Pulses such as kidney beans, broad beans, lentils and chickpeas are good for us because they reduce cholesterol, prevent heart disease and contribute to healthy bones and teeth.

Not only are they a good low-fat source of protein, minerals (such as iron and zinc) and B-vitamins such as folate, research suggests that their high fibre content can help lower bad cholesterol levels (LDL) and decrease the risk of heart disease and type 2 diabetes. 

Pulses not only taste delicious, they’re also a great choice for both your body and the environment. These humble seeds boast substantial health benefits, and they are one of the most economical and sustainable sources of food.

High in essential vitamins and minerals but low in fat, pulses are widely considered to be a superfood that can fight disease and contribute to a long, healthy life. Pulses are particularly good sources of fibre and protein, a pairing that provides sustained energy but keeps cholesterol levels low.

Beans, chickpeas, peas, and lentils contain between 20 and 25 per cent protein by weight, much more than many other plant-based protein sources, such as spinach and quinoa. This makes them an attractive alternative to meat-based proteins, particularly for vegans and vegetarians.

Pulses are also rich in key minerals like iron, potassium, zinc, and manganese, all of which play important roles in maintaining health.

Pulses are good for people with gluten intolerance and vegans, who can’t get protein from meat, fish or dairy products.

They are Good for the Planet too:

Not just good for your body, pulses are good for everybody. Kilogram for kilogram, they can feed more people than meat and require just a fraction of the resources required to raise livestock. Growing pulses also enriches the soil, improving crop yield.

Storing cooked pulses:

If you cook pulses and you aren't going to eat them immediately, cool them as quickly as possible and then put them in the fridge or freeze them.

As with all cooked foods, don't leave cooked pulses at room temperature for more than an hour or two because this allows bacteria to multiply.

If you keep cooked pulses in the fridge, eat them within two days.

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