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"Without pulses the European population would not have doubled in just a few centuries and we would not be hundreds of millions we are today ...".

Umberto Eco, author.

Pulses is a seperate category of natural foods which icludes lentils, splitpeas, chickpeas, peas, lupins, vetch, beans etc. and which are all called legumes.

They are an essential element of the human diet for millennia and their contribution in shaping the European and World history is of high importance since legumes with their high nutritional value, helped the survival and development of mankind, especially in periods when economic and social conditions threatened with malnutrition large sections of the world population.

For all Mediterraneans pulses were always the backbone of their daily diet. Especially for us Greeks, legumes and beans in particular represent not only essential nutrients, but also a cultural element, since the traditional bean soup is considered a timeless national dish of our country. Unfortunately for all of us and our health, in recent decades this tradition has changed and legumes have pulled from our everyday table and replaced by other foods with much less nutritional value.

The Integral choice in your weekly diet.

Just a few of the Benefits of Legumes

  • Pulses contribute to good health of heart and digestive system as well as in the prevention and management of disorders of the blood sugar and cholesterol.
  • They help eliminate fat providing protection from the creation of bowel cancer.
  • Their antioxidant activity preventing of the formation of free radicals confer their anti-aging properties.
  • In addition, they help in cases of constipation since they are rich in fiber.
  • They are a good source of protein while the content of iron is particularly important for young people and pregnant women.
  • They have high nutritional value, long maintenance period and very low cost.
  • Low fat and glycemic load. Required in vegetarian diets.

Best combinations

It is useful to combine pulses with cereals, nuts and seeds (sunflower, etc.) to supplement the amino acid methionine as lacking in plant proteins of legumes. Pulses should be combined with foods rich in vitamin C - tomatoes, green peppers, orange carrots and as with malic acid (eg white wine), as these substances increase the absorption of iron containing and help to consume their complete protein. Furthermore, the addition of herbs, such as celery, bay leaves, fennel, thyme, etc. assist in the activation of gastric juices of the stomach and therefore easier to digest legumes.

Suggested consumption

Regarding the amount of pulses it is recommended an average consumption of servings every other day. Note that a serving is equivalent to one cup of cooked legumes (about 100g).