International Year of Pulses: Keeping the momentum beyond 2016
2017
Xipsiti, M. | Marzara, S. | Calles, T.
Pulses have been part of the human diet for centuries, yet their nutritional value is not well recognised and average consumption remains low. As nutrient‐dense foods, they contain substantial amounts of micronutrients and have an important role to play in the prevention of some deficiencies, such as iron, globally. Pulses are also a good source of protein and dietary fibre and may contribute to reduced risk of diet‐related non‐communicable diseases, such as type 2 diabetes and cardiovascular disease. Due to their nitrogen‐fixing properties, pulses support sustainable agricultural production and may help to achieve many of the 2030 Sustainable Development Goals. The International Year of Pulses 2016 raised awareness of the contribution of pulses to healthy, balanced diets, sustainable food production and food security globally. Moving forward, it is vital to keep the momentum of the year alive and continue to raise awareness of pulses as a nutritious and sustainable food and feed source.
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