Category Archives: Pulses / Legumes

Peanuts: Junk Food or Quality Nutrition?

Posted on January 19, 2024 by Robert Barrington

Peanuts are often sold alongside convenience food and for this reason many consider the peanut to be of low nutritional quality. However the nutritional quality of the peanut is related to the way it is presented. Often peanuts are sold … Continue reading →

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The Protein Quality of Legumes

Posted on December 19, 2023 by Robert Barrington

Peas and beans (pulses) are great sources of nutrients, and in particular and high in fibre and protein. The protein content of pulses is important because a large proportion of the world’s population rely on them for adequate protein in … Continue reading →

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Legumes for Health

Posted on December 18, 2023 by Robert Barrington

One of the main advantages of legumes and their high protein seeds (pulses) is their ease of growth and their ability to store for long periods of time. This gives leguminous plants a place in human nutrition that is not … Continue reading →

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Pea Protein for Resistance Training

Posted on November 24, 2023 by Robert Barrington

Leguminous seeds (pulses) are a rich source of amino acids, although they are low in the essential amino acid methionine. However, supplements of pea protein are available and they are sold as beneficial at causing muscle growth following resistance training. … Continue reading →

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Flavonoids in Lentils Plants

Posted on July 26, 2022 by Robert Barrington

Lentils (Lens culinaris) are a leguminous plant that can be used as a source of energy. Lentils are plants closely related to beans and peas. The seeds of lentils are probably the best known part of the lentil plant as … Continue reading →

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Nutritional Protein Quality of Legumes

Posted on May 10, 2022 by Robert Barrington

Legumes are an important source of protein. Chickpeas, lentils, cowpeas, preen peas, green beans, broad beans and many other forms of legumes can contribute significantly to human protein needs. Pulses are the seeds of leguminous plants, and generally they are … Continue reading →

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Mycoprotein versus Legumes for Protein

Posted on May 5, 2022 by Robert Barrington

Mycoprotein is considered by many to be a meat replacement. Nutritionally this is disingenuous because although mycoprotein contains high amounts of protein, it is low in many of the nutrients in meat including haem iron, carnitine and creatine. The main … Continue reading →

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African yam beans (Sphenostylis stenocarpa): Nutritional Perspective

Posted on March 31, 2022 by Robert Barrington

African yam beans (Sphenostylis stenocarpa) is a tropical luminous plant with good nutritional qualities. The plant grows seed above ground and their yield is of a good standard to use as a food crop. The seeds contain about 14 % … Continue reading →

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Beans on Toast Versus Egg On Toast

Posted on July 10, 2020 by Robert Barrington

Beans on toast and egg on toast are both excellent meal choices. Both are “fast food” in so far as they are quick to prepare, yet both are of high quality and contain a number of beneficial nutrients. Beans are … Continue reading →

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What Is The Most Healthy Food Group? Legumes and Pulses?

Posted on May 4, 2020 by Robert Barrington

A healthy diet is the cornerstone of good health. Without a balanced diet containing high quality foods, the development of disease is almost guaranteed. There are many foods that can comprise a healthy diet, but of these, which is the … Continue reading →

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