publication . Article . Other literature type . 2014

Nutritional and health benefits of pulses

Nancy Yu; Harold M. Aukema; Adriana N. Mudryj;
  • Published: 01 Nov 2014 Journal: Applied Physiology, Nutrition, and Metabolism, volume 39, pages 1,197-1,204 (issn: 1715-5312, eissn: 1715-5320, Copyright policy)
  • Publisher: Canadian Science Publishing
<jats:p> Pulses (beans, peas, and lentils) have been consumed for at least 10 000 years and are among the most extensively used foods in the world. A wide variety of pulses can be grown globally, making them important both economically as well as nutritionally. Pulses provide protein and fibre, as well as a significant source of vitamins and minerals, such as iron, zinc, folate, and magnesium, and consuming half a cup of beans or peas per day can enhance diet quality by increasing intakes of these nutrients. In addition, the phytochemicals, saponins, and tannins found in pulses possess antioxidant and anti-carcinogenic effects, indicating that pulses may have si...
free text keywords: Nutrition and Dietetics, Physiology (medical), Physiology, Endocrinology, Diabetes and Metabolism, General Medicine, Endocrinology, medicine.medical_specialty, medicine, Diabetes mellitus, medicine.disease, Insulin, medicine.medical_treatment, Blood pressure, Health benefits, Platelet activation, Food science, Internal medicine, Nutrient, Antioxidant, Direct effects, Biology
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