No matter how strange it may seem, the Rusich of the Middle Ages likewise loved lentils, they even baked bread from it. It should also be noted that since time immemorial Rus has been considered the main producer of pulses and their supplier to different countries of the world. Today, unfortunately, the status of the main supplier and producer, as well as the culture of consumption of lentil products, is lost. Probably, just a lot of other products appeared that replaced lentils. By the way, ubiquitous distribution of potatoes has also contributed a lot to this. That is why lentils today, rather, are exotic for our compatriots, rather than the everyday dish in the daily menu. But we completely forgot about the nutritional properties of lentils, which have no analogues among a wide variety of products of plant origin.
The palm of primacy in our country for the production and supply of lentils was intercepted by India. It is followed by North Africa and several countries in the south of Europe.
Lentils: useful properties
The most important properties of lentils, which become all the more relevant against the background of general pollution of the environment, are its ecological compatibility. Lentil does not accumulate any toxic elements, nitrates, radionuclides. As a consequence, it is completely harmless for eating.
If we talk about its benefits and healing properties, then it is recommended for nerve disorders. Since ancient times, it is believed that those who constantly eat lentils can find peace, health, peace of mind. And this opinion is fully confirmed in our days.
Lentil dishes of the doctor are advised to include in the diet and those who suffer from digestive problems, including colitis and ulcerative lesions. It is useful for those who have diabetes, because it is able to regulate the level of sugars in the blood. It should be eaten by those who developed heart, vascular and urinary system diseases, including urolithiasis.
Lentil dishes are useful for the process of hematopoiesis, because in this product there is a lot of potassium. It consists of natural fibers or fiber, so lentils are useful as a preventive measure for oncological diseases, particularly malignant tumors in the rectum, as well as breast cancer that affects women. For this is responsible isoflavone. This trace element does not disappear under any treatment of the product, and it is not so unimportant for a variety in nutrition.
Lentils are worth paying attention to the ladies who are preparing to become mothers. Lentil will strengthen immunity and will have a beneficial effect on the development of the baby.
In general, all is useful to eat lentil products, because they are able to strengthen immunity in general and increase the vitality of life.
Like wheat, lentils are able to germinate. And while it does not inferior to the germinated wheat on medicinal properties. Germinating seeds of lentils accumulate vitamin C, and it, as is known, plays an important role in the full functioning of the human body.
Lentils: composition and calorie content
Lentils in 100 grams contain about 25 g of vegetable proteins, about 14 grams. water, 54 g. complex types of carbohydrates, and only 1 gram of fat. A small amount of lentils will help to eat, and at the same time get in abundance of easily digestible proteins, carbohydrates, which, gradually splitting, will keep the feeling of satiety in the body. The minimum fat content in lentils makes it an indispensable product that can be safely incorporated into a dietary food system.
Lentil products are an inexhaustible source of folic acid and iron. Lentil is able to give the body up to 90% of the necessary daily rate of these trace elements. In a sufficient amount in lentils, there are also compounds of starch, vitamin elements of the whole B-spectrum. There is a lot of potassium in it.
If we talk about the nutrition of lentils, then in 100 g of it contains about 310 and a half calories. And to help you better navigate, let's give an example: a faceted glass holds 170 grams of lentils, a large spoon - 26 grams. , and a small tea - 9 gr.
Lentils: its kinds, how to cook lentils?
Lentils are green, red and brown.
As for green lentils, it is, rather, not quite ripe. It is often called "French". It can be used for salads, meat dishes, because it does not boil and keeps the shape well. Nevertheless, it will take more effort and time to make it.
Lentil brown is a culture already ripe. It can be cooked much faster, and when cooking it comes a slight aroma of nuts. Nevertheless, for cooking such a lentil must be closely monitored, no need to allow digestion, otherwise it will turn into a formless mess. Lentils of brown color are used for making cereals, soups, stew, casseroles. It is added to salads.
Red lentils are also called "Egyptian". It does not have a shell, it does not take a long time to cook, it is ideal for making purees and soups. For example, it is often added to the Indian version of a vegetable stew called dal.
The advantage of lentils over other legumes is that it does not need to be soaked for a long time. It can simply be washed and immediately used in cereals, mashed potatoes and soups. It is also used in the preparation of more complex dishes: meatballs, croissants, lentils with rice, onions and tomatoes, bacon and other ingredients. It is customary to put a lot of various spices in it. It fits perfectly with onion and garlic.