**2. Nutritional importance of pulses**

Whole and split pulses are a good source of complex carbohydrates, protein, and dietary fiber, having significant amounts of vitamins and minerals. Protein content in legume grains range from 17 to 40%, contrasting with 7–13% of cereals, and being equal to the protein contents of meats (18–25%) [9].

#### **2.1 Micronutrients in pulses**

Pulses are a good source of fat-soluble vitamins especially folate, riboflavin, and thiamin. Folate is an important micronutrient to reduce the risk of neural tube defects in newly born during pregnancy. Pulses are rich in vitamin A also but poor source of vitamin C. Pulses are also a good natural source of essential minerals including iron, zinc, selenium, phosphorus, calcium, magnesium, potassium, and chromium. These minerals play an important in human body during different physiological processes such as iron is required for hemoglobin synthesis and antioxidative activity, copper and zinc for lipids and carbohydrates metabolism, calcium is essential nutrient for bone health, copper for enzyme activity and iron metabolism. Pulses are lower in sodium content and helpful for decreasing the trends of different diseases especially hypertension. Pulses are high in iron content, but their bioavailability is low. However, legumes can be a good source of ion if consumed with vitamin-C-rich foods. Iron absorption increased in this way plays an important role in prevention and treating anemia especially in women because during menstruation, there is a high risk of anemia [10].
