Pulses are a real superfood and should end up on our plates more often in future. The benefits are manifold: they are healthy and full of protein, they protect our climate and groundwater and also promote biodiversity. As practical all-rounders, pulses can be used in many different ways in the kitchen – as a spread or soup, in curries or stews, processed into tofu and soy drink, and even in desserts such as chocolate brownies or chocolate mousse – the possible uses are almost endless.
Botanical prodigies - the legumes
Peas, lentils, beans, chickpeas, lupins, runner beans and yes, even peanuts – botanically speaking, they all belong to the legume family, also known as legumes. Strictly speaking, a “legume” refers to the plant whose seed is contained in a pod. Most pulses are commercially available dried, but some are also sold freshly harvested in the chiller cabinet.
Thanks to the ability of legumes to fix nitrogen from the air by bacteria in their root nodules, legumes can fertilize themselves with nitrogen, so to speak, and improve soil fertility. They can therefore help to reduce the use of environmentally harmful fertilizers and reduce nitrous oxide emissions. They are also able to bind carbon and ensure that humus and nutrients remain in the soil. Furthermore, pulses are grown regionally in many European countries, but can also be produced very well in hotter climate zones.
Protein-rich superfood for humans and animals
The foods we eat are known to have an impact on our health. Due to their high protein content, pulses are an important part of the human diet almost worldwide. In Austria, for example, around 5 kg of pulses are consumed per capita per year. Soybeans have now become the most important legume for consumption, followed by peas and runner beans. In addition to soybeans, fodder crops such as field beans and grain peas are also grown in Austria. Pulses are not only high in protein, but also rich in vitamins and fiber and contain important phytochemicals. According to numerous studies, they can even prevent diseases such as diabetes and cardiovascular diseases. In livestock farming, pulses such as alfalfa and soybeans play an important role as animal feed. If grown in an environmentally friendly and regional way, pulses can be a protein-rich and growth-promoting food source for livestock.
Dietary recommendations 2.0 - more pulses, less meat
The dietary recommendations and the food pyramid in Austria are currently being revised and are due to be republished in fall 2024. As our diet is responsible for around a third of all global greenhouse gas emissions, both climate-related and health-related aspects will be included in the dietary recommendations in future. For the first time, there will also be recommendations for vegetarian diets. The proportion of animal-based foods in particular will be reduced, as these release a lot of CO2, especially during production and transportation, and consume large amounts of arable land, water and energy.
Instead, legumes and products made from them are to be given greater importance in the diet. This is because they generally consume fewer resources along the value chain than animal-based foods – from the raw materials to the delivery of the finished product to the consumer. The new recommendations also recommend paying attention to regionality when consuming meat, while seasonality plays a particularly important role when it comes to fruit and vegetables. Overall, the new recommendations are intended to take into account the environmental impact of nutrition and reduce greenhouse gas emissions. In any case, pulses have great potential to change our eating habits in a sustainable way and promote soil- and climate-friendly agriculture.