Pulses

Pulses are the edible seeds of plants in the legume family. Pulses grow in pods and come in a variety of shapes, sizes and colors. The United Nations Food and Agriculture Organization (FAO) recognizes 11 types of pulses: dry beans, dry broad beans, dry peas, chickpeas, cow peas, pigeon peas, lentils, Bambara beans, vetches, lupins and pulses nes (not elsewhere specified – minor pulses that don't fall into one of the other categories).

History

The cultivation of pulses dates back more than 10,000 years, making them one of the first domesticated crops. They have been a staple in the human diet ever since, particularly in Asia, Africa, and Latin America.

Nutritional Value

Pulses are highly nutritious, being rich in protein and fiber, and low in fat. They are also a good source of iron, magnesium, potassium, phosphorus, and zinc. Pulses are also known for their high folate content, a nutrient that is essential for women of childbearing age.

Environmental Impact

Pulses have a low carbon footprint and are one of the most sustainable crops a farmer can grow. They require less water than other crops and can enrich the soil where they are grown, reducing the need for chemical fertilizers.

Types of Pulses

There are many different types of pulses, each with its own unique taste, texture, and nutritional profile. Some of the most commonly consumed pulses include:

• Chickpeas: Also known as garbanzo beans, chickpeas are a versatile pulse that can be used in a variety of dishes, from hummus to salads.
• Lentils: Lentils are small, lens-shaped seeds that come in a variety of colors, including green, red, and brown.
• Dry Peas: Dry peas are the mature form of green peas. They are often used in soups and stews.
• Beans: There are many different types of beans, including kidney beans, black beans, pinto beans, and navy beans.

See Also

• Legumes
• Plant-based diet
• Sustainable agriculture