In many cultures, pulses are considered as ‘protein for the poor’ and their high nutrient content makes them ideal for vegetarians and vegans to ensure adequate intakes of protein, minerals and vitamins.

However, these tiny, multi-coloured seeds have been one of nature’s nutritious foods since time began. Here is why:

1. Pulses are naturally low in fat, contain no cholesterol and rich in iron and potassium.

2. Pulses are also low in sodium. Sodium chloride - or salt - is a contributor to hypertension and can be avoided by consuming foods with lower sodium levels such as pulses.

3. They are a great source of plant-based protein. Surprisingly, 100 grams of dry lentils contain a remarkable 25 grams of protein!

4. Pulses are often quoted among the top high fibre foods.

5. Pulses are an excellent source of folate and vitamin B

6. Pulses can be stored for a long time and therefore can help to increase the diversity of diets, especially in developing countries.

7. Pulses are low glycaemic index foods.

10. Finally, pulses are naturally gluten-free.

The United Nations declared 10 February World Pulses Day, keeping alive the positive momentum surrounding these healthy, nutritious and protein-rich legumes after FAO's successful International Year Of Pulses Campaign in 2016.

They are our delicious ally in achieving food security, reducing malnutrition and creating a #ZeroHunger world.