The humble dried beans and peas known as pulses are much more than tasty sponges of flavour in your soups and stews. They fall under the legume umbrella, but the word ‘pulse’ specifically refers to legumes that are grown and harvested for their dry seed and grown as food. In nutrition, the word pulse is derived from the Latin word ‘puls’ which means thick soup or potage. Popular varieties of pulses include chickpeas, lentils, kidney beans and split peas.
In 2013, experts declared that pulses were gearing up to be one of the top food trends of 2016. If that’s not enough, the United Nations officially declared 2016 as the International Year of the Pulse, and with good reason. Not only are pulses a great tasting addition to any diet they are also rich in fibre and protein and have high levels of minerals such as iron, zinc, and phosphorus. In addition to their nutritional profiles and links to improved health, pulses are a sustainable food – they have a lower carbon footprint than almost any other food group. While 2016 may have been and gone, this staple is still well worth consuming. Long live the pulse!
Leggete l'articolo completo e molti altri in questo numero di
PlantBased
Opzioni di acquisto di seguito
Se il problema è vostro,
Accesso per leggere subito l'articolo completo.
Singolo numero digitale
Apr-17
 
Questo numero e altri numeri arretrati non sono inclusi in un nuovo
abbonamento. Gli abbonamenti comprendono l'ultimo numero regolare e i nuovi numeri pubblicati durante l'abbonamento. PlantBased