Efficacy and function of lentils
Whether making food or eating food, the first thing we need to know is the nature and nutritional value of the food itself, and clearly understand what kind of efficacy and function people will receive after eating, so that we can feel more at ease when eating. The nutritional value and efficacy of different foods are different, which is one of the reasons why we should eat all kinds of foods. Let's take a look at the efficacy and function of lentils.
Lentils are lukewarm, sweet and slightly astringent, and have the effects of diminishing inflammation and detoxifying, soothing the throat and relieving pain. They are generally used to treat acute gastroenteritis, pharyngolaryngitis and tonsillitis. Its main functions are as follows:
1, benefiting qi and eliminating dampness. Lentils can benefit qi, eliminate dampness, relieve summer heat, and have certain anti-cancer effect.
2. Fade the tumor. There is an egg autoplasm in lentils, which can increase the synthesis of deoxyribonucleic acid and ribonucleic acid, inhibit immune response and the migration of white blood cells and lymphocytes. Eating lentils can promote lymphocytes of tumor patients to produce lymphotoxin, which has nonspecific damage to somatic cells, so it has a significant effect on regression of tumors.
3, spleen. Lentils are fragrant, mild and yellowish, which is the best with spleen.
4, prevention and treatment of constipation. Dietary fiber can promote intestinal peristalsis and prevent constipation. Lentils are rich in dietary fiber, so they are ideal food for constipation patients.
Nutritional value of lentils
As the name implies, lentils are flat and thin in shape, convex lens-shaped, with smooth surface, light red, yellow, black, green, gray brown and other colors, or with spots and stripes. Originated in southwest Asia and the Mediterranean region, it was cultivated before 2000 and divided into two subspecies: large grain and small grain. Large-grained subspecies are mainly cultivated in southern Europe, northern Africa and North and South America, while small-grained subspecies are mainly cultivated in southern Asia and eastern Europe. The nutritional value of lentils is as follows:
1, the grain contains about 25% protein, 0.7% fat, 60% carbohydrate and various vitamins and mineral nutrients;
2. Lentils can provide protein and soluble fiber that can lower cholesterol, and its iron content is twice that of other beans;
3. The contents of vitamin B and folic acid in lentils are also high. Folic acid is very important for women and can reduce the rate of fetal malformation.
4. The pigment in dark lentils has the function of antioxidant, which can prevent heart disease and cancer and resist aging.
As far as nutrition is concerned, lentils are rich in protein and vitamin B, and the iron content is twice that of other beans. The content of dietary fiber and folic acid is also very rich, which has the effects of eliminating constipation, preventing heart disease and cancer, and resisting aging.
Dietary taboos of lentils
Lentils are rich in nutrients, including protein, fat, sugar, calcium, phosphorus, iron and food. Lentils contain protein fiber, provitamin A, vitamin B 1 .vitamin B2, vitamin C, cyanosides, tyrosinase and so on. Lentils are particularly rich in B vitamins. In addition, there are phospholipids, sucrose and glucose. However, no matter how good the ingredients are, they also have their taboos. Here are some taboos for lentils.
1, avoid eating with water spinach.
The calcium, phosphorus, iron, magnesium and other substances contained in lentils will react with oxalic acid in spinach to form substances that are not easily absorbed by the human body, so spinach should not be eaten with lentils.
2, need to be cooked to eat
Lentils contain a coagulation substance and hemolytic saponin, which can lead to poisoning if eaten raw or not cooked, so lentils must be cooked before eating.
3. Weakness and fasting
Qi deficiency in the body produces cold, and the viscera are trapped by cold, which is not suitable for people with abdominal distension, abdominal pain, blue complexion and cold hands and feet; People who are afraid of cold, shivering, sore joints and hoarse cough should not eat it; People suffering from malaria should not eat it either.
To sum up, lentils are rich in nutrients, which can improve the cellular immunity of normal people, and have the functions of improving eyesight, moistening skin and preventing aging. In fact, most people can eat it, but for the sake of health, it is best for friends who hope to have the above situation to avoid causing trouble.
The practice of lentils
Lentils are rich in nutritional value, so it is common to cook with this ingredient in life. And there are many practices about lentils, so what should be done to taste good? The following brings us a complete book of lentils.
First, stewed tomatoes with lentils
Ingredients: water 1 l, dried lentils 200g, olive oil 3 tbsp, green pepper 1 a, onion 1 a, tomato 500g, salt and fresh black pepper.
Practice:
1, clean green peppers, onions, tomatoes, etc. and chop them up;
2. Take a large pot, add water and bring to a boil;
3. Stir in lentils, turn down the fire and cook until lentils are soft, about 20 minutes;
4. Take the lentils out and put them in the basket, and drain them;
5. Put a large frying pan on medium heat, add olive oil to preheat, add green pepper and onion and fry together;
6. Stir-fry until the green peppers and onions are soft, and then stir-fry the tomatoes evenly;
7. Then add lentils, season with salt and black pepper, and mix well;
8. Turn down the fire and cook for another 25 to 30 minutes until the lentils are soft and rotten.
Second, chopped pepper lentils
Ingredients: lentils 500g
Accessories: appropriate amount of oil, salt, chopped pepper, cooking wine, garlic and light soy sauce.
Practice:
1, clean lentils, remove the hard head and tail, and break them into two halves;
2. Clean the garlic and chop it for later use;
3. Put oil in the pot, heat the oil, and put it into the chopped garlic to saute;
4. Then add lentils and stir fry;
5, put half a bowl of water, salt, chopped pepper, cooking wine, soy sauce;
6. Collect the juice.
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