Nutritional value of lentils

Now is the season for lentils. The young pods of lentils are vegetables, and the seeds can be used as medicine. Lentils have a fragrant smell, strengthen the spleen and aid digestion, and are best eaten after the beginning of autumn.

Nutritional value of lentils

Lentils are rich in protein, dietary fiber, B vitamins and vitamin C. In addition, lentils are extremely high in dietary fiber, more than three times that of celery, which is very beneficial for relieving constipation and detoxifying the body.

Benefits of Lentils

According to traditional Chinese medicine, the period from the beginning of autumn to the autumnal equinox is called "long summer". The characteristics of long summer are more rain, heat and dampness, and the spleen and stomach are trapped. People often feel loss of appetite, chest tightness, abdominal distension, drowsiness and fatigue. Drinking lentil porridge in the long summer has the effects of removing dampness, strengthening the spleen, aiding digestion, and increasing appetite. Healthy diet

Lentils are sweet and neutral in nature. They have the effects of strengthening the spleen, harmonizing the middle, replenishing qi, removing dampness, and relieving heat. They are vegetables that can be used as both medicine and food. Moreover, they contain few carbohydrates, so diabetic patients can also eat them with confidence. Health Knowledge

Life Tips

Lentils should be fresh and light green. If they are yellow, they are old. If the tips of the pods can be pinched off and are juicy, they are still fresh.

How can you eat lentils safely and without toxicity?

Lentils must be cooked thoroughly until they are no longer green, otherwise they will cause food poisoning. If you like to eat lentils in a cold dish, you should add vinegar and garlic to enhance the detoxification effect.

First, eating young lentils can reduce the risk of poisoning. Some data indicate that the ends of lentils and the pods or old lentils have the most toxins, so before cooking lentils, be sure to remove the indigestible lentil tips and pods. When buying, try to choose raw and tender lentils with emerald green color, and blanch them in boiling water or soak them for 15 minutes.

Second, adding minced garlic when frying lentils can effectively reduce toxicity. First of all, garlic has a detoxifying effect. The sulfide it contains has a strong antibacterial effect and can also remove toxic substances from the stomach and intestines. Secondly, the trace element selenium in garlic can promote liver detoxification and enhance anti-toxicity. In addition, garlic can also enhance flavor and seasoning, making dishes more delicious. The specific method is: before the lentils are fried and ready to be served, add minced garlic and salt and stir-fry together. Generally speaking, for more than half a pound of lentils, add about three or four cloves of minced garlic.

Third, thorough heating can destroy the activity of toxins, which is also an important way to prevent lentil poisoning. Therefore, lentils should be fried until the texture becomes wilted, the color changes from bright green to dark green, and there is no beany smell when eating, which is safe.

Kind tips

The bean tendons should be removed before cooking, otherwise it will affect the taste and be difficult to digest. The cooking time should be long rather than short to ensure that the lentils are cooked thoroughly. Lentils, especially fresh lentils that have not been frosted, contain a large amount of saponins and hemagglutinins. If they are not cooked thoroughly when eaten, poisoning will occur. With timely treatment, most patients can recover within 2 to 4 hours. To prevent poisoning, lentils should be processed before eating. They can be blanched in boiling water or stir-fried in hot oil until they change color and are cooked thoroughly. Only then can they be eaten safely.