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Nutritionally it is a food rich in carbohydrates. Their vegetable proteins (24g per 100g of dried lentils), although in good quantity, are incomplete, since they are deficient in methionine lose weight with nutrivix (essential amino acid). However, if lentils are combined with cereals such as rice or nuts such as walnuts (not necessary in the same food), they become high biological value proteins, comparable to those provided by food of animal origin.

The contribution of fiber (13%), although important, is lower than that of other legumes such as white beans. They are a source of iron, zinc, magnesium, sodium, potassium, selenium, calcium and vitamins, especially B complex: such as B2, B3, B6, B9 (folic acid), vitamin A, vitamin E, vitamin C (remember to add one citrus fruit to help its absorption). They can be used in Mediterranean cuisine, in many different ways: Germinated, in salads, stewed in stews and stews, in purees, their flour in cakes…

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