There are many varieties of this useful culture. They differ in color. But they taste almost the same and have a nutty flavor.
Lentils are a dietary food rich in protein, which is absorbed by the body much better than animal protein. It is hearty and can form the basis of many dishes.
Lentils contain vitamins of group B, A, PP, E, beta-carotene, manganese, zinc, iodine, copper, cobalt, chromium, boron, sulfur, selenium, phosphorus, titanium, magnesium, potassium, iron and other trace elements. It is also rich in starch, natural sugar, unsaturated fatty acids omega-3 and omega-6, plant fiber.
Lentil Use
The consumption of this legume has a positive effect on digestion and is the prevention of bowel cancer.
Lentils are an excellent source of amino acids that help the body produce serotonin, which means your nervous system will be in order.
Eating lentils helps to lower blood cholesterol levels, increase hemoglobin levels, normalize the functioning of the heart and blood vessels, and regulate pressure surges.
For those who are losing weight, it is a source of protein, long-term satiety, vitamin assistance and the absence of fats.
Lentils have the amazing property of not absorbing nitrates and toxic elements. With which the producers generously supply the fields. Therefore, this culture is considered an environmentally friendly product and is recommended in baby food.
In the spring, when the body is experiencing an acute lack of vitamins, sprouted lentils, rich in vitamin C, will be an excellent help for immunity in the fight against viruses and bacteria.
The isoflavones found in lentils help the body suppress cancer cells. And since these substances are not destroyed at high temperatures, lentils in any form can be used for these purposes.
Lentils are rich in light carbohydrates, so they do not raise blood sugar levels, and for diabetics they are an indispensable dish.
Popular types of lentils
Green lentils are immature fruits. When cooked, it retains its shape and does not boil down in mashed potatoes. Useful for hepatitis, ulcers, hypertension, cholecystitis, rheumatism.
Red lentils are great for mashed potatoes and soup, they are high in protein and iron, they are eaten for anemia to increase hemoglobin levels.
Brown lentils are used for casseroles because they have a pronounced nutty flavor. Useful for tuberculosis, lung disease and trauma.
Lentil damage
Like any other product, lentils have contraindications due to their specific properties.
First, there are legumes that cause bloating and intestinal discomfort. Therefore, if you have a sensitive gastrointestinal system or have chronic diseases of the stomach, intestines, it is better to be careful with lentils.
Second, since lentils are difficult to digest, they should be avoided by people with a condition such as gout.
Due to the high content of phytic acid in lentils, it reduces the absorption of nutrients, in particular calcium and iron. If your body is depleted by the lack of vitamins and minerals, do not risk overusing lentils.