They arise from an annual herbaceous plant belonging to the legume family. Lentils (Lens culinaris) are derived from pods containing two characteristic lens-shaped seeds whose size and color vary widely depending on the variety. There are different types of lentils:

• Brown lentil;
• The red lentil or “Egyptian lentil.”
• The green lentil;
• The coral or pink lentil;
• The blond lentil;
• The black lentil.

Hulled lentils, like all others, are grown in more than 50 countries. These legumes possess numerous nutritional properties. Let’s find out some of them:

Protein: The protein content is good for vegetarian or vegan people;

Carbohydrates: the main carbohydrate found in lentils is starch, which accounts for 50% of the total calorie content;

Fiber: The good fiber content of lentils improves satiety, intestinal transit, and reduces the absorption of simple sugars and fats, especially cholesterol;

Vitamin C: antioxidant par excellence, very common in fruits and vegetables, is an essential co-factor in the synthesis of proteins and hormones, contributes to the protection of cells from oxidative stress, normal function of the immune system;

Potassium: Lentils are an excellent source of potassium, the essential mineral involved in blood pressure control, cardiac health, nerve transmission, and water-salt exchange at the cellular level;

Calcium: is the most abundant mineral in our bodies, essential for bones, muscles and nerves;

Magnesium: Plays an important role in muscle contractions, nervous system functioning, and regulating water-salt balance;

Vitamin B3 (Niacin): useful for digestive functions, in cardiovascular and dermatological diseases;

Iron: component of hemoglobin, the globular protein that transports oxygen to body tissues;

Phytic acid: present in all edible seeds, phytic acid impairs the absorption of various minerals such as iron and zinc. Its amount is reduced by soaking, germination and fermentation of lentils.