Beans are the generic term used for the seeds of plants from the Fabaceae and Leguminosa family. Beans can be picked and consumed in two forms. If picked before they ripen, tender or “green” beans can even be eaten raw. Once they have matured and dried they can be stored for some considerable time and require rehydration and lengthy cooking to release the proteins and carbohydrates they contain.

Pulses, specifically come from the Leguminosa family where a pod yields between one and twelve seeds in various colours and sizes. They are high in protein content, having on average, double the content of wheat.