The Lifesaving Properties of Legumes

The United Nations has designated 2016 as the “International Year of Pulses.”  Pulses are the grain seeds of legumes, which include peas, beans, chickpeas and lentils.

The UN wants to highlight these simple foods’ ability to address worldwide hunger, malnutrition, environmental and human health.  They are healthy: they contain high amounts of protein, fiber, vitamins and amino acids.  They are sustainable: they require less water than soybeans or peanuts, and they replenish nitrogen in the soil.  They are inexpensive and hardy, making them especially popular in developing countries.

Agilent is involved in the study and analysis of legumes around the world.

Greek researchers used an Agilent GC to evaluate the nutritional and bioactive composition of legumes consumed in Mediterranean countries.  U.S. researchers used an Agilent HPLC to compare the various concentrations of folates (B vitamins) in lentils, field peas and chick peas.  And researchers in India used an Agilent HPLC to study the nutritional qualities and potential of black gram, a lesser-known legume.


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