Lens Culinaris L. It is the plant that gives the legume that we know as lentil and which is part of the legume family. It has become one of the most important crops of traditional diets in the world and one of the most excellent for endless recipes. And it is that it stands out not only for its great benefits, but also because it is one of the most important vegetable proteins in the world.
It is believed to be one of the oldest cultivated crops, dating back between 8,000 and 9,000 years, with its origins in what is now known as the Middle East, from where it managed to spread throughout Europe and, later, the rest of the world . According to information presented by the Food and Agriculture Organization (FAO) of the United Nations, the major pulses producers worldwide come from Canada, India, China and Turkey.
They certainly came to our country with the Spanish conquest and currently one of the main producers at the national level are Michoacán and Guanajuato, which together contribute to more than 95% of the national production, this highlights that they satisfy only one-fifth of the national demand, as the rest comes from Canada and the United States, among other countries.
It is also known that today there are many varieties of lentils, divided by their colors and sizes, the main ones being: blond (or Castilian), orange, green and dark. In Mexico, it is important to note that green ones are the most common and both small and large are commonly sold. With respect to lentils, various myths and truths have also been created, mainly due to the nutritional contribution it may or may not have on health.
With all this in mind, today we want to clarify the matter a bit and talk a little about what it actually can or cannot do in the body. Even about the compounds and what exactly the lentils turned out to be.
Myths and truths about lentils
Iron is his only advantage
Fake. Lentils are popular for adding iron to the body, but this is not their only benefit, they are also rich in folic acid, potassium and magnesium. Folic acid and iron are important for preventing anemia, and are especially important in pregnant women. Whereas, potassium and magnesium are important for nervous system and muscle functions.
After cooking it can lose its properties.
Fake. A study by the Institute of Food Science and Technology states that polyphenols (antioxidant substances) in lentils do not lose their health-promoting properties after cooking.
Does eating pulses make you fat?
Fake. They are actually a very nutritious food, containing minerals, protein and fiber. One analysis indicates that 100 grams of cooked lentils contain 116 calories (kcal), provide 9.02 grams of protein and 0.38 grams of fat, as well as helping to balance dishes and providing the necessary legumes for healthy eating. joins the parts.
Truth
They Can Be a Good Substitute for Meat
Truth. Lentils are made up of more than 25 percent protein, making them a great substitute for meat. They are also a great source of iron, a mineral sometimes lacking in vegetarian diets.
They’re Good for Your Gut Health
Truth. They are high in fiber, which supports regular bowel movements and the growth of healthy gut bacteria. Eating lentils may increase stool bulk and improve overall bowel function.
They Link Plant Compounds That Protect Against Chronic Diseases
Truth. They contain a wide range of beneficial plant compounds called phytochemicals, many of which have been shown to protect against chronic diseases such as heart disease and type 2 diabetes.
