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Agriculture began more than 10 000 years ago when gatherers and hunters turned into farmers; since then, pulses have been part of the human diet. Lentils (Lens culinaris Medik.), chickpeas (Cicer arietinum L.), peas (Pisum sativum L.) and bitter vetch (Vicia ervilia [L.] Willd.) are Neolithic founder crops, as they...
هذه القصة المصورة، بمناسبة السنة الدولية للبقول 2016، تسلط الضوء على الفوائد الغذائية للبقول. وتعرض للأطفال مخاطر سوء التغذية والدور الرئيسي الذي تلعبه البقول كجزء من نظام غذائي صحي. وهذه القصة المصورة هي جزء من سلسلة "أطفال الفاو". وأطفال الفاو هم خمسة أبطال خارقين يتحملون مَهمة القضاء على الجوع وسوء...
Worldwide, the consumption of pulses has seen a slow but steady decline. One the one hand, the availability of other products has led people to abandon their traditional diets, and rising incomes have led to shifts towards food derived from livestock. Encouraging pulse consumption requires a multisector approach that should...
This document summarizes the online discussion Pulses: innovations from the field to the cooking pot which was held on the FAO Global Forum on Food Security and Nutrition (FSN Forum) from 14 October to 4 November 2016. 
Pulses play an important role in improving food and nutrition security. They contain double or triple the amount of proteins as cereal grains do, provide calories and essential micronutrients and are low in fat and high in fibre. In developing countries pulses and other grain legumes like groundnut and soybean...
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