Legumes and Pulses: A Sustainable Choice

Corn is a cereal grain, not a legume.

Legumes are a plant-based source of complete protein, meaning they contain all nine essential amino acids.

Peas, beans, and lentils are all common types of pulses.

Legumes and pulses require less water than other crops, fix nitrogen in the soil, and reduce greenhouse gas emissions, making them a sustainable food choice.

Hummus, falafel, and chili are all common dishes made with legumes.

Legumes and pulses are a good source of dietary fiber, which can help to lower cholesterol, control blood sugar, and promote digestive health.

Kidney beans, black beans, and pinto beans are all common types of beans.

Legumes and pulses are a good source of iron, calcium, and potassium.

Brown lentils, green lentils, and red lentils are all common types of lentils.

Legumes and pulses are a good source of vitamin B6.

Green peas, snow peas, and sugar snap peas are all common types of peas.

Legumes and pulses are a good source of polyphenols, flavonoids, and carotenoids, all of which are antioxidants.

Garbanzo beans, Kabuli chickpeas, and Desi chickpeas are all common types of chickpeas.

Legumes and pulses are a good source of lysine, an essential amino acid.

Adzuki beans, mung beans, and urad beans are all common types of beans.