Understanding the Definitive Difference Between a Legume and a Pulse

December 23, 2025 •

3 min read

While all pulses are legumes, a simple botanical truth is that not all legumes are pulses. This distinction, rooted in how the plant is harvested and consumed, is what separates a fresh green bean from a dried chickpea.

Quick Summary

A legume is any plant in the Fabaceae family that produces a pod, including the entire plant. A pulse is the specific dry edible seed found within the legume pod, harvested for its grain.

Key Points

Categorization Hierarchy: All pulses are a subset of legumes, but not all legumes are pulses.
Consumption State: The term 'pulse' refers specifically to the dried, edible seed of a legume plant.
Key Exclusions: Legumes harvested fresh (like green beans) or for oil (like peanuts and soybeans) are not classified as pulses.
Nutrient Density: Pulses are typically very high in fiber and protein and low in fat, differentiating them from oilseed legumes.
Culinary Application: The distinction affects preparation, with pulses requiring rehydration and longer cooking, while many other legumes can be eaten fresh.
Agricultural Impact: The entire legume family is known for its nitrogen-fixing properties, which improve soil fertility.

Demystifying the Botanical Distinction

At the heart of the confusion is a simple matter of botanical classification and culinary use. The terms are often used interchangeably in everyday conversation, but they do not refer to the same thing. By understanding their scientific definitions, you can clarify which is which and appreciate the unique roles each plays in our diet.

What is a Legume?

A legume is a plant belonging to the Fabaceae (or Leguminosae) family, characterized by producing fruit in a pod. The term can refer to the entire plant, not just the edible parts. Some legumes are used as cover crops or animal feed.

Common examples include fresh green peas and beans, peanuts, soybeans, lentils, dried beans, alfalfa, and clover.

What is a Pulse?

A pulse is the edible, dried seed of a legume plant, harvested for its dry grain. The United Nations' FAO recognizes 11 main types of pulses. Pulses are a subset of legumes; thus, all pulses are legumes, but not all legumes are pulses.

Examples of pulses include dried beans, lentils, dried peas (like split peas and chickpeas), cowpeas, and pigeon peas.

The Fundamental Distinction in Practice

The key difference lies in how they are eaten. If the entire pod is consumed fresh, it's a legume but not a pulse (e.g., green beans). If the dried seed from inside the pod is eaten, it's a pulse (e.g., lentils, chickpeas). Legumes like peanuts and soybeans, primarily used for oil, are not considered pulses.

Nutritional Composition: More Than Just Semantics

Nutritional profiles vary based on the part of the plant. Pulses are known for being low in fat and high in plant-based protein and fiber. Legumes like soybeans and peanuts have higher fat content due to their oil. Both offer essential nutrients like B-vitamins, iron, zinc, and magnesium. The fiber in pulses supports digestion, blood sugar, and heart health.

Legume vs. Pulse: An At-a-Glance Comparison


Feature	Legume	Pulse
Definition	A plant in the Fabaceae family, which produces pods with seeds.	The edible, dried seed from a legume plant, harvested for dry grain.
Scope	A broad, overarching botanical family that includes plants, pods, and seeds.	A subset of the legume family, encompassing only the dried seeds.
Consumption State	Eaten fresh (e.g., green beans, edamame) or dried (e.g., dried beans, lentils).	Consumed only after being dried and rehydrated.
Key Examples	Green beans, snow peas, peanuts, soybeans, lentils, kidney beans, alfalfa.	Dried peas, chickpeas, lentils, dried beans (pinto, navy, black).
Primary Nutrients	A wide range, including protein, fiber, carbs, healthy fats (in oilseeds), and minerals.	High in protein and fiber, low in fat.

Culinary and Environmental Roles

Culinary preparation differs; pulses often need soaking and longer cooking, while many legumes are eaten fresh. Environmentally, legumes are vital for nitrogen fixation, improving soil health and reducing the need for synthetic fertilizers.

Conclusion: Appreciating the Differences

The core difference between a legume and a pulse is botanical and based on how they are harvested and eaten. A legume is the plant family, and a pulse is its dried, edible seed. All pulses are legumes, but not all legumes are pulses. Both provide excellent nutrition and contribute to a healthy, sustainable diet. Read more about the nutritional benefits of legumes and pulses from Harvard's T.H. Chan School of Public Health.

Frequently Asked Questions

The easiest way to remember is that a legume is the entire plant, including the pod, while a pulse is the edible, dried seed from that plant. Think of pulses as a type of legume.

Peanuts are botanically classified as legumes because they grow in pods. However, because they are an oil-bearing crop and not harvested primarily for their dry grain, they are not typically considered a pulse.

Green beans are not pulses because they are harvested and eaten fresh, often with the entire pod. The definition of a pulse is limited to legumes harvested for their mature, dry seed.

Yes, many pulses like dried beans and chickpeas require soaking to rehydrate them and reduce cooking time. This process also helps improve digestibility by reducing certain compounds like phytic acid.

Lentils are both pulses and legumes. They are a legume by virtue of being part of the Fabaceae plant family, and they are a pulse because they are the dry edible seed of that plant.

Canned beans originate from dried, mature beans, which are pulses. They are pre-cooked and preserved, but they are still derived from pulses.

Pulses are packed with plant-based protein, dietary fiber, and essential minerals like iron, zinc, and magnesium. They are also naturally low in fat and cholesterol.