Introduction Of Lentils Essay

CHAPTER-1 LENTILS
1.1 INTRODUCTION
Lentils (Lens culinaris) are one of the major sources of food crop. It was originated from Asia and North Africa; it is a bushy annual plant of the legume family. It is known for its lens-shaped seeds. Its colours are range from yellow to red, orange to green brown to black and also vary in size. It is sold in many forms with or without the skins, whole or split. A bushy annual plant of the legume family (like peas, garbanzos and peanuts), lentils are rich in protein and carbohydrates and is also one of the major source of calcium, phosphorus, iron, vitamins and minerals. In South Asian cuisine, split lentils (often with their hulls

Studies have shown eating high fibre foods like lentils reduce risk of heart disease. Lentils a great source of foliate and magnesium are big contributors to heart health. Foliate lowers homocysteine levels, a serious risk factor for heart disease. Magnesium improves blood flow of oxygen and nutrients throughout the body and stabilizes blood sugar levels. Lentils contain the third-highest level of protein. 26% of lentil’s calories are attributed to protein which makes lentil a wonderful source of protein for vegetarians. Lentils are also good source of iron, which transports oxygen throughout the body and is key to energy production and metabolism. They are low in calories and contain virtually no fat. One cup of cooked lentils only contains about 230 calories and are relatively quick and easy to prepare compared to other dried beans. They are also relatively low-cost which makes them an accessible form of high-quality protein for many people around the world.
There are three main types of lentils. The most common is the brown lentil, sometimes labeled Indian Brown Lentil or German lentil. They are light brown in color and are easy to find on the grocery store shelves. They cook quickly but also become mushy if cooked too long. This does make them perfect for soups and will give the soup a rich