legumiro plants i.e
Answers
Answer:
A legume is a plant in the family Fabaceae, or the fruit or seed of such a plant. The seed is also called a pulse. Legumes are grown agriculturally, primarily for human consumption, for livestock forage and silage, and as soil-enhancing green manure.
Many legumes contain symbiotic bacteria called Rhizobia within root nodules of their root systems (plants belonging to the genus Styphnolobium are one exception to this rule). These bacteria have the special ability of fixing nitrogen from atmospheric, molecular nitrogen (N2) into ammonia (NH3). The chemical reaction is:
N2 + 8H+ + 8e− → 2NH3 + H2
Ammonia is then converted to another form, ammonium (NH+
4), usable by (some) plants by the following reaction:
NH3 + H+ → NH+
4
This arrangement means that the root nodules are sources of nitrogen for legumes, making them relatively rich in plant proteins. All proteins contain nitrogenous amino acids. Nitrogen is therefore a necessary ingredient in the production of proteins. Hence, legumes are among the best sources of plant protein.
When a legume plant dies in the field, for example following the harvest, all of its remaining nitrogen, incorporated into amino acids inside the remaining plant parts, is released back into the soil. In the soil, the amino acids are converted to nitrate (NO−
3), making the nitrogen available to other plants, thereby serving as fertilizer for future crops.
Nitrogen cycle and its stages
In many traditional and organic farming practices, crop rotation involving legumes is common. By alternating between legumes and non-legumes, sometimes planting non-legumes two times in a row and then a legume, the field usually receives a sufficient amount of nitrogenous compounds to produce a good result, even when the crop is non-leguminous. Legumes are sometimes referred to as "green manure".
Sri Lanka developed the farming practice known as coconut-soybean intercropping. Grain legumes are grown in coconut (Cocos nuficera) groves in two ways: intercropping or as a cash crop. These are grown mainly for their protein, vegetable oil and ability to uphold soil fertility. However, continuous cropping after 3–4 years decrease grain yields significantly.
Leguminous is an adjective used to describe plants in the legume family, which includes the plants that produce some beans, peas, and lentils. The word legume most commonly refers to the edible seed pods of these plants (the beans, peas, lentils, and other things that they bear as fruit).
example : Well-known legumes include alfalfa, clover, beans, peas, chickpeas, lentils, lupins, mesquite, carob, soybeans, peanuts, and tamarind.
HOPEFULLY IT HELPS
MARK BRAINLIEST PLS