Would you cook and consume a lens more often if you knew all the nutritional benefits of this grain ?!
Archaeological excavations near modern-day Syria came to hermetically sealed containers full of grain lens, which suggests that the lentil was considered a valuable product of nature even before our era. It is difficult to determine exactly when this grain has become the primary nutritional material of the human being, but archaeologists have discovered a large grain store within the ancient site dating from 6800 BC. Given this long journey through the history of mankind, it may be surprising that few today have an awareness of the health benefits of regular lens consumption.
Red lens – an ancient secret deservedly transferred to the modern table
The old wise peoples of the Asian continent recognized all the benefits of this precious legume, and even today recipes for delicious red lentils are part of the tradition in those areas.
Be creative and brave in cooking and make lentils according to different recipes, combining it with other healthy products. Eat lens and count on numerous health benefits, including:
Reducing cholesterol levels – You can think of the lens as a blood filter. Because it contains high levels of soluble fiber, the lens helps reduce cholesterol levels, thereby reducing the risk of heart disease and stroke.
Strong heart – Lens are a great source of folic acid and magnesium, which are of great importance for the vitality of the heart. Folic acid reduces the level of homocysteine, a serious risk factor for heart disease. Magnesium improves the flow of blood, oxygen and nutrients in the body. Especially if you are sporting active, eating a lens will keep your heart happy!
Digestive Balance – The lens contain plant fibers that help cherish and balance the intestinal flora, as well as to treat other digestive disorders naturally as an irritable bowel and diverticulosis.
Stabilized blood sugar – The glycemic index, a measure of the effect of food on blood sugar, from the red lens is very low. A study by researchers at the University of Toronto in 1988 found that participants in a study who ate a red lens for dinner had a regulated blood sugar level over the next day. Intake of foods with low glycemic index results in a domino effect, which permanently improves energy efficiency during subsequent meals. Over time, including more red lentils nutritional diabetics fail to achieve balance in the level of blood sugar.
Proteins – The red lentils contain the highest level of protein from all legumes. One serving lens contains 17.8 grams of protein, an amount that meets 38% of the daily human protein requirements.
Energy – The red lens is an exceptional source of iron. They are particularly recommended for women in the period of the monthly cycle, when exposed to iron deficiency in the blood. It is thought to be far healthier than red meat, as unlike meat does not contain calories and fats. Hemoglobin is an integral part of the enzymatic system for energy production and acceleration of metabolism, so a deliciously prepared lentil is always a good idea.
Healthy loss of excess pounds – The red lens is the highest in the list of healthy foods by the World Health Organization. Lentils contains a number of useful nutrients such as fiber, proteins, minerals and vitamins, and besides it is a low-calorie low-calorie product and does not contain any fat. One serving cooked lentils contains about 230 calories, yet gives a feeling of full satiety and satisfaction.
The General Assembly of the United Nations declared 2016 the International Year of Legumes and all the health benefits therefrom. The Internet is flooded with different recipes for preparing all kinds of lens. Look for a quality red lens from the Sunny Valley brand in the nearest store and prepare the soup in an Indian way.