Food + Thought: Check Your Pulse(s)

Posted by Jen Bruning on 2/18/20
Jen Bruning
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Do you have a pulse everyday? We don’t mean a heartbeat- we mean the dry-harvested legumes called Pulses! This month we’ll celebrate Pulse Day, a time to try new foods and old favorites. Here are some familiar, and not-so-familiar pulses to try this month:

Split Red Lentils: Bright orange disks, these pulses show up in delectable dishes like Masoor Dal (Indian Red Lentil Soup). At almost 8% fiber by weight, lentils provide over 15g of this oft-lacking nutrient per cup.

Black-eyed Peas: These pulses are a type of cowpea, and are eaten around the globe. In the Southern U.S. they are typically part of a New Year’s Day traditional meal; Black-eyed peas symbolize prosperity in the coming year. Including BEP’s in your year could also bring you prosperity of health, owing to their high fiber content and plant proteins.


Adzuki Beans: Called many variations of “red bean” around the globe, this small, quick-cooking pulse originates in East Asia. Culinarily, Adzuki’s are often used in sweet preparations like dessert fillings and spreads. Nutritionally, Adzuki’s boast 30% of the RDA for folate, a B vitamin critical to healthy fetal development and vital to everyday health.

Chickpeas/ Garbanzo Beans: No matter what you call them, these hearty spherical pulses can stand in for meat in soups, stews, chili and salads. Swapping some animal protein for a power plant like Chickpeas does your body and the planet good.

Black Beans: You know these pulses from Tex-Mex fare like tacos and burritos. Black beans boast a special health benefit: their dark color is a result of the anthocyanins present in the bean. Anthocyanins are a type of phytonutrient with strong antioxidant powers.


Topics: Nutrition (Food), Health & Human Performance (Holistic), guckenheimer, Nutrition, Registered Dietitian, food+thought

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