What Vegetables Are Classed as Pulses?

December 6, 2025 •

4 min read

Over 60% of the world’s pulse production comes from low and middle-income countries, with India being a major producer. Knowing what vegetables are classed as pulses is key to understanding this crucial food group, which includes the dried edible seeds of legume plants.

Quick Summary

This article clarifies that pulses are the dry, edible seeds of leguminous plants, such as lentils, chickpeas, and dry beans, differentiating them from other legumes like fresh peas or peanuts.

Key Points

Pulses are Dry Seeds: The key differentiator is that pulses are the dried seeds of legume plants, not fresh or oily ones.
All Pulses are Legumes: While all pulses belong to the broader legume family, not all legumes are considered pulses.
Nutritional Powerhouses: Pulses are packed with plant-based protein, high fibre content, and essential micronutrients like iron and folate.
Includes Many Common Foods: Well-known examples include lentils, chickpeas, and various dry beans like kidney and black beans.
Environmentally Friendly: These crops contribute to soil health through natural nitrogen fixation, reducing the need for synthetic fertilisers.
Beneficial for Health: Regular pulse consumption is linked to a lower risk of heart disease, diabetes, and helps with weight management.
Versatile Ingredient: Pulses are used globally in dishes from soups and stews to salads and dips.

Understanding the Distinction: Pulses vs. Legumes

To understand what vegetables are classed as pulses, it is first necessary to clarify the difference between the terms 'legume' and 'pulse'. The distinction is a common point of confusion, but quite simple. A legume refers to any plant in the Fabaceae family that grows in a pod. This is the broader botanical family, and examples include clover, alfalfa, and soybeans. A pulse, on the other hand, is defined more specifically as the dried, edible seed harvested from a legume plant.

Therefore, all pulses are legumes, but not all legumes are pulses. A key example of this difference is fresh green peas, which are legumes but not pulses because they are harvested and consumed fresh rather than dried. Similarly, legumes grown primarily for oil extraction, such as soybeans and peanuts, are excluded from the pulse category due to their high fat content. The Food and Agriculture Organization (FAO) of the United Nations reserves the term 'pulse' for crops harvested solely for their dry seed.

The Primary Vegetables Classed as Pulses

Based on the FAO definition, several common dried seeds are universally recognised as pulses. These nutritional powerhouses are staples in diets around the world and are often lauded for their health benefits and versatility in cooking.

Dry Beans

This category includes a wide variety of dried beans, which are some of the most recognisable pulses. Examples include:

Kidney Beans: Known for their distinct shape and often used in chilis and curries.
Black Beans: A common ingredient in Latin American cuisine.
Navy Beans: Famous for their role in classic baked bean recipes.
Pinto Beans: Recognisable by their mottled appearance, popular in Mexican dishes.
Fava Beans (Dry Broad Beans): An ancient crop with deep roots in Mediterranean cuisine.

Lentils

Lentils are small, lens-shaped pulses that cook relatively quickly compared to other beans and come in a variety of colours.

Brown Lentils: The most common variety, holding their shape well during cooking.
Green Lentils: Have a slightly peppery flavour and firm texture.
Red Lentils: Lose their shape when cooked, making them ideal for thick soups and purées.

Dry Peas

While fresh peas are not pulses, their dried counterparts are.

Green Split Peas: The main ingredient in classic split pea soup.
Yellow Split Peas: Used in stews and Indian dals.
Chickpeas (Garbanzo Beans): Can be eaten whole in salads and curries or ground into a paste for hummus.

Other Notable Pulses

Beyond these main types, other varieties are also classed as pulses globally:

Pigeon Peas: A key ingredient in Caribbean and Indian dishes.
Cowpeas (Black-Eyed Peas): Popular in the Southern United States and West Africa.
Lupins: Edible seeds from lupin plants, sometimes used as a flour alternative.

Nutritional and Environmental Impact of Pulses

Pulses are celebrated not only for their culinary versatility but also for their profound health and environmental benefits. Nutritionally, they are a fantastic source of plant-based protein and dietary fibre, which helps with satiety and digestive health. They are also rich in essential micronutrients like iron, folate, potassium, and zinc. Their low glycemic index helps manage blood sugar levels, and regular consumption is linked to a reduced risk of chronic diseases such as heart disease and diabetes.

Environmentally, pulses are sustainable crops. They require less water than other crops and possess nitrogen-fixing properties through a symbiotic relationship with soil bacteria. This process enriches the soil, reduces the need for synthetic fertilisers, and makes pulses an excellent component of a healthy crop rotation.

Comparison: Pulses vs. Other Legumes


Feature	Pulses (e.g., Dry Beans, Lentils)	Other Legumes (e.g., Peanuts, Fresh Peas)
Harvest State	Dried seed	Fresh (peas) or processed for oil (peanuts)
Protein/Fibre	High	Can vary; fresh legumes are often lower in protein
Fat Content	Very low	Can be high (e.g., peanuts, soybeans)
Primary Use	Dry grains for soups, stews, flour	Fresh vegetables, oil production, animal feed
Nutrient Density (Dried)	High, stable	Not applicable, as they are consumed fresh/oily

Culinary Versatility and Global Significance

Pulses are a cornerstone of traditional cuisines worldwide. From the Indian subcontinent, where lentils (dal) and chickpeas (chole) are staples, to the Middle East, with its famous hummus, and Latin American dishes featuring black beans and kidney beans. Their ability to absorb flavours makes them a flexible ingredient for vegetarian, vegan, and meat-based dishes. They can be found dried, canned, or as flour, offering convenient options for busy home cooks.

Conclusion: Incorporating Pulses for a Healthier Future

In conclusion, the range of vegetables classed as pulses is extensive and includes many familiar ingredients like lentils, chickpeas, and a wide array of dry beans. These crops offer a tremendous package of health benefits, including high protein and fibre content, while being environmentally friendly. For anyone looking to enrich their diet, pulses provide an accessible, affordable, and versatile option that can improve both personal well-being and planetary health. Their role in sustainable agriculture and global food security is a testament to their value. Read more about the benefits of pulses at Pulses.org.

Frequently Asked Questions

All pulses are legumes, but not all legumes are pulses. A pulse is specifically the dried, edible seed of a legume plant, such as a lentil or chickpea. A legume is the broader term for the entire plant, pod, and seeds.

No, fresh peas are not considered pulses. The term 'pulse' only applies to the dried seed harvested from the legume plant. Fresh peas are classified as a vegetable.

Soybeans and peanuts are legumes, but not pulses, because they are primarily grown for oil extraction and have a much higher fat content compared to the low-fat pulses like lentils and dry peas.

Yes, pulses are an excellent source of plant-based protein, providing a substantial amount per serving, making them valuable for vegetarian and vegan diets.

Yes, research indicates that consuming pulses can help lower blood cholesterol, reduce blood pressure, and assist with weight management, which are all beneficial for heart health.

Pulses are versatile and can be added to many dishes. Common ways include making soups and stews with lentils or beans, using chickpeas for hummus, or adding dry peas to curries.

While split pulses like lentils and split peas cook relatively quickly without soaking, most whole dry beans and chickpeas benefit from overnight soaking to reduce cooking time and improve digestibility.