1, red beans: Li Shizhen called red beans for the valley of the heart. Red beans, legumes Acacia subgenus, widely distributed in tropical areas. Red beans like light, root deep material tough, strong wind resistance, developed root system, with rhizoma, can fix the free nitrogen in the atmosphere.

2, mung beans: rich in vitamin A, vitamin B, vitamin C. Mung beans are the seeds of the legume mung beans, also known as green peas, green beans, green beans, plant beans, etc., has been more than two thousand years of cultivation in China. It has been cultivated in China for more than 2,000 years. Its origin is in India and Burma. Nowadays, it is commonly cultivated in East Asian countries, and a small amount of it is also cultivated in Africa, Europe and the United States, and China and Myanmar are the main exporters of mung beans. The seeds and stems are widely consumed.

3, soybean: rich in protein, fat, and lecithin and a variety of vitamins. Compared with other foods, only one protein soybean than lean meat 1 times more than eggs 2 times more than cow's milk 1 times more. Phosphorus content in soybeans is considerable.

4, black beans: black beans taste sweet and flat, black beans are rich in nutrients, "the king of beans", "the flower of nutrition" of the name. Black beans, soybean plants, soybean seeds. Native to northeastern China, now Henan, Shaanxi and other plants.

5, peas: peas are rich in beta-carotene, can be consumed in the body into vitamin A. Peas, legumes pea plants, native to the Mediterranean, Central Asia. It prefers a mild and humid climate, does not tolerate dry heat, drought resistance is poor, the adaptability of the soil is broader, the soil quality requirements are not high, with strong water retention, aeration and humus-rich sandy loam and loam is the most suitable.