Hülsenfrüchtler

Hülsenfrüchtler
Zottige Wicke (Vicia villosa), Blüten und unreife Hülse
Zottige Wicke (Vicia villosa), blooms and unreife case
systematics
Over department: Seed plants (Spermatophyta)
department: Bedecktsamer (Magnoliophyta)
class: Dreifurchenpollen-Zweikeimblättrige
(Rosopsida)
Unterklasse: Rose-similar (Rosidae)
order: Butterfly-bloom-well-behaved
(Fabales)
family: Hülsenfrüchtler
scientific names
Fabaceae
Lindl.
Leguminosae
Adanson
Unterfamilien

the Hülsenfrüchtler (Fabaceae or Leguminosae), also Leguminosen mentioned, are one of the species-richest plants families. It covers three Unterfamilien, which are treated often also as own families.
The Hülsenfrüchtler is oneof few families, which possesses two valid, alternatively usable scientific names: The name Leguminosae was created by Michel Adanson in the year 1763. Only 1836 were formed by John Lindley the new name Fabaceae. The nomenklatorische type to both names is the kind Faba Miller, a synonym of Vicia L..

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characteristics

the Hülsenfrüchtler having its names of „the case “, a type of fruit,in all Unterfamilien and occurs only here. Thing in common exists also in the vegetative building of the plants. All Unterfamilien has originally Fiederblätter, which in some kinds and kinds can be reduced to the Endfieder, as for example with the coloring he broom (Genista tinctoria), or only from three lamellas exist, as with the clover (Trifolium). The sheets have Nebenblätter, which are converted often into in pairs standing thorns.

meaning as useful plants

due to their high protein content and thatlarge yields on small surfaces are nearly world-wide fruits and seeds of the Hülsenfrüchtler an important component of the human nutrition. In particular with meat-poor or vegetarian food they are nearly indispensable. Examples are for instance peas, beans and lenses, toUnterfamilie of the Schmetterlingsblütler (Faboideae) belong. Colloquially these plants - pars per toto - are called usually “leguminous plants”. Some leguminous plants can be eaten also roughly (for example sugar peas), many are however injurious to health in the raw condition and must before the consumptionto be absolutely completely through-refined.

Leguminous plants contain coal hydrates beside the proteins in addition, under which some multiple sugars cause the well-known blowing. These can be reduced, by leguminous plant courts with certain spices, above all Fenchel, anise, Kümmel, Kreuzkümmel and Koriander,are peppered and together with Getreideprodukten such as bread, noodles or Grütze to be eaten.

Leguminosen are used also common in the agriculture as feeds for Wiederkäuer and pigs.

Most Leguminosen go into its Wurzelknöllchen a symbiosis with nitrogen-fixing bacteria (Rhizobium) and carry thereby for the fertility of the soil with (S. Gründüngung).

To the kinds see the Unterfamilien.

see also

a list of leguminous plant-learn for the human nutrition is under list of the Gemüse#Hülsenfrüchte (Fabaceae)

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