What nutrients are lentils rich in?

Lentils, also called kidney beans, kidney beans, beans, and cloud beans, are one of the common vegetables on the table. Whether stir-fried alone, stewed with meat, or blanched and served cold, it all meets people's tastes.

Nutritional value

1. Lentils are rich in nutrients, including protein, fat, sugar, calcium, phosphorus, iron and dietary fiber, provitamin A, vitamin B1, vitamin B2, vitamin C, cyanogenic glycosides, tyrosinase, etc. Lentil coat is particularly rich in B vitamins.

2. Lentils also contain phospholipids, sucrose, and glucose.

3. Lentils also contain hemagglutinin, which is a protein substance that can increase the synthesis of DNA and ribonucleic acid, inhibit immune response and the movement of white blood cells and lymphocytes, so it can activate Lymphocytes of tumor patients produce lymphotoxin, which has a non-specific harmful effect on body cells, so it has a significant effect on tumor regression. Cancer patients should often eat lentils, which have certain auxiliary therapeutic effects. Lentils are fragrant but not stringy, mild in nature and slightly yellow in color, which is most suitable for your temper.

Efficacy of consumption

1. Tumor regression: Lentils have a significant tumor regression effect. Cancer patients should often eat lentils, which have certain auxiliary therapeutic effects.

2. Increase appetite: Lentils are rich in protein and a variety of amino acids. Regular consumption can strengthen the spleen and stomach, increase or decrease appetite, relieve heat and clear the mouth.

3. Blood replenishment: Lentils are rich in vitamin C and iron, and regular consumption is beneficial to patients with iron deficiency anemia.

Applicable people

The general population can consume it.

Contraindicated groups

People suffering from cold and fever, air-conditioning, malaria and urinary tract stones should not eat.

Purchasing Tips

1. Look at the appearance: the pods of fresh and tender lentils are flat, the pods are tender, the meat is thick, and they have the color of their unique varieties. . The pods are light yellow and have veins. The flesh is rough and ribbed, and has no sweet taste. They are old lentils. The pods of older varieties become hard and yellow, and the beans are extremely round and large. At this time, the pods of lentils cannot be eaten, and the beans can only be eaten after peeling.

2. Look at the bean tendons: high-quality lentils have tender pods, and the bean tendons are thin and protruding. Inferior-quality lentils have matured, and the bean tendons have become thick and old, and are often sunken in the pods.

3. Listen to the sound: When buying lentils, you can grab a few lentils and pinch them gently. If the sound is crunchy, it means the lentils are relatively tender.

4. Smell: High-quality lentils have their own unique fragrance. If the lentils you buy have a strong and pungent smell of chemical reagents, it is likely that the pesticide residue exceeds the standard. Do not buy it. .

5. By feel: High-quality lentils feel delicate, tender, and a little oily; low-quality lentils generally feel rough and dry. Use your fingers to gently pinch the tip of the pod for fresh pods, which are tender and easy to break; for older pods, gently pinch the tip of the pod with your fingers to make it harder to break.

Storage Brief

1. Blanch the fresh lentils in boiling water. After they are completely cooled, put them in a plastic bag and put them in the refrigerator. You can eat them whenever you want. .

2. Just boil a large pot of water, put salt in it, put the washed lentils in and boil them, stir them quickly with a large shovel, take them out and put them on a hollow plaque to dry in the middle. Turn it over frequently, it will be good if it is exposed to the sun for a week, then seal it in a bag and store it.

Nutritional information for lentils

Calories (kcal) 37

Potassium (mg) 178

Phosphorus (mg) 54

Calcium (mg) 38

Magnesium (mg) 34

Vitamin A (microgram) 25

Folic acid (microgram) 15.6

Carbohydrates (grams) 6.1

Vitamin C (mg) 6

Sodium (mg) 3.8

Protein (grams) 2.7