The edible seeds of certain leguminous plants are commonly known as pulses. However, this simple answer hides a more nuanced relationship between pulses and the broader legume family. According to the Food and Agriculture Organization (FAO) of the United Nations, a pulse is specifically defined as the dried seed of a legume plant. This classification separates them from other members of the legume family, which can include items harvested green for use as vegetables (like green peas) or grown for oil extraction (like peanuts and soybeans). Understanding this key difference is essential for anyone interested in nutrition, agriculture, or sustainable eating.
The Key Distinction: Pulses vs. Legumes
All pulses are legumes, but not all legumes are pulses. A legume refers to any plant from the Fabaceae family that produces a pod with seeds inside. The term pulse, by contrast, is more specific and limited to the dry, edible seeds harvested from certain legume plants.
For example, while a pea pod is a legume, the dried pea inside is considered a pulse. This distinction matters because pulses and other legumes have different nutritional profiles and culinary uses. Pulses are known for their high protein and fiber content, low fat, and complex carbohydrates, whereas oilseed legumes like peanuts and soybeans contain more fat.
Comparison Table: Pulses vs. Other Legumes
| Feature | Pulses (Dried Seeds) | Other Legumes (Non-Pulse) |
|---|---|---|
| Harvest State | Harvested when mature and dry. | Harvested green (vegetables), for oil, or forage. |
| Key Nutrient Profile | High in protein, fiber, and complex carbohydrates. | Varies widely; includes items high in fat (oilseeds) or water (vegetables). |
| Common Examples | Dry beans, lentils, dry peas, chickpeas. | Fresh green beans, green peas, peanuts, soybeans. |
| Culinary Use | Soups, stews, dips (hummus), dal, side dishes. | Fresh vegetables, cooking oil, nut butter, tofu. |
| Sustainability Role | Nitrogen-fixers, improve soil health in crop rotation. | Nitrogen-fixers, but also used as forage or cover crops. |
Types of Pulses and Their Common Names
The world of pulses is rich with diversity, with numerous varieties used in cuisines across the globe. The FAO recognizes 11 primary types of pulses, which include many familiar foods.
- Dry Beans: This category includes a vast array of beans such as kidney beans (also known as rajma), pinto beans, black beans, and navy beans.
- Dry Peas: Split peas and chickpeas (or garbanzo beans) are key examples in this group. Chickpeas are particularly popular for making hummus.
- Lentils: Known for their fast cooking time, lentils come in various colors, including red, green, and brown. They are a staple in many dishes, such as Indian dal and lentil soup.
- Other Pulses: This larger category includes pigeon peas, cowpeas (black-eyed peas), mung beans (green gram), and others that are integral to global diets.
The Nutritional Power of Pulses
Pulses are nutritional powerhouses, offering a wealth of benefits that contribute to a healthy, balanced diet. They are an excellent and affordable source of plant-based protein, vital for many diets. Their high fiber content promotes healthy digestion, helps lower cholesterol, and aids weight management. Pulses also provide significant amounts of iron, zinc, potassium, and folate, and their soluble fiber helps manage blood sugar levels and lowers the risk of heart disease.
Why Pulses Are Important for a Sustainable Food System
Beyond their health benefits, pulses are a key component of sustainable agriculture. They fix atmospheric nitrogen into the soil, reducing the need for synthetic fertilizers and enriching soil health. Compared to many other protein sources, pulses require less water. Many pulse varieties are also drought-tolerant, contributing to food security in arid regions. Integrating pulse crops can also increase soil biodiversity and help control pests naturally.
Conclusion
While the terminology can sometimes be confusing, the answer to "what are pulses also known as?" is that they are the dried, edible seeds of leguminous plants, a specific subgroup of the broader legume family. They are not only a versatile and nutritious food staple but also play a critical role in promoting sustainable agriculture and global food security. From humble lentils and chickpeas to diverse dry beans, pulses are a cornerstone of healthy diets around the world, proving that their significance goes far beyond a simple name. Adopting a diet rich in pulses is a smart choice for both personal health and planetary well-being. For more in-depth information, resources from organizations like the FAO and reputable universities are invaluable for understanding this important food category.
