DescriptionLentils* - green
Green lentils have a strong, characteristic taste. These lentils have the longest cooking time, but they remain solid. That is why they are well suited for use in salads or other side dishes.
Green lentils have a strong, characteristic taste. These lentils have the longest cooking time, but they remain solid. That is why they are well suited for use in salads or other side dishes. Green lentils are a good in rheumatoid arthritis as they help reduce inflammation. They are also beneficial for people with diabetes or insulin resistance because they are high in fibre. They also help reduce cholestrol and thus, support heart health. In many countries in Southeast-Asia, like India and Pakistan, lentils are a essential part of the regional cuisine. Lentils are known as ingredient for millenniums. There is archaeological evidence that we already ate lentils around 10.000 years ago.
| Nutritional value for 100 gr | ||
|---|---|---|
| Energy (kj) | 1288 | g |
| Energy (kcal) | 306 | g |
| Total carbohydrates | 43 | g |
| Of which sugars | 0 | g |
| Total fat | 1.5 | g |
| Of which saturated fat | 0.3 | g |
| Protein | 21 | g |
| Dietary fibre | 18 | g |
| Sodium | 5 | mg |
