Can’t live without a pulse!

Aren’t they just beans???  Well, not really.  Here are the top ten things you never knew about pulses…

1)  A pulse is an edible seed that grows in a pod on plants belonging to the leguminosae family (legumes).

2)  “Pulses” include baked beans, red, green, yellow and brown lentils, black eyed peas, garden peas, runner beans, chickpeas, broad beans, kidney beans, butter beans and soya beans.

3)  They are a low-fat source of protein, fibre, vitamins (B-vitamins and vitamin C) and minerals (iron and calcium).

4)  The fibre found in pulses may help lower cholesterol, making them good for your heart.

5)  3 heaped tablespoons of pulses counts as 1 portion of your daily fruit and vegetables.

6)  The iron in pulses is harder for the body to absorb than the iron from meat, so always try to have extra vitamin C with pulses (e.g. orange juice, peppers or dark green vegetables).

7)  Pulses are great at taking on other flavours, which makes them very versatile ingredients (e.g. garlic, ginger, curry, meat, etc).

8)  Whether you soak your own pulses or buy them pre-soaked, always discard the soaking water and rinse the pulses before cooking.  Why?  It helps reduce the, er, flatulence some people suffer when eating pulses!

9)  In spite of its common name, the peanut is not actually a nut… it’s a legume (and a pulse)!

10)  The soya bean is considered a “super food” – it’s the only plant product to contain complete proteins and soya beans are cholesterol free, low in saturated fat, and are rich in many vitamins, minerals, antioxidants and phytochemicals.

Want to know more?

BBC Get Cooking – Pulses and Soya Information

Food Standards Agency – Pulses, Seeds and Nuts

The Vegetarian Society – Pulses Information Sheet

Or, of course, you can always get in touch via the Ask Me page.

All the best!