What vegetables are in the Leguminosae?

The Leguminosae

A Group of Vegetables Containing a Goodly Quantity of Nitrogen and Starch
Full-grown Dried Peas. Full-grown Dried Beans of all Varieties. Lentils. Chick Peas. Soy Beans. Peanuts
As flesh formers, muscle and tissue-building foods, these seeds far excel meats and cereals. The amount of nitrogen in dried beans is almost double that of mature wheat. The protein in these foods is digested and absorbed at a slower rate than the protein of meats, eggs and milk. Flour made from these vegetables, when thoroughly cooked and served in puree, is a most valuable food for nursing mothers, and with eggs and milk these purees should take the place of meat to a large extent in the diet for children. The vegetables themselves, to be easy of digestion, must be thoroughly cooked. They are rich in fatty matter and protein as compared to other vegetables, which makes the addition of fat pork to beans quite necessary.

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