Black-eyed Peas

• Black-eyed peas are a medium sized pea grown in Asia, Florida and the Carolinas. They're a significant source of calcium, folate and vitamin A. Black-eyed peas are often eaten on New Year's Day to bring prosperity. This old Jewish tradition has since been adopted by many people in the Southern U.S. Black-eyed peas are cooked with pork for flavoring.

Chickpeas

• Chickpeas are also called garbanzo beans and are a type of legume. They've been consumed for millennia across the world. In fact, chickpeas have been found dated as far back as 7,000 BC. Chickpeas can be cooked in recipes or dried and ground into flour to make falafel. Hummus is made by grinding chickpeas into a paste.

Peas

• Peas, as in the simple green variety, are actually a fruit, but are commonly used as vegetables. Wild peas were popular in the Middle East for thousands of years and feature heavily in Asian and Middle Eastern recipes. Green peas have B vitamins, folate and a high concentration of vitamin C.

Common Beans

• Common beans encompass several different types of beans grown from the same plant. They're a substantial source of protein, fiber, iron, potassium, vitamin B and folic acid. The beans are usually dried and cooked by soaking them, then boiling them. Black beans, pinto beans, kidney beans, and navy beans are types of common beans. Green beans are a variation of a common bean because they're usually not served dry and are less starchy. Green beans, while still from the same plant family, are a higher source of vitamins A and C.

Soybeans

• Soybeans are native to East Asia and are used in many recipes. Soybeans can be enjoyed solo or used to make foods such as soy milk and tofu. Fermented soybeans make soy sauce, natto and tempeh. Soybeans are high in vitamin B6, vitamin K, calcium, iron, magnesium, phosphorus, potassium and zinc. The beans have a high protein count and thus are a good source of protein for vegetarians.