Seen more food industry talk about pulses lately? Humans have actually relied on pulses for centuries with archaeological remains being found in modern day Turkey indicating that farmers grew chickpeas and lentils as far back as 7000 – 8000 B.C.
Simply defined, pulses are the edible seeds of legumes. Commonly known pulses include beans, chickpeas and lentils and they have a lot going for them in terms of nutrition, sustainability and affordability.
They’re inexpensive. For just a few dollars, you can buy enough dried pulses to make several servings. Especially when compared with the cost of meat.
They’re versatile. Beyond the basic soups and rice mixes, pulses can be used in everything from smoothies to entrees to desserts.
They’re good for the planet. Pulses have a low carbon footprint and use significantly less water than other foods.
They’re high-protein, high-fiber foods. Just a half-cup of cooked pulses provides 9 grams of protein and 7 or more grams of fiber. They are also very nutrient-dense and pack high amounts of iron, magnesium, zinc, potassium and B vitamins. They even provide more antioxidants than commonly-known antioxidant powerhouses like berries.