LENTIL(MASOOR DAL) ORGANIC

LENTIL(MASOOR DAL) ORGANIC

500 Gram 

BOTANICAL NAME:Lens culinaris

The lentil (Lens culinaris) is an edible pulse. It is a bushy annual plant of the legume family, known for its lens-shaped seeds. It is about 40 cm (16 in) tall, and the seeds grow in pods, usually with two seeds in each. Lentils have been part of the human diet since aceramic Neolithic times, being one of the first crops domesticated in the Near East. Archeological evidence shows they were eaten 9,500 to 13,000 years ago.Lentil colors range from yellow to red-orange to green, brown and black. Lentils also vary in size, and are sold in many forms, with or without the skins, whole or split

NUTRITIONAL BENEFITS :

• According to the USDA National Nutrient Database 100 g of raw lentils (variety unspecified) provide 353 calories; the same weight of cooked lentils provides 116 kcal. Lentils are a rich source of numerous essential nutrients, particularly dietary fiber (11g/100g raw) andprotein (25g). Micronutrients in high content include folate (120% DV), thiamin (76% DV), phosphorus (64% DV), iron (58% DV) andzinc (50%), among others (table). Lentils have the second-highest ratio of protein per calorie of any legume, after soybeans.

• The low levels of readily digestible starch (5%), and high levels of slowly digested starch (30%), make lentils of potential value to people with diabetes. The remaining 65% of the starch is a resistant starch classified as RS1, as a high-content resistant starch, which is 32%amylose. A minimum of 10% in starch from lentils escapes digestion and absorption in the small intestine (therefore called "resistant starch"). Lentils also have anti-nutrient factors, such as trypsin inhibitors and a relatively high phytate content. Trypsin is an enzyme involved in digestion, and phytates reduce the bioavailability of dietary minerals. The phytates can be reduced by prolonged soaking and fermentation or sprouting

RETAIL PACKING AVAILABLE :500grams,1 kg

BULK PACKING AVAILABLE :25 kg/50kg