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the essen al amino acid methionine, but high in lysine. Grains such as wheat, barley and rice are rich in methionine, but low in lysine, so when these two foods are eaten together, they provide all the essen al amino acids and together are a complete protein. (see Figure 1). Years ago, as die ans, we were taught that you had to eat these two types of protein at the same meal, so our bodies would get all the essen al amino acids. We've since learned that we have an amino acid pool in our bodies, so as long as these complementary proteins are eaten at some point during the day, the amino acid pool will be replenished each me we eat. So where do pulses fit into this protein trend? Since Interna onal Year of Pulses in 2016 raised the profile of pulses as an inexpensive, sustainable and excellent source of plant-based protein, pulses have become more popular than ever! We're seeing a greater number of foods including pulse ingredients (think pea milk, black bean crackers, pasta, cereals) and people looking for low fat protein choices for meals and snacks. When it comes to our diets, though, it isn't all about the protein! The key to a healthy diet is balance and including foods from all the food groups. Ideally, meals should feature a food from each food group and snacks should include a food from one or two of the food groups. Enjoy some pulses today as a snack like hummus and pita chips or try the Picnic Protein Bowl on the next page for a tasty lunch or supper! Do you have a ques on about pulse nutri on? I would love to hear from you! You can contact me at dmclennan@albertapulse.com or (780) 986-9398 ext. 109. Figure 1 PROTEIN FROM CEREALS & LEGUMES ARE COMPLEMENTARY TOGETHER CEREALS AND LEGUMES CREATE A COMPLETE PROTEIN (or grain products) CEREALS LEGUMES WHEAT RICE CORN OAT LENTILS SOY PEANUTS Rich in Methionine Low in Lysine Rich in Lysine Low in Methionine P U L S E C R O P N E W S S U M M E R 2 0 1 8 | 3 3

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