Food and Nutrition - Alimentation et Nutrition

Nutrition

Pulses are an excellent food choice with health-promoting benefits. Their nutritional composition includes complex carbohydrates (e.g. fibre, resistant starch, oligosaccharides), vegetable protein, important vitamins and minerals like folate and iron as well as antioxidants and only very small amounts of fat. All support a healthy diet.

Pulses have about twice the protein content of cereal grains and are also high in complex carbohydrates including fibre. In fact, a one-cup serving of pulses provides almost half of the daily amount of fibre recommended for Canadians. Pulses also have a low glycemic index which results in slower digestion. This makes pulses a valuable food choice for people with diabetes as well as those at risk for both diabetes and cardiovascular disease.

Research suggests that regular dietary intake of pulses can reduce serum cholesterol and triglycerides and can also reduce the risk of developing nutrition-related health problems including obesity, diabetes, heart disease and cancer.

Answers to Frequently Asked Questions:

Food Products

Key components in pulses like soluble and insoluble fibre, resistant starch and protein and the functional properties of these components make pulses suitable for a wide range of food product applications. Pulses also have a low glycemic index and are gluten-free.

Whole pulses are available as whole dry seeds, in the form of flour, or processed (canned, frozen or pre-cooked). The fibre, starch and protein fractions from yellow peas are also commercially available.

Innovative food products made from pulses are making their way onto grocery store shelves, including gluten-free breads made with bean flour, gluten-free cookies containing pea starch, fibre and protein, peanut free "pea-butter" made from yellow peas, and high protein pasta that contains with chickpea and lentil flour.