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Legumes provide food, feed, grain, oil, and fiber for domestic consumption. Horticultural legumes are grown specifically for human diets and are useful in terms of enhancing the living environment. Legumes are an excellent source of protein and are low in fat and sodium and high in dietary fiber, iron, zinc, potassium, magnesium, vitamins, folate, etc. This Reprint of the International Journal of Molecular Sciences focuses on recent "Advances in Research for Legume Genomics, Genetics, and Breeding". The highlighted research will accelerate legume improvement by using genetic, genomic, and molecular breeding approaches.

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