In the seed, legumin occurs associated with considerable quantities of the phosphates of calcium, magnesium, and potassium.
Dried peas contain about a fourth of their weight of legumin.
They belong to the class of vegetables known as legumes, and are therefore high in protein in the form of legumin.
The proteid principle of peas and beans is legumin, a substance resembling casein.
The protein of wheat is called gluten—that of Indian corn is zein—that of beans and peas is legumin.