Pulse Flour Facts

Feeding you the facts on Canadian pulse flours.

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Pulse flours are the total package: adaptable, sustainable and nutrient-dense.

Health-conscious consumers are driving demand for nutritious, plant-based food products. Find out how Canadian pea and lentil flours can help you enhance your claims.

Boost your benefits

See for yourself how pulse flour can improve your products' nutrient density. Customize your flour blend below.

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Protein Quality


Total fibre and protein content shown above is based on 100 grams of total flour. This calculator is for theoretical purposes only and should not be used to generate data for the purpose of nutritional labelling, advertising, or nutrient content claims in any jurisdiction. The data used to support the outputs were derived from peer-reviewed and grey literature (theses) and may not reflect actual protein content, protein quality, or fibre content of similar ingredients used alone or in combination with each other. Pulse Canada may not be held liable for any misuse of data generated from this website.

The latest research on Canadian pea, lentil, bean and chickpea flours.

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Blend to boost nutrition

Canadian pulse flours are packed full of protein, fibre, iron, vitamins and minerals. Pea and lentil flours can boost the nutritional profile of everyday foods like bread, pasta, tortilla chips, cereal, flatbreads, burgers, puffed snacks and more.

*Numbers are based on whole red lentil flour. All values reported on a 10% moisture basis. Internal analysis conducted at Merieux Nutriscience, 2014.

*The Nutrient Balance Score considers both qualifying nutrients (e.g. protein, fiber, vitamins and minerals) and disqualifying nutrients (e.g. salt, fat and cholesterol). Further details can be found in: Fern et al. 2015. Plos One. 10(7):e0130491

Chaudhary A et al. 2018. Nutrients. Apr 16;10(4):490. Tremorin, D. and Chaudhary, A. 2020. Environmental and nutritional impacts of reformulating with pulses. 12th International Conference on Life Cycle Assessment of Food 2020. Berlin, Germany.

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Powering Protein Claims

Adding the right ratio of pulse flour can increase the protein quality of a plant-based product enough to qualify for a protein claim on the label. For example, reformulating wheat pasta to include 25% lentil flour increases the protein content and PDCAAS value of the product, making it a good source of high-quality protein.

Stand out on the shelf

Creating a low glycemic product claim can help your product appeal to label-scanning shoppers and stand out on the shelf. Research has shown that low-glycemic diets can help minimize spikes in blood sugar and insulin levels, lower cholesterol and support weight management. Consumers want to feel good about the quality of the food they are consuming, and Canadian pulse flours can provide that assurance.

Fujiwara, N. et al. 2017. CCHEM, 94: 110-116.

Augustin et al. 2015. Nutrition, Metabolism & Cardiovascular Diseases. 25, 795e815; Tobe et al. 2018. CMAJ. October 9;190:E1192-206.; Sievenpiper et al. 2018. Can J Diabetes. 42:S64–S79.; Livesey et al. 2019. Nutrients. 11:1280.

Functional Ingredients

  • Improved Cook Yields

    Including just 7% lentil flour in a lean beef burger can increase cook yields by 33%, meeting consumer demands and improving your bottom line.

    Baugreet, S. et al. 2016. Meat Science 122:40-47.

  • Better Breading

    Incorporating lentil flour into a wheat flour breading can improve texture, hold time, and colour, reduce cook time, and improve potential allergens during the wet step. Similar preliminary results have been seen in fried fish and coated potato products.

    Work conducted by Prairie Research Kitchen, Red River College in collaboration with Saskatchewan Pulse Growers and Pulse Canada.