Oceania

Australia
Australia's fast food market began in 1968, with the opening of several American franchises
including McDonald's and KFC. Pizza Hut was introduced in April 1970,[22] and Burger King followed.
However, the Burger King market found that this name was already a registered trademark to a
takeaway food shop in Adelaide.[23] Thus, the Burger King Australian market was forced to pick
another name, selecting the Hungry Jack's brand name. Prior to this, the Australian fast food market
consisted primarily of privately owned take-away shops.
New Zealand
In New Zealand, the fast food market began in the 1970s with KFC (opened 1971), Pizza Hut
(1974), and McDonald's (1976),[24] and all three remain popular today. Burger King and Domino's
entered the market later in the 1990s. Australian pizza chains Eagle Boys and Pizza Haven also
entered the market in the 1990s, but their New Zealand operations were later sold to Pizza Hut and
Domino's.
A few fast food chains have been founded in New Zealand, including Burger Fuel (founded
1995), Georgie Pie (founded 1977, but closed 1998 after falling into financial trouble and being
bought out by McDonald's) and Hell Pizza (founded 1996).

Europe
United Kingdom
The United Kingdom's signature type of fast food restaurant is a fish and chip shop, which
specializes in fish and chips and also other foods such as kebabs and burgers. Fish and chip shops
are usually owned independently. Many other types of home based fast food operations were closed
in the 1970s and 1980s after McDonald's became the number one outlet in the market [citation needed].
However, brands like Wimpy still remain,[25] although the majority of branches became Burger King in
1989.
Netherlands

FEBO in Amsterdam, Netherlands with automats.

In the Netherlands, walk-up fast food restaurants with automatiek, a typical Dutch vending machine,
are found throughout the country, most notably in Amsterdam. In this automatic format, a counter is
available for purchasing French
fries, beverages, krokets, frikandellen, kaassoufflés and hamburgers and other snacks can be
bought from the automats. FEBO is one of the largest of such types of fast-food restaurants with
automats.[26]
Ireland
In addition to home-grown chains such as Supermac's, numerous American chains such as
McDonald's and Burger King have also established a presence in Ireland. In 2015, a study
developed by Treated.com was published in the Irish Times, which named Swords in County
Dublin as Ireland's 'fast food capital'.[27]

Asia
Japan
American chains such as Domino's Pizza, McDonald's, Pizza Hut, and KFC have a big presence in
Japan, but local gyudon chains such as Sukiya, Matsuya and Yoshinoya also blanket the country.
Japan has its own burger chains including MOS Burger, Lotteria and Freshness Burger.

Ready made food at a Haldiram's restaurant in Delhi for quick service

Taiwan
Notable Taiwanese fast-food restaurants include 85C Bakery Cafe and TKK Fried Chicken.

History[edit]
Archaeologists have discovered traces of pulse production around Ravi River (Punjab), the seat of
the Indus Valley Civilisation, dating to c. 3300 BCE. Meanwhile, evidence of lentil cultivation has also
been found in Egyptian pyramids and cuneiform recipes.[2] Dry pea seeds have been discovered in a
Swiss village that are believed to date back to the Stone Age. Archaeological evidence suggests that
these peas must have been grown in the eastern Mediterranean and Mesopotamian regions at least
5,000 years ago and in Britain as early as the 11th century.[3] The soybean was first domesticated
around 5,000 years ago in China from a descendant of the wild vine Glycine soja.[4]
In the United States, the domesticated soybean was introduced in 1770 by Benjamin Franklin after
he sent seeds to Philadelphia from France. Henry Ford, a vegetarian, was the first person to use
soybeans for large-scale industrial purposes. Concentrating on his company, from 1932 to 1933 he
invested over 1 million dollars in research on soybeans. Prior to World War II, 40% of cooking oil
was imported into the US. When the war came, supply routes were disrupted, which encouraged the
soybean culture in the US. Due to the years of research done by Henry Ford, the domestic soybean
oil industry was born.[5] Between 1970 and 1976, soybean production increased approximately 30%.
Oil yield from bulk soybeans averages about 18%. Its modern-day usage ranges from margarine,
salad oils, shortening and the previously mentioned cooking oil. [6]

Uses[edit]
Pulse in Nanglo

Farmed legumes can belong to many agricultural classes, including forage, grain, blooms,

pharmaceutical/industrial, fallow/green manure, and timber species. Most commercially farmed
species fill two or more roles simultaneously, depending upon their degree of maturity when
harvested.

Human consumption[edit]

Freshly dug peanuts (Arachis hypogaea), indehiscent legume fruits

Grain legumes[7] are cultivated for their seeds, which are used for human and animal consumption or
for the production of oils for industrial uses. Grain legumes include beans, lentils, lupins, peas,
and peanuts.[8]
Legumes are used as a key ingredient in vegan meat and dairy substitutes. They are growing in use
as a plant-based protein source in the world marketplace. [9][10] Products containing legumes grew by
39% in Europe between 2013 and 2017. [11]
Nutritional value[edit]
Legumes are a significant source of protein, dietary fiber, carbohydrates and dietary minerals; for
example, a 100 gram serving of cooked chickpeas contains 18 percent of the Daily Value (DV) for
protein, 30 percent DV for dietary fiber, 43 percent DV for folate and 52 percent DV for manganese.
[12]

Legumes are also an excellent source of resistant starch which is broken down by bacteria in
the large intestine to produce short-chain fatty acids (such as butyrate) used by intestinal cells
for food energy.[13]

Botanical definition[edit]
A seed is the mature fertilised ovule of a plant; it consists of three parts, the embryo which will
develop into a new plant, the endosperm which contains nutrients, and a protective seed
coat. Botanically, a nut is a seed which has a large proportion of endosperm and a tough seed coat
which becomes increasingly hard as the nut matures. [4] One or a few nuts may be contained in
an involucre, a cup-shaped structure formed from the flower bracts. The involucre may be scaly,
spiny, leafy or tubular, depending on the species of nut. [5] Most nuts come from
the pistils with inferior ovaries (see flower) and all are indehiscent (not opening at maturity). True
nuts are produced, for example, by some plant families of the order Fagales. These
include beech (Fagus), chestnut (Castanea), oak (Quercus), Stone-oak,(Lithocarpus)
and tanoak (Notholithocarpus) in the family Fagaceae, as well as hazel, filbert (Corylus)
and hornbeam (Carpinus) in the family Betulaceae.
Also widely known as nuts are dry drupes, which include pecans (Carya
illinoensis), almonds (Prunus amygdalus), macadamia (Macadamia integrifolia), candlenut (Aleurites
moluccanus), water caltrop (Trapa bicornis) and walnuts (Juglans regia). A drupe is
an indehiscent fruit which has an outer fleshy part consisting of the exocarp, or skin, and mesocarp,
or flesh, which surround a single pit or stone, the endocarp with a seed (kernel) inside. In a dry
drupe, the outer parts dry up and the remaining husk is part of the ovary wall or pericarp, and the
hard inner wall surrounding the seed represents the inner part of the pericarp. [5]
A small nut may be called a "nutlet" (or nucule, a term otherwise referring to the oogonium
of stoneworts). In botany, the term "nutlet" specifically refers to a pyrena or pyrene, which is
a seed covered by a stony layer, such as the kernel of a drupe. Walnuts
and hickories (Juglandaceae) have fruits that are difficult to classify. They are considered to be nuts
under some definitions but are also referred to as drupaceous nuts.
In common use, a "tree nut" is, as the name implies, any nut coming from a tree. This most often
comes up regarding food allergies; a person may be allergic specifically to peanuts (which are not
tree nuts but legumes), whereas others may be allergic to the wider range of nuts that grow on trees.