Week # 31: 10 lbs Lentils:
The lentil considered a type of legume, is a bushy annual plant of the legume family, grown for its lens-shaped seeds. It is about 15 inches tall and the seeds grow in pods, usually with two seeds in each.
Types:
A variety of lentils exists with colors that range from yellow to red-orange to green, brown and black. Red, white and yellow lentils are decorticated, i.e., they have their skins removed. There are large and small varieties of many lentils (e.g., Masoor Lentils). Lentils are sold in many forms, with or without the skins, whole or split.
Nutritional Value:
Lentils contain high levels of proteins, including the essential amino acids isoleucine and lysine, and are an essential source of inexpensive protein in many parts of the world for those who adhere to a vegetarian diet or cannot afford meat.
Apart from a high level of proteins, lentils also contain dietary fiber, Folate, vitamin B1, and minerals. Red (or pink) lentils contain a lower concentration of fiber than green lentils (11% rather than 31%).[4] Health magazine has selected lentils as one of the five healthiest foods.
Lots of Iron! Lentils are one of the best vegetable sources of iron. This makes them an important part of a vegetarian diet, and useful for preventing iron deficiency. Iron is particularly important for adolescents and pregnant women, whose requirements for it are increased.
Like other legumes, lentils are low in fat and high in protein and fiber, but they have the added advantage of cooking quickly.
Taste
Lentils have a mild, often earthy flavor, and they’re best if cooked with assertive flavorings.
Tip: Before cooking, always rinse lentils and pick out stones and other debris.
The lentil considered a type of legume, is a bushy annual plant of the legume family, grown for its lens-shaped seeds. It is about 15 inches tall and the seeds grow in pods, usually with two seeds in each.
Types:
A variety of lentils exists with colors that range from yellow to red-orange to green, brown and black. Red, white and yellow lentils are decorticated, i.e., they have their skins removed. There are large and small varieties of many lentils (e.g., Masoor Lentils). Lentils are sold in many forms, with or without the skins, whole or split.
Nutritional Value:
Lentils contain high levels of proteins, including the essential amino acids isoleucine and lysine, and are an essential source of inexpensive protein in many parts of the world for those who adhere to a vegetarian diet or cannot afford meat.
Apart from a high level of proteins, lentils also contain dietary fiber, Folate, vitamin B1, and minerals. Red (or pink) lentils contain a lower concentration of fiber than green lentils (11% rather than 31%).[4] Health magazine has selected lentils as one of the five healthiest foods.
Lots of Iron! Lentils are one of the best vegetable sources of iron. This makes them an important part of a vegetarian diet, and useful for preventing iron deficiency. Iron is particularly important for adolescents and pregnant women, whose requirements for it are increased.
Like other legumes, lentils are low in fat and high in protein and fiber, but they have the added advantage of cooking quickly.
Taste
Lentils have a mild, often earthy flavor, and they’re best if cooked with assertive flavorings.
Tip: Before cooking, always rinse lentils and pick out stones and other debris.
No comments:
Post a Comment