Garlic is a bacteriostatic agent and aids in decreasing flatulence. This makes pulses not only qualitatively but also quantitatively better than meat. The minerals present in pulses are calcium, phosphorus, magnesium, sodium, potassium and iron. Soaking of pulses in water before preparation decreases some of the bound phytate, thus increasing the amount of available minerals. The thiamine and carotene content of pulses is similar to that of cereals.
Pulses are rich in niacin but devoid of vitamin C and poor in riboflavin.
Once sprouted, pulses are excellent source of vitamin A, B complex, C, D and K. Sprouting dramatically increases the vitamin C content of the food. So much so, that because of the excess of vitamin E content, sprouted food administrated to patients of submucosal fibrosis of the mouth over two to three years, halts the progress of the disease and in some cases can cause actual regression. There is more carotene in sprouted wheat than in a carrot. The edible pulses contain two thermolabile factors that have been implicated in toxic effects. They are the trypsin inhibitors and haemagglutinins.