Pulses, botanically known as Leguminosae or Fabaceae, are ripe, dried seeds of papilionaceous plants that ripen in so-called fruit pods, such as beans, peas and lentils.1)
They have a high protein, vitamin, mineral and fibre content, and some types of legumes, such as soybeans and peanuts, also contain a high fat content with some essential fatty acids. Pulses also contain secondary plant substances that can have a positive effect on health. However, as they also contain natural toxins that prevent maximum utilisation of the nutrients they contain, they should either be sprouted or cooked before consumption in order to contribute to a balanced diet.2)
In its new recommendations from 5 March 2024, the German Nutrition Society (Deutsche Gesellschaft für Ernährung, DGE) issued a specific recommendation for this food group for the first time: Eat pulses at least once a week and a small handful of nuts every day.3) The DGE and the German Federal Centre for Nutrition (Bundeszentrum für Ernährung, BZfE) also attribute sustainable properties to pulses. On the one hand, their roots penetrate deep into the soil and thus loosen the soil. On the other hand, they bind elementary atmospheric nitrogen through root nodule symbiosis with bacteria, so that chemical nitrogen fertilisers can be partially or even completely dispensed with.2)4) Legumes are considered ideal catch crops in agriculture, as they increase soil fertility and support humus formation.
In general, legumes are harvested when they are overripe, i.e. when the haulm has died ("dead ripe"). Peas and beans are sometimes also harvested unripe in their green pods (colloquially known as "pods") and eaten as vegetables.1)
Pulses are one of the most diverse plant families and have the ability to adapt to a wide variety of terrains and climates. They can be found in mountains as well as in coastal cities, in the tropics and in the desert. According to the FAO, the global production volume in 2014 was 66.7 million tonnes. The main producing countries that year were India, Canada and Myanmar. Beans were grown most frequently, followed by peas and chickpeas, and traded in dried form.5)
Well-known dishes with a high proportion of pulses include oriental falafel or hummus made from chickpeas, Indian dal made from lentils or South American chilli (sin or con carne) with red kidney beans.
However, one of the world's most important economic crops is the soya bean, which is known for its high fat and nutritionally valuable protein content as well as for its diverse processing and application possibilities.1) In Asia, soya beans are used to make tofu, miso or soya sauce, for example - sometimes even in the traditional way.
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Our next article is about vegetables.
References:
1) Cf. Rimbach, G., Nagursky, J., Erbersdobler H. F., 2015: Lebensmittel-Warenkunde für Einsteiger, 2. Auflage, Page 150 ff, Springer-Verlag, Berlin Heidelberg, ISBN: 978-3-662-46280-5
2) Cf. DGE, 2016: Ein Hoch auf Hülsenfrüchte, taken from the internet on 22.04.2024, https://www.dge.de/presse/meldungen/2011-2018/ein-hoch-auf-huelsenfruechte/
3) Cf. DGE, 2024: Gut essen und trinken - die DGE-Empfehlungen, taken from the internet on 22.04.2024, https://www.dge.de/gesunde-ernaehrung/gut-essen-und-trinken/dge-empfehlungen/#c6441
4) Cf. BZfE, 2024: Neue lebensmittelbezogene Ernährungsempfehlungen der DGEI, taken from the internet on 22.04.2024, https://www.bzfe.de/ernaehrung/ernaehrungswissen/lebensmittelbezogene-empfehlungen-der-dge/
5) Cf. FAO, 2016: Pulses, Seite 46 ff., taken from the internet on 22.04.2024, https://www.fao.org/3/i5528e/i5528e.pdf