Pulses

Also known as legumes, pulses are the fruits and seeds of leguminous plants, and develop inside pods.

Those that mature and dry on the plant include broad beans, chickpeas, kidney beans, lentils, soya beans, and white beans.

Immature pulses, picked prior to maturation and drying, include green peas.

Pulses give us an array of disease-fighting phytonutrients as well as soluble fibre which is filling as well as good for helping to lower cholesterol and stabilising blood sugar levels.

Adzuki Beans

Adzuki Beans

Small, red adzuki beans are sweeter in taste than other pulses, and are ideal served with rice. This combination supplies useful quantities of vegetable protein, along with valuable amounts of zinc needed for strong immunity and male fertility.

Butter Beans

Butter Beans

Also known as lima beans, butter beans are believed to neutralize acidity in the stomach that arises from a meat rich diet.

Broad Beans

Broad Beans

When cooked, broad beans have a smooth, creamy texture and a strong flavour.

Chickpeas

Chickpeas

Like soya beans, chickpeas give us the super nutrient isoflavone, which may help to boost bone-health.

Haricot Beans

Haricot Beans

Particularly good for soluble fibre, haricot beans give us more calcium than other pulses. Baked beans are haricot beans that have been cooked and combined with a tomato sauce.

Lentils

Lentils

Magnesium, iron, zinc, and calcium are just some of the minerals contained in lentils making them good for everything from energy to strong bones. Red lentils also contain a small amount of the antioxidant carotene.

Peas

Peas

Fresh and good quality frozen peas are a good source of vitamin C and they also gives us iron, carotenes, and B vitamins.

Kidney Beans

Kidney Beans

Along with chickpeas, red kidney beans are one of the best weight for weight for protein. 100g of red kidney beans provide about 16% of a woman’s daily protein needs and about 14% of a man’s daily protein.

Soya Beans

Soya Beans

Grown in China for thousands of years, soya beans provide more protein than any other pulse and have a higher fat content. They can be made into flour, then processed to form textured vegetable protein, known as TVP, which is used in vegetarian food products.

Split Peas

Split Peas

Even when cooked, split peas contain a significant amount of the B vitamin folate.