In this book, the authors present topical research in the study of the types, nutritional composition and health benefits of legumes. Topics discussed include legumes (Bituminaria bituminosa) for grazing and health; nutritional characterisation of wild legumes (lathyrus and vicia genera); legumes leading the war against "Diabesity-the obesity-diabetes epidemic"; soybeans nutritional profile and implications for nutrition and health effects; fermentation of lesser known legumes; dark and bright facets of nutritional value of grass pea (lathyrus sativus L.) seeds; lentils (Lens culinaris L.) and their link to better human health; Medicago truncatula as a model organism to study the biology of agriculturally important legume crops; antihypertensive potential of protein hydrolysates from Velvet bean (Mucuna pruriens); use of the herbicide Roundup on soil metals lability and on radish metal uptake; chemical and structural composition of arabinogalactan proteins (AGP) of mesquite (Prosopsis spp); common bean as an emerging model grain legume; the health benefits of legumes; and current update in methodologies for extraction and analysis of proteins and isoflavones.