These revision cards contain the:

Nutritional value of pulses

Choice of pulses

And finally, the uses of pulses

I hope this helps 

  • Created by: Sarah
  • Created on: 31-05-14 11:27

Nutritional value of pulses

Pulses are a source of LOW BIOLOGICAL PROTEIN and are a useful source of protein for vegetarians because about 20% of the weight of dried pulses is protein.

The exception to this is the soya bean, which is of a HIGH BIOLOGICAL VALUE and contains about 36% of its weight as protein.

Pulses are a useful source of carbohydrate, which accounts for 50% of the weight of dried pulses.

Pulses are considered very healthy because they only contain small amounts of fat and are a good source of fibre. 

Different pulses contain different amounts of minerals:

- Soya beans and chick peas are a rich source of calcium

- Green lentils, soya beans and red kidney beans are a rich source of iron

- Aduki beans, soya beans and green lentils are a rich source of zinc.

Pulses also contain a number of vitamins, namely  vitamin E, riboflavin, thiamin and niacin

1 of 3

Choice of pulses

A wide variety of pulses are available in fresh, frozen, canned or dried form.

- Aduki beans - small round deep red shiny beans.

- Black eyed beans - white beans which have a black mark on them

- Borlotti beans - pink beans with a mottled colour

-Broad beans - strongly flavoured green beans

-Chick peas - these look like hazelnuts

-Lentils - available as red or green lentils. Puy lentils do not need soaking and hold their shape when cooking

- Red kidney beans - kidney-shaped beans

-Soya beans - small and round and can be black or yellow in colour. Used in the production of textured vegetable protein

-Split peas - yellow in colour and similar to lentils in appearance

2 of 3

Uses of pulses

Pulses have different uses in food preparation. 

- Aduki beans, black eyed beans and borlotti beans can be used in stews and casseroles.

- Broad beans are used as a vegetable accompaniment to a main meal.

- Chick peas are the main ingredient in hummus.

-Lentils are used in soups, bakes, cutlets and loaves.

-Red kidney beans are used in chilli con carne.

-Soya beans are used in the production of TVP (textured vegetable protein)

-Split peas are often added to soups to provide extra protein. 

3 of 3


No comments have yet been made

Similar Home Economics resources:

See all Home Economics resources »See all pulses resources »