Legumes

Rising pulses consumption

Rising pulses consumption

Rising pulses consumption, vegetable protein result

Research on healthy food lists pulses among Italian favorites. Consumption is rising, attests ISMEA. The food farm market service Institute gives 2015 an Italian sales rise by 2% (canned pulses), 1% (frozen) and 0.2% (dried). These numbers mark an inverted trend and a return to consuming a cheap, sustainable vegetable protein source, as recalls FAO, which elected 2016 the year of pulses.

The good nutrition profile and lower energy addition (50-100 Kcal per 100 grammes of cooked product) makes pulses precious in your diet. The protein content counts, even more precious when matched with cereals (pasta and beans, rice and lentils, for example). Rich in fiber, they help regulate sugar and fat absorption, and supply vitamins (Group B) and minerals, like iron, calcium and magnesium.

Pulses’ role in agriculture is equally important. They catch atmospheric nitrogen and fix it in soil, fertilizing it. It’s no accident traditional agricultural techniques involve growing pulses in rotation with other plants, so as to improve performance without chemical manure.  

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