Taste qualities, as well as benefits to the body, lead lentils to the leading positions among legumes. Lentils are used in nutrition since the days of Ancient Greece, Egypt and Rome. From it prepare a large number of dishes, such as mashed potatoes, soups, salads, side dishes, vegetable dishes, used in boiled or stewed. Lentils are rich in proteins, carbohydrates and fiber. It contains vitamins A, B, E, as well as macroelements (calcium, potassium, sodium, magnesium , chlorine, phosphorus) and trace elements (iron, boron, cobalt, iodine, manganese, silicon, molybdenum, copper, fluorine, nickel). On average, the caloric content of lentils is 310 kcal per 100 g of product. Caloric content of lentils on water will be less than the caloric content of this product in its raw form.
Useful properties of lentils
Lentils are rich in folic acid and iron. 200 grams of the product will provide the body with a daily intake of these substances. A large amount of protein allows lentils to compete with meat and dairy products. Lentils should be used for metabolic disorders, stomach ulcer, duodenal ulcer, colitis, with problems with the genitourinary system, diabetes, in case of nervous system disorders. Due to the fact that lentils increase immunity and contain a large amount of fiber, it can have a beneficial effect on the normalization of the digestive system. Isoflavones contained in lentils are able to suppress the formation of cancer cells in the chest. These substances are not destroyed when they are subjected to thermal effects. The medicinal properties of lentils allow to use it for various chronic diseases, and for their prevention.
Cooked lentils
Porridge from lentils stimulates the improvement of metabolism, strengthens immunity and normalizes the capacity of the genitourinary system. Lentils are easily and quickly digested. For complete readiness, it will be enough to cook it for 40 to 70 minutes. The delicate and pleasant taste of boiled lentils will not leave anyone indifferent. After lentils are brought to a state of readiness, it retains more than half of all its vitamins and minerals. Caloric content of boiled lentils is approximately 111 kcal per 100 g of product. In general, the caloric content of lentils in ready form depends not only on the method of preparation, but also on the variety of lentils.
Red lentils
Red lentils have a number of features. This variety is boiled much faster than the rest, about 15 minutes, and does not have a shell. It was from this variety that the famous biblical soup was made. In some countries it is the red lentil that is considered a symbol of well-being and prosperity. Caloric content of red lentils is approximately 313 kcal per 100 g of product.
Green Lentils
Green lentils were taken out in France. From it prepare the side dishes and add to the salads. If the green lentil is properly cooked, it will not boil. It has a more pronounced flavor, compared to other varieties of lentils. A special taste is given to it by olive oil,
Limitations in the use of lentils
Lentils can not be used for gout, uric acid diathesis and joint diseases.