What are Pulses?

Pulses are the dry, edible seeds of plants in the legume family, including chickpeas, lentils, dry peas and beans. Pulses are an excellent source of protein, fiber and other key nutrients.

Find out more on pulses and nutrition

Pulses fit into MyPlate eating patterns as both Vegetables and Protein! Visit ChooseMyPlate.gov for more information.

Common Pulse Varieties

Chickpeas (garbanzo beans):

  • Kabuli

  • Desi

Lentils:

  • Green

  • Red

  • Small Brown

  • French Green

  • Black

Dry Peas:

  • Split Green

  • Split Yellow

  • Whole Green

  • Whole Yellow

Beans:

  • Adzuki

  • Black

  • Blackeye Peas

  • Kidney (Dark Red)

  • Kidney (Light Red)

  • Great Northern

  • Navy

  • Pinto

  • Fava

  • Small Red

  • Mung

  • Lima

  • Cranberry

  • Pink

Pulse vs. Legume – What's the Difference?

Pulses are part of the legume family (any plants that grow in pods), but the term “pulse” refers only to the dry edible seed within the pod. Beans, lentils, chickpeas and split peas are the most common types of pulses. Pulses are special because they have distinct health benefits apart from other legumes. Unlike legumes like peanuts and soy, for example, pulses are low in fat and very high in protein and fiber.

Illustrated chart showing that Pulses (Dry beans, dry peas, chickpeas and lentils) are a subset of Legumes.

Environmentally Friendly Crops

In addition to being good for you, pulses are also good for the Earth! Pulses are nitrogen-fixing crops, which means they can convert nitrogen in the air into a plant available nutrient. Pulses can reduce the need for nitrogen fertilizers, ultimately improving the environmental sustainability of annual cropping systems.