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Lentil

Lentil

THE MOST IMPORTANT INGREDIENTS

protein (branched chain amino acids), complex carbohydrates, vitamin B, minerals (iron, zinc, magnesium), fiber

 

FEATURES

 It is nutritious, filling and in comparison with other legume seeds - relatively easy to digest. It provides B vitamins and minerals. One of its main advantages is the high content of branched chain amino acids, which help build muscle mass and inhibit its breakdown. Inclusion of lentils into the diet may help in the treatment of cardiovascular disease, diabetes, overweight and obesity. Lentils are recommended for people with increased nutritional needs, including athletes and pregnant women.

 

APPLICATION

- Soups, pies, sandwich pastes, stuffing for dumplings, croquettes and cabbage rolls

- Lentils do not require pre-soaking and are cooked faster than other legumes (red lentils - 15 minutes, green or brown - 30 minutes)

- Red lentils are easy to overcook and thicken, which is why they are often used as an ingredient in soups, sauces and stews

- Green lentils retain their shape after cooking and are therefore a good ingredient for salads

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