pulses & cereals

pulses & cereals

Pulses & Cereals

 Pulses & Cereals

Pulses & cereals are produced in good quantity all across the globe. The majority of the pulses & cereals produced are more human consumption. Did  you know the difference between Puses & Cereals? All right, today  I would like to discuss the difference between pulses & cereals and it’s health benefits.


pulses & cereals

Pulses are basically dried edible seeds obtained from various plants. These might be consumed in their natural form but are preferred more when dried. They are in their most nutritious form when they are sprouted.

Pulses include all beans, peas and lentils, such as:

  • Red, green, yellow and brown lentils.
  • Garden peas.
  • Haricots, cannellini beans.
  • Black-eyed peas.
  • Baked beans.
  • Runner beans.
  • Butter beans (Lima beans).
  • Broad beans (fava beans).
  • Chickpeas (Chana or Garbanzo beans).
  • Kidney beans.
  • Borlotti beans.
  • Flageolet beans.
  • Pinto beans.

Pulses are good sources of proteins (21 grams per 100 grams). It is the staple food around the world and almost 80% of the people worldwide consume it. Though it is rich in proteins, it also contains a considerable amount of calories and carbohydrates (43 grams per 100 grams) so anyone trying to reduce weight or trying to control their diet are recommended to consume these in moderate amounts. Almost 25% of the pulses are proteins by weight. 100 grams of pulses contain around 350 kcal of energy.

The pulses are very useful in controlling and reducing blood sugar and cholesterol levels and are therefore recommended by many health physicians. It also helps in fecal elimination. These are also economical as they are grown in huge amounts. Black Gram, Green Gram, Soya Bean and many more are some of the basic pulses that we consume in our day to day life.


pulses & cereals

Cereal, also called grain, any grass (family Poaceae) yielding starchy seeds suitable for food.

Some examples of cereals include:

  • Wheat
  • Barley
  • Oat
  • Maize, Corn
  • Various Millets
  • Canary Seed
  • Rice

Grains are usually rich in carbohydrates but quite short in protein and naturally lacking in vitamin A and Calcium. Bread, particularly those made with refined flours, are usually enriched in order to compensate for any nutritional deficits in the cereal used.

The cereals most commonly cultivated are rye as oats, barley, wheat, corn (maize), and sorghum. Breakfast cereal is a processed food manufactured from grain and intended to be eaten as a main course served with milk during the morning meal. The cereal market is now moving towards more functional foods for health. Many kinds of cereal these days are fortified with all the essential vitamins and nutrients that your body needs.

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Bone Appetite & Happy Cooking!


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