In this episode of Nutrition Science Bites, Prof Clare Collins and Ilyse Jones discuss differences between legumes, pulses, beans and why they are a great source of nutrients, including protein and fibre. The talk about practical tips for incorporating pulses into healthy eating as well as being inexpensive and versatile across cuisines. They chat about the low consumption of pulses in Australia and practical tips for using pulses in cooking, the health benefits associated with increased intake, and encouragement for listeners to experiment with different recipes.

No Money No Time article on legumes, pulses and dried beans: https://nomoneynotime.com.au/hacks-myths-faqs/love-your-legumes-this-pulses-week

No Money No Time legume recipes at this link: https://nomoneynotime.com.au/healthy-easy-recipes/filter/keywords--legumes

Grains and Legumes Nutrition Council (GLNC) link to a free GLNC #PulsesWeek e-recipe book: https://www.glnc.org.au/recipes/recipe-books/love-your-legumes-with-our-new-e-book/

Australian Guide to Healthy Eating: https://www.eatforhealth.gov.au/guidelines/australian-guide-healthy-eating

Our No Money No Time email: [email protected] and our Nutrition Science Bites email: [email protected] 

Here's the link to the Healthy Eating Quiz https://quiz.nomoneynotime.com.au/login

Here's the link to the No Money No Time closed Facebook group (be sure to take the Healthy Eating Quiz first) https://www.facebook.com/groups/386824626838448

This episode is supported by the Grains and Legumes Nutrition Council (GLNC), who did not contribute to the episode content.

Keywords: Pulses, legumes, nutrition, health benefits, plant-based protein, dietary fiber, amino acids, folate, iron, healthy eating, Australian Guide to Healthy Eating, cooking tips, healthy eating, meal planning

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