There is also another vegetable protein, called Legumin, found in quite large amounts in dried beans and peas; but this is of limited food value, first because it is difficult of digestion, and secondly because with it, in dried peas and beans, are found a pungent oil and a bitter substance, which give them their peculiar strong flavor, both of which are quite irritating to the average person's digestion.
"A Handbook of Health"
Woods Hutchinson
The protein in legumes is called Legumin.
"School and Home Cooking"
Carlotta C. Greer
The Legumin contained in this vegetable is very light and sustaining, but it is apt to form unwholesome combinations with any earthy salts taken in other articles of food, or in the water used in cooking; therefore Lemon juice or vinegar is a desirable addition to Lentils at table.
"Herbal Simples Approved for Modern Uses of Cure"
William Thomas Fernie