Tag: Pulse protein

Pulses, which are dried beans, peas, and lentils, contain a high amount of protein, ranging from 15-39% by dry weight, almost double the protein content of cereals. The protein composition varies among different types of pulses, with a primary concentration of storage proteins that offer distinct nutritional and functional benefits. These unique protein fractions make pulses a valuable, nutrient-dense food source for many diets worldwide.

According to the Food and Agriculture Organization (FAO), pulses contain an average of 20-30% protein on a dry weight basis, making them a significant source of plant-based protein. This makes pulses an excellent dietary component for those seeking to reduce meat consumption or follow a vegan lifestyle. But what makes this protein so valuable?

With protein deficiency affecting millions globally, pulses offer a vital and affordable solution. A pulse, the edible seed of a legume plant, is recognized as a nutritional powerhouse due to its high protein content.

Comprising 70–80% of the total protein content in pulses, globulins represent the primary protein fraction responsible for nutrient storage. Understanding the composition of the major proteins in pulse is key to unlocking their diverse applications and nutritional benefits.

While lentils and chickpeas are popular, **soybeans** consistently rank as the top protein powerhouse among pulses, with some varieties containing as much as 43 grams of protein per 100g of dry weight. Understanding which pulse is the best source of protein can significantly boost your plant-based diet, offering a versatile and affordable way to meet your nutritional needs.