Benefits and nutritional analysis of lentils

One of the types of lentils is lentil. So what are the effects and functions of lentil? Today I will introduce lentil to you:

Lentils [Source]

It is the root of the leguminous plant Croton dahliae.

Lentil【Plant form】

Crotalaria simaoensis

Lentil【collection】

Available all year round.

Lentils [nature and flavor]

It is slightly warm in nature, sweet and slightly astringent in taste.

Lentils [Functions and Indications]

Anti-inflammatory, detoxifying, soothing and relieving pain in the throat. Treats acute gastroenteritis, pharyngitis and tonsillitis.

Lentils [Usage and Dosage]

For internal use: decoct in water, 0.5-1 liang.

Lentils【Selected recipe】

To treat tonsillitis: Lentils and General. Decoction in water and with wine.

Lentils Nutritional Analysis

1. The seeds contain about 25% protein, 0.7% fat, 60% carbohydrates and a variety of vitamins and mineral nutrients.

2. Lentils can provide protein and soluble fiber that can lower cholesterol. They contain twice as much iron as other beans.

3. Lentils are also high in vitamin B and folic acid. Folic acid is very important for women and can reduce the rate of fetal malformations;

4. The pigments in dark lentils act as antioxidants, which can prevent heart disease and cancer and fight aging.

Edible analysis

Lentils are often used in canned foods or soups in Europe, America, Arabia and other places.

In China, lentils are mainly ground into mixed flour with wheat and corn to make pasta or lentil flour to make jelly; young leaves, green pods and bean sprouts are used as vegetables. Bean straw contains about 4.4% protein and is a high-quality feed. It is also often turned into the soil as green manure when it blooms.