Pulses and beans — plant protein, resistant starch and soluble fibre, plus folate, iron and potassium.
6 foods
Phaseolus vulgaris
A common bean variety whose dark seed coat carries anthocyanin pigments, staple across Latin America and the Caribbean. The USDA…
Cicer arietinum
A pulse eaten whole, ground into gram flour, or blended into hummus, with the large kabuli and small desi types differing in seed…
Pisum sativum
Immature seeds of the pea plant, eaten fresh or frozen while still sweet and starchy rather than dried. Unlike the dried pulses…
Phaseolus vulgaris
The large red-skinned variety of the common bean, and the one carrying the highest concentration of the toxic lectin…
Lens culinaris
Flat pulses sold whole or split, and the only common legume that cooks from dry without soaking. The USDA reference entry is for…
Glycine max
The legume behind tofu, soy milk, tempeh and miso, eaten either as mature dry beans or as edamame, the immature green pod…