Pulses

Pulses are the dried edible seeds of the legume plants in the family Fabaceae. They include beans (such as kidney, black beans, and navy beans), lentils, chickpeas, and peas. Pulses are harvested when dry and are distinct from fresh vegetables, nuts, and oilseeds. They are commonly consumed as a source of plant-based protein worldwide.

Nutritionally, pulses are rich in protein, dietary fiber, complex carbohydrates, and essential minerals such as iron, magnesium, and potassium. They are generally low in fat and have a low to moderate glycemic index, making them a staple in many healthful diets. Some anti-nutritional factors (like phytic acid) can reduce mineral absorption, but soaking, sprouting, and thorough cooking lessen these effects.

Agriculturally, pulses are important for soil health because many species form nodules that fix atmospheric nitrogen, reducing the need for synthetic fertilizers. They are grown worldwide, with major producers including India, Canada, Turkey, the United States, and Australia. They can be stored for long periods when dried and require proper drying and storage to prevent spoilage and pests.

Culinary uses vary by culture but commonly include soups, stews, curries, salads, and casseroles. Pulses are often soaked before cooking to reduce cooking time and improve digestibility. They can be canned for convenience, cooked as whole seeds, ground into flours (such as chickpea flour), or sprouted for different textures and flavors.

In other contexts, the term pulse also refers to a short burst of energy, light, or other signal used in electronics and communications, astrophysics, and medicine. In these fields, pulses are characterized by duration, amplitude, and repetition rate.