Pulse (legume)

Pulse (legume)

A pulse is a type of legume that is harvested solely for the dry seed. Dried beans, lentils, and peas are the most commonly known and consumed types of pulses. Pulses do not include crops which are harvested green (e.g. green peas, green beans)—these are classified as vegetable crops. Also excluded are crops that are mainly grown for oil extraction (e.g. soybean and peanuts) and crops which are used exclusively for sowing purposes (clover and alfalfa).

Etymology

The term "pulse," as used by the United Nations' Food and Agriculture Organization (FAO), is derived from the Latin word puls which means "thick soup". The term is used to denote the edible seeds of leguminous plants.

Nutritional Value

Pulses are rich in protein, dietary fiber, and amino acids. They are also a good source of various vitamins and minerals such as iron, potassium, magnesium, and zinc. Pulses have low fat content and contain zero cholesterol. They are also known for their low glycemic index, which makes them suitable for people with diabetes.

Environmental Impact

Pulses are known for their nitrogen-fixing properties which can contribute to increased soil fertility. This makes them an important part of sustainable crop rotation practices.

Culinary Uses

Pulses are used in various cuisines around the world. In Indian cuisine, pulses are a staple ingredient in many dishes such as dal and rasam. In Mediterranean cuisine, chickpeas are used to make hummus and falafel.

See Also

• List of pulses
• Legume
• Crop rotation
• Sustainable agriculture