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World Pulses Day

These plant-based protein sources offer nutrition, sustainability, and versatility, enriching meals and promoting health and wellness.

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Position pulses as the sustainable, nutrient-dense protein solution for health-conscious and eco-conscious consumers seeking affordable pantry staples and plant-based meal options.

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History

Pulses have been brought to the attention of the world, especially within the last decade. In 2013, the United Nations General Assembly made preparations for declaring 2016 as the International Year of Pulses, and the Food and Agriculture Organization (FAO) played a leading role in bringing that focus to life.

That year-long spotlight was designed to help more people recognize something farmers and cooks have known for ages: lentils, beans, chickpeas, and dry peas are small foods with big ripple effects.

As a follow-up to the International Year of Pulses, the intention for World Pulses Day was declared by the UN in 2018 as a way to move forward with the focus on legumes for one day each year. The inaugural event was celebrated in 2019, and it has happened annually ever since.

The push for an annual day helped keep the conversation moving from awareness into action: not just praising pulses, but encouraging better production, improved access, and more everyday cooking with them.

World Pulses Day also pairs well with the goals of the 2030 Agenda for Sustainable Development because pulses do more than feed people. As leguminous crops, they work with soil bacteria to “fix” nitrogen from the air into the ground in a form plants can use. I

n plain language, they help fertilize the soil naturally. This supports soil fertility and can reduce reliance on synthetic nitrogen fertilizers, which are energy-intensive to produce.

Pulses are also generally associated with a relatively low water footprint compared to many other protein sources and can be well-suited to drier growing conditions, which matters in a world where water can be a limiting resource for agriculture.

Another reason pulses earn their climate-friendly reputation is how well they fit into crop rotations. Farmers often rotate crops to manage pests, diseases, and soil health. Adding pulses to a rotation can diversify the system and help break cycles that build up when the same crop is grown repeatedly. Diversity in the field tends to support biodiversity above and below ground, and a more diverse farm can be more resilient.

World Pulses Day isn’t just a “farm story,” though. It’s also a “kitchen story.” Pulses offer a reliable, nutrient-dense ingredient that can stretch meals, replace part of the meat in familiar dishes, and deliver fiber, iron, folate, and other vitamins and minerals.

Because they store well in dry form, pulses can support household food security and reduce food waste. A pantry stocked with lentils and beans is essentially a meal plan that doesn’t spoil easily.

Working to increase public awareness about the nutritional and environmental benefits of these dried foods, World Pulses Day brings everyone together to equip families, individuals, communities, and business owners with the information they need to make healthy, climate-friendly choices.

The day also encourages innovation across the “pulse value chain,” from better seeds and farming practices to more appealing foods on store shelves and menus.

How to celebrate

Learn More About Pulses

World Pulses Day is a great chance to look more closely at one of the most practical food groups on the planet. Pulses are often lumped together with “beans,” but the category is more specific than that—and those details are part of what makes them so valuable for global food systems. Here are a few pulse facts worth sharing: • Pulses are a specific type of legume, not all legumes.All legumes belong to the Leguminosae family, but only dried edible seeds count as pulses. Fresh vegetables like green beans and green peas are legumes but not pulses. Crops grown mainly for oil, such as soybeans and peanuts, are also legumes but not pulses. Pulses include lentils, chickpeas, dry beans, dry peas, and cowpeas. • Chickpeas are naturally drought-tolerant.This resilience allows chickpeas to grow in dry and arid regions where many other protein crops struggle. That adaptability is one reason they appear in cuisines across the Middle East, Africa, South Asia, and the Mediterranean. • Dried pulses are shelf-stable and long-lasting.Because pulses are dried, they can be stored for long periods without losing much nutritional value. When kept in airtight containers away from moisture and pests, they remain ready for soups, stews, spreads, salads, and plant-based dishes, making them a reliable and budget-friendly pantry staple. • Pulses are rich in folate and key nutrients.Folate supports cell growth and development, making it especially important during pregnancy and childhood. Pulses also provide plant-based protein and iron, helping support balanced diets for people of all ages. To go beyond quick facts, try exploring pulses in a more hands-on way: Compare types side by side. Red lentils cook quickly and become creamy, while green and brown lentils hold their shape. Chickpeas stay firm and nutty, and dry peas turn silky in soups.Notice how they behave in recipes. Some pulses naturally thicken broths, while others add texture and bite.Read ingredient labels. Many modern snacks and packaged foods use chickpea flour or pea protein—World Pulses Day is a good reminder of how widely pulses now appear in everyday foods.

FAQ

What is the difference between pulses, legumes, beans, and peas?

Pulses are the dry edible seeds of legume plants, such as dried beans, lentils, chickpeas, and dry peas, harvested only when fully mature and dry. “Legumes” is the broader botanical family that also includes green beans and green peas (eaten fresh), as well as soybeans and peanuts grown mainly for oil or forage, which are not classified as pulses in FAO’s food statistics. In everyday language, many people call all of these “beans” or “peas,” but in agriculture and nutrition, “pulses” refers specifically to the dried grain crops used for food and feed. [1]

Are pulses a complete protein, and how can they fit into a balanced diet?

Most individual pulses are not “complete” proteins because they are relatively low in certain essential amino acids, such as methionine, but they are rich in lysine, which many cereals lack. Nutrition experts therefore recommend eating pulses alongside grains, nuts, or seeds over the course of the day so that the overall diet provides all essential amino acids. Many national dietary guidelines treat pulses as part of the protein foods group and encourage including them regularly, in place of some refined grains or higher-saturated-fat animal proteins, as part of a varied eating pattern. [1]

What are the main health benefits of eating pulses regularly?

Public health and agricultural agencies highlight pulses as affordable, nutrient-dense foods that are naturally low in fat and rich in protein, dietary fiber, folate, iron, potassium, and other minerals. Regular consumption within a balanced diet can support adequate protein and micronutrient intake, improve digestive health due to their fiber content, and is associated in research with better blood lipid and blood sugar control when pulses replace more refined or higher-fat foods. Their long shelf life also helps improve food security by providing a stable source of nutritious food. [1]

Why are pulses considered climate-friendly compared with many other protein sources?

Pulses form symbiotic relationships with soil bacteria that fix atmospheric nitrogen, allowing these crops to meet much of their own nitrogen needs and leaving nitrogen in the soil for subsequent crops. This reduces reliance on synthetic nitrogen fertilizers, whose production and use are major sources of greenhouse gas emissions. Studies summarized by UN agencies and food-policy organizations also describe pulses as relatively water-efficient and low-emission protein sources when compared with many animal-based proteins, so shifting some protein intake toward pulses can lower the climate impact of diets. [1]

How do pulses improve soil health and support sustainable farming systems?

When grown in rotation or intercropped with other species, pulses help build soil fertility by fixing nitrogen, increasing organic matter, and fostering a diverse community of soil organisms. Research institutes and food-policy groups note that these effects improve soil structure, support soil biodiversity, and make cropping systems more resilient to stresses such as drought. By breaking pest and disease cycles and reducing the need for synthetic fertilizers, pulses contribute to more sustainable, diversified, and productive agrifood systems. [1]

Are there common concerns about digesting pulses, and how can they be reduced?

Some people experience gas or bloating when they increase their intake of beans, lentils, or chickpeas quickly because pulses are high in certain fibers and fermentable carbohydrates. Nutrition educators recommend soaking dried pulses, discarding the soaking water, rinsing thoroughly, and cooking them well to improve digestibility. Introducing them gradually and combining them with plenty of fluid and other foods can further reduce discomfort, while still allowing people to benefit from their high fiber and nutrient content. [1]

How are pulses used in different food cultures around the world?

Across regions, pulses are staples in many traditional dishes: lentils and chickpeas in Middle Eastern and South Asian dals and stews, black beans in Latin American cuisines, and various dry peas and beans in African and European soups and porridges. UN and food-policy materials point out that these crops have been cultivated for thousands of years and adapted to local tastes, making them versatile ingredients for both traditional and modern recipes, from stews and flatbreads to spreads, snacks, and meat alternatives. [1]