Pulses and legumes are nutrient-rich grains central to agricultural systems and culinary use throughout the world. As critical part of the food basket, they contribute substantial amounts of plant-based proteins, dietary fibre as well as various minerals (iron, potassium, calcium, magnesium, phosphorus, sulphur and zinc), vitamins (B1, B3, B6, B10 & vitamin E) and phytochemicals. While some pulses may contain anti-nutritional factors, in certain individuals, excess consumption may cause bloating / flatulence. However soaking, cooking, germination and fermentation help in overcoming these adverse effects.
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