Product features:
Being legumes, lentils contain many proteins, fibers, iron, magnesium and potassium: it is estimated that their iron content is greater than meat. In fact, the proteins contained in lentils (and legumes in general) are deficient in certain essential amino acids (cysteine and methionine), thus resulting in an inevitable minor assimilation of all amino acids. To divert this problem, it is advisable to associate the lentils to pasta or cereals.
Package Features:
The lentils are very nutritious and energy: 100 grams in fact make 291 kcal. They consist of approximately 51% carbohydrates, 23% protein, 14% of fibers, 1% fat and the remaining 11% of water.
Production features:
One of the most delicious dishes to cook is the porridge of lentils, product obtained from the milling of ripe, dried seeds, but not peeled.
The lentil flour is also used extensively in the vegan diet and has a very high energy ratio, but lower than cereals .
