Various methods and nutrition of white lentils

Today I will share with you the specific method of cooking white lentils and the nutritional analysis of white lentils. We should also understand when we eat them:

White lentil recipes:

White lentils can be cooked and mashed into a paste to be used as fillings. After being mixed with cooked rice flour, it can be used to make various cakes and snacks. It can also be cooked into a soup with red dates, longan meat, lotus seeds, etc., which is also a traditional folk tonic. When cooked into porridge with glutinous rice, it has a stronger effect on strengthening the spleen. It is very effective for spleen and stomach deficiency, poor appetite, loose stools, diarrhea or thirst in summer, and it is an excellent longevity porridge for middle-aged and elderly people.

Nutritional analysis of white beans:

1. Lentils are rich in nutrients, including protein, fat, carbohydrates, calcium, phosphorus, iron, dietary fiber, vitamin A, B vitamins, cyanogenic glycosides, tyrosinase, etc. Lentil skins are particularly rich in vitamin B;

2. Lentils contain virus-inhibiting ingredients. This active ingredient is present in both water-soluble high-molecular and low-molecular parts. This ingredient can effectively inhibit the growth of viruses;

3. The amylase inhibitors contained in lentils have the effect of lowering blood sugar in the body;

4. Lentils contain a variety of trace elements, which can stimulate the hematopoietic tissue of the bone marrow, reduce the destruction of granulocytes, improve hematopoietic function, and are effective for leukopenia;

5. The phytohemagglutinin in lentils can cause cancer cells to agglutinate and cause structural changes on the surface of tumor cells, thus exerting cell