Nutritional values ​​of red lentils

Nutritional values ​​of red lentils

The lens is present at the table of our ancestors since time immemorial

Nutritional values ​​of red lentils is useful for the human body and this is proven by many studies. The lens is present at the table of our ancestors since time immemorial.

The first evidence of cultivation dating back about 8,000 years. There are many varieties of plants whose colors range from pale yellow, orange, red to dark brown and black. The nutritional parameters and properties of different types of lentils do not differ much. There is some difference in cooking time and use. Red lentils have a brown envelope, which is removed in the final product and so we arrived red in color, split seed.
History of red lentils
Although the country is more popular brown lentils, worldwide red is the most commonly grown. First is cultivated in Turkey and Syria about 7000 years ago, it has been widely spread in oriental cuisine. There used to cream soups, pates and curries. Although the time to melt the red lens is significantly less than that of the better the known brown lens, it is advisable Advance soaking it for about 15-20 minutes.
Nutrient content ​​of red lentils
Red lens is characterized by relatively higher protein content compared to the brown, as well as better gastric tolerability. It is rich in iron, potassium, thiamin and folate. Red lentils is a wonderful way to enrich and diversify your diet. It is good even by sensitive stomachs.
Nutritional values ​​per 100 g dry product:
358 calories
’24 Protein

Nutrient content ​​of red lentils

Nutritional values ​​of red lentils, method of preparation and ideas for consumption of red lentils, enriched menu of vegetarians and well digested by the human body

2 g fat
’63 Carbohydrates
’11 Fiber
Ideas for consumption
We offer an idea for a tasty cream soup in oriental style
Necessary products:
100g red lentils
¼ onion
1 medium carrot
1 clove garlic
5-6 peppercorns
½ tsp turmeric (if you have fresh root, even better)
1/3 tsp ginger (fresh root is again preferred)
3-4 allspice berries
3 tablespoons extra virgin olive oil
2-3 tablespoons lemon juice
Sea salt to taste
Spring water (the amount should meet your requirements for consistency)
Method of preparation:
Soak the lentils for 15-20 minutes and wash it. Boil it for about 15-20 minutina low heat. Boil separately (maybe steamed) vegetables. Place all ingredients in blender and blend until smooth creamy soup without coarse debris. Optionally, you may add 50 ml coconut milk for cooking or the meat of a young coconut. Nutritional values ​​of the whole (values ​​are for versions with water):
560 calories
30 Protein
40 Fat
75 Carbohydrates
Portions:
Between 3 and 5 depending on the amount of water that you decide to use.



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