Pulse

Pulses are the edible seeds of legume plants, harvested for their dry seeds. They include beans, lentils, peas, and chickpeas. Pulses are a staple food in many cultures worldwide, valued for their nutritional content and versatility.

Pulses are used in a wide variety of food products due to their nutritional value and texture. They are often incorporated into soups, stews, ready meals, and vegetarian/vegan products as a source of protein and fibre. Manufacturers may also use them to add bulk and improve the mouthfeel of processed foods.

Pulses are not considered a food additive and are not assigned an E-number. They are a good source of dietary fibre, protein, and various micronutrients. The UK's Eatwell Guide recommends including pulses as part of a healthy diet. Research suggests that regular consumption of pulses may contribute to improved gut health and may play a role in managing blood sugar levels and cholesterol, as indicated in peer-reviewed reviews. Evidence is mixed on whether they directly cause or prevent specific diseases.