Coral, green, brown, black, whatever the color of the lenses, they are full of health benefits for the body.
There are only good reasons to put lentils on the menu. Like chickpeas and broad beans, lentils are legumes, that is, the fruit is contained in a pod. As nutritionist Kerry Torrens reminds us in a BBC article, lentils (red, green, black, etc.) are a very healthy food.
Ideal for vegetarians, they are a very good source of vegetable protein. In addition, lentils are an important source of fiber that facilitates transit and helps maintain a good microbiota. The fiber also makes lentils a filling food that helps limit snacking and control your appetite. Legumes are also a source of potassium, magnesium, iron and zinc.
“Studies show that regular consumption of lentils reduces the risk of chronic diseases such as diabetes, obesity, cancer and heart disease. This is due to their rich content of protective plant compounds called phenolics – lentils are among the highest ranked legumes for their phenolic content.“, recalls the BBC. These legumes therefore protect the heart and act as a barrier against cardiovascular diseases. Thanks to their low glycemic index, lentils also help to improve the management of blood sugar levels.
At least twice a week
When making your choice, choose lentils that have not begun to sprout with a clear color and shiny skin. If they absolutely must be cooked, the lentils can then be eaten warm or cold (in a salad or in a revisited tabbouleh). If you cook red lentils, be careful when cooking, because they can quickly turn to mush. For the smallest, the lens is ideal from the age of 12 months. Official recommendations call for eating legumes (lentils, beans, chickpeas, etc.) at least twice a week.
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