Medicinal Values Of Pulses

 Medicinal Values Of Pulses

Medicinal Values Of Pulses

   1.Lentils : Medicinal Values Of Pulses

  • Lentils are excellent source of iron, so they are used for prevention of anaemia.
  • Prevents constipatio Its legumes are highly recommended during pregnancy because of its iron, protein , fiber and folic acid  contents. Medicinal Values Of Pulses

Medicinal Values Of Pulses  Medicinal Values Of Pulses

2. Soyabean :

  • This is called super legume.
  • It helps women to maintain hormonal balance and is very helpful in regulation of menstrual cycle, relief from the symptoms of menopause.
  • It lowers the risk of breast cancer. In men it lowers risk of prostate cancer and heart attack .
  • It prevents thrombosis formation.Medicinal Values Of Pulses
  • It is recommended  for infant diet as it contais good quality protein . Soyabean sprouts are also available in the market which are very nutritious.

Medicinal Values Of Pulses      Medicinal Values Of Pulses

3.Beans :

  • Beans are recommended in case of eczema, itching skin, dry skin, allergies and general dermatosis.
  • It is also recommended for hair loss, dandruff and seborrhoea.
  • Due to their fiber content, they reduce cholestrol level and also prevent constipation and colon cancer.

Medicinal Values Of Pulses  Medicinal Values Of Pulses

The nutritional value of legumes: Medicinal Values Of Pulses

Legumes have a high nutritional value. They are rich in proteins (21 grams per 100 grams), carbohydrates (43 grams per 100 grams), fiber, phosphate minerals, calcium and iron and B complex vitamins. Powdered plant proteins Replacing animal proteins to a large extent. This is important for vegetarians who use legumes as a substitute for meat. They are low in sodium and saturated fat. Carbohydrate is a starch, which provides energy in the human body. Unpeeled legumes contain many nutritive fibers or cellulose: Podded pulsations (with skins removed) lose a large amount of this indigestible cellulose, which stimulates digestion in the stomach and intestines. Soaking the dry beans for several hours brings them back to life, activating enzymes, proteins, minerals and vitamins.

Medicinal Values Of Pulses

The treatment of legumes in the kitchen .

Handling pulses in the kitchen is divided into three phases:

1.Delivery of legumes to the kitchen:

3.Preparation of legumes:

 Particular attention should be paid to:

a) Whether the type of impulses delivered correspond to the order form

b) That the exact amount was delivered

c) That quality is satisfactory

Pulse storage

Dried legumes are better stored in a good sealed package in a cool, dry and dark place. They can be stored for up to one year. Under the influence of light, moisture and heat, beans can germinate. Legumes discolour when stored in the light. If stored in a wet or humid area, they can become moldy. Hermetic containers protect them from contact with insects or rodents.

Legumes in boxes or jars can be stored for one year or more. In glass jars, they should be stored in a dark place to prevent light from discoloring the product through the glass.

Frozen varieties should not be stored for more than one month at a temperature of -18 ° C. Check the package details.

Medicinal Values Of Pulses
Storage of convenience, meat replacements and other products:

Convenience products are purchased frozen. Note the dates of use during storage and preparation. Soy beans can not be stored so long because of their high fat content and therefore the chance that they become rancid. The storage time of the soy products varies according to the composition and the preparation techniques.

1.Tempeh can be stored for three days in the refrigerator and one month in the freezer.

2.Tofu, soy curd or tahoe can be stored for three days in the refrigerator and one month in the freezer.

3.Soy meat, which is dried or canned, can be stored for one year in a cool, dry place.

3.Preparation of legumes

Legumes can be cooked in water that they are soaked in or fresh water. During soaking, a percentage of the vitamin B dissolves in water, so it is best to use this water to cook the beans and peas that are cooked for the soup. Salt should not be added to the cooking water as this will encourage bursts to burst and decompose during cooking.

Soaking time                                           Cooking time


Split peas                                                                                                                                                           ½ – 1 hour

Chickpeas                                                                                   6 – 8 hours                                                   1 – 1 ½ hours

Green and gray plows                                                              8 – 12 hours                                                  1 – 1 ½ hours


Rice bean                                                                                     1 hour                                                           1 hour

Red beans                                                                                    6 – 8 hours                                                   1 – 1 ½ hours

White, brown and red beans                                                   8 – 12 hours                                                  1 – 1 ½ hours

Kievitsboon, lima bean, adzuki beans                                   8 – 12 hours                                                  12 hours

Soybeans                                                                                      12 – 18 hours                                                23 hours


Red lentils                                                                                                                                                           15 – 20 minutes

Brown, yellow and green lenses                                                                                                                     30  – 45 minutes

. They are ideal food for hypertensive, anamic and convalescents.

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