Includes upper and lower thigh and shank. (D.K. Andrews. 1984. GLOSSARY OF POULTRY PRODUCTION AND BREEDING TERMS https://www.canr.msu.edu/uploads/234/43487/livestock/PoultryGlossary.pdf)
A legume refers to any plant from the Fabaceae family that would include its leaves, stems, and pods. (Harvard University, Harvard Chan School of Public Health. Legumes and Pulses, https://www.hsph.harvard.edu/nutritionsource/legumes-pulses Accessed 27 June 2023.)
Note
Leguminous crops are considered as vegetables when eaten fresh (green peas (Pisum sativum)), or as sprouts (mungbean (Vigna radiata) and soybean (Glycine max)), whereas other legumes, which are harvested for their dry seed (pulses), such as lentils (Lens culinaris) are not. Although used interchangeably, the terms “legumes,” “pulses,” and “beans” have distinct meanings. Legumes comprise the following main groups: 1) oil-bearing crops (e.g., soybeans, peanuts); 2) vegetables (e.g., green peas, green beans); 3) pulses (e.g., dry peas, chickpeas, dry beans, lentils); 4) cover crops (e.g. alfalfa and clover); 5) tree legumes (e.g. carob and Mexican lilac).
