Legumes

Emerging Food R&D Report, Feb, 2005

Legumes--beans, peas and other edible seeds that are enclosed in pods--are known for their edible oils, protein and essential amino acids, as well as for their ability to convert airborne nitrogen into useable soil nutrients for other plants. Legumes constitute a multibillion-dollar food industry and some also serve as important forage crops.

Since legumes' nutritional significance makes them scientifically important, they're the subject of a flourishing Web site. The Legume Information System--www.comparative-legumes.org.--is a collaborative effort between the USDA-ARS and the National Center for Genome Resources (NCGR). The site, which is marking its third year, specializes in genetic data from legumes, such as soybean, lotus and a relative of alfalfa frequently used as a genetic model of other legumes. The Web site integrates genetic and molecular data from multiple legume species, making cross-species comparisons possible. Its libraries of gene transcripts are accessible through images of plant organs in different developmental stages. Contact: Randy Shoemaker, Corn Insects and Crop Genetics Research, Iowa State University, Room G401, Ames, IA, 50011. Phone: 515-294-6233. Fax: 515- 294-2299. Email: rcsshoe@iastate.edu.