Pulses are the edible seeds of legumes, a family of crops that have been cultivated for more than 5,000 years. The word “pulse” is derived from the Latin word puls, which means “thick soup”, which was the most common way that pulses were eaten at that time—and is still delicious today!

The most commonly grown pulses include lentils, peas, chickpeas (aka garbanzo beans) and beans, with dozens of varieties of each type. Pulses are a staple of pantries on every continent around the world, and it’s likely you have some in your cupboards today.

Pulses are an important source of protein, especially in developing countries. Pulses currently provide about 10% of the total dietary protein consumed in the world, with that number expected to increase as pulses production rises worldwide.

Pulses are very high in protein, low in fat, have a low glycemic index and are an excellent source of both soluble and insoluble fibre, complex carbohydrates, vitamins (especially B vitamins) and minerals such as iron, zinc and potassium.

Pulses are expected to play an enormous role in feeding our world the high-quality protein it needs over the next century. Plant-based proteins require only a fraction of the water and inputs needed to grow animal-based proteins, fixate nitrogen in soil, and are an essential part of a three-crop rotation that helps maintain soil health.