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WHAT ARE PULSES?

The Food and Agricultural Organization of the United Nations (FAO) defines “pulses” as annual leguminous crops yielding from one to twelve grains or seeds of variable size, shape, and color within a pod.

FAO recognizes 11 primary pulses. Dry beans, lentils, dry peas, and chickpeas, also known as garbanzo and Bengal gram, are pulses of great economic importance worldwide.

Pulses grow on a plant that is low to the ground, like a soy plant. On the plant are pods. The plant starts out green, then turns yellow, and then brown when the plant is dry. When the plant is sufficiently dry, the farmers harvest the pods. Inside the pods are the dry pulses. All pulse plants look similar, it is when you open the pod that you can see the differences.

U.S. DRY BEANS

BLACK

PINTO

RED KIDNEY

GREAT NORTHERN

U.S. DRY PEAS, LENTILS, AND CHICKPEAS

GREEN PEAS

YELLOW PEAS

CHICKPEAS

LENTILS

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Pulses and Sustainable Agriculture

● Pulses produce their own fertilizer by fixing nitrogen
● Pulses use less non-renewable energy relative to other crops
● Forty-three gallons of water are required to produce one pound of pulses while 1,857 gallons are required for one pound of beef

Why U.S. Pulses?

● High-quality, nutritious, and cost-effective legumes
● The cleanest, most consistent products on the market today
● Research programs that are looking for new applications
● The Standard for Quality

U.S. Pulses Are Healthy

● High protein
● High dietary fiber
● High in antioxidants, micronutrients
● Gluten free
● Non-GMO
● Non-allergen
● Lower glycemic index scores compared to cereals