Pulse recipe booklet

Pulses are also known and often referred to as ‘legumes’. Pulse is the term for the edible seeds of legumes (plants with a pod), which includes: • Dry peas • Dry beans • Lentils • Chickpeas Pulses do not include fresh green beans or peas. Although they are related to pulses because they are also the edible seeds of podded plants, soy beans and peanuts differ from pulses because they have a much higher fat content, whereas pulses contain virtually no fat.

Who should eat pulses? Everyone can benefit from eating pulses. Pulses are high in fibre, complex carbohydrates and low in fat. These nutrients make pulses an important part of any healthy diet and can help maintain a healthy weight. For more information comparing nutrients in pulses to other foods, see page 27. Pulses have additional benefits for people who: ✓ Are overweight ✓ Have diabetes ✓ Have high blood cholesterol levels ✓ Tend to be constipated ✓ Have celiac disease ✓ Are vegetarians Pulses are very high in fibre. They contain both soluble and insoluble fibres. Soluble fibre helps lower blood cholesterol levels, while insoluble fibre helps with digestion as well as maintaining regular bowel movements. Fibre-rich foods like pulses are often more filling than other foods, helping to keep you full until your next meal. Make sure to drink enough water when adding high fibre foods like pulses to your diet! Pulses have a low glycemic index. Most of the carbohydrates in pulses are fibre and starch that prevent blood sugars from rising quickly after a meal or snack.