Pulses
Pulses are the edible seed crops of the legume plant family. They are incredibly nutritious and provide protein, dietary fiber, and many vitamins and minerals. Pulses also contain what is known as “phytochemicals” (plant chemicals), which may reduce the risk of certain types of cancer and other diseases.
There are several varieties of pulses but are often classified as peas, lentils, and beans. As a result of their high nutrient content, pulses play a unique role in a variety of diets and dishes. They can be used to make gluten-free diets, vegetarian diets, diabetic diets, and so on.
Below is the nutritional analysis of the three broad categories of pulses according to the US Department of Agriculture and Agricultural Services.
| Nutrient | Chickpeas | Lentils | Split Peas |
|---|---|---|---|
| Calories | 269 | 230 | 231 |
| Total fat | 4.3 | 0.8 | 0.8 |
| Saturated fat | 0.4 | 0.1 | 0.1 |
| Trans fat | 0 | 0 | 0 |
| Cholestero | 0 | 0 | 0 |
| Sodium | 11 | 4 | 4 |
| Carbohydrate | 45 | 39.9 | 41.3 |
| Fibre | 12.5 | 16.6 | 16.3 |
| Protein | 14.5 | 17.9 | 16.4 |
| Vitamin A | 44 | 16 | 14 |
| Vitamin C | 2.1 | 3.0 | 0.8 |
| Calcium | 80 | 38 | 27 |
| Iron | 4.7 | 6.6 | 2.5 |
