Pulses have been in use as human food for at least 10,000 years, and have current applications for animal feed and biofuel as well, with economic impact second only to cereal grain crops. This review examines five areas of importance in human pulse consumption. The nutritional composition of pulses includes a high carbohydrate content with slow digestibility of starches, high fiber content, a good source of mono- and polyunsaturated fat, plant sterols, and micronutrients, including selenium, thiamine, niacin, folate, riboflavin, pyroxidine (B6), vitamins E and A, iron, and zinc. The protein content is high in lysine, but low in methionine and tryptophan, which cereal grains provide, so the combination of the two provides an optimal amino acid profile. Many dietary approaches emphasize the inclusion of daily servings of pulses for greatest health benefits from the USDA Health and Human Services recommendations, to the DASH [Dietary Approaches to Stop Hypertension] diet for hypertension relief, as well as the Mediterranean diet, gluten-free diet, and vegetarian diet. Pulse consumption’s effect on nutrient intake is substantial, with studies showing enhanced micronutrient intake for the above mentioned nutrients when pulses are included in the daily diet. Sodium intake was also higher, however, because of the use of canned beans, which can be mitigated by draining and rinsing the beans and making your own chili and soup instead of buying prepared products.

Many studies have also shown pulses’ benefits on various cancers, mostly colorectal, prostate, breast, lung, esophageal and stomach cancers because of their fiber, micronutrient, and antinutrient content. Pulses also benefit and prevent cardiovascular disease because of their action on blood pressure, platelet activity, lipid profiles, and inflammation. The resistant starch in pulse products is helpful with diabetes, weight management, HIV, and aging and stress. We should all include consuming pulses and other bean products in our daily menus for increased health and chronic disease prevention and management.

Mudryj AN, Yu N, Aukema HM. Nutritional and health benefits of pulses. Appl Physiol Nutr Metab 2014;39:1-8. dx.doi.org/10.1139./apnm-2013-0557.

Summarized by the NDSU Extension Service.