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 Phaseolus [mainly common bean (Phaseolus vulgaris L.), but other Phaseolus spp. as well, is the most important pulse crop worldwide.

 Legume is derived from the Latin term Legumen, defining seeds harvested in pods or from the Latin term legere, to gather.

 Legume seeds possessing low levels of lipids are frequently termed “pulses” and are derived from the Latin puls, referring to pottage, thick soup, or potage.

 “Food legumes” (used for direct edible portions, such as beans) versus “forage legumes” (used for crop rotation or animal feed such as clover or alfalfa).

 “Legume” was used in early England to encompass all general vegetables in a manner similar to the current French terminology.

 “Leguminous comestible” is used to refer to a broad host of edible plant products that may include cereal grains and is thus not limited to the technical and botanical definition of legumes.

 “Grain legumes” is commonly used in literature associated with lesser developed regions and subsistence agriculture. (India commonly utilizes this terminology to describe a broad array of crops including soya, chickpeas, dry beans, and lentils.) Grain legumes may be used as edible whole seeds or processed as de‐husked and split cotyledons referred to as dhal or milled into flours and meals.

 Various other common food legumes are frequently not distinguished from common bean including soybean (Glycine max (L.) Merr.); cowpea (Vigna sinensis L.); broad/faba/horse bean (Vicia faba L.); garbanzo/chickpea (Cicer arietinum L.); lima bean (Phaseolus lunatus L.); peanuts (Arachis hypogaea); and lentils (Lens culinaris M.).

 The United Nations Food and Agricultural Organization (FAO) generally uses the term “legume” to refer to all leguminous plants. The seeds are classified into groups according to the various lipid contents. Thus, terms “pulses” (low‐fat: beans, lentils, chickpeas) and “leguminous oil seeds” (high‐fat: soy and peanuts) are widely accepted.

 FAO defines pulses as annual leguminous crops yielding 1–12 grains or seeds of variable size, shape and color within a pod.

 Further, the FAO uses the term “pulses” for legume crops harvested solely for the dry grain. Thus, pulses exclude green beans and green peas, which are considered vegetable crops. The term also excludes crops that are mainly grown for oil extraction (oilseeds like soybeans and peanuts), and crops that are used exclusively for sowing (clovers, alfalfa).

 Legumes presented in the genus Phaseolus contain only legumes of New‐World botanical origin.

 The United Nations General Assembly declared 2016 as the International year of the Pulses (UN 2013).

 Pulse grains are an excellent source of protein, carbohydrates, dietary fiber, vitamins, minerals, and phytochemicals (Singh 2017).