What are pulses? Name two pulses.

Pulses are members of the legume family, grown in pods and available in a wide variety of shapes, sizes, and colors. They are one of the richest sources of plant-based proteins and dietary fibers, containing more protein than any other plant product. Being low in fat, cholesterol-free, gluten-free, and packed with vitamins and minerals, pulses form an essential part of a healthy diet.

Nutritional Value and Health Benefits

• High in proteins and soluble fiber
• Rich in vitamin B folate and minerals
• Contain all 8 essential amino acids
• Have a low glycemic index, making them suitable for diabetic patients
• Recommended for heart health and weight management

Global Recognition

The Food and Agriculture Organization (FAO) of the United Nations recognizes 11 different types of pulses, including:

• Dry beans
• Dry peas
• Dry broad beans
• Chickpeas
• Lentils
• Pigeon peas
• Bambara peas, and more

Role in Sustainable Agriculture

Although pulses can be challenging to cultivate, they promote sustainable farming by:

• Fixing nitrogen naturally in the soil, reducing the need for synthetic fertilizers
• Occasionally releasing phosphorus into the soil
• Using less water than many other crops
• Improving soil fertility and health
• Reducing greenhouse gas emissions

Common Examples of Pulses

• Peas
• Chickpeas
• Lentils (red, green, black)
• Green gram (moong)
• Black gram (urad)
• Gram (chana)