Big news: 2016 has been declared International Year of Pulses by the United Nations! With past international year observances ranging from quinoa to the ocean to “youth,” what makes pulses a topic of international interest?
In addition to being versatile nutritional powerhouses in your kitchen, pulses (which include lentils, chickpeas, dry peas and beans) have the power to provide significant health, economic and environmental benefits worldwide. Check out a few key benefits below:
Nutritious*:
Pulses are:
- Gluten-free, sodium-free and cholesterol-free.
- Excellent source of fiber and good source of protein; Lentils deliver double the protein of quinoa.
- High in antioxidants; Lentils have 2x the antioxidant content of blueberries, and 3x that of pomegranate juice.
- Iron-rich; Chickpeas contain more than twice as much iron as chicken.
- Good source of potassium; One serving of dry peas contains as much potassium as a banana.
- Excellent source of folate; Chickpeas contain 3x more folate than kale.
Sustainable:
- Pulse crops are drought-tolerant and frost-hardy, able to grow in harsh environments.
- Pulse crops are water-efficient, requiring little or no irrigation.
- It takes 43 gallons of water to produce 1 lb. of pulses vs. 1,857 gallons of water to produce 1 lb. of beef.
- Pulses are natural fertilizers, pulling nitrogen from the air (where there is too much) and returning it to the soil, removing the need for nitrogen fertilizers.
Affordable and Accessible:
- Pulses are a staple food and primary source of protein for much of the world’s population.
- Pulse crops can serve as a food crop, cash crop, fodder crop and rotation crop.
- The cost per serving of lentils in the U.S. is $0.07, vs. $1.07 for beef, $0.71 for pork and $0.67 for chicken.
Versatile:
- It takes roughly the same time to prepare lentils and split peas as it takes to prepare pasta, quinoa or rice (15-30 minutes), and they can be used in an endless array of dishes and forms, including whole cooked pulses, pulse purees and pulse flours.
- In preparation for International Year of Pulses, we’re working with 10 amazing bloggers to create recipes showcasing pulses’ versatility and value – with one recipe ultimately being selected as the National Pulse Recipe of the U.S.! Head to our Facebook page to get some delicious new recipes and vote for your favorite, or explore more recipes here.
More information on IYOP can be found here.
*All nutrition information based on one serving of pulses (½ cup cooked)*
