Tag: Raw pulses

According to the Food and Agriculture Organization (FAO), raw pulses contain naturally occurring anti-nutritional factors that can interfere with nutrient absorption and cause digestive distress. Consuming uncooked pulses, such as beans and lentils, can be hazardous due to the presence of lectins and other toxic compounds.

The protein content in 100g of daal can vary dramatically, ranging from over 20 grams in its raw, uncooked form to a much lower figure once cooked due to water absorption. This distinction is critical for accurately tracking nutritional intake, especially for vegetarians and vegans relying on pulses as a primary protein source.

Globally, pulses have been a dietary staple for over 10,000 years, prized for their dry, edible seeds harvested from leguminous plants. But what are raw pulses, and how do they benefit your health and the environment? They are a versatile food source, packed with protein, fiber, and essential nutrients.

Experts universally advise against consuming raw, dried chickpeas, as they contain natural toxins and anti-nutrients that cooking eliminates. So, should I eat chickpeas raw or cooked? The definitive answer is that proper cooking is essential for safety, optimal digestion, and unlocking their full health potential.