pulse Any leguminous plant of the pea family with edible seeds, such as the bean, lentil, pea, peanut and soya bean. The term may also refer to the seed alone. A valuable human food crop in developing countries where meat is in short supply, pulses are also used for oil production. Family Fabaceae/Leguminosae. See also legume

pulses Name given to the dried seeds (matured on the plant) of legumes such as peas, beans, and lentils. In the fresh, wet form they contain about 90% water, but the dried form contains about 10% water and can be stored.