Pulses and Grains
Many different foods made from grains and pulses are readily available from the supermarket. Commonly eaten grains are wheat, rice, corn (maize), oats, barley and rye; while pulses include baked beans (navy beans),kidney beans, mung beans, soybeans, chickpeas, lentils and split peas. The choice isn’t limited to whole grains and pulses — a wide variety of different products made from these foods are available.
Pulses are the edible seeds of plants in the legume family. Pulses grow in pods and come in a variety of shapes, sizes and colors. There are 11 types of pulses: dry beans, dry broad beans, dry peas, chickpeas, cow peas, pigeon peas, lentils, Bambara beans, vetches, lupins and pulses nes (not elsewhere specified – minor pulses that don’t fall into one of the other categories).
Grains are the seeds of cereal plants, like wheat, rice, corn (maize), oats, rye and barley. Pulses Health, Taste, Energy are the seeds of cereal plants, like wheat, rice, corn (maize), oats, rye and barley.
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