PULSES

New Zealand Listener, Volume 9, Issue 215, 6 August 1943, Page 10

PULSES

| (Written for "The Listener’ by DR.

MURIEL

BELL

Nutritionist to the

Department of Health)

OU remember the Biblical story of how Daniel and his companions refused to eat Nebuchadnezzar’s meat, of their determination to eat pulse and drink water, and how it was verified at the end of 10 days that "their countenances appeared fairer and fatter than all the children which did eat the portion of the king’s meat." Which of the family of pulses was it? Peas, beans, or lentils? The seeds of the botanical family of Leguminosae are remarkable for their variety of merits. We have met them as substitutes for potatoes (because of their caloric value), and for eggs (because of their protein and iron), and we know of their value in supplying vitamin B; thus, one ounce of dried peas or peanuts (the latter belong to the same family, though they are not called pulses), supplies as much vitamin Bl as three ounces of germ bread. When green and fresh, or when sprouted, the pulses also supply vitamin C. Daniel knew that they were a good all-round food. Indeed, beans such as soyabeans, even now form the staple food for many millions of people who have to live without meat or other source of animal protein. New Zealand can flatter itself on its ability to produce first-grade peas; one of the U.S.A. Army officials who has had very wide experience in the canning industry in U.S.A., says that the quality of peas grown here surpasses any in his previous experience. Also, under normal circumstances, we export several thousand tons of dried peas. Possibly these are turned into "pease pudding hot, pease pudding cold," which reminds me ‘that in England, children often spend their pennies on a portion of pease pudding instead of on sweets, Pease pudding makes excellent sandwich fillings, as well as providing a main dish for a meal, Following Mrs. Beeton’s advice to cook the peas in rain water, will obviate the toughening effect of hard water on them. One way of avoiding all the fuss and bother of long soaking and prolonged cooking that are required in making pease pudding from dried peas is to buy them already ground to flour fineness. You can cook peameal much more quickly; it enriches and thickens soup, and need not be added till about. 20 minutes before it is served. Dried peas can also be soaked for 24 hours, and left to sprout, covered with a cloth kept damp. They need to be well spaced on the plate, and any dead ones that fail to sprout should be removed to prevent them from tainting the others. First putting out a root, and later a sprout, they develop vitamin Cc in very appreciable quantities, and, as their starch is partly changed to sugar, they become sweet to the taste; they are easier to cook than when in the dried state, or they may even be eaten raw. If the peas are left till the sprouts are about an inch long, they will add considerable nutritional value to a salad. When you add up their protein value, their vitamin C and B, and their calories, they are getting on towards being a perfect food. aN