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Indian Pulses

Pulses are the edible seeds of plants in the legume family. Pulses grow in pods and come in a variety of shapes, sizes and colors. The United Nations Food and Agriculture Organization (FAO) recognizes 11 types of pulses: dry beans, dry broad beans, dry peas, chickpeas, cow peas, pigeon peas, lentils, Bambara beans, vetches, lupins and pulses nes (not elsewhere specified – minor pulses that don’t fall into one of the other categories).

Did you know? Pulses have a long, rich history. The first evidence of pulses comes from 11,000 years ago in the Fertile Crescent, a region in the Middle East which was home to some of the earliest human civilizations.

The pulses are also highly nutritious. They contain vitamins and micronutrients, and are incredibly rich in protein, with two-to-four times the protein content of cereal grains and significantly more iron, folate and zinc, which are crucial for good health and eyesight.
Low in fat and rich in fibre, pulses are excellent for managing cholesterol, digestive health and regulating energy levels.

 






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