Peas (Pisum sativum) and beans (genus Phaseolus). These two members of the subfamily Papilionoidea are a staple in the diet of many humans because of their high nutritional value. Beans and peas are high protein, vitamin-rich foods that are easily prepared. Although both beans and peas come in a variety of shapes and colors, the different kinds are usually the result of a single species of bean or pea that has been developed experimentally.

Pulses.
The edible seeds of beans or peas are referred to as pulses, and many species are native to the tropics. Most are only distantly related to the common beans and peas that are produced commercially in temperate regions. A major deterrent to development of certain varieties is the lack of research to establish proper growing conditions and factors affecting production. For example, the Bambara groundnut (genus Voandzeia) of Africa is considered to be a hardier, more disease-resistant species than the peanut but was neglected as a food crop for many years. Most tropical regions have similar examples of unexploited pulses that could be important sources of protein and vitamins.

Dry beans and peas (legumes) can count either as a meat alternate or as a starchy vegetable (they should not be double counted in the same menu). These foods are good sources of protein and other nutrients provided by the meat group, such as iron and zinc, and have long been recommended as inexpensive alter-nates to meat. Dry beans and peas are also high in carbohydrate and are good sources of vitamins, minerals, and dietary fiber. To increase use of these nutrient-dense foods, the Food Guide Pyramid suggests including dry beans and peas as a vegetable selection several times a week, instead of considering them only as meat alternates.