Pulses (or legumes) are crucial to addressing the challenges of poverty, food security, health and nutrition, soil health and the environment. The UN General Assembly has therefore designated 10 February as World Pulses Day to raise awareness and highlight the nutritional benefits of pulses and their contribution to sustainable food systems and the fight against world hunger. 

What are pulses?

Legumes are the edible seeds of plants that bear pods, such as dry peas, dry beans, lupins, lentils and chickpeas. Although pulses come in different shapes, varieties, sizes and colours and are found in lots of different dishes from all over the world, the most popular and widespread types of pulses are dried beans, peas and lentils. Pulses are packed with essential nutrients such as fibre, protein, vitamins and minerals, making them important and healthy superfoods.

Eat more pulses

There are many good reasons to eat more pulses. They are healthy, contain many important nutrients, fibre and vitamins. Legumes are important in a plant-based diet as they contain protein. In addition, pulses are rich in fermentable fibre and can therefore help reduce the risk of among other things obesity and constipation.  To celebrate World Pulses Day, postdoc Kirsten Enggrob and postdoc Juliana Trindade Martins share some delicious legume dishes.

Research in pulses

We participate in a number of research projects with pulses. Some of them are:

• GrainLegsGo
• Leguminose