Abstract

Legume crops are highly valued because of their high grain content of protein and essential amino acids, and other outstanding nutritional properties. The consumption of legumes prevents chronic diseases such as diabetes, obesity, heart ailments and cancer. Also, they are related to sustainable agricultural systems, considering their capacity to associate with atmospheric nitrogen (N) fixing bacteria (Rhizobia), which diminishes the use of synthetic N-fertilizer. In addition, rotating crops with legumes increase the soil quality, and they need less water relative to other sources of proteins. The future of legumes requires the improvement of agronomic practices and breeding new varieties that can cope with the current scenario of climate change, as well as the creation of more nutritional and healthier new legume-based food products.