Lentils, the benefits of dietary nutrition
In lentil there is a large amountfull-fledged vegetable protein, which is easily absorbed by the body. In comparison with other legumes in these grains, the low content of amino acids of the sulfuric series. Lentils, the benefit of which is popularized by nutritionists, has less fat, compared to peas. This is an excellent source of iron. In the seeds of lentils there is a lot of folic acid, much more than in other foods. One serving of cooked food from this legume will provide the human body with 90% of the daily allowance of water-soluble vitamin B9.
Lentil, whose benefit is partly inhigh fiber content, improves intestinal motility, protects the colon from the threat of malignant tumors. Regular use of this food normalizes the metabolism, strengthens the immune system, stimulates the function of the genitourinary system.
A number of microelements that make up this legume are represented by calcium, potassium, phosphorus, iron, manganese, copper, molybdenum, boron, iodine, cobalt, zinc.
Lentil, whose benefit is partly inthe content of polyunsaturated fatty acids, is a rich source of Omega-3, Omega-6 acids. The lack of these two substances, which enter the body only with food, and not synthesized in cells, leads to chronic diseases. Often the deficiency of essential polyunsaturated acids in the diet is the factor that provokes heart rhythm disturbances, blood pressure changes, diabetes, arthrosis, hormonal imbalance (especially in menopause).
Lentil, whose benefit is partly ina high-grade combination of vitamins, contains vitamins of group B, vitamins РР, carotin. To further increase the level of vitamin C, the grain of lentils should be germinated.
In vegetarian dietology, this legume culture, by nutritional properties, is equated with meat.
Nutritionists recommend the use of lentils for people who lack magnesium in their bodies in order to establish a full-fledged work of the heart and nervous system.
When serving already prepared dishes on the table, fresh salads should be added to them. The need to add greens is dictated by the fact that iron is absorbed in a larger volume under the influence of vitamin C.
The use of lentils is partly the contenttryptophan. This is an indispensable amino acid, which as a result of the chain of biochemical transformations turns into serotonin. The optimal amount of tryptophan, coming from food, depends on a full-fledged sleep and psycho-emotional stability. Conversely, if serotonin is not enough, then it is fraught with depression, anxiety, mood swings.
Lentil green (grain of which is not yet ripe) is recommended by dieticians for gastritis, cholecystitis, pyelonephritis, hypertension, rheumatism, hepatitis, atherosclerosis, peptic ulcer disease.
Mature lentils are advised to be used in case of metabolic disorders, to improve immunity, with diseases of the genitourinary system, CNS.
Lentil is a source of isoflavones(Isoflavones), which suppress the growth of breast cancer due to its anti-carcinogenic properties. Isoflavones are not destroyed by heat treatment, therefore they are preserved, both in canned lentils and in soup.
It is recommended to drink decoction from lentils to people suffering from urolithiasis.
Contraindications to the use of lentils
Legumes stimulate gas formation in the intestine, therefore, they are not recommended for patients with dysbacteriosis.
Refuse the use of lentils need a sick gout, dyskinesia of the biliary tract, those who have kidney stones in the gallbladder.
Lentils prevent the assimilation of trace elements such as calcium, iron and zinc.
