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About Pulses & Nutrition

ABOUT PULSES

Pulses are mature, edible, dry seeds from legume plants. They have been an important
Food source throughout history and are among the world’s most ancient crops. Pulses Have been cultivated by numerous cultures around the globe, sustaining populations While enriching the earth’s soil. Pulses are a palette of sizes, color, texture and flavor: Providing a versatile, flavorful and nutritious food source that crosses cultural boundaries. Pulses are an important source of protein, especially in developing countries. Pulses provide about 10% of the total dietary protein consumed in the world and have about twice the protein content of most cereal grains.

Nutritional Value Of Beans

Beans are an excellent source of vegetable protein and minerals such as iron. Magnesium and zinc. They are rich in folic acid, an element associated with the reduction of such birth defects as spina bifida and also protect against heart disease. Beans are also a good source of non – lactic calcium. They are rich in soluble dietary fiber which helps to bring down cholesterol levels and also contain estrogens of vegetable origin which contribute towards reducing certain cancers caused by hormonal action.

Nutritional Values of Cooked Beans

Per 100 Grams Unit Minimum Maximum
Water G 60.00 70.00
Calories Kcal 115.00 164.00
Proteins G 7.70 9.34
Fats G 0.38 2.59
Carbohydrates G 20.77 27.41
Dietary Fibre G 5.30 10.00
Ashi G 0.92 1.35
Calcium Mg 17.00 70.00
Iron Mg 2.09 2.89
Magnesium Mg 43.00 70.00
Phosphorous Mg 111.00 168.00
Potassium Mg 291.00 508.00
Sodium Mg 1.00 7.00
Zinc Mg 0.88 1.53
Copper Mg 0.21 0.35
Manganese Mg 0.37 1.03
Vitamin C Mg 0.00 1.30
Thiamine Mg 0.12 0.26
Riboflavin Mg 0.06 0.09
Niacin Mg 0.40 0.68
Pantothenic Acid Mg 0.22 0.47
Vitamin B-6 Mg 0.07 0.18
Vitamin A Ul 1.00 27.00
Vitamin E Mg-a TE 0.18 0.94