Lentil significantly differs from other cultures of the pea family in that it contains a large number of amino acids, dietary fiber, vitamins and microelements. Since ancient times on different continents of our planet, lentils have been used not only as a food product, but also as a medicinal product.
Benefits and harms of lentil dishes
All kinds of lentils are a storehouse of useful substances needed by our body. In 100 g of product contains:
- proteins (amino acids) - about 24 g;
- fiber (dietary fiber) - about 11-13 g;
- mono- and disaccharides - about 3 g;
- saturated fatty acids - 0.5 g;
- vitamins B1, B2, B6, B9, PP;
- micro- and macro elements - potassium (670 mg); phosphorus (390 mg); magnesium (80 mg), iodine (660 mg), calcium (83 mg), chlorine (75 mg), iron (11 mg), silicon (80 mg), sulfur (160 mg), selenium (19 μg), nickel 160 μg), etc.
The content of useful substances in the composition of red and green lentils varies slightly, as do nutritional properties, and culinary use.
Which lentils are better, red or green?
All types of lentils belong to dietary products primarily because of the relatively low caloric content, the properties quickly saturate and enrich the body with the necessary nutrients. Red lentils contain more iron, so it is useful for people with anemia , chronic fatigue, heart pathologies.
The beneficial properties of green lentils consist in an exceptionally low glycemic index, which makes it an indispensable product for diabetics. In addition, it is the dishes from green lentils that are recommended for weight loss, as they normalize the level of sugar in the blood and have a slight laxative effect.
Green lentils can be used as one of the foods in low-calorie diets. Due to the high fiber content, it quickly and permanently saturates the body. The richness of vitamins and minerals helps to avoid the unpleasant consequences that are inherent in many diets.
Specialists developed a lenticular diet. In the classical version of this diet, lentil dishes are replaced by one daily meal. In strict - these dishes are predominant.
Despite all its usefulness, lentils can do harm. With too frequent use of dishes from it in the body may be an overabundance of certain minerals. The high content of lysine and proteins can create a great strain on the digestive and urinary system. In addition, like all legumes, lentils can cause increased gassing in the intestine.