Tag: Vicilin

According to the Food and Agriculture Organization, pulses can contain between 20-30% protein, making them a cornerstone of plant-based diets. The primary answer to which protein is found in pulses is a group of storage proteins called globulins, with the most prominent types being legumins and vicilins. These proteins provide essential amino acids and contribute significantly to the nutritional and functional properties of pulses.

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.