Lentils: The Ancient Legume with Health Benefits
Lentils are a delicious and nutritious legume obtained from the cultivation of Lens culinaryis, a plant belonging to the Fabaceae/Leguminosae family. They are an annual plant that completes its biological cycle in one year and have been consumed for thousands of years.
Traces found in Greece suggest that lentils were first cultivated over fifteen thousand years ago, and evidence of their consumption can also be found in the Bible and historical documents. Today, lentils are often associated with the Christmas holidays and New Year’s Eve, believed to bring luck and prosperity due to their resemblance to coins traditionally used in trade.
Nutritionally, lentils are a valuable food. They are naturally low in fat and cholesterol, and have a low percentage of carbohydrates with a high protein content. Lentils also contain essential vitamins and minerals such as vitamins A, C, B6, calcium, magnesium, and iron.
Due to their nutritional value, lentils are often referred to as “the meat of the poor” and are an important food in vegetarian and vegan diets as a substitute for animal proteins. The iron in lentils makes them a valuable ally against anemia, and their vitamins can help combat psychophysical stress and malnutrition.
However, despite their health benefits, lentils can also cause digestive issues such as bloating, gas, and constipation for some individuals. This is mainly due to the indigestible fiber in the peel. To avoid these digestive issues, it is recommended to consume lentils without the peel.
Overall, lentils are a valuable and ancient legume with numerous health benefits, making them a popular and important food in many cultures. Their rich history and nutritional value make them a staple in many diets around the world.