is a general name given to plants that provide dried edible
seeds. Split pulses in India are known as Dal. Dried peas and
beans have about the same composition as Pulses. In tropics, pulses are
second only to cereals as important sources of calories and proteins.
Bengal gram ( chana dal ), red gram ( tuver dal ), green gram ( mung dal
), black gram ( urad dal ) and lentils ( masur dal ) are the most widely
consumed pulses in India.
supply the same amount of calories as cereals ie 350 kcal per 100 gm dry
Protein The protein content of pulses is about 20% to 25% about twice
as much as that of cereal's, making them the most economical source of
Benefits of Sprouted Pulses
100 grams of whole green pulse is sprouted, the sprouts provide 0.06 mg
thiamine, 0.66 mg riboflavin, 1.5 mg niacin and 82 mg ascorbic acid.
key nutrients provided by the pulse exchange are iron, vitamins of B
group and dietary fiber which mainly comes from whole pulses.