Lentil — one of the most ancient cultivated products. The Bible tells that the primogeniture was sold for lentil soup. Its grains found in structures of the period of the Neolithic in the territory of Switzerland. In Egypt, times of Pharaohs, did bread of its flour, in old Rome it was famous as medicine.
Useful properties and structure
Briefly you will also not tell about them. The lentils which are a part vitamins and various elements (about which we will tell slightly below) make the most favorable impact on a human body. So, protein is necessary for a metabolism, and cellulose normalizes functioning of digestive tract: eliminates locks, cleans intestines walls from toxic waste, it is favorable for skin. Potassium promotes work of cages, normalization of water and acid-base balance.
Calcium and phosphorus — strengthen bones, teeth, all skeleton. Iron as one of basic elements of hemoglobin, accelerates respiratory processes. B1 vitamin is responsible for normal work of heart, is important in nervous and digestive systems. B2 vitamin works on oxidation of fatty acids, forms erythrocytes and antibodies, participates in regulation of growth of an organism and functioning of a reproductive system.
Chemical composition and caloric content
On the chemical composition the plant is very rich with calcium, potassium, phosphorus and iron, it is a little less in it than manganese, copper, molybdenum, a pine forest, iodine, zinc and cobalt, fatty acids from Omega-3 and Omega-6 groups.
It is the share of 100 grams of lentil:
- Potassium – 940 mg
- Calcium – 71 mg
- Phosphorus – 350 mg
- Gland – 11.1 mg
- B1 vitamin – 0.41 mg
- B2 vitamin – 0.27 mg
- B6 vitamin – 0.93 mg
- RR vitamin – 2.2 mg.
In crude lentil of 106 kilocalories, there are carbohydrates, however there are practically no fats. Boiled has 111 kilocalories, and fried only 101 kilocalorie. If to take 100 grams of lentil, then the maintenance of valuable food components will be distributed as follows:
- Proteins – 25 grams
- Fats – 1.6 grams
- Carbohydrates – 46.5 grams
- Ashes – 2.8 grams
- Waters – 15 grams
- The general caloric content – 280 kilocalories
It is quite capable to replace bread and grain and also can partially replace meat.
Whether you know? Lentil — the champion on contents to a pine forest, potassium, copper and iron.
When to use germinated
The advantage of germinated is huge. It strengthens immune and normalizes activity of the central nervous system, is salutary at bleedings. It is simply necessary in a diet and adults, and children, especially if they more than others are inclined to frequent diseases. Lentil will bring benefit and suffering from arrhythmia and atherosclerosis as in lentil sprouts there is a lot of potassium, and iron, contained in them raises hemoglobin and forms erythrocytes. The generalized recommendations about consumption of germinated lentil:
- Anemia
- Uterine bleeding
- The increased tendency to bleeding of vessels
- Protection from pneumonia and inflammation of bronchial tubes
- Treatment and recovering from catarrhal illnesses
- Diseases of digestive bodies
- Heart troubles
- Reduction in norm of an indicator of sugar
One more its salutary feature is that it contains the most valuable amino acids — methionine and cysteine which the human body is not capable to synthesize independently, but they are extremely significant for functioning of muscles.
Important! It is necessary to store germinated lentil in the fridge in capacity from glass, but no more than five days.
Advantage for health
It is difficult to overestimate advantage for health, you judge:
- In the majority insoluble lentil fibers reduce cholesterol level, thereby reducing risk of developing of serious clinical diseases (a heart attack of a brain and a cardiac muscle).
- The dissolved fibers slow down penetration of carbohydrates and do steady sugar degree in blood. Magnesium blocks calcic channels, weakens walls of vessels that, in turn, improves processes of transfer of blood in an organism.
- Folic acid, to be exact B9 vitamin, turns gomotsistein into vivifying amino acids. At a lack of B9 vitamin layer of the cages covering the internal surface of arteries is damaged. Also it favors to improvement of nervous system and is necessary for synthesizing of ribonucleic, deoxyribonucleic acid and erythrocytes. At deficiency of folic acid cancer, heart diseases, depressions, age deterioration in sight, deterioration in hearing are possible.
- It is exclusively curative for pregnant women and also in the period of a lactation for iron shortage control.
- Excellent means for weight loss. Lentil fiber, filling a stomach, reduces hungry feelings, brakes absorption of carbohydrates in blood.
Be diversified the diet with porridge from corn, a kinoa, pearl barley.
Now several words about directly medical foods. Lentil dishes need to be eaten with tomatoes, fresh greens and red pepper salad. In this case magnesium, iron and molybdenum with which lentil is rich will be acquired not bad by the person. The main food from lentil and rice — a madzhadara. It will enrich an organism with serotonin, and it, in turn, will banish bad mood and a depression. All this at the expense of tryptophane — amino acid in which lentil is rich she in an organism addresses in serotonin. In preserved and also in a dried plant the isoflavona capable to struggle with breast cancer remain.
And here it is good to use lentil puree if you are disturbed by gripes, an ulcer of a duodenum or stomach. Lentil porridge — an excellent stimulator of metabolism which is capable to increase protective properties of an organism and very favorable concerning reproductive and urinary systems. However, it is necessary to cook minutes 40 (slightly more than an hours), but it keeps the most part of salutary minerals and vitamins, especially on taste lentil porridge is very pleasant.
Learn what reasons of aging and how to slow down this process.
Lentil broth is recommended to those at whom the urolithic disease is observed. The Chinese medicine considers lentil the warming food and if with spices, then this ability even more amplifies.
Important! Women in situation, 600 micrograms of folic acid consuming daily, reduce formation probability at a fruit of pathologies of a nervous tube and digestive system.
Harm and contraindications
It is in general a harmless product, but also has reverse sides. Lentil is not recommended to patients who have in the anamnesis a gout, mochekisly diathesis, diseases of joints and an urinogenital system. It is not necessary to eat it with that who has not as it should be a digestive tract and a pancreas, a gall bladder.
Problems with sosudisto – a warm system. Also the people having hemorrhoids or having problems with urination should avoid its use. With its use it is necessary to be careful and that at whom is skin diseases it is better to consult to the doctor at first. And the main recommendation concerning all — it is not necessary to abuse lentil.
Types of lentil
There is a lot of them, but the most often met black, brown, green and red.
Black
One more name — black beluga lentil. It is the smallest, but also the most expensive. Goes as an independent dish or to salad. The substance painting in black color has big antioxidatic properties. Recommended for slowing down of processes of aging, prevention of vascular and cardiac and other dangerous illnesses.
Brown
The most desired in culinary art. It is very popular in America. There from it cook vegetable soups with addition of different herbs. Yes it and actually soup look. Represents beans which already ripened (unlike even green) and united in itself all the best the qualities taken from other types. Comprehensive look. Does not boil soft.
Green
Still call French. In fact — not ripened beans. Does not boil soft, it is good to salads and as a garnish. But also, together with it is the most medical look. Treats vegetable cellulose which at it it is a lot of and also amino acid tryptophane. Therefore it is very useful to people, with problems in digestion and in work of intestines. Besides — improves mood.
Red
Or Egyptian. On taste extraordinary thin. Most quicker cooks and it is taken when on cooking not enough time — 15 minutes and are ready, the truth if is sensitive to digest — useful properties will only amplify. Adore such food in the east: from India to Egypt. It is used without thin skin, cook puree, porridges, sauces, pastes and soups.
Whether you know? 14 grams of cellulose of lentil reduce the number of calories necessary for an organism by 10%.
How to prepare
Ate fruits of the described plant still from time immemorial. From brown when she is trained, hardly noticeable nut aroma proceeds; she goes additive to stewed meat, baked puddings, is used in salad. Red — it is known in cuisines of Asia, because of a light seductive aroma it is used when cooking the Indian dishes. Do pies and bread of flour. Let's consider some of the most popular options of preparation.
Learn how correctly and how many to cook lentil.
Boiled lentil
- Preliminary soaking is not required. Proportions 3х1, where 3 — water, 1 — lentil.
- Water to boil and place in it lentil.
- Then to lower fire and to continue cooking on small.
Feature: what would be dense and friable for soup or salad — to remove from fire for 5-10 minutes earlier; soft for sauce or porridge — to leave 10 minutes more.
Lentil soup
- Lentil — 250 grams, water — 4 glasses, onions, carrots, sunflower oil, fennel, salt, spices on taste.
- To grate carrots on a small grater, it is simple to cut onions, and fennel — to crush very small.
- To wash out and fill in lentil with water. After boiling to remove a skin and to salt.
- To fry polished carrots (with the cut onions) on vegetable oil, to throw there fennel. Then to place to the cooking lentil. To prepare for 60 minutes.
Lentil Lentil vermicelli soup — 200 grams; water — 2 liters; onions — 1 head; carrots — 1 piece; vermicelli — 40 grams; tomato paste — 2 tablespoons; a basil — on taste; seasoning — 1 tablespoon; salt, sugar, pepper — to taste; raisin — 1 tablespoon.
- To wet lentil for 2-3 hours in cold water.
- To grate carrots, to small cut onions. Then to fry all this and to report tomato paste, sugar and salt. Lentil to boil and place to it refrying. Then to add not thick vermicelli and raisin. Let everything will begin to boil then it will be necessary only to remove a skin, to add with a basil, pepper, seasoning or a cube. To cook longer within seven-ten minutes.
Lentil salad Lentil — 200 grams; green onions — one bunch; cheese — 100 grams; garlic — 3 cloves; mayonnaise.
- To grate cheese, to small cut onions, to press through garlic.
- To boil lentil and to stir together with cheese and onions, then to add davleny garlic and to dress all with mayonnaise.
Combination to other products
Good combination to sunflower oil and sour cream, greens and starchy vegetables. Slightly worse compatibility with cream and butter, potatoes and grain, with grain, also with sunflower seeds and nuts.
Lentil — the most unique, the most useful and unfairly the forgotten product. Probably, it is created by the nature in order that the mankind could keep health and longevity as long as possible.