Chickpea, (Cicer arietinum), also called garbanzo bean or Bengal gram, annual plant of the pea family (Fabaceae), widely grown for its nutritious seeds. The seeds are high in fibre and protein and are a good source of iron, phosphorus, and folic acid.

Soya chunks are made using soy flour that has been 'defatted' or the oil is removed. They are the byproducts left after extracting soybean oil and have a rough texture when left dry. Soya chunks are also very versatile and can also be cooked to have a similar flavour as non-veg curries.

Like most legumes, Mung Beans are an invaluable source of protein. It is also rich in vitamins (A, B, C, and E) and mineral salts. It also contains high amounts of antioxidants to prevent heart disease. Mung beans can be eaten both cooked and raw. It is a great addition to salads, soups, and vegetable and meat main dishes. Mung bean removes all toxins from the body and improves the functioning of the liver. It contains large amounts of easily digestible protein and vitamins: A, B, C, and E, as well as mineral salts. Mung bean lowers cholesterol, it also contains large amounts of antioxidants that prevent heart disease.

Like most legumes, Mung Beans are an invaluable source of protein. It is also rich in vitamins (A, B, C, and E) and mineral salts. It also contains high amounts of antioxidants to prevent heart disease. Mung beans can be eaten both cooked and raw. It is a great addition to salads, soups, and vegetable and meat main dishes. Mung bean removes all toxins from the body and improves the functioning of the liver. It contains large amounts of easily digestible protein and vitamins: A, B, C, and E, as well as mineral salts. Mung bean lowers cholesterol, it also contains large amounts of antioxidants that prevent heart disease.

They are also known as Moath, dew beans, papillons, muths, mot beans, mat beans, Turkish grams, and mat grams. Commonly known as "Matki" in India. Moth beans have a rich, nutty flavor which can complement an assortment of dishes.

Light Red Kidney Beans, or "Phaseolus vulgaris," are pinkish-red with a mild flavor and a durable skin that allows them to hold their shape through cooking. Kidneys are some of the most often-used beans in kitchens, coming in as the basic standby for chili and baked beans.

The soybean, soy bean, or soya bean is a species of legume native to East Asia, widely grown for its edible bean, which has numerous uses.

Traditional unfermented food uses of soybeans include soy milk, from which tofu and tofu skin are made.

Soya chunks are textured vegetable protein made from defatted soya flour, after extracting soya bean oil. Also known as nutri-nuggets, meal maker, soya nuggets, soya vadi, these are a kind of mock meat that is immensely popular in India.