Pulses – that’s beans, dried peas and lentils – are nutrient powerhouses – low in saturated fat, high in protein and fibre and a source of essential vitamins and minerals like iron and folate. They are also a food choice that’s good for the planet. However, in the UK we eat surprisingly few.
The British Nutrition Foundation is working with the University of Reading (led by Prof Julie Lovegrove) on Raising the Pulse, one of the forward thinking and innovative projects in the Transforming the UK Food System for Healthy People and a Healthy Environment Research Programme. This research council-funded programme aims to fundamentally transform the UK food system by placing healthy people and a healthy natural environment at its centre.
You can read about the Raising the Pulse project in greater detail in Lovegrove et al. ‘Raising the Pulse’: The environmental, nutritional and health benefits of pulse-enhanced foods Nutrition Bulletin
Recipe cards developed as part of the Raising the Pulse project with Jamie Oliver’s Ministry of Food are available to download.
The British Nutrition Foundation has produced a factsheet on pulses
To read more about some of the latest research looking at the role of pulses in a healthy, sustainable diet, read our latest Nutrition Bulletin Spotlight looking at the benefits and challenges around increasing the consumption of pulses.
