We are excited to launch"KC Pulse", a community-based agriculture operation which is located in the heart of the Saskatchewan Prairies. Our ancestors came to North America in 1874, settled in the Canadian Prairies in 1918 and started farming near Kyle in 1970. Our ancestors brought our farming knowledge with them and are traditional multi-family farmers that are committed to land and farm stewardship.This includes building and enhancing the value added offering of agriculture products across Canada.
Over the years, we have continued to build and evolve into the successful enterprise we are today. We heard from many people across Saskatchewan and beyond that the market was missing a locally grown lentil and chickpea option. We decided to respond by building a pulse plant at our Saskatchewan farm near Kyle. Our focus is on delivering a quality product that we serve on our own tables, and are hoping you enjoy as much as we do.
Our pulse business is truly a "Field to Fork" enterprise and we are proud to provide a top-quality product for your nutritional needs.
Recipes
Pulses like peas, lentils and beans are increasingly being recognized as an excellent source of plant protein, but they’re also an important source of other nutrients.
Typically, pulses contain twice the amount of protein in whole grains like wheat, oats, barley and rice. Pulses have higher amounts of the essential amino acid lysine, a limiting amino acid in cereals. Blending pulses with cereals or nuts therefore results in a better quality protein that contains all essential amino acids in appropriate amounts.
Pulses are very high in fibre, and contain both soluble and insoluble fibre. Diets that are high in fibre can help with weight management. Dietary fibre aids in satiety and supports digestive health by promoting regularity.
Pulses provide substantial amounts of vitamins and minerals including iron, potassium, magnesium zinc, and folate. Diets that incorporate pulses have demonstrated higher intakes of protein, fibre, folate zinc, calcium, potassium, iron, and magnesium, and decreased consumption of saturated fat.1,2
Decreased Cholesterol
Digestive Health
Reduced Blood Pressure
Lower-prandial Glycemia
The fibre, slowly digestible starches, and protein in pulses helps to prevent spikes in blood glucose levels after meals. As low glycemic index foods, pulses can assist people with diabetes in managing blood glucose levels.
Pulses have a low glycemic index, which means they do not cause a fast rise in blood sugar after eating. Studies have shown that eating pulses is a good way to manage blood sugar levels which is particularly important for people with diabetes.3 There is evidence linking regular pulse consumption to lower LDL cholesterol and blood pressure.4 Both of these outcomes are linked to reduced risk of heart disease.
Research suggests that pulses may help to increase satiety over the short term. Pulses have also been shown to increase weight loss when used in energy restricted diets.
Pulses provide the following nutritional benefits:
Good source of plant-based protein
Pulses deliver double the protein per serving of quinoa.
Excellent source of fiber
Pulses have 4x more fiber per serving than brown rice.
Low Fat
Lentils have 17 g less fat per serving than pork.
Iron-rich
One serving of black beans contains more iron than a 3 oz. serving of flank steak.
Low in sodium
On average pulses have 500 mg less sodium per serving than deli turkey.
Cholesterol-free
Dry peas have 186 mg less cholesterol than an egg.
Excellent source of folate
Chickpeas contain 3x more folate per serving than kale.
Good source of potassium
One serving of dry peas contains as much potassium as a banana.
Recipes
https://www.lovecanadianbeans.ca/
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