Pulses
Pulses
Pulses (/ˈpʌlsɪz/), also known as legumes, are the edible seeds of plants in the family Fabaceae. They are a significant source of protein, dietary fiber, carbohydrates, and dietary minerals.
Etymology
The term "pulse," as used by the Food and Agricultural Organization (FAO), is reserved for crops harvested solely for the dry seed. This excludes green beans and green peas, which are considered vegetable crops. The term is derived from the Latin puls (thick soup or potage).
Types of Pulses
Pulses include a wide variety of beans, peas, and lentils. Some of the most common types include:
- Chickpeas (/ˈtʃɪkˌpiːz/), also known as garbanzo beans, are a type of legume. The seeds are high in protein and one of the earliest cultivated vegetables.
- Lentils (/ˈlɛntɪlz/), are an edible legume. They are a bushy annual plant known for its lens-shaped seeds.
- Kidney beans (/ˈkɪdni biːnz/), also known as rajma, are a variety of the common bean (Phaseolus vulgaris), a legume native to Central America and Mexico.
Health Benefits
Pulses are a rich source of protein, making them an ideal food choice for those following a vegetarian or vegan diet. They are also high in fiber, which can help to maintain a healthy digestive system. Additionally, pulses are low in fat and contain several key vitamins and minerals, including iron, potassium, and folate.
Culinary Uses
Pulses are used in a variety of dishes around the world, including soups, stews, and salads. They can also be ground into flour and used in baking.
See Also
External links
- Medical encyclopedia article on Pulses
- Wikipedia's article - Pulses
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