Lentils

It is believed that lentils originated in central Asia, having been consumed sine prehistoric times.  They are one of the first food to be cultivated. Lentils are mentioned in the Bible as the food that Jacob traded to Esau for his birthright and as part of the bread that was made during the Babylonian captivity of the Jewish people. For centuries, lentils have traditionally been eaten with barley and wheat. In many Catholic countries, lentils have been used as a staple food during Lent. Now the leading producers of lentils are India, Turkey, Canada, China and Syria.

Lentils are legumes, seeds of a plant whose botanical name is Lens ensculenta. They grow in pods that contain one or two seeds.

Nutrients in one cup of lentils, % Daily Value-

  • Molybdenum      330%
  • Folate                     90%
  • Fiber                      63%
  • Copper                  56%
  • Phosphorus         51%
  • Manganese          49%
  • Iron                       37%
  • Protein                 36%
  • Vitamin B1          28%
  • Panothenic acid  25%
  • Zinc                       23%
  • Vitamin B6          21%
  • Potassium            21%

Lentils is a great plant food known for its how protein and iron content. We should eat more lentils.  See whfoods.com

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