Green Lentils

Green Lentils  

INGREDIENTS: Green lentils

They are born from an annual herbaceous plant belonging to the legume family. Lentils (Lens culinaris) derive from pods containing two seeds of the characteristic lens shape whose size and color varies greatly depending on the variety. There are different types of lentils:

• Brown lentil;
• The red lentil or "Egyptian lentil";
• The green lentil;
• The coral or pink lentil;
• Lalenticchia blonde;
• The black lentil.

Green lentils, like all others, are grown in over 50 countries. These legumes possess numerous nutritional properties. Let's find out some of them:

Protein: the protein content is great for vegetarian or vegan people;

Carbohydrates: the main carbohydrate present in lentils is starch which represents 50% of the total caloric content;

Fiber: the good fiber content of lentils improves the sense of satiety, intestinal transit and reduces the absorption of simple sugars and fats, especially cholesterol;

Vitamin C: antioxidant par excellence, very common in fruits and vegetables, it represents an essential co-factor in the synthesis of proteins and hormones, contributes to the protection of cells from oxidative stress, to the normal function of the immune system;

Potassium: lentils are an excellent source of potassium, the essential mineral involved in blood pressure control, heart health, nerve transmission and hydro-saline exchange at the cellular level;

Calcium: it is the most abundant mineral in our body, essential for bones, muscles and nerves;

Magnesium - plays an important role in muscle contractions, in the functioning of the nervous system and in regulating the hydro-saline balance;

Vitamin B3 (Niacin): useful for digestive functions, in cardiovascular and dermatological diseases;

Iron: component of hemoglobin, the globular protein that transports oxygen to the tissues of the body;

Phytic acid: Present in all edible seeds, phytic acid impairs the absorption of various minerals such as iron and zinc. Its amount is reduced with soaking, germination and fermentation of lentils.