PULSES AND LEGUMES

Pulses are dried edible seeds of cultivated legumes. They belong to family of peas, beans and lentils. They provide significant nutritional and health advantages. Often termed as “the poor man’s meat “They form an important part of our daily menu and contain a higher level of protein than any other plant.

• They contain 20-28 per cent protein and about 60 percent carbohydrates per 100 grams with the exception of soy bean.
• They are also good source of thiamine and niacin and provide calcium, phosphorus and iron.
• They are good source of B vitamins except riboflavin.
• Pulses have proven very effective for people suffering with cardiac problems and heart diseases. This is due to fiber and a complex carbohydrate called oligosaccharides present in it, which have cholesterol-lowering properties.
• The glycaemic index of pulses is low.
• Consuming pulses can help with weight management they are high in fiber and protein and low in fat.

Do u know?

Pulses may not be completely digested in gastrointestinal disorders, so only small portions of well-cooked pulses are to be taken by people having GI problems.

here i found a link on pulses for more information. check on..

https://pulses.org/future-of-food/pulses-nutrition