Legumes and grains play a vital role in meeting human nutritional needs and have established a key position in various dietary patterns due to their rich nutrient composition. Legumes are an excellent source of plant-based protein and, due to their high content of soluble and insoluble fiber, contribute to improved digestive health, slower absorption of blood glucose, and reduced cholesterol levels. They are also rich in B vitamins and essential minerals like iron, magnesium, and zinc, which are crucial for energy metabolism, immune function, and bone health. Grains, on the other hand, serve as the primary source of complex carbohydrates, providing sustained energy for daily activities. Whole grains, with their high fiber content, vitamins, and bioactive compounds such as polyphenols, exhibit anti-inflammatory effects and can reduce the risk of cardiovascular diseases, type 2 diabetes, and certain cancers. The combination of legumes and grains in the diet not only ensures the provision of essential amino acids for forming complete proteins but also enhances the diversity of micronutrients, thereby improving overall dietary quality. Due to their low glycemic index, these foods are particularly beneficial for weight control and diabetes management. From a nutritional perspective, legumes and grains, with their balanced macronutrient and micronutrient profiles, significantly contribute to overall health and the prevention of chronic diseases.