Lentils contain a large amount of vegetable protein, which is easily absorbed by the body, while the content of sulfuric and tryptophan amino acids in lentils is lower than in other legumes. Lentils contain less fat than peas and are an excellent source of iron. The advantages include the speed of cooking of the lentils. Lentil contains more folic acid than any other product. A serving of cooked lentils contains 90% of the recommended daily intake of folic acid. Lentils contain soluble fiber, which improves digestion and postpones the possibility of colon cancer. The lentil porridge stimulates metabolism, improves immunity and normalizes the genitourinary system.
Lentil grain has a high content of trace elements: calcium, potassium, phosphorus, iron, contains manganese, copper, molybdenum, boron, iodine, cobalt, zinc, fatty acids of the Omega-3 group, Omega-6, and is also a Good source Vitamins B, contains PP vitamins, A and germinating grains: vitamin C.
Depending on their nutritional properties, lentils can replace bread, cereals and, to a large extent, meat.
Lentils, like all legumes, are rich in trace elements, especially magnesium, necessary for the full functioning of the heart and nervous system, molybdenum and iron. For this iron to be well absorbed, lentil dishes are always served with a salad made of fresh vegetables rich in vitamin C: tomatoes, red peppers and fresh herbs. Not surprisingly, almost all Indian lentil dishes are necessarily sprinkled with cilantro or fresh parsley.
Lentils are a very good source of tryptophan, an amino acid that converts to serotonin in the human body. As everyone knows, the lack of serotonin causes depression, anxiety and simply bad mood, especially in the dark. Meanwhile, serotonin levels can be increased both from brown rice, the most accessible source of tryptophan and from green lentils, and even better for constantly cooking majadara, a mixture of rice and lentils, which the Arab proverb calls meat for poor, insinuating whole proteins, contained in this dish.
Lentils contain isoflavones, which can inhibit breast cancer. Isoflavones are preserved after processing, so feel free to buy canned, dried or already lentil soup.
Some varieties of lentils, such as dish-shaped lentils, are recommended for patients with diabetes mellitus twice a week to reduce blood sugar. Mashed lentils will help with stomach ulcers and duodenal ulcers, colitis.
A decoction of lentils (as well as a decoction of chickpeas and laptops) is recommended for urolithiasis. In ancient times, it was believed that lentils help cure nerve disorders. Ancient Roman doctors claimed that regular use of lentils makes a person calm and patient. Its potassium content is good for the heart. Lentils are also an excellent hematopoietic product.
The lentil porridge stimulates metabolism, improves immunity and normalizes the genitourinary system. Lentils cook well in 40 to 70 minutes, have a delicate and pleasant taste, and boiled lentils retain more than half of the useful vitamins and minerals.
From the point of view of Chinese medicine, lentils are considered hot foods, and if cooked with spices, their heating effect increases greatly. Therefore, lentils, especially soups, are very suitable for the winter diet of the inhabitants of northern countries.
Dangerous properties of lentils.
You cannot use lentils for people suffering from gout, uric acid diathesis and joint diseases, as well as diseases of the genitourinary system.
It should also be remembered that the product can cause discomfort in the stomach and fermentation processes, therefore, it is not desirable to eat lentils to people with diseases of the gastrointestinal tract, pancreas, cardiovascular system and gallbladder.
Lentils also cause the appearance of kidney stones, so their use is contraindicated in various kidney diseases.
You cannot eat lentils for people with hemorrhoids, as well as having difficulty urinating. In addition, frequent use of the product causes dry skin, therefore, people with skin diseases can eat lentils only after consulting a doctor.
Still, eating lentils is often not worth it, as it reduces the digestibility of certain nutrients.
In the video you will learn the history of the appearance of lentils, the methods of their use in medicine and cosmetology, as well as know their useful properties.
Well taught, indeed we have learnt from this post, Lentil grain has a high content of trace elements: calcium, potassium, phosphorus, iron, contains manganese, copper, molybdenum, boron, iodine, cobalt, zinc, fatty acids of the Omega-3 group, Omega-6, and is also a Good source Vitamins B, contains PP vitamins, A and germinating grains: vitamin C.
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