Pulses

Pulses

Pulses, also known as grain legumes, are a group of 12 crops that includes dry beans, dry peas, chickpeas, and lentils. They are high in protein, fibre, and various vitamins, provide amino acids, and are hearty crops. They are most popular in developing countries, but are increasingly becoming recognized as an excellent part of a healthy diet throughout the world.

Though pulses are a very popular crop in the developing world, there is a massive gap in productivity between pulse crops inside and outside the developing world. With the introduction of improved varieties and promotion of better management techniques, pulse crops can continue to be an excellent choice for farmers in the developing world.

Why eat pulses?

Pulses are a great source of protein.

This means they can be particularly important for people who do not get protein by eating meat, fish or dairy products.

However, pulses can also be a healthy choice for meat-eaters. You can add pulses to soups, casseroles and meat sauces to add extra texture and flavour. This means you can use less meat, which makes the dish lower in fat and cheaper.

Pulses and 5 A DAY

It’s recommended we get at least five daily portions of a variety of fruit and vegetables, and pulses count towards your 5 A Day.

One portion is 80g, which is equivalent to around three heaped tablespoons of cooked pulses.

However, if you eat more than three heaped tablespoons of beans and pulses in a day, this still only counts as one portion of your 5 A DAY. This is because while pulses contain fibre, they don’t give the same mixture of vitamins, minerals and other nutrients as fruit and vegetables.