposes: natural antioxidant substances in its composition improve complexion, restore damaged hair. Counts dietary product due to the low fat content: calorie content is only 56 kcal per 100 g. The ratio of BJU is 5: 3: 8.4.

Peas also contain the following elements:

calcium;
magnesium;
molybdenum;
sodium;
silicon;
zirconium;
manganese;
selenium;
fluorine and many others.

Due to such a rich set of components, peas have extensive beneficial features: diuretic effect, normalization of metabolic processes, reduced risk of malignant tumor formations, blood glucose saturation, elimination of convulsions and epileptic seizures, improving the work of the stomach, etc. Such carbohydrate product, like peas, you can not eat with other carbohydrates: baked goods, sweets, potatoes, as well as some fruits (orange, watermelon and kiwi). This product is best combined with fats: vegetable and butter, sour cream, as well as herbs and cereals.

Chickpeas, or chickpeas, are especially popular in the Middle East and are the third most popular food after peas and beans. Chickpeas are an integral part of such traditional oriental dishes as falafel and hummus. It is quite high-calorie: 365 kcal per 100 g of raw product. Contains a very large amount of protein - 19 g (per 100 g). There are a little less fat - 9 g, but the carbohydrate index just rolls over: 61 g! This nutritional value has led to the fact that chickpeas are now a staple in vegetarianism.

The composition of chickpeas is:

vitamins - A, P, B1, PP;
potassium;
calcium;
sulfur;
phosphorus;
chlorine;
titanium;
zinc;
manganese;
starch;
fatty acid;
iron, etc.

Useful properties: gentle cleansing of the stomach, elimination of slagging and toxic waste, regeneration of skin tissue cells, a beneficial effect on the functioning of the heart, regulation of cholesterol and blood sugar levels, saturation with natural vegetable protein, improvement of the quality of skin, teeth and hair.

Chickpeas are poorly compatible with fish, as well as some sweet fruits: melons, watermelons, oranges. It goes well with herbs and green vegetables, vegetable oils. Excessive consumption of chickpeas can lead to allergic rashes, gas formation and abdominal cramps.

No product from the genus of legumes has caused as much controversy and controversy as soy. Of course, the genetic modification of this product has affected its quality. chemical composition and effects on the body, but it cannot be denied that soy has a lot of useful properties. These include:

lowering cholesterol levels;
removal of toxic substances and slags;
normalization of pressure and heart rate;
tissue repair for cellular level(in particular, the renewal of brain cells);
fat metabolism and improvement of metabolic processes in general;
prevention of glaucoma, muscular dystrophy, osteoporosis, arthritis and many other ailments.

One of negative properties consumption of soy is an ambiguous effect on the thyroid system: so, in some cases, soy contributes to an increase in the thyroid gland and the development of cancer cells. It is not recommended to use soy for pregnant women, children and people suffering from urolithiasis.

In its composition, soy concentrated a large number of useful elements:

calcium;
phosphorus;
iron;
magnesium;
manganese;
selenium;
molybdenum;
potassium;
aluminum;
nickel;
zinc;
cellulose;

folic acid;
vitamins A, B1, B2, C, E, B5, B6.

Thanks to this set of components, soy is also actively used in medicine: it is used to treat such serious ailments as diabetes and atherosclerosis.

The calorie content of soybeans per 100 g of the product is 446 kcal, and the ratio of BJU is 36.5:20:30. Soy contains almost the highest amount of protein among vegetable crops, which made it possible to include it in sports and dietary nutrition.

Like other legumes, soy is best paired with herbs and vegetables and is not well paired with baked goods, fatty meats, and citrus fruits.

Reviews of netizens about the benefits of soy

Many began to consider soy a harmful product. But it has been proven that regular use of soy reduces weight, there are fewer cardio - vascular and colds. The main thing when buying soybeans is not to acquire genetically modified product. And how many wonderful dishes can be prepared from soy. For example: you can cook porridge from fresh beans if you soak the grains overnight, and then cook for three hours. Soy sauce - this seasoning is suitable for most dishes and an excellent preventive measure for heart disease - vascular diseases. And how delicious it is to have a cup of tea with a soy cheese sandwich in the morning! All the beneficial properties of soy can be listed indefinitely - the main thing is to know how to use this product.

http://irecommend.ru/content/ochen-poleznyi-produkt-0

Lentils are one of the most ancient products used on our planet - according to historical data, lentils were used as early as the 3rd century BC. e. There are many varieties of lentils, it can be various forms and colors: from milky white to purple and black. The calorie content of the raw product is 106 kcal (per 100 g). Lentils practically do not contain fats, which allows them to be used in in large numbers people on a diet. The ratio of BJU lentils is 25:1.7:46.

In addition, it includes:

vitamins - A, B1, B2, B5, B9, PP, E;
potassium;
magnesium;
calcium;
sodium;
sulfur;
phosphorus;
chlorine;
aluminum;
fluorine;
zinc;
digestible sugars;
essential amino acids, etc.

Lentils have a beneficial effect on the body. Some of its positive functions are: elimination of cancer cells, supply folic acid in large quantities, removal of stones from the kidneys, normalization of work nervous system, improvement of blood composition, renewal of tissue cells, improvement of vision, structure of teeth and hair. Such medicinal properties made lentils one of the most popular products in folk medicine. It should not be consumed with other legumes and bakery products. It pairs well with greens. fresh vegetables, cereals.

Beans are a product that cannot be consumed raw - it has some toxic components that are destroyed only due to heat treatment. Contains many useful macro- and microelements, vitamins and amino acids:

potassium;
sodium;
magnesium;
calcium;
selenium;
zinc;
lysine;
arginine;
vitamins of groups B and C;
tryptophan etc.

The calorie content of red beans is 102 kcal, white - 292. 100 g of the product contains 7 g of protein, 17 g of carbohydrates and only 0.5 g of fat. Beans effectively eliminate intestinal infections, tumor formations, treat indigestion, normalize metabolic processes, stimulate the production of adrenaline, control cholesterol and blood sugar levels, eliminate wrinkles and improve skin condition. AT medical purposes beans are consumed in the form of a decoction for normalization food processes and eliminate fatigue and stress.

Thus, with the help of beans, you can not only cook tasty dish, but also significantly improve the body. Best of all, beans are in harmony with fresh herbs and vegetables, fragrant herbs, vegetable oils. It does not go well with fish, fruits and fatty nuts.

Important! People suffering from bloating, having problems with digestion, as well as the elderly and young children, should consume beans in minimal doses or completely eliminated from the diet: beans are a heavy food that takes a long time to digest, and it is difficult for a weakened stomach to cope with it. As a result, stagnation and decay of food in the stomach, constipation and other problems may occur.

Forage legumes

Forage legumes form the basis of the nutrition of domestic and agricultural livestock: animals not only quickly become saturated with such crops, but also acquire useful microelements and substances.

This is annual plant used as green manure, fodder crop and honey plant. A very early maturing plant, which allows it to be used in large quantities for different needs. As a fertilizer, fodder vetch heals the soil, loosens it and cleanses it of pests, repelling them with its smell. As a fodder crop, it is the most valuable source food large cattle(in terms of nutritional properties it surpasses peas and clover).

In addition, the fodder wiki includes:

proteins;
starch;
saccharides;
phosphorus;
iron;
zinc;
vitamin C;
selenium, etc.

As a honey plant, vetch is also indispensable: with its characteristic strong smell attracts bees well. Vetch's honey productivity can be up to 150 kg of honey per hectare.

This bean representative has many varieties (more than 200 species). Clover is an important supplier of protein, so it is massively used to feed livestock. Flour, silage are made from clover, and they are also given to animals in their raw form. As a honey plant, clover knows no equal - honey from clover turns out to be very tasty and fragrant.

Clover contains:

proteins;
essential oils;
fatty acid;
flavanols;
organic acids;
vitamins of groups E and B;
calcium;
phosphorus;
iron, etc.

In addition to its fodder purpose, clover is also used for homeopathic purposes, and is actively used in traditional medicine. Its anti-inflammatory, expectorant and wound-healing effects are beneficial to both humans and animals.

A large family of Moths is distributed in latitudes with a temperate or tropical climate. It includes green plants with recognizable flowers.

Description and meaning

Butterflies or Legumes are a subfamily and family of angiosperms or flowering plants. They belong to the class Dicotyledons. It has about 18 thousand species. Annual (beans) and perennial (clover) herbaceous representatives of the family are common. Shrubs (yellow locust) and trees (African rosewood) are less common.

Rice. 1. Yellow acacia.

Some types of leguminous plants are cultivated as food or raw material for medicines. Examples of plants for different needs:

food - use in the human diet - lentils, beans, peas, beans, soybeans, peanuts;
fodder - feed for livestock - clover, lupine, alfalfa, vetch, camel thorn;
medicinal - production of medicines and tablets for cough, hypertension, constipation, helminthic invasion - licorice, yellow sweet clover, spherophysis, thermopsis;
technical - production of varnishes, oils, glue (dyeing gorse), as well as insecticides (derris, sophora, lonchocarpus);
decorative - beautification of residential areas - acacia, wisteria, sweet pea.

Many members of the family are excellent honey plants fragrant honey is obtained from nectar.

Morphology

Characteristic hallmark moth plants - corolla moth type. The petals are partially fused, form an asymmetrical corolla and resemble a moth or a boat. Allocate a sail or flag (large petal), oars or wings (lateral) and a boat or keel (fused). Such a corolla device protects the flower from inefficient pollinators - flies and butterflies. To get to the nectar, you need to push the petals apart, and this can be done more strong insect, for example, bumblebees. When collecting nectar, the insect sits on a boat and rubs its abdomen against horizontally located stamens, collecting pollen.

Rice. 2. A flower in the form of a moth.

A detailed description of all parts of the moth plant is presented in the table.

*plant organs*	*Description*
	Rod system
	Upright, curly or creeping. Usually thin, juicy, elastic.
	Complex, with large stipules. The most common trifoliate, palmate, pinnate (paired and unpaired). Mustaches are characteristic.
inflorescences	Simple - brush or head
	Bisexual, irregular, have a double perianth. The calyx is formed by five fused sepals. The corolla consists of five free or partially fused petals. The color of the petals is bright and varies from white to purple. Nine stamens fused, one free. All ten stamens can grow together. The flower formula is Ch (5) L1 + 2 + (2) T (9) + P (1), where Ch is the calyx, L is the petals, T is the stamens, P is the pistil, and their number is written in brackets.
	Dry - bean