legumin

They belong to the class of vegetables known as legumes, and are therefore high in protein in the form of legumin.

The protein of wheat is called gluten—that of Indian corn is zein—that of beans and peas is legumin.

Peas and beans contain quite large amounts of a casein-like proteid called legumin.

Dried peas contain about a fourth of their weight of legumin.

The proteid principle of peas and beans is legumin, a substance resembling casein.