Beans in their various forms kidney, black, pinto, navy, chickpeas and pulses.
Beans are seeds from the Fabaceae family, commonly known as the legume, pea, or bean family. They are an affordable source of protein, fibre, iron, antioxidants and vitamins that offer many health benefits. Many products are made from beans, most of them from soya beans, but others are also used. Products made from beans include soya pieces, protein supplement porridge, soya flakes, soya mince, flour, soybean oil, and soya milk. Browse below for a variety of nutritious, healthy and delicious bean products from Zambian and international manufacturers. These products are ideal for adults, children as well as people with special dietary requirements such as vegetarians and vegans.
A bean is the seed of one of several genera of the flowering plant family Fabaceae, which are used as vegetables for human or animal food. They can be cooked in many different ways, including boiling, frying, and baking, and are used in many traditional dishes throughout the world. Pulses include beans, lentils, and peas. For example, a pea pod is a legume, but the pea inside the pod is the pulse. The entire legume plant is often used.
Legumes and Pulses
a variety of legumes and pulses organized in bags and bowls on a wooden tray, including black beans, cranberry beans, kidney beans, white beans, split peas, mung beans, yellow lentils, red lentils, green lentils
The Fabaceae or Leguminosae (commonly known as the legume, pea, or bean) family is the third largest family of flowering plants, consisting of over 20,000 species. Legumes are a nutritious staple of diets around the world. They are an inexpensive source of protein, vitamins, complex carbohydrates, and fibre.
Although used interchangeably, the terms “legumes,” “pulses,” and “beans” have distinct meanings. A legume refers to any plant from the Fabaceae family that would include its leaves, stems, and pods. A pulse is an edible seed from a legume plant. Pulses include beans, lentils, and peas. For example, a pea pod is a legume, but the pea inside the pod is the pulse. The entire legume plant is often used in agricultural applications (as to cover crops or in livestock feed or fertilizers), while the seeds or pulses are what typically ends up on our dinner plates. Beans in their various forms (kidney, black, pinto, navy, chickpeas, etc.) are just one type of pulse.
Legumes are emphasized by the U.S. Dietary Guidelines (about 3 cups a week) and the DASH Eating Plan of the National Heart, Lung, and Blood Institute (4-5 half-cup servings a week). The Food and Agriculture Organization (FAO) of the United Nations declared the International Year of Pulses in 2016, focusing on the contribution of pulses in food production and nutritional diversity to help eradicate hunger and malnutrition
A bean is the seed of one of several genera of the flowering plant family Fabaceae, which are used as vegetables for human or animal food. They can be cooked in many different ways, including boiling, frying, and baking, and are used in many traditional dishes throughout the world.
Pulses are the dried seeds of legumes and come in many different shapes and sizes. This guide will show you a visual reference, description and common names for some of the varieties of the four most common pulses: beans, chickpeas, lentils and peas.
All tinned or dried beans, peas and lentils are pulses. They're great to add to your diet because they are high in protein and fibre, low in fat and cheap to buy. That means they can save you money, help you manage your weight and lower your risk of bowel cancer. And they're good for the environment too.
Favourite Indian pulses
- green gram beans, split green gram and split and skinned green gram{mung}
- black-eyed beans{chawli}
- Red Lentils and Split red lentils{masoor}
- yellow pigeon peas{toor daal}
- adzuki beans{chori}
- Turkish/dew gram beans{matki}
