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.

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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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