Legumes are a major constituents of vegetarian diet. Legumes alleviate malnutrition because legumes are protein-rich and easily digestible. Moreover, legume-based diet is much more sustainable than meat-based diet. Recent research has disclosed major advances in legume agriculture and biotechnology, leading to improved health benefits from nutrients, antioxidants, polyphenolic phytochemicals, phenolic acids, flavonoids and tannins. This book reviews bioactive compounds and their applications, and conventional breeding and biotechnology for legume sustainability and nutritional enhancement.weiterlesen