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Types of Lentils
- Brown/Spanish
Pardina
- French
Green/Puy (Dark speckled
blue-green)
- Green
- Black/Beluga
- Yellow/Tan
Lentils (Red inside)
- Red
Chief (Decorticated yellow
lentils)
- Eston
Green (Small green)
- Richlea
(Medium green)
- Laird
(Large green)
- Petite
Golden (Decorticated lentils)
- Masoor
(Brown-skinned lentils
which are red inside)
- Petite
Crimson/Red (Decorticated
masoor lentils)
- Macachiados
(Big Mexican yellow lentils)
- Burj
am-yarraq (Brown hued
Mesopotamian lentils)
Nutritional
value and health benefits
Lentils contain high levels
of proteins, including the
essential amino acids isoleucine
and lysine, and are an essential
source of inexpensive protein
in many parts of the world
for those who adhere to
a vegetarian diet or cannot
afford meat. Lentils are
deficient in two essential
amino acids, methionine
and cystine. However, sprouted
lentils contain sufficient
levels of all essential
amino acids, including methionine
and cystine.
Apart from a high level
of proteins, lentils also
contain dietary fiber, Folate,
vitamin B1, and minerals.
Red (or pink) lentils contain
a lower concentration of
fiber than green lentils
(11% rather than 31%). Health
magazine has selected lentils
as one of the five healthiest
foods. Lentils are often
mixed with grains, such
as rice, which results in
a complete protein dish.
Iron content
Lentils are one of the best
vegetable sources of iron.
This makes them an important
part of a vegetarian diet,
and useful for preventing
iron deficiency. Iron is
particularly important for
adolescents and pregnant
women, whose requirements
for it are increased.
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