Peas, beans and lentils are quickly becoming recognized in the food industry as superfoods. Long a stable food in vegetarian and ethnic diets, more food scientists and consumers are turning to pulses for other health benefits. Beans are rich in antioxidants and are an excellent source of fibre. Pulses are also more colourful than grains, available in vibrant blacks, reds, greens, yellows and more, infusing food products with a much needed colour kick. Precooked whole and bumped pulses require no presoaking and will cook in 1/3 the time required to cook raw pulses. Pulses are also gluten free, and a great thickening agent. Please visit Pulse Canada for more information.

• Green Peas (whole and split)
  an excellent ingredient for instant soup and other ready-to-eat (RTE) meal applications
• Yellow Peas (whole and split)
  another excellent ingredient for instant soup and RTE meals, but with a more neutral colour.
• Red Beans
  popular for Cajun, Asian and Latin dishes. A perfect complement for rice dishes.
• Black Beans
  ideal for spicy dips, soups and salsas.
• Navy Beans
  neutral colour and taste make it a great thickening agent for soups, dips, and sauces.
• Pinto Beans
  the quintessential refried bean ingredient. Pinto beans are also good for soups, dips and casseroles.
• Chickpeas
  synonymous with hummus, chickpeas are popular in Indian, Mediterranean and Middle Eastern diets, chickpeas are very nutritious, and have a low-key taste that many consumers enjoy.
• Small Green Lentils
  Great for soups, casseroles and salads.
• Large Green Lentils
  popular in Latin American diets, they are slightly larger and flatter than small green lentils, and are paired with rice, in casseroles and soups.
• French Green Lentils
  darker green and speckled, French green lentils are terrific additions to rice, pilafs, salads and casseroles.
• Red (Crimson) Lentils (whole and split)
  common in Middle Eastern cuisine, the whole lentil has a reddish brown seed coat, while the split lentil is a brilliant orange-red colour.