Throughout history, humans have consumed legumes for their high nutritional value and therapeutic effects, which have been associated with traditional medicine. Because of this, scientists were interested in which compounds contributed to these benefits. Various studies have shown that the nutritional and non-nutritional compositions of legumes offer important biological properties for health. Legumes are a source of vegetable protein, and today, they offer an alternative to animal protein, reducing the consumption of animal protein which, in turn, supports the environment by decreasing the pollution generated by meat production. This book consists of thirteen chapters, focusing mainly on the bioactive compounds found in legumes such as beans, soybeans, chickpeas, peas, lentils, and broad beans. In addition, the characteristics that each one presents will be mentioned, as well as the biological activity they exert. Additionally, two chapters will explore some legumes that are not used daily; however, in various regions of the world, they are used to prepare various dishes and treat some illnesses.