Lentils, use in dietary nutrition

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2018-03-17 17:30:23

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The lentil is a large amount of valuable vegetable protein, which is absorbed by the body is easy. Compared to other legumes, these beans low content of sulfur amino acids series. Lentils, whom popularized by nutritionists, has a smaller amount of fat compared to peas. It is an excellent source of iron. Beans lentils a lot of folic acid, much more than in other products. One serving of prepared meals from the legumes will provide the human body 90% of the daily allowance water-soluble vitamin B9.

Lentils, the use of which partly lies in the high content of fiber, improves intestinal motility, protects the rectum from the threat of malignant tumors. Regular consumption of this food product normalizes metabolism, strengthens the immune system, stimulates the function of the urogenital system.

A Number of trace elements included in the composition of this leguminous crops, represented by calcium, potassium, phosphorus, iron, manganese, copper, molybdenum, boron, iodine, cobalt, zinc.

Lentils, the use of which partly lies in the content of polyunsaturated fatty acids, is a rich source of omega-3, omega-6 acids. The lack of these two substances that enter the body with food and are not synthesized in the cells, resulting in chronic diseases. Often the deficit of essential polyunsaturated acids in the diet is the factor that causes a disruption in heart rhythm, changes in blood pressure, diabetes, arthritis, hormonal imbalance (especially in menopausal age).

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Lentils, the use of which partly lies in the complete combination of vitamins, contains vitamins B, vitamin PP, carotene. To further increase the level of vitamin C, grains lentils should be sprouted.

A vegetarian diet, this legume for nutritional value equal to meat.

Nutritionists recommend eating lentils people in the body which do not have enough magnesium in order to establish a full-fledged work of the heart and nervous system.

When serving ready meals, they need to add fresh salads. The need to add greens is dictated by the fact that iron is absorbed in a larger volume under the influence of vitamin C.

Use lentils partly lies in the content of tryptophan. Is an essential amino acid in the chain of biochemical transformations is converted into serotonin. From the optimal amount of tryptophan in your diet depends on proper sleep and emotional stability. Conversely, if serotonin is not enough, it is fraught with depression, state anxiety, mood swings.

Green Lentils (grains which have not yet matured) are recommended by nutritionists for gastritis, cholecystitis, pyelonephritis, hypertension, rheumatism, hepatitis, atherosclerosis, peptic ulcer disease.

Mature lentils suggest to use in metabolic disorders, to enhance immunity, diseases of the genitourinary system, the Central nervous system.

The Lentil is a source of isoflavones (Isoflavones), which inhibit the growth of malignant breast tumors due to its anti-carcinogenic properties. Isoflavones are not destroyed by heat processing, therefore retaining as canned lentils in soup.

It is Recommended to drink a decoction of lentils people suffering from urolithiasis.

Contraindications for the use of lentils

Legumes provoke flatulence in the intestines, so it is not suitable for patients with dysbiosis.
To Abandon the use of lentils necessary in patients with gout, biliary dyskinesia, to those who have revealed kidney stones in the gallbladder.

Lentils prevents the absorption of minerals, such as calcium, iron and zinc.


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Alin Trodden - author of the article, editor
"Hi, I'm Alin Trodden. I write texts, read books, and look for impressions. And I'm not bad at telling you about it. I am always happy to participate in interesting projects."

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