Introduction of Pulses

The Food and Agriculture Organization of USA defines pulses as annual crops yielding from 1~12 grains or seeds enclosed in a pod. Based on the definition, though the item “pulses” is not familiar around the world, the parts of pulses such as dry beans, chickpeas, broad bean, and lentil are all very common. And today let’s talk more about pulses.

Nutrition of Pulses

Pulses are one of the major sources of protein for people. Pulses have twice or even three times as much protein as cereals like wheat and corn. Essentially, compared with other most protein rich food, the fat of pulses is much lower. Moreover pulses are also abundant in fibre, potassium, magnesium, zinc, iron etc..

Health of Pulses

Eating more pulses will do good to maintaining good health. Most health organizations around the world promote pulses consumption as part of healthy diets to reduce the risk of diabetes, heart diseases and cancer. Large amount of clinical research have shown that eating pulses may help manage blood sugar levels and contribute to reducing cholesterol and blood pressure. By the way, the combination of high protein and fibre in pulses also does good to weight management in addressing obesity.

This is a general introduction of pulses, hope it could help for you. If you want to know more about it and other seeds, kernels or peanuts, please follow us, green mung bean leading exporter Taijin Food.

This article takes reference from pulses.com.