Split pulses in India are known as Dal. Dried peas and beans have about the same composition as Pulses. In tropics, pulses are second only to cereals as important sources of calories and proteins. Bengal gram ( chana dal ), red gram ( tuver dal ), green gram ( mung dal ), black gram ( urad dal ) and lentils ( masur dal ) are the most widely consumed pulses in India.
Composition - Pulses supply the same amount of calories as cereals ie 350 kcal per 100 gm dry weight
Protein The protein content of pulses is about 20% to 25% about twice as much as that of cereal's, making them the most economical source of proteins.
Benefits of Sprouted Pulses
- When 100 grams of whole green pulse is sprouted, the sprouts provide 0.06 mg thiamine, 0.66 mg riboflavin, 1.5 mg niacin and 82 mg ascorbic acid.
- Other key nutrients provided by the pulse exchange are iron, vitamins of B group and dietary fiber which mainly comes from whole pulses.
Calories In Pulses
|Bengal Gram(chana ki dal) (Roasted),100gm||369|
|Bengal Gram(chana ki dal) (Cooked), 100gm||105|
|Black Gram(urd dal), 100gm||105|
|Green Gram(mung) (Cooked), 100gm||105|
|Lentil Gram (Cooked), 100gm||105|
|Red Gram(tur dal) (Cooked), 100gm||105|
|Masoor Dal with Ice, 100gm||118|
|Mixed Pulses with Vegetables, 100gm||88|
|Bean Sprouts Salad, 1 serving||85|
|Moong Sprout Salad, 1 serving||53|