Pulses, also known as legumes, are the edible seeds of leguminous plants cultivated for food. Dried beans, lentils and peas are the most commonly known and consumed types of pulses. For centuries, pulses have been vital to sustainable agriculture and nutrition. These small but impactful crops not only provide essential nutrients but also support healthier diets and resilient farming systems, making them a key source of nourishment even for the most vulnerable communities, contributing on leaving no one behind.
Pulses are an integral part of various global cuisines, such as Mediterranean hummus, Indian dal, Mexican refried beans, and Middle Eastern falafel. They are rich in proteins, dietary fiber, vitamins, and minerals, making them a key component of a balanced diet. Pulses are a great source of plant-based protein, making them essential for vegetarians and vegans. Pulses serve as an affordable and accessible source of nutrition for millions of people, particularly in developing countries.