Lentils are a legume with great nutritional value, as they are a rich source of slow-absorbing complex carbohydrates, vegetable proteins, fiber, of vitamins, metals but also trace elements.
In more detail, large amounts of fiber (mainly solvents) contained in lentils help the proper functioning of the gastrointestinal tract, in the increased sense of satiety, while associated with a reduced risk of developing heart disease.
They help lower cholesterol as they are low in fat which is important for a healthy heart.) and have a high magnesium content. Magnesium helps lower blood pressure and prevents calcium buildup in blood vessels and arteries.
They also have an inhibitory effect on the occurrence of colon cancer.
It is also worth mentioning that insoluble fiber reduces the risk of constipation and the body's exposure to toxic waste..
The vegetable proteins contained in lentils are rich in all amino acids, in addition to methionine, and provide high quality protein with the advantage of very low fat content as opposed to meat.
Indicatively, as reported by the Greek Food Composition Tables of the Department of Preventive Medicine and Nutrition of the University of Crete, 100 g. φακές ψιλές (boiled) contain 7,8 g. protein, 100 g. lentils thick (boiled) also contain 7,8 g. protein.
At the same time, Lentils are rich in various vitamins, but mainly in the proteins belonging to the B complex.
The vitamins contained in lentils have been linked to the prevention of various forms of cancer and various disorders of the gastrointestinal tract..
Folic acid is a prime example as it has been linked to the prevention of nervous system damage in pregnant women..
In addition, Lentils are a very good source of calcium and iron, which is better absorbed when combined with a source of vitamin C. (Orange), β-carotene (carrot), or malic acid (White wine).
End, due to their low glycemic index, are indicated for the prevention of type 2 diabetes 2, while due to their low sodium content they are an ideal food for hypertensive patients.
On the other hand, their consumption should be avoided by people with chronic renal failure and gout..