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Legume Tipos de legumes | Menú de navegaciónID4020803-5legumessh850758728647baccello

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latínfroitoalimentosfroitosleguminosasxineceocarpelomesocarpioendocarpioplantasalimentación humanagandomediosPanPastaQueixoArrozCarnesSopasPeixesMariscosAugaLeitePatacasVexetaisMelViñoVerdurasFroitasHortalizasLegumesEspeciasOutros ingredientesReceitas de cociña










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Legume




Na Galipedia, a Wikipedia en galego.






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Tres tipos de lentellas




Sementes de soia


Denomínase legume (do latín legumen) a un tipo de froito seco, tamén chamado comunmente vaíña, vaxa ou bagullo. Así mesmo reciben tal nome as sementes comestibles que crecen e maduran dentro deste froito e as plantas que as producen.


Os legumes constitúen un grupo de alimentos moi homoxéneo, formado polos froitos secos das leguminosas, sendo dehiscentes, desenvolvidos a partir do xineceo, dun só carpelo e que se abre tanto pola sutura ventral como polo nervio dorsal, en dúas valvas e coas sementes nunha fileira ventral. Estas vaíñas adoitan ser rectas e carnosas. Polo xeral posúen unha carne interior esponxosa, con tacto de veludo e de cor branca. A súa parte interna corresponde ao mesocarpio e ao endocarpio do froito.


O tamaño dos legumes varía dende un milímetro ou pouco máis ata medio metro. A súa forma, aínda que na maioría dos casos é alongada e comprimida, como a dos feixóns ou fabas, varía moitísimo.


Estes froitos pertencen á grande orde das plantas leguminosas (familia Fabaceae, leguminosas de gran). Malia o gran número de especies que compón esta familia, as empregadas para a alimentación humana e do gando é moi baixo.


A parte da planta consumida en alimentación animal e humana varía entre as distintas especies de leguminosas. Na maior parte dos casos, a parte comestible coincide coa utilizada pola planta como almacén de substancias de reserva. A gran variación existente na parte consumida é unha consecuencia da diversidade de estratexias utilizadas polas leguminosas para a súa adaptación aos medios máis diversos.



Tipos de legumes |




Vaíñas de chicharos


Os principais legumes consumidos polas persoas como alimento son:


  • Alfalfa


  • Ervellas ou chícharos


  • Chícharos de raposo ou tremoceiros

  • Fabas

  • Feixóns

  • Feixóns verdes

  • Faballóns

  • Lentellas

  • Garavanzos

  • Soia

  • Cacahuetes



Alimentos

Pan - Pasta - Queixo - Arroz
Carnes - Sopas - Peixes - Mariscos
Auga - Leite - Patacas - Vexetais - Mel - Viño - Verduras - Froitas - Hortalizas - Legumes - Especias - Outros ingredientes
Receitas de cociña


Cociñas rexionais

Asia - Europa - Caribe
Sueste asiático - Latino américa
Oriente medio - Norte de África - África - Galiza
Categoría: Gastronomía
Técnicas de preparación rexionais

Técnicas - Utensilios
Pesos e medidas
Vexa tamén:

Chefs famosos - Cociñas - Comidas diarias
Wikibooks: Cookbook


Control de autoridades

  • Wd: Q145909

  • EBID: ID

  • GND: 4020803-5

  • JSTOR: legumes

  • LCCN: sh85075872

  • PSH: 8647

  • Treccani: baccello




Traído desde "https://gl.wikipedia.org/w/index.php?title=Legume&oldid=4466521"










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