Pulses (or legumes as they are also called) are rich source of protein in our diets. In a vegetarian diet or a diet containing low amounts of animal foods, they are an important source of protein. The major pulses which find an important place in our diets are tur (Arhar), Bengalgram, blackgram, greengram, lentil. Some of them (Bengalgram, greengram) are used as whole gram also. Others which are used as whole are cow pea, field bean, rajma. In amounts used, pulses and legumes do not contribute much to the total mineral intake. However, being rich in B-vitamins, they can contribute significantly to B-vitamin intake. Like cereals, they do not contain any vitamin A or vitamin C but germinated legumes contain some vitamin C.
The protein of pulses/legumes are of low quality since they are deficient in methionine and red gram is deficient in tryptophan also. However, they are rich in lysine. Hence, they can supplement proteins of cereals and the quality of the protein from a mixture of cereals and pulses is superior to that of the either one. The most effective combination to achieve maximum supplementary effects is 4 parts of cereal protein + 1 part of pulse protein. In terms of the grains, it will be 8 parts of cereals and 1 part of pulses.
Pulses with their higher content of total fat (visible + invisible) contribute along with cereals to meet the EFA needs of an adult.
