Calorie Lentils, grains. Chemical composition and nutritional value

CHEMICAL COMPOSITION AND NUTRITIONAL ANALYSIS

Nutritional value and chemical composition "Lentils, grain".

The table shows the content of nutrients (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of the edible part.

Energy value Lentils, grain is 295 kcal.

• Glass 250 ml = 210 gr (619.5 kcal)
• Glass 200 ml = 170 gr (501.5 kcal)

Main source: Skurikhin I.M. and etc. Chemical composition food products. .

** This table shows the average norms of vitamins and minerals for an adult. If you want to know the norms based on your gender, age and other factors, then use the My Healthy Diet application.

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Most foods cannot contain the full range of vitamins and minerals. Therefore, it is important to eat a variety of foods to meet the body's needs for vitamins and minerals.

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The ratio of proteins, fats and carbohydrates:

Knowing the contribution of proteins, fats and carbohydrates to caloric content, you can understand how the product or diet meets the standards healthy eating or requirements certain diet. For example, the US and Russian Departments of Health recommend 10-12% of calories from protein, 30% from fat, and 58-60% from carbohydrates. The Atkins diet recommends low carbohydrate intake, although other diets focus on low fat intake.

If more energy is expended than is supplied, then the body begins to use fat reserves, and body weight decreases.

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USEFUL PROPERTIES LENTILS, GRAINS

Lentils, grain rich in vitamins and minerals such as: vitamin B1 - 33.3%, vitamin B2 - 11.7%, choline - 19.3%, vitamin B5 - 24%, vitamin B6 - 27%, vitamin B9 - 22.5% , vitamin PP - 27.5%, potassium - 26.9%, silicon - 266.7%, magnesium - 20%, phosphorus - 48.8%, iron - 65.6%, cobalt - 116%, manganese - 59 .5%, copper - 66%, molybdenum - 110.7%, selenium - 35.6%, chromium - 21.6%, zinc - 20.2%

What is useful Lentils, grains

• Vitamin B1 is part of the most important enzymes of carbohydrate and energy metabolism, providing the body with energy and plastic substances, as well as the metabolism of branched-chain amino acids. The lack of this vitamin leads to serious disorders of the nervous, digestive and cardiovascular systems.
• Vitamin B2 participates in redox reactions, increases the susceptibility of color by the visual analyzer and dark adaptation. Inadequate intake of vitamin B2 is accompanied by a violation of the condition of the skin, mucous membranes, impaired light and twilight vision.
• Choline is part of lecithin, plays a role in the synthesis and metabolism of phospholipids in the liver, is a source of free methyl groups, acts as a lipotropic factor.
• Vitamin B5 participates in protein, fat, carbohydrate metabolism, cholesterol metabolism, the synthesis of a number of hormones, hemoglobin, promotes the absorption of amino acids and sugars in the intestine, supports the function of the adrenal cortex. A lack of pantothenic acid can lead to damage to the skin and mucous membranes.
• Vitamin B6 participates in the maintenance of the immune response, the processes of inhibition and excitation in the central nervous system, in the transformation of amino acids, the metabolism of tryptophan, lipids and nucleic acids, contributes to the normal formation of red blood cells, maintaining a normal level of homocysteine ​​in the blood. Insufficient intake of vitamin B6 is accompanied by a decrease in appetite, a violation of the condition of the skin, the development of homocysteinemia, anemia.
• Vitamin B9 as a coenzyme involved in the metabolism of nucleic and amino acids. Folate deficiency leads to disruption of the synthesis of nucleic acids and protein, resulting in inhibition of cell growth and division, especially in rapidly proliferating tissues: bone marrow, intestinal epithelium, etc. Insufficient folate intake during pregnancy is one of the causes of prematurity, malnutrition, congenital deformities and developmental disorders of the child. A strong relationship was shown between the level of folate, homocysteine ​​and the risk of cardiovascular disease.
• Vitamin PP participates in redox reactions of energy metabolism. Inadequate vitamin intake is accompanied by a violation of the normal state of the skin, gastrointestinal tract and nervous system.
• Potassium is the main intracellular ion involved in the regulation of water, acid and electrolyte balance, is involved in the processes of nerve impulses, pressure regulation.
• Silicon is included as a structural component in the composition of glycosaminoglycans and stimulates the synthesis of collagen.
• Magnesium participates in energy metabolism, synthesis of proteins, nucleic acids, has a stabilizing effect on membranes, is necessary to maintain homeostasis of calcium, potassium and sodium. Lack of magnesium leads to hypomagnesemia, increased risk of developing hypertension, heart disease.
• Phosphorus takes part in many physiological processes, including energy metabolism, regulates the acid-base balance, is part of phospholipids, nucleotides and nucleic acids, is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, rickets.
• Iron is a part of proteins of various functions, including enzymes. Participates in the transport of electrons, oxygen, ensures the occurrence of redox reactions and activation of peroxidation. Insufficient consumption leads to hypochromic anemia, myoglobin deficiency atony of skeletal muscles, increased fatigue, myocardiopathy, atrophic gastritis.
• Cobalt is part of vitamin B12. Activates the enzymes of fatty acid metabolism and folic acid metabolism.
• Manganese participates in the formation of bone and connective tissue, is part of the enzymes involved in the metabolism of amino acids, carbohydrates, catecholamines; necessary for the synthesis of cholesterol and nucleotides. Insufficient consumption is accompanied by growth retardation, disorders in the reproductive system, increased fragility of bone tissue, disorders of carbohydrate and lipid metabolism.
• Copper is part of the enzymes that have redox activity and are involved in the metabolism of iron, stimulates the absorption of proteins and carbohydrates. Participates in the processes of providing tissues of the human body with oxygen. Deficiency is manifested by violations of the formation of cardio-vascular system and skeleton, the development of connective tissue dysplasia.
• Molybdenum is a cofactor of many enzymes that provide the metabolism of sulfur-containing amino acids, purines and pyrimidines.
• Selenium- an essential element of the antioxidant defense system of the human body, has an immunomodulatory effect, participates in the regulation of the action of thyroid hormones. Deficiency leads to Kashin-Bek's disease (osteoarthritis with multiple deformities of the joints, spine and limbs), Keshan's disease (endemic myocardiopathy), and hereditary thrombasthenia.
• Chromium participates in the regulation of blood glucose levels, enhancing the action of insulin. Deficiency leads to decreased glucose tolerance.
• Zinc is part of more than 300 enzymes, is involved in the synthesis and breakdown of carbohydrates, proteins, fats, nucleic acids and in the regulation of the expression of a number of genes. Insufficient intake leads to anemia, secondary immunodeficiency, liver cirrhosis, sexual dysfunction, and fetal malformations. Recent studies have revealed the ability of high doses of zinc to disrupt the absorption of copper and thereby contribute to the development of anemia.

The complete guide to the most useful products you can see in the app.

The nutritional value- the content of carbohydrates, fats and proteins in the product.

The nutritional value food product - a set of properties of a food product, in the presence of which the physiological needs of a person in the necessary substances and energy are satisfied.

vitamins, organic substances needed in small amounts in the diet of both humans and most vertebrates. The synthesis of vitamins is usually carried out by plants, not animals. The daily human need for vitamins is only a few milligrams or micrograms. Unlike inorganic substances vitamins are destroyed by high heat. Many vitamins are unstable and "lost" during cooking or food processing.

Taste qualities, as well as benefits for the body, bring lentils to a leading position among legumes. Lentils have been used in food since ancient times. Ancient Greece, Egypt and Rome. A large number of dishes are prepared from it, such as mashed potatoes, soups, salads, side dishes, vegetable dishes, used boiled or stewed. Lentils are rich in proteins, carbohydrates and fiber. It contains vitamins A, B, E, as well as macroelements (calcium, potassium, sodium, chlorine, phosphorus) and microelements (iron, boron, cobalt, iodine, manganese, silicon, molybdenum, copper, fluorine, nickel). On average, the calorie content of lentils is 310 kcal per 100 g of product. The calorie content of lentils on water will be less than the calorie content of this product in its raw form.

Beneficial features lentils

Lentils are rich in folic acid and iron. 200 grams of the product will provide the body daily allowance these substances. A large amount of protein allows lentils to compete with meat and dairy products. Lentils should be used for metabolic disorders, stomach ulcers, duodenal ulcers, colitis, problems with the genitourinary system, diabetes in violation of the nervous system. Due to the fact that lentils increase immunity and contain a large amount of fiber, it can have a beneficial effect on the normalization of the digestive system. Isoflavones found in lentils can inhibit the formation of cancer cells in the breast. These substances are not destroyed when they are subjected to thermal action. Medicinal properties lentils allow you to use it for different chronic diseases and for their prevention.

boiled lentils

Lentil porridge stimulates the improvement of metabolism, strengthens the immune system and normalizes the efficiency of the genitourinary system. Lentils boil easily and quickly. For fully prepared it will be enough to cook it for 40 - 70 minutes. Slim and pleasant taste boiled lentils will not leave anyone indifferent. After lentils are cooked to a state of readiness, they retain more than half of all their vitamins and minerals. The calorie content of boiled lentils is approximately 111 kcal per 100 g of product. In general, the calorie content of lentils in ready-made depends not only on the method of preparation, but also on the variety of the lentil itself.

red lentils

Red lentils have a number of features. This variety boils much faster than the rest, in about 15 minutes, and does not have a shell. It was from this variety that the well-known biblical stew was made. In some countries, it is red lentils that are considered a symbol of well-being and prosperity. The calorie content of red lentils is approximately 313 kcal per 100 g of product.

green lentils

Green lentils originated in France. Garnishes are prepared from it and added to salads. If green lentils are properly cooked, they will not overcook. It has a more pronounced flavor compared to other varieties of lentils. special taste she will be given olive oil, balsamic vinegar and greens with mustard. Although green lentils hold their shape, their surface is quite soft. Therefore, this type of lentil can be used in soups, main courses and casseroles. Green lentils contain soluble and insoluble lentils that are so beneficial to the human body. The calorie content of green lentils in cooked form is approximately 120 kcal per 100 g of the finished product.

Restrictions on the use of lentils

Lentils should not be used for gout, uric acid diathesis and joint diseases.

Protein (aka protein) has the best karma among the trinity of “proteins-fats-carbohydrates”. Any healthy person tries to eat food with a minimum amount of fat and simple carbohydrates and a maximum protein content. However, in order to consume a lot of protein, it is not necessary to eat someone alive.

Healthy has compiled a list of ten protein-rich foods that you should especially pay attention to if you are embarking on an enjoyable path to a healthy lifestyle.

1. Quinoa

A kind of grain crop that is poorly distributed in our area solely due to the fact that it grows mainly in South America, and therefore reaches us in a much more expensive form (about 250 rubles for a 350-gram pack). However, now it is easy to buy this cereal in almost any chain supermarket like “OK”.

Quinoa contains more protein than any other cereal on our planet: an average of about 16 grams per 100 g - about the same as meat, and in some varieties of protein even more than 20 grams. As they say in TV stores on the couch: but that's not all.

The amino acid composition of protein in quinoa is balanced and close to that of milk protein, and the number of amino acids (protein constituents) is up to 20 types.

Young soybeans are a pantry not only of protein, but also of iron, calcium, zinc, vitamins A and B, and just fiber. Most of all, edamame is appreciated and devoured in Japan. They go there as an appetizer for beer. Meanwhile, it will fit perfectly for the main dish. The protein content there is 11 grams per 100 g.

3. Chia

Chia seeds, also known as "Spanish sage", are eaten in Mexico, the United States, and have recently been chewed a little in Russia. It is the seeds of this alpine plant that are used for food. They fell in love with the dieters for their fantastic protein content (20 grams per 100 g), antioxidants, linoleic and other omega-3 fatty acids and fiber.

Vegetarians also fell in love with them thanks to the rich placers of calcium, 100 g of seeds contain 631 mg of calcium, 2 times more than in a glass of milk.

4. Lentils

“Rye is rye, oats are oats, lentils are lentils,” the classics used to say. You can also talk about lentils in other, larger literary forms - this is such a well-deserved plant, because there are about 24 grams of protein in 100 grams of this product.

You will be surprised that most of the world and about a third of the world's production of lentils occurs in Canada. We've been surprised.

5. Greek yogurt

It is also “dahi”, it is also “tzahi” - “a type of filtered yogurt, in order to eliminate whey, which gives an average consistency between yogurt and cheese.” Widespread thanks to low content fats and carbohydrates, but high - proteins (in some varieties it goes off scale for 30 grams per hundred) and, of course, excellent taste.

6. Tempe

The Indonesian word “tempe” was not translated in any special way and was simply borrowed. Tempeh is, roughly speaking, soybean briquettes. Here's how the recipe is described on Wikipedia: soybeans are softened, then opened or dehulled, and boiled, but not cooked through. An acidifier (usually vinegar) and a starter culture containing the fungus may then be added. Rhizopus oligosporus. The beans are laid out in a thin layer and fermented for a day at a temperature of about 30 ° C.

At a pace of about 18-19 grams of protein per 100 grams of bar, a lot of useful polyunsaturated fatty acids.

7. Seitan

This dish or product, which is not always easy to distinguish from meat, is made from wheat protein.

100 grams of seitan contains about 40 grams of carbohydrates, 25 grams of protein and 1 gram of fat, which is a serious success in the healthy environment.

8. Peanut butter

Favorite girlfriend of a bodybuilder on the mass. It has as much as 50 grams of fat, so it’s not for everyone, but this healthy fat, saturated fat, there is only about 10 grams per hundred. But there is a lot of protein - 25 grams. All in all, peanut butter is perfect for dessert if you're on a calorie-free diet.

If you suddenly find yourself without money in an unfamiliar city, a bank peanut butter and a loaf of bread can be eaten for about a week.

9. Chickpeas

Chickpeas (aka Turkish peas, mutton peas, shish, bubble, nahat) - generally advanced peas. You can make pilaf with it, grind it into hummus, sculpt falafel, or simply boil it and eat it as a side dish or main dish. It has 19 grams of protein per 100 grams, which is more than doctor's sausage. Not to mention how healthier than chickpeas for good health.

Lentils boiled 100 grams rich in vitamins and minerals such as: vitamin B1 - 11.3%, vitamin B5 - 15%, vitamin B9 - 14.1%, vitamin PP - 15.7%, potassium - 16.6%, silicon - 166.7 %, magnesium - 12.7%, phosphorus - 30.2%, iron - 40.2%, cobalt - 72.5%, manganese - 37.3%, copper - 41.4%, molybdenum - 69.2% , selenium - 22.3%, chromium - 13.5%, zinc - 12.6%

What is useful Boiled lentils 100 grams

• Vitamin B1 is part of the most important enzymes of carbohydrate and energy metabolism, providing the body with energy and plastic substances, as well as the metabolism of branched-chain amino acids. The lack of this vitamin leads to serious disorders of the nervous, digestive and cardiovascular systems.
• Vitamin B5 participates in protein, fat, carbohydrate metabolism, cholesterol metabolism, the synthesis of a number of hormones, hemoglobin, promotes the absorption of amino acids and sugars in the intestine, supports the function of the adrenal cortex. A lack of pantothenic acid can lead to damage to the skin and mucous membranes.
• Vitamin B9 as a coenzyme involved in the metabolism of nucleic and amino acids. Folate deficiency leads to disruption of the synthesis of nucleic acids and protein, resulting in inhibition of cell growth and division, especially in rapidly proliferating tissues: bone marrow, intestinal epithelium, etc. Insufficient folate intake during pregnancy is one of the causes of prematurity, malnutrition, congenital deformities and developmental disorders of the child. A strong relationship was shown between the level of folate, homocysteine ​​and the risk of cardiovascular disease.
• Vitamin PP participates in redox reactions of energy metabolism. Inadequate vitamin intake is accompanied by a violation of the normal state of the skin, gastrointestinal intestinal tract and nervous system.
• Potassium is the main intracellular ion involved in the regulation of water, acid and electrolyte balance, is involved in the processes of nerve impulses, pressure regulation.
• Silicon is included as a structural component in the composition of glycosaminoglycans and stimulates the synthesis of collagen.
• Magnesium participates in energy metabolism, synthesis of proteins, nucleic acids, has a stabilizing effect on membranes, is necessary to maintain homeostasis of calcium, potassium and sodium. Lack of magnesium leads to hypomagnesemia, increased risk of developing hypertension, heart disease.
• Phosphorus takes part in many physiological processes, including energy metabolism, regulates the acid-base balance, is part of phospholipids, nucleotides and nucleic acids, is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, rickets.
• Iron is a part of proteins of various functions, including enzymes. Participates in the transport of electrons, oxygen, ensures the occurrence of redox reactions and activation of peroxidation. Insufficient consumption leads to hypochromic anemia, myoglobin deficiency atony of skeletal muscles, increased fatigue, myocardiopathy, atrophic gastritis.
• Cobalt is part of vitamin B12. Activates the enzymes of fatty acid metabolism and folic acid metabolism.
• Manganese participates in the formation of bone and connective tissue, is part of the enzymes involved in the metabolism of amino acids, carbohydrates, catecholamines; necessary for the synthesis of cholesterol and nucleotides. Insufficient consumption is accompanied by growth retardation, disorders in the reproductive system, increased fragility of bone tissue, disorders of carbohydrate and lipid metabolism.
• Copper is part of the enzymes that have redox activity and are involved in the metabolism of iron, stimulates the absorption of proteins and carbohydrates. Participates in the processes of providing tissues of the human body with oxygen. Deficiency is manifested by violations of the formation of the cardiovascular system and skeleton, the development of connective tissue dysplasia.
• Molybdenum is a cofactor of many enzymes that provide the metabolism of sulfur-containing amino acids, purines and pyrimidines.
• Selenium- an essential element of the antioxidant defense system of the human body, has an immunomodulatory effect, participates in the regulation of the action of thyroid hormones. Deficiency leads to Kashin-Bek's disease (osteoarthritis with multiple deformities of the joints, spine and limbs), Keshan's disease (endemic myocardiopathy), and hereditary thrombasthenia.
• Chromium participates in the regulation of blood glucose levels, enhancing the action of insulin. Deficiency leads to decreased glucose tolerance.
• Zinc is part of more than 300 enzymes, is involved in the synthesis and breakdown of carbohydrates, proteins, fats, nucleic acids and in the regulation of the expression of a number of genes. Insufficient intake leads to anemia, secondary immunodeficiency, liver cirrhosis, sexual dysfunction, and fetal malformations. Recent studies have revealed the ability of high doses of zinc to disrupt the absorption of copper and thereby contribute to the development of anemia.

A complete guide to the most useful products you can see in the application

Lentils are a legume; represents the genus of the same name and belongs to the legume family.

This leguminous crop was grown for human consumption and as fodder many centuries ago.

A specific feature of the plant is that it does not absorb harmful compounds.

Compound

calories and the nutritional value grains depend on the variety and cooking technology:

Is Lentil a Protein or a Carbohydrate? Lentils are a source of light protein and complex carbohydrates.

Lentils have a diverse chemical composition.

grains in in large numbers contain the following trace elements:

• potassium;
• phosphorus;
• magnesium;
• tryptophan amino acids;
• light vegetable protein;
• fatty acids Omega-3 and -6;
• vitamins gr. B (especially high content of B1), PP.

Sprouted grains, as the shoots grow, are enriched with vitamin C.
Sprouted lentils will compensate for the lack of vitamin C

This valuable cereal is the leader in the content of folic acid: a serving of boiled beans provides the body with vitamin B9 by 90%.

For better assimilation iron product served with fresh vegetables and herbs containing the antioxidant vitamin C.

Varieties

Lentils come in several varieties:

• brown- the most popular. IN American cuisine cook vegetable soups With herbs and this type of cereal. The brown variety of beans has a nutty flavor. Effective for lung diseases, various injuries and fractures;
• red- in the process of cooking it quickly becomes soft as it is devoid of a shell;
• black, similar to caviar "beluga";
• green French "puy"- fragrant grains French lentils maintain integrity even after prolonged heat treatment. The puy variety is used to make salads. Yellow beans are green variety, only peeled.

Red lentils, benefits and harms

Eating red lentils will benefit in the following cases:

• Red lentils contain a lot of iron, so they will useful for anemia anemia;
• Vitamin A does strong hair and nails, the condition of the skin and teeth is noticeably improved;
• vitamin E prevents aging;
• Dietary fiber acts as a regulator of metabolic processes, the body is filled with energy, stock that lasts for a long time.

Prepared from red lentils delicious soup, the recipe you will learn from the video:

You may also be interested in learning about the benefits and harms. These are crushed barley seeds, which are cleaned only from flower films during processing, as a result of which they retain almost completely all the vitamins, microelements and fiber contained in the grains.

Green lentils, benefits and harms

Green groats boil for a long time, so it needs to be soaked.
Dishes from this variety of lentil beans:

• have a therapeutic effect constipation, diabetes thanks to high content fiber;
• green beans lower bad cholesterol levels;
• in combination with other means improve the condition with rheumatism, diseases of the liver and gastrointestinal tract, hypertension and etc.;
• Unripe green lentils are richest in tryptophan, which triggers serotonin production in organism.

The plant will also help produce serotonin. This is a real treasure unique taste and powerful healing properties, it is useful for anyone to know how to consume amaranth seeds.

Which lentils are healthier, red or green? Each variety has a whole range of important substances and compounds, but the best in all respects is the green variety of lentil beans.

Benefit

Lentils can help defeat some diseases:

• Soluble fiber improves the digestion process and prevents the development of tumors of the rectum;
• Dietary fiber in lentils improve cholesterol levels in blood;
• Regular inclusion of lentils in the menu has a beneficial effect on the state of immunity, the genitourinary system, improves metabolism in organism;
• Will help with constipation problem in the absence of intestinal inflammation;

To solve the problem of constipation, you can use and. In addition, potato juice perfectly cleanses the body of toxins and fights against intoxications of various origins.

• Lentils can also be used with diabetes. The product is filled with light carbohydrates that do not increase the percentage of sugar in the blood. Successfully replaces most cereals for diabetics and bakery products. The most useful for diabetes dished lentils. It should be eaten 2 rubles / week.

With diabetes, you can use and. Useful for diabetics is Fresh Juice vegetable crop, which improves overall well-being and allows you to prevent many complications of the disease.

Benefits and harms for the liver

Lentil grains, like all legumes, contain large amounts of lecithin acid. This substance has the ability to restore liver cells. The seeds of this lateral plant have a diuretic effect, prevent the accumulation of excess fluid, and promote the renewal of liver cells. Lentils are a storehouse of natural protein, practically devoid of fat. The product is extremely beneficial for the liver. Nutritionists recommend eating dishes from lentils 1-2 rubles / week.

You can prepare a decoction of lentils to cleanse the liver, you will learn the details from the video:

For women

Lentils contain isoflavones, which prevent the occurrence and development of malignant neoplasms in the breast. Preserved even in seeds that have undergone heat treatment.

For weight loss. This legume is rich in protein, which provides the body with energy for many hours and has virtually no fat. In addition to weight loss, the normal functioning of the body as a whole is being established. This natural product supports the body during diets, supplying it with all vital substances.

Lentil groats help to achieve the right balance of hormones, improve metabolic processes, which leads to natural weight loss.

Vitamin E has a beneficial effect on appearance, gives beauty "from the inside". Zinc gives the muscles flexibility, which is very important for a successful birth process without ruptures.

Is it possible for pregnant women? During pregnancy, it is important to consume as much valuable products. Thanks to folic acid as part of cereals, lentils contribute to the proper development of the fetal brain, provide vitamins and other important substances to the body of the mother and the unborn baby.

At breastfeeding. Useful properties of lentils allow us to recommend this product for HB. You can include lentils in the menu of nursing mothers after the baby is 2 months old to avoid colic and other problems with the tummy.

It is also useful for young mothers to take. This tool not only increases the volume of milk during breastfeeding, but also helps the new mother to cope with postpartum depression.

For children

Lentils should be offered to children over 2 years of age. It is better if this legume is part of a multi-component dish and well boiled. digestive system small organism is not yet perfect. For feeding children, it is best to use red, yellow and germinated cereals.
Children enjoy eating red lentil soup

What is useful for men?

Eating lentils will bring invaluable benefit and for men. Natural product helps cleanse blood vessels, reduce "bad" cholesterol and prevent the development of heart disease, which often affects the "strong" sex.

Zinc in lentil beans returns male power, and protein helps to effectively build muscle mass. Thanks to magnesium and potassium, the muscles become elastic.

For those who are engaged in bodybuilding lentils - important product nutrition. Groats contain vegetable protein that can be easily digested. Useful substances of lentil beans help keep muscles in good shape.
Lentils saturate the body with calories for a long time. It should be consumed before and after workouts.

Harm

Due to the presence of indigestible protein in the composition of lentils, its use may be contraindicated in people with:

• ulcers;
• gastritis;
• hepatitis;
• problems with the pancreas;
• gallbladder problems.

Lentils like others legumes, stimulates the formation of gases, therefore, in addition to benefit, it can harm people with dysbacteriosis, intestinal diseases, those who suffer from gout. To avoid these problems, legumes should be served with greens and eaten in small quantities.
In some cases, lentils should be used with caution.

It is difficult to digest by the body, so it should be boiled until soft over low heat and consumed in the daytime.

Also in the composition are phytates, compounds that do not allow normal absorption beneficial substances and minerals.

What is more useful?

Let's compare the benefits of lentils with other, more familiar representatives of legumes:

• Beans- a bright representative of legumes, has many varieties. All of them are similar in chemical composition, nutritional value. Beans are richest in potassium, phosphorus, vitamin B9, magnesium, calcium. Unlike lentils, beans contain the important trace element selenium. Protein content and valuable dietary fiber cultures are about the same. The calorie content of beans is slightly more than 100 Kcal / 100 g;
• Peas- also a representative of legumes. It has a richer composition of amino acids, however, it loses to lentils in terms of protein and iron content. Unlike lentils, it does not contain isoflavones.

As you can see, this bean is indispensable - be sure to try this wonderful product.

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