pulses

The New Health Food That Should Be On Your Radar

Food editor Kristen Eppich dishes on the latest superfood.
House & Home Food Editor Kristen EppichIf there’s one food word that has entered 2016 with a bang, it’s “pulses”— the edible dried seeds of legume crops, such as dry beans, dry peas, lentils and chickpeas. The United Nations has declared 2016 the International Year of Pulses in an effort to communicate the role the wholesome seeds play in global nutrition, health and environmental sustainability. In celebration of this, I attended an event hosted by pulse ambassador Chef Michael Smith. Here are are a few things I learned:

  • Canada is the world’s largest producer of peas and lentils and accounts for slightly more than one-third of all global pulse trade.
  • Pulses are an excellent source of low-fat protein. They contain two to three times more protein than grains like rice, corn and wheat. They also contain almost twice the protein of quinoa.
  • Pulses are high in complex carbohydrates like fiber and healthy starches.
  • Pulse crops have a low carbon footprint in comparison to other foods.
  • Pulse crops can be grown in areas prone to drought, since they require one-half to one-tenth the water of other sources of protein.

Only half a cup of cooked pulses provides more than one-third of the fiber needed for the entire day. Sign up for the “pulse pledge” committing to include this half cup to your diet once a week by visiting pulsepledge.com.

Finally, if you’re looking for a new way to use pulse, Chef Michael Smith left us with his meatless Pulse Taco Recipe.

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