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Arogyam Institute

What is World Pulses Day and Why is it Important?

Every year on February 10th, World Pulses Day is observed to increase public awareness of the importance of pulses as a food source. One of the world’s first crops to be domesticated, pulses have long been a mainstay of many different cultures.

Due to their adaptability, pulses can be used in a wide range of dishes, including soups, stews, salads, and dips. They are a necessary component in many cuisines because they can be processed into flours, pasta, and other food items. Pulses are a vital component of a sustainable and secure global food supply because they offer significant nutritional value. The 2023 theme of “Pulses for a Sustainable Future” aims to increase their production and consumption to achieve a more sustainable future through initiatives like promoting their use in agriculture, enhancing access to education, and encouraging their use in food and nutrition programs, among others. However, their production and consumption have decreased.

Understanding the Benefits of Eating Pulses

Pulses are a valuable food for vegetarians and vegans who may have few other options for obtaining this crucial nutrient because they are a superior source of plant-based protein. Additionally, fiber, which supports digestive health and may help regulate blood sugar levels, is abundant in them. Pulses are also a good source of iron, potassium, and folate, which are vital micronutrients that promote overall health and wellness.

Ways to Incorporate More Pulses into Your Diet

  •  Add them to salads or veggie-grain bowls.
  • Use them in soups either whole or pureed.
  • Use as a spread in wraps or on top of tacos or quesadillas.
  • Add to chili or curry recipes.
  • Use bean or lentil puree in baking.
  • Use as a base for vegetarian burgers.
  • Enjoy them as dry roasted snacks or salad toppings.
  • Add them to smoothies for extra thickness and nutrition.
  • Mix in to rice, quinoa or other grain side dishes.
  • Use to make tasty spreads and dips.

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