umes encompass a diverse range of agricultural classifications, spanning forage, grain, flowering, pharmaceutical/industrial, fallow/green manure, and timber categories. A notable characteristic of many commercially cultivated legume species is their versatility, often assuming multiple roles concurrently. The extent of these roles is contingent upon the stage of maturity at which they are harvested.[citation needed] Human consumption Freshly dug peanuts (Arachis hypogaea), indehiscent legume fruits Grain legumes are cultivated for their seeds, for humans and animals to eat, or for oils for industrial uses. Grain legumes include beans, lentils, lupins, peas, and peanuts. Legumes are a key ingredient in vegan meat and dairy substitutes. They are growing in use as a plant-based protein source in the world marketplace. Products containing legumes grew by 39% in Europe between 2013 and 2017. There is a common misconception that adding salt before cooking prevents them from cooking through. Legumes may not soften because they are old, or because of hard water or acidic ingredients in the pot; salting before cooking results in better seasoning. Nutritional value Legumes are a significant source of protein, dietary fibre, carbohydrates, and dietary minerals; for example, a 100 gram serving of cooked chickpeas contains 18 percent of the Daily Value (DV) for protein, 30 percent DV for dietary fiber, 43 percent DV for folate and 52 percent DV for mang