Is Gram a Pulse: True or False?

December 12, 2025 •

3 min read

According to the Food and Agriculture Organization (FAO) of the United Nations, pulses are the dry, edible seeds of legume plants, which means gram is, in fact, a pulse. The statement 'Is gram a pulse, true or false' is therefore unequivocally true, and this article will provide the definitive context behind this classification.

Quick Summary

Gram is a type of pulse, also known as chickpea or Bengal gram, derived from the legume family. As the dry, edible seed of a legume plant, it fits the definitive botanical and culinary classification of a pulse.

Key Points

Gram is a pulse: This statement is true because gram is another name for chickpea, and chickpeas are classified as pulses.
Pulses are a subset of legumes: All pulses are legumes, but not all legumes are pulses. The term 'pulse' refers specifically to the dry, edible seeds harvested from certain legume plants.
Legumes grow in pods: The broad botanical category of legumes includes all plants that grow seeds in pods, such as clover, peanuts, and peas.
Gram is high in protein and fiber: As a pulse, gram is a nutrient-dense food rich in protein, dietary fiber, folate, and minerals like iron.
Gram flour (besan) is a pulse flour: Gram flour, a popular ingredient in South Asian cooking, is made from ground chickpeas (Bengal gram) and is a type of pulse flour.
Different grams are different pulses: Terms like Bengal gram and black gram refer to specific types of pulses that are distinct species within the legume family.
Pulses exclude fresh vegetables and oilseeds: The definition of pulses excludes legume crops harvested while green (like green beans) or grown primarily for oil (like soybeans).

Understanding the Distinction: Gram, Legume, and Pulse

To understand why gram is a pulse, it is crucial to grasp the relationship between legumes and pulses. All pulses are a type of legume, but not all legumes are pulses. The legume family, or Fabaceae, is a broad category of plants that produce a pod, and it includes plants like clover and alfalfa, which are forage crops, as well as oilseeds like peanuts and soybeans. The term "pulse," however, is a more specific subset reserved by the FAO for legume crops harvested solely for their dry seeds. This is the key to understanding the correct classification of gram. Gram, or chickpea, is harvested for its dry seed and is therefore a pulse.

The True Identity of Gram

Gram is simply another name for the chickpea (Cicer arietinum). Historically and regionally, particularly across South Asia, different types of chickpeas are referred to as gram. For instance, Bengal gram refers to the Desi variety of chickpea, which has smaller, darker seeds, while black gram refers to Vigna mungo, another pulse crop entirely. The dry, edible seeds of all these plants are correctly identified as pulses. When these dried pulses are hulled and split, as is common in Indian cuisine, they are known as dal, such as chana dal from split Bengal gram.

Nutritional Benefits of Gram (Chickpeas)

As a pulse, gram offers an impressive nutritional profile, making it a valuable addition to any diet. It is rich in protein and fiber, contributing significantly to feelings of fullness and aiding in weight management.

Key Nutrients Found in Chickpeas:

High in Plant-Based Protein: A vital source for vegetarian and vegan diets.
Excellent Source of Fiber: Promotes healthy digestion and may help manage blood cholesterol levels.
Rich in Minerals: Good source of iron, phosphorus, magnesium, and zinc.
Abundant in Vitamins: Particularly high in folate, which is crucial for red blood cell formation and preventing certain birth defects.

Culinary Versatility

Gram, or chickpeas, are incredibly versatile in the kitchen. The dry seeds can be cooked from scratch or used canned for convenience. Gram flour, also known as besan, is a staple ingredient in many cuisines and serves as a gluten-free alternative to wheat flour. Some popular uses include:

Hummus: A creamy Middle Eastern dip made from blended chickpeas.
Curries and Soups: A hearty addition to stews and spicy curries.
Salads: Whole chickpeas add texture and protein to mixed green salads.
Fritters (Pakora): A popular Indian snack made from gram flour batter.
Roasted Snacks: A crunchy, seasoned snack option.

Legume vs. Pulse vs. Cereal Comparison


Feature	Legume	Pulse	Cereal
Definition	A plant or fruit/seed of the family Fabaceae.	The dry edible seed of a legume plant.	A grass cultivated for the edible components of its grain.
Harvest	Can be harvested for dry seeds, green vegetables, or for forage.	Harvested only for the dry, edible seeds.	Harvested for the grain.
Examples	Peanuts, soybeans, clover, chickpeas.	Chickpeas (gram), lentils, dry peas, kidney beans.	Wheat, rice, oats, maize.
Key Characteristic	Pod-bearing plant; nitrogen-fixing properties.	High protein and fiber content, low fat.	Rich in carbohydrates.
Nutritional Role	Broader category, includes oilseeds and forage.	Source of protein and fiber.	Primary source of carbohydrates and energy.

The Final Word

The classification of gram as a pulse is correct and is supported by scientific and culinary definitions. While gram belongs to the larger family of legumes, the term pulse specifically refers to its use as a dry, edible seed. Its rich history and nutritional value highlight its importance as a food crop worldwide. To deepen your understanding of these botanical classifications, explore further resources, such as those provided by the Harvard T.H. Chan School of Public Health on legumes and pulses.

Conclusion

In conclusion, the assertion that gram is a pulse is true. Gram is simply another name for the chickpea, which, along with other dry beans, lentils, and dry peas, is a pulse. These dry, edible seeds are a subset of the broader legume family and offer significant nutritional benefits, including high levels of protein, fiber, and essential minerals. This understanding clarifies a common point of confusion, placing gram firmly in its correct dietary category.

Frequently Asked Questions

A gram is both a legume and a pulse. It belongs to the broad legume family (Fabaceae), but is more specifically a pulse because it is the dry, edible seed of that plant.

Yes, Bengal gram is a pulse. It is a specific variety of chickpea, and chickpeas are classified as pulses, which are dry edible seeds of legumes.

A legume is any plant from the Fabaceae family that produces pods, while a pulse is the dry, edible seed from a legume plant. Therefore, all pulses are legumes, but not all legumes (like forage crops or oilseeds) are pulses.

Yes, chickpeas and grams are the same thing. The term 'gram' is often used interchangeably with chickpea, particularly in South Asia.

Gram flour, also known as besan, is a flour made from ground chickpeas (gram). Since chickpeas are pulses, the flour derived from them is considered a pulse flour.

Gram is an important dietary component because it is a nutrient-dense source of plant-based protein, dietary fiber, and important vitamins and minerals such as folate, iron, and phosphorus.

The Food and Agriculture Organization (FAO) of the United Nations defines pulses as legume crops harvested for their dry seeds, excluding those harvested green for vegetables or used for oil extraction.