Karl Heinrich Ritthausen found legumin from peas, vetches, lentils, and field beans to contain the elements in the following proportions: carbon, 51.48%; hydrogen, 7.02%; nitrogen, 16.77%; and oxygen, 24.32%.
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It resembles the casein of mammalian milk, with which it was considered identical by Liebig and others, and was therefore called “vegetable casein.”