According to nutritionists around the world put the lentil on top of the healthiest foods. Lentil has an important spot in building muscle mass, raising body energy, regulating the digestive system, and keeping your gut in good shape, and lowering the sugar levels in the blood. It’s maybe caused by the low glycemic index that it started to gain in popularity recently. Mostly neglected, this type of legume crop is slowly coming to the big scene.
Lots of welcomed nutrients in lentil
The Latin name for this crop is „lens culinaris“ and it dates back to the neolithic age of the Middle East region. It was found in the tombs of Egyptian pharaohs, it was consumed by old Greeks and Romans. Experts think that lentils came to Europe from India where even today is one of the main components of the traditional diet. Like soy, beans, peas, horse bean, lentil is also part of that family of legume crops.
There are more than 30 types of lentil varieties different in shape, color, and size. Most common are brown and green, but there are other colors like orange or black. In 100 gram (3.6 oz) of boiled lentil there is 110 kcal, fats only in traces, but a lot of proteins which make it a good replacement for meat.
Among the proteins most important are ones made out of leucine and lysine, essential amino acids that our body can’t produce, but are essential for our body to function well. Lentil is also a good source of complex carbohydrates which make you feel full in your stomach and they raise the energy, but they are also slow to digest so there are no sugar spikes in the blood. It is very rich with insoluble fibers that help in keeping the gut working like a clock. They also contain some soluble fibers that help with lowering sugar and fat levels in the blood.
Lentil is a good source of various minerals like potassium, phosphorus, magnesium, iron so it’s recommended to people with anemia. It also contains many vitamins like A, beta carotene, and vitamins from the B complex. All this makes lentils great food for various conditions. It’s good for a healthy skin and nerve system. Due to the good amount of folic acid, it’s recommended to pregnant women.
In traditional medicine, it is widely used in various problems with the digestive tract. In everyday diet, it’s great for vegetarians and vegans as a replacement for meat. It can be used to make many types of dishes, from soups to bread and it’s easily combined with other types of food.
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