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 Various other common food legumes are frequently not distinguished from common bean including soybean (Glycine max (L.) Merr.); cowpea (Vigna sinensis L.); broad/faba/horse bean (Vicia faba L.); garbanzo/chickpea (Cicer arietinum L.); lima bean (Phaseolus lunatus L.); peanuts (Arachis hypogaea); and lentils (Lens culinaris M.).

 The United Nations Food and Agricultural Organization (FAO) generally uses the term “legume” to refer to all leguminous plants. The seeds are classified into groups according to the various lipid contents. Thus, terms “pulses” (low‐fat: beans, lentils, chickpeas) and “leguminous oil seeds” (high‐fat: soy and peanuts) are widely accepted.

 FAO defines pulses as annual leguminous crops yielding 1–12 grains or seeds of variable size, shape and color within a pod.

 Further, the FAO uses the term “pulses” for legume crops harvested solely for the dry grain. Thus, pulses exclude green beans and green peas, which are considered vegetable crops. The term also excludes crops that are mainly grown for oil extraction (oilseeds like soybeans and peanuts), and crops that are used exclusively for sowing (clovers, alfalfa).