Best Nutritional and Health Benefits of Pulses

Nutritional and Health Benefits of Pulses
Nutritional and Health Benefits of Pulses

Pulses are seeds that are grown on plants which belong to the leguminous family. The components of this family include beans, peas, and lentils. Pulses are old foods that have been consumed for many years. All pulses are believed to contain excellent nutritional qualities.

They often provide high amounts of protein and amino acids, said to be essential for the growth and repair of cells and tissues. Pulses are also said to be a good source of fiber, complex carbohydrates and they are low in saturated fat. Eating pulses is believed to help maintain blood sugar levels.

Haricot beans

They are also named baked beans. Haricot beans are tiny white kidney-shaped beans and are said to be the most popular member of the legume family. They have sometimes named pea beans. The reason for this is because they are of a similar size to peas. These beans feature vast amounts of iron, reported to be beneficial for people prone to suffering from anemia. Haricot beans are a good source of calcium and folic acid.

Soya beans

The yellow variety of Soya beans is usually considered to be food. Different processes transform Soya beans into various foods and drinks, such as nuts, yogurt, and tofu.

Soya is believed to be a rich source of protein, as it features essential amino acids. Soya beans also have isoflavones, which are plant hormones that reportedly provide health benefits for both sexes. Consuming Soya beans has been reported to help in combating breast cancer, prostate cancer, heart disease and the side effects of menopause. They are said to be an excellent source of calcium and magnesium, which helps in aiding bone building. They also feature essential fatty acids and Vitamin E.

Red Kidney beans

This bean is reported to have a distinctive kidney shape. Red kidney beans are believed to be very versatile. They pick up flavors well, and they are reported to be very easy to digest especially if cooked and eaten with different various herbs.

Red kidney beans are said to be excellent for blood sugar control, to help fight against diabetes and may be beneficial for people with a poor liver function. They contain large amounts of folate (folic acid), magnesium and iron.

Mung beans

These may also frequently be germinated as bean sprouts. They are low in calories and reported to be highly beneficial for the heart as they are low in sodium and saturated fat. Mung Beans are highly nutritious, rich in Vitamin C which may help in strengthening the immunity system, contains B Vitamins, iron, magnesiumpotassium, manganese and copper.

Butter beans

Also named lima beans, they taste very creamy. Butter beans feature large amounts of soluble fiber, which is believed to help lower cholesterol levels.

They are a great source of potassium, iron, and folate (folic acid). These beans are reported to help fight against cancer as they feature protease inhibitors.

Pinto beans

Pinto beans contain dark brown markings that lighten to become a pale beige color when cooked. They are packed with the minerals, selenium believed to help enhance good mood, iron, and folic acid.

Aduki beans

Aduki beans are part of the ‘red bean’ family. These beans are easily digestible and are reported to provide large amounts of potassium, iron, zinc and folic acid.


These seeds may be in the colors brown, green and red. Lentils are believed to be easily digestible. They have been considered to help in regulating bowel function and reducing cholesterol levels. They are believed to be a great source of fiber, zinc, iron, and potassium.


Chickpeas feature high amounts of protein which mean they should be a great bodybuilding food. They are also very low in fat. Chickpeas contain high amounts of vitamin CVitamin B6(pyridoxine) and folic acid. It is believed they feature high amounts of zinc.


an Expert writer on Phytotherapy, aromatherapy, essential oils, and aromatic plants, and different uses for Women beauty and general Health, Have a Master On Phytogenetic resources and Phytotherapy

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