What are the sources of protein in pulse?

November 15, 2025 •

4 min read

Pulses, the edible seeds of legume plants, contain a significant amount of protein, typically ranging from 20 to 30% of their dry weight. Understanding what are the sources of protein in pulse is key for those building a plant-based diet, as these nutrient-dense foods offer a robust and affordable alternative to animal proteins.

Quick Summary

Pulses offer a rich source of plant-based protein, derived primarily from globulin and albumin fractions. Key examples like lentils, chickpeas, and peas provide essential amino acids, making them valuable for a balanced diet, especially when paired with other plant foods.

Key Points

Globulins are Major Storage Proteins: The majority of protein in pulses comes from globulin proteins, primarily legumins (11S) and vicilins (7S).
Albumins are Water-Soluble Proteins: A smaller, but nutritionally significant, portion of pulse protein is from albumins, which are rich in sulfur-containing amino acids.
Top Protein Sources: Pulses like soybeans, lentils, and kidney beans are among the highest in protein content, with protein levels varying between varieties and processing methods.
Amino Acids are Complementary with Cereals: Pulses are high in lysine but lower in methionine, so combining them with cereals (rich in methionine) provides all essential amino acids for a complete protein.
Processing Increases Digestibility: Methods such as soaking, cooking, and germination effectively reduce antinutrients, significantly improving the bioavailability and digestibility of pulse protein.
Pulses Offer Broader Health Benefits: Beyond protein, pulses are rich in fiber, vitamins, minerals, and antioxidants that contribute to heart health, weight management, and disease prevention.

Primary Protein Fractions in Pulses

Proteins within pulses are primarily stored in two major fractions: globulins and albumins. These fractions vary in proportion depending on the specific pulse, and together they provide the essential amino acids that are vital for human health.

The Dominant Globulins

Globulins are the major storage proteins in most pulse seeds, accounting for approximately 70–80% of the total protein. They are soluble in salt solutions and are further categorized into two main types based on their sedimentation coefficients:

Legumins (11S globulins): These are larger, hexameric proteins with a more rigid structure. They tend to have higher amounts of sulfur-containing amino acids, such as methionine and cysteine, compared to vicilins.
Vicilins (7S globulins): Vicilins are trimeric proteins that are smaller and more flexible than legumins. They are rich in arginine, lysine, aspartic acid, and glutamic acid but typically lack sulfur-containing amino acids.

The Nutritious Albumins

Albumins make up a smaller portion, about 10–20%, of total pulse proteins and are soluble in water. While less abundant, albumins are considered highly nutritious due to their favorable amino acid profile, which includes a higher percentage of sulfur-containing amino acids like cysteine and methionine compared to globulins. They also contain important metabolic proteins, including enzymes.

Top Pulse Sources of Protein

Different pulses offer varied protein content and amino acid profiles, making a diverse intake beneficial. Some of the most notable pulse sources of protein include:

Lentils: One of the most popular pulses, lentils are an excellent source of protein, with cooked lentils providing about 9 grams per 100 grams. They are also high in fiber, iron, and folate.
Chickpeas: Also known as garbanzo beans, chickpeas are versatile and protein-rich. Cooked chickpeas contain around 6.7 grams of protein per 100 grams and are a great addition to salads, curries, and spreads like hummus.
Peas: Field peas are a significant protein source, often processed into protein isolates and concentrates for use in sports nutrition and meat alternatives. A cup of cooked peas offers about 8 grams of protein.
Beans: A wide variety of beans, including kidney beans, black beans, and navy beans, are all excellent sources of plant-based protein. Kidney beans, for instance, contain around 22.9 grams of protein per 100 grams (dry).
Soybeans: While technically an oilseed, soybeans are a prominent member of the legume family and contain the highest protein content among pulses, with some varieties offering up to 46% protein by dry weight. Soy protein is used to make tofu, tempeh, and soy milk.

Comparing Protein Content in Pulses

Here is a comparison of the approximate protein content in a selection of common pulses, highlighting their different values in both raw and cooked forms.


Pulse Type (Dry)	Approximate Protein Content (per 100g, Dry)	Pulse Type (Cooked)	Approximate Protein Content (per 100g, Cooked)
Soybeans	36g	Soybeans	10.6g
Lupin Beans	32–44g	-	-
Kidney Beans	22.9g	Kidney Beans	8.7g
Chickpeas	19g	Chickpeas	6.7g
Split Mung Beans	24g	Split Mung Beans	14g
Lentils	26g	Lentils	9g
Peas	14–31g	Peas (Split)	8g

The Amino Acid Profile of Pulse Proteins

All proteins are composed of amino acids, and the nutritional quality of a protein source depends on its amino acid profile. While most animal proteins are considered “complete” because they contain all nine essential amino acids in sufficient quantities, most plant proteins are “incomplete,” lacking adequate levels of one or more essential amino acids.

Complementary Proteins: Pulses are typically high in the essential amino acid lysine but are moderately low in the sulfur-containing amino acids methionine and cysteine. In contrast, cereal grains like rice and wheat are rich in methionine but limited in lysine. By combining pulses with cereals, such as a traditional meal of beans and rice, you create a complete protein profile that contains all essential amino acids in the right proportions. This strategy is effective over the course of a day, not necessarily in a single meal, as the body maintains a pool of amino acids.

Enhancing Protein Digestibility

Raw pulses contain antinutritional factors, such as trypsin inhibitors, that can interfere with protein digestion. However, simple processing methods effectively reduce these compounds, significantly enhancing protein digestibility and nutrient bioavailability.

Soaking: Soaking dried pulses for several hours before cooking helps reduce antinutrients and decreases cooking time.
Cooking: Heat treatment, such as boiling or pressure cooking, is highly effective at inactivating heat-labile antinutrients like trypsin inhibitors, making the protein more accessible to digestive enzymes.
Germination: Sprouting pulses has been shown to reduce antinutrient content and can also increase the levels of protein and vitamins.
Dehulling: Removing the outer seed coat can improve digestibility, especially in pulses with tougher hulls.

Health Benefits Beyond Protein

In addition to their protein content, pulses offer a host of other health benefits that make them a valuable component of a healthy diet. They are rich in dietary fiber, which aids digestion, promotes satiety, and helps manage blood sugar and cholesterol levels. Pulses are also packed with micronutrients like iron, folate, potassium, and magnesium. The phytochemicals and antioxidants found in pulses are associated with reduced risks of chronic diseases, including cardiovascular disease and certain cancers.

Conclusion: The Power of Pulses

Pulses are an exceptionally valuable source of plant-based protein, comprising primarily of storage globulins and metabolic albumins. From versatile lentils and chickpeas to protein-packed soybeans, the variety of options available makes it easy to integrate pulses into a diverse range of meals. By understanding their amino acid profiles and pairing them with complementary foods like cereals, individuals can build a balanced diet rich in high-quality protein. Furthermore, simple preparation techniques enhance their digestibility, ensuring maximum nutritional benefit. The inclusion of pulses, with their fiber, vitamins, and antioxidants, supports not only protein needs but overall health and well-being. You can learn more about the nutritional benefits of pulses from trusted sources like the USA Pulses website.

Frequently Asked Questions

Pulses are generally considered 'incomplete' protein sources because they are low in the sulfur-containing essential amino acids, methionine and cysteine. However, when paired with other plant foods like cereals, which are high in these amino acids, they form a complete protein profile.

You can enhance protein absorption by properly preparing pulses through methods like soaking, cooking, and germination. These processes help reduce antinutritional factors that can interfere with protein digestion.

Among the common pulses, soybeans typically have the highest protein content by dry weight, followed by lupin beans. Lentils and chickpeas also offer substantial protein.

Yes, pulses are one of the most important and affordable sources of plant-based protein for vegan and vegetarian diets. Combining different pulses and cereals ensures a balanced intake of all essential amino acids.

Globulins are the primary storage proteins, making up 70–80% of pulse proteins, and are salt-soluble. Albumins are a smaller fraction of water-soluble proteins that contain higher levels of certain essential amino acids.

Yes, raw pulses contain antinutrients like trypsin inhibitors that can limit protein digestibility. However, these are largely inactivated or removed during cooking and other preparation methods, making the protein more bioavailable.

While pulse protein has a different amino acid profile than animal protein, its nutritional quality is high, especially when complemented with other plant sources. Studies suggest that replacing animal protein with plant protein can offer significant health benefits.