Please Pass the Pulses

Written by Jenn Gashinski – Registered Dietitian, Wellness Institute

Huh…Pulses? An often underutilized food group, pulses are the edible dried seeds of the legume crop. Common pulses include dry peas, beans (kidney, black, romano, etc.) as well as lentils and chickpeas.

Gaining in popularity, pulses are very economical, have a low carbon footprint food, are high in plant protein and fibre, and are low in fat. They are also naturally gluten-free and a good source of vitamins and minerals. What more could one ask for? When eating them we can feel good about our bodies, our wallet, and the environment, making them a great addition to any diet.

The type of fibre found in pulses can be helpful to:

• keep you regular
• lower your cholesterol
• control your blood glucose
• make you feel fuller longer after your meal  (which, in turn, may help with weight management)

Try to aim for ½ to ¾ cup of pulses a few times a week for a positive impact on your health. You can also dedicate one day a week to enjoying meatless meals with pulses as your protein source – such as Meatless Mondays!

Not sure what to do with beans outside of your chili?

Find and follow us on social media for some Meatless Monday posts on pulses:

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Find some great recipes online at:

• Pulse Canada
• lentils.org