Pulse (legume)

Pulses are defined by the Food and Agricultural Organization of the United Nations (FAO) as annual leguminous crops yielding from one to twelve grains or seeds of variable size, shape and color within a pod. Pulses are used for food and animal feed.

Related Topics:
FAO - Leguminous

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The term pulses, as used by the FAO, is reserved for crops harvested solely for the dry grain and therefore excludes green beans and green peas, which are considered vegetable crops.

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Also excluded are crops which are mainly grown for oil extraction, like soybeans and peanuts, and crops which are used exclusively for sowing (clovers, alfalfa).

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Pulses are important food crops due to their high protein and essential amino acid content.

Related Topics:
Protein - Essential amino acid

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Like many leguminous crops, pulses play a key role in crop rotation due to their ability to fix nitrogen.

Related Topics:
Crop rotation - Fix nitrogen

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