Kidney Beans used in a variety of traditional dishes are usually eaten well cooked. They come in a variety of colors and patterns, including white, cream, black, red, purple, spotted, striped, and mottled.

Chickpeas are known for their high protein content. They are used for both food processing and whole seed.

This lentil is small in size and has a tan to green coat and yellow cotyledon.

Red lentil production undergoes a secondary processing step. These lentils sold with or without the skins, whole or split.

Flaxseed is a food and fiber crop cultivated in colder regions of the world. Textiles made from flax are known as linen and are traditionally used for bed sheets, underclothes, and table linen. Flaxseed is available in the form of seeds, oils, powder, tablets, capsules, and flour. They are packed with omega 3-fatty acid and lignans: fiber (both soluble fiber and insoluble fiber), alpha-linolenic acid (ALA).

Mustards are very high in calories; 100 g of seeds provide 508 calories quality proteins 26.08 g, essential oils, vitamins, minerals, and dietary fiber. Seeds of mustard plants measure about 1 to 2 millimeters in diameter, and its color ranges from yellowish white to black. It is an important spice in many regional foods. Mustard is effectively used to reduce stiff muscles, painful joints, stuffed-up phlegm, tumors, and pneumonia.

Soybean is known oilseed containing several useful nutrients, including protein, carbohydrate, vitamins, and minerals. Soybean is crushed to separate the protein and oil. The most common products produced with soybeans for human consumptions are Soybean oil, Tofu, soy milk, soy sauce, tempeh, textured vegetable protein, and soy flour. Soybeans are also roasted and salted as snacks. Soybeans are used for animal feed and a variety of non-food consumer and industrial products.

The sunflower seed is the fruit of the sunflower. There are three types of commonly used sunflower seeds: linoleic, high oleic, and sunflower oil seeds. Each variety has its own unique levels of monounsaturated, saturated, and polyunsaturated fats