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Pulses and Legumes

pulses and legumes

Pulses and Legumes are a nutrient-rich mainstay of diets. They are affordable and rich sources of fiber, complex carbs, protein, and vitamins. Due to their wide global availability, they are simple to include in a daily diet.

To achieve the most health advantages, pulses can be combined with each other. Eating pulses or legumes with cereals or whole grains increases the nutritional density of meals.

Differences between Pulses and Legumes

A legume is a plant which falls to the Fabaceae family and has leaves, stalks, and pods. These plants produce enclosed pods that hold the fruit and seeds. Leguminous plants get their name from their ability to fix nitrogen. where, in their broadest sense, legumes include pulses. As a result, while not all legumes are pulses, any pulse could potentially count as a legume.

Pulses are the dry seeds that are enclosed in particular legume pods, and they are high in protein and fiber but low in fat. Thus, legumes include soybeans, peas, beans, and peanuts; on the other hand, pulses are referred to as dry peas, lentils, and chickpeas.

Health benefits of pulses and Legumes

Pulses and legumes are great sources of protein. Due to their plant-based origin, they are cholesterol-free. It is a wholesome option that goes nicely with a vegan or vegetarian diet.

Pulses are a handy method to receive essential minerals, fiber, and protein. Fibers keep blood sugar levels in a normal range and avoid sudden spikes, as they digest slowly.

A pulse has a low glycemic index. Therefore, nutrient-dense diets, such as those that include pulses, can promote weight loss by reducing appetite and raising feelings of fullness.

Pulses are an important part of a pregnant woman’s diet. They are high in protein and folate. If the folate level is low during pregnancy, there are chances of birth defects in the unborn baby. Furthermore, protein plays a big role in a baby’s weight, especially in the third trimester of pregnancy.

Pulses and legumes are loaded with nutrients and antioxidants. Pulses include the vitamins B1, B2, and B3.
They’re also loaded with calcium, phosphorus, magnesium, iron, zinc, and potassium. Pulses include antioxidants that reduce oxidative stress and free radical levels in the body. Pulses are an excellent source of phenolic acids, vitamin E, phytic acids, and selenium—all of which have anti-oxidant qualities.

All varieties of pulses originate from plants. Thus, it’s a nutritious option for animal protein. Whole legumes may provide more benefits if they have sprouted. Pulses get more flavor, nutritional richness, and bioavailability as a result of germination.

How to use pulses and legumes in your diet

As we know, pulses are widely available with different tastes and in different textures. One can use them in different ways in their diet to make it a more nutritious dish.

Following are some ways which can use to make pulses:

In the form of soup

Since many pulses are simple to cook, boiling them along with additional veggies and spices results in a very filling and delicious meal.

Use in curry form

Curry is one way to prepare and serve a variety of entire legumes. They go well with a variety of grains, including ragi, bajra, jowar, and plain rice. Legumes such as black gram, rajma, and Bengal gram work well in curries.

On top of bread

Boiled pulses or whole beans can be used as a garnish with a variety of vegetables on toasted bread. This is among the nutritious alternatives for breakfast.

pulses and legumes

Used in sandwiches or in burgers

A variety of vegetables, along with tasty beans, create the ideal nutritious sandwich. The seasoning of oregano improves its flavor.

 

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To sum up

Pulses and Legumes are incredibly adaptable dietary groupings with several health advantages. Therefore, in order to achieve nutritional sufficiency, it is crucial to utilize it appropriately and frequently in your diet.

Since they come from plants, they are not a complete protein. so that the quantity of beans and pulses may be paired with other meals like cereals and whole grains.

Furthermore, a lot of beans and legumes are high in phytate, oligosaccharides, and complex carbohydrates, or fiber. Such oligosaccharides are incapable of being broken down by enzymes found in the human digestive tract. Bloating results from the fermentation of these oligosaccharides by intestinal bacteria, which produces gas. Thus, consume pulses and legumes in moderation to prevent adverse effects on your health.