03 Issues & Trends
Cereal Foods World, Vol. 65, No. 2
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Pulses and Legumes: Nutritional Opportunities and Challenges
Stefanie M. Havemeier1 and Joanne Slavin2

University of Minnesota, Department of Food Science and Nutrition, St. Paul, MN, U.S.A.

1 E-mail: have0139@umn.edu

2 Corresponding author. University of Minnesota, Department of Food Science and Nutrition, 1334 Eckles Ave., St. Paul, MN 55108, U.S.A. Tel: +1.612.624.7234; E-mail: jslavin@umn.edu


© 2020 Cereals & Grains Association

Abstract

Pulses are annual crops harvested for their dry grains, including dry beans, peas, and lentils. Pulses are recognized for their favorable sustainability characteristics and are prepared and consumed globally using a variety of culinary techniques. Seventeen specific pulse varieties were selected and reviewed for their health benefits and nutrient contents. Pulses typically are rich in fiber and protein, but the contents of these nutrients vary greatly among varieties. Although pulses offer an extensive list of positive attributes, antinutritional factors, varying nutrient profiles, and potential allergenicity are important considerations when selecting the ideal pulse grain for a food application.





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