Lentils Detail Information || Masoor ki daal || Nutrition :-
Lentil is a small, round, lens-shaped fruit that comes in many colors and sizes. The colors are yellow and red with green, brown, and even black color. Lentils are inexpensive, highly nutritious, and can be stored for a long time without any refrigeration.
These characteristics have made lentils a main food in many cultures around the world.
Lentils are an excellent natural source of folate and manganese.
They are an economic source of protein.Evidence shows that they protect heart health.
Daal is an easy preparation, versatile, and nutritious component.
Type of Lentils
Although there are many varieties of lentils grown in the world, but the following varieties are most common and are likely to be found in grocery stores or as a recipe ingredient.
It is the most basic type of lentil and is most likely in American or Indian grocery stores. These small, brown cinnamon hold their shape well during cooking, but if more and more mushrooms occur then they can be mushrooms. This variety is cooked quickly (about 20 minutes) and does not need to soak like most other beans. With a subtle and hungry taste, this variety is good for soups, stews, salads, pilafs, and more.
These light green lentils are quite large (approximately one quarter inch diameter) and are slightly flattering compared to other varieties. Green lentils are very tasty, very strong, and maintain their shape with cooking. This makes them ideal for salads and pilafs because they will not easily break with mixing or stirring.
French green lentil
The French green lentils, or pui lentils, are smaller and deeper than regular green lentils and appear a little bit on the surface. This type of lentil remains firm and requires an extended cooking time of about 40 minutes.
Yellow Lentils is sweet and nut and there is a red interior meat. These lentils are quickly broken with cooking and therefore are suitable for those dishes which require thickness. Yellow lentils are popular in Indian “daal” dishes where lentils are cooked in smooth puree.
Red lentils are yellow dal, which are diluted and divided. They are light red in orange, small in size, and make a very smooth puree when cooked. Because they have been removed and split, red lentils are also the fastest variety of cooking.
Black lentils are small and quite round in shape. They are often called Beluga lentils Masoor because they look like Beluga caviar when cooked. Although the hull is black in black, the flesh is light and creamy. Black lentils are fully available, slim, or stir and split.
Consumption of all types of plant based foods is associated with the low risk of health conditions related to many lifestyles.
Several studies have suggested that increasing consumption of plant foods such as lentils reduces the risk of obesity, diabetes, cardiovascular disease and overall mortality during healthy color and hair growth, increase in energy, and overall weight loss. goes.
Fiber, folic acid, and potassium in lentils support all cardiovascular health.
According to the American Heart Association (AHA), the increase in fiber intake can reduce the level of low-density lipoprotein (LDL) cholesterol, or “bad” cholesterol, which can be obtained from low diet in saturated and trans fat alone.
The fiber associated with lower incidence of cardiovascular disease is also not only with high progress in the disease, but also with the slow progression of the disease.
Lentils add essential vitamins, minerals and fiber to the diet, and they provide proteins and food that can replace the meat in food.
When meat, saturated in the diet and a major source of trans fats, is replaced with high fiber food like lentils, the risk for cardiovascular disease is reduced.
The United States (U.S.) surgeon general has recommended reducing meat consumption by 15 percent.
Potassium, calcium and magnesium in lentils have been found to reduce blood pressure naturally.
At present, more than 2 percent of American adults complete 4,700 mg daily recommendations for potassium.
Folate is important to prevent congenital disability. It has been shown to reduce the probability of initial delivery of 50% or more on consumption at least one year prior to pregnancy.
The Centers for Disease Control and Prevention (CDC) recommend that women consume 400 microgram (MCG) folic acid daily during their child’s observance.
One cup lentils provides approximately 90% of the required foliate requirements for one day.
Selenium is a mineral found in lentils. It is not present in most other foods.
Selenium stops inflammation, reduces tumor growth rate, and improves the immune response in infection by stimulating the production of T-cells suffering from disease.
It also plays a role in the liver enzyme function and helps to detoxify certain cancerous compounds in the body.
Fiber in lentils is also associated with low risk of colorectal cancer.
100 grams (g) of cooked lentils contains
- 116 calories
- 9.02 g of protein
- 0.3 g of fat
- 20.13 g of carbohydrates, including 7.9 g of fiber and 1.8 g of sugar