Lentils

Lentils are one of the most easily digested pulses due to their low percentage of the sugars which cause flatulence. Soaking is not required although an hour's soak in warm water makes them even more easily digested.

Nutritional Value:

Lentils can vary in protein content from 17 to 30%, but on average are 25% protein. Their limiting amino acids are methionine, cystine and to a lesser degree, tryptophan.

  • Carbohydrate - 55%
  • Zinc - 3mg
  • Fibre - 4g
  • Iron - 7mg
  • Potassium - 670mg
  • Carotene - 60ug
  • Calcium - 40mg
  • Thiamine - 0.5mg
  • Magnesium - 75mg
  • Riboflavin - 0.2mg
  • Niacin - 2mg
  • Pantothenic acid - 1.35ug

 

Ref: Legumes, grains and seeds (Cass McCallum)