The soybean (Glycine max) is a leguminous plant native to East Asia, widely cultivated for its edible bean, which has numerous uses. It is a vital source of protein, oil, and other nutrients, making it one of the most important crops in global agriculture.

The pigeon pea (Cajanus cajan) is a leguminous crop widely grown in tropical and subtropical regions. Known as toor dal in India, it is a staple food and important source of protein, especially in vegetarian diets. The seeds are consumed in split or whole forms and are a key ingredient in various traditional dishes.

Rice (Oryza sativa and Oryza glaberrima) is a staple cereal crop and one of the world’s most important food sources, feeding more than half of the global population. It is cultivated in a variety of ecosystems, from flooded paddy fields to upland conditions, and forms the base of diets in Asia, Africa, and parts of Latin America.

Kidney beans (Phaseolus vulgaris) are a type of common bean named for their distinctive kidney-like shape. They are a popular legume consumed worldwide, valued for their high protein content, dietary fiber, and versatility in cooking.

Chickpeas (Cicer arietinum), also known as garbanzo beans, are a highly nutritious legume widely consumed across the globe. They are a key ingredient in dishes like hummus, falafel, and curries, valued for their rich protein, fiber, and nutrient content. Chickpeas are available in two main varieties: desi (small, dark, rough-coated) and kabuli (larger, light-colored, smooth-coated).

Barley (Hordeum vulgare) is a versatile cereal grain and one of the oldest cultivated crops, valued for its use in food, beverages, and animal feed. Known for its adaptability, it grows in a wide range of climates and soil types. Barley is consumed as pearl barley, barley flour, or malted barley in soups, bread, and brewing.