Pulses are defined by the food and agricultural organization of the United Nations as Annual Leguminious crops yielding from one to twelve top grains or seeds of various size and color. India is both the world's largest producer and the world's largest importer of pulses.

Protein Content:
:: Pulses contain 20% to 25% of proteins, which is double of that found in wheat and three times that found in rice.
:: Pulses are sometimes called "poor man's meat
:: Pulse protein is equivalent in quality to soy protein which has been shown by WHO to be equal of meat, milk and egg proteins.
:: While pulses are generally high in protein and the digestibility of that protein is also high, they often are relative poor in essential amino acid methionine. Grains , among other foods, can make up for this shortfall.

Nutrition:
Pulse are excellent food choices with health promoting benefits. Their nutritional compositions includes complex carbohydrates (e.g. fibre, resistant starch, oligosaccharides), vegetable protein, important vitamins and minerals like folate and iron as well as antioxidants and very small amount of fats. In fact a one-cup serving of pulses provides almost half of the daily amount of fibre recommended. Pulses are valuable food choices for people with diabetes as well as those at risk of both diabetes and cardiovascular disease. Research suggest that regular dietary intake of pulses can reduce the serum cholesterol and triglycerides and can also reduce the risk of developing nutritional-related health problems including obesity, diabetes, heart diseases and cancer.