Resource Centre

• Nutrition and Health

Nutritional Profile of Green Lentils

These tables provide the nutritional composition of raw and cooked green lentils.

• Nutrition and Health

Nutritional Profile of Red Lentils

These tables provide the nutritional composition of raw and cooked red lentils.

• Nutrition and Health

Nutritional Profile of Beans

These tables provide the nutritional composition of various types of raw and cooked beans.

• Nutrition and Health

Improving Protein Quality with Pulses

This overview looks at the protein quality of pulse ingredients and how they complement other protein sources, potentially qualifying foods for protein claims.

• Applications

Canadian feed peas in livestock and aquaculture (Mandarin)

本指南提供了关于豌豆和豌豆成分在家禽、猪、反刍动物和水产养殖饲料中应用的实用信息。

• Applications

Canadian feed peas in livestock and aquaculture

This guide provides practical information on the use of peas and pea fractions in poultry, swine, ruminant and aquaculture feed applications.

• Ingredient Processing and Functionality

Nutritional profiles of pulse flours

• Nutrition and Health

Comparing methods used to define protein quality for regulatory claims

• Nutrition and Health

Impact of the digestible indispensible amino acid score on regulations

• Nutrition and Health

Protein content classification of foods: Should North America follow Europe?

• Applications

Addressing Knowledge Gaps in the Association Between DCM and Pulse Ingredients

This published special topic paper examines data used to support a link between DCM and pulse ingredients, and knowledge gaps and other factors that should be considered when examining this link.

• Nutrition and Health

Label claims for carbohydrate-based foods

This review examines how various label claims can be used in different regions to highlight the benefits of carbohydrate-containing foods to consumers.