Legumes, pulses and beans are terms used interchangeably, but they each have a specific meaning. The easiest way to understand the difference is to think of them in a hierarchy. Legumes are at the top. It’s an umbrella name that includes all types of beans, peas and lentils, even peanuts. Pulses, on the other hand, are the dried seeds of the legume. Pulses include dry beans, dry peas, chickpeas and lentils. So all pulses are legumes but not all legumes are pulses! And all beans are legumes, but only dry beans are pulses. Confused?  It’s okay! All you really must know is that whatever the term, they should be included as part of a healthy diet. 

All legumes are naturally low in fat, cholesterol and sodium. However, when canned, sodium is typically added. If not using dried beans, peas and lentils, look for them in cans that say, “No Added Salt.” Can’t find them? Cans that have the label, “low sodium” is the next best. All legumes are also high in protein and dietary fiber. Just one half-cup of kidney beans, for example, has almost 8 grams of dietary fiber, which is important for digestive health and heart health. It’s easy to include legumes in your diet. Try replacing half the meat in tacos with beans. Puree legumes for a dip, like hummus or bean dip, and add beans and pulses to soups. 

Sources:
https://www.ncbi.nlm.nih.gov/books/NBK570127/table/lipid_diet_cardiov.T.fiber_content_of_se_1/