MarkalGreen Lentils Anicia - organic
|1 kg - |
|0 pc in stock!|
Green lentils, the most widespread lentils in France, have a very dark green colour and this Anicia variety is very similar to that growing on groundsbenefiting from the AOC classification "Du Puy Lentils". Lentils are, with mungo beans and azuki beans, the leguminous grains hat are best digested. Less rich in cellulose than the other, they cause little "winds". Lentils are also popular because of their shorter cookingtime and the less importance of presoak. They are among the oldest and most appreciated leguminous and their high protein content (about 25%) constitutes an important source of proteins in many communities, with furthermore an interesting intake of fibres and minerals (especially iron).
Like all dried leguminous grains, green lentils are rich in carbohydrates (in the form of starch), proteins, minerals (phosphorus potassium, magnesium, manganese, iron), fiber and vitamins (B1, B9, E) and poor in fat, cholesterol-free. They are "proteaginous" seeds which are consumed for their protein content but also for their multiple health properties.
Latin name: Lens culinaris, Anicia
green lentils Anicia*
* from certified organic agriculture
Origin: France or Canada
* the packaging schedule is defined based on allergens
* complete cleaning after each product
* additional cleaning at the end of workingshifts by a specialized company
- energy: 920 to 980kJ 200 to 240kcal
- protein: 23 to 28g
- carbohydrates: 27 to 30g
- fat: 1.4 to 2g
- fibres: 30 to 34 g
- total mineral substances: 2,2 to 2,6g
- Na : 2 to 5
The composition of the proteins of leguminous grains (except in the case of soybeans) certain essential amino acids such as methionine, are found in small quantities, hence the need to combine leguminous with other protein sources such as cereals (rich in methionine and low in lysine) or oleaginous seeds, nuts, which have essential proteins complementing particularly well those of leguminous (poor in methionine and rich in lysine).
Recommendations for use
- Lentils are to be associate with cereals or nuts for a perfect nutritional protein balance (to compensate for the low methionine content of lentils).
- Lentil flour can be used to thicken soups and sauces or to enrich breads and pastries. The pappadums, dry patties/pancakes served at the beginning of Indian meals, are usually prepared with lentil flour.
- Green lentils can be sprouted (about 3 days) and added, raw or cooked, to various dishes.
Precautions for use
- Store under fresh and dry conditions in a closed packaging.
- May contain traces of gluten, sesame, soybean, mustard, nuts.
Santi-shop code: MK174