We see them at the grocery store, the farmer’s market and as side orders served with our favourite dish. In many countries, they are part of the cultural heritage and are consumed on a regular or even daily basis. In other parts of the world, they hardly garner a mention except when served in a soup on a cold winter’s day.
However, these tiny, multi-coloured seeds have been one of nature’s nutritious foods since time began. Here is why:
1. Pulses are naturally low in fat and contain no cholesterol, which can contribute to reducing the risk of cardiovascular diseases.
2. Pulses are also low in sodium. Sodium chloride - or salt - is a contributor to hypertension and can be avoided by consuming foods with lower sodium levels such as pulses.
3. They are a great source of plant-based protein. Surprisingly, 100 grams of dry lentils contain a remarkable 25 grams of protein! During cooking, pulses absorb considerable amounts of water thus reducing their protein content to around 8 percent. Yet, you can still increase the protein quality of cooked pulses by simply combining them with cereals in your meal, for example, lentils with rice.
4. Pulses are a good source of iron. Iron deficiency is considered one of the most prevalent forms of malnutrition and is one of the most common types of anaemia. To help optimize the absorption of iron in our bodies from pulses, combine them with foods containing vitamin C (lemon juice on lentil curry for example).