What are the properties of lentils and for whom is eating them harmful?

Lentils are a small plant similar to peas and its seeds are edible seeds (legumes) that are usually planted in poor and unsuitable soils for planting other crops.

This seed is usually placed in two separate parts inside a shell, which can be consumed with or without the skin.

Lentils are the dominant strength of Turkey, Syria, Jordan, Morocco and Tunisia, but today, Canada is the largest producer of lentils in the world.

Lentils are an excellent source of molybdenum and folate. They are also rich in fiber, copper, phosphorus and manganese. In addition, they are rich in iron, protein, vitamin B1, pantothenic acid, zinc, potassium and vitamin B6.

Lentils are also rich in complex carbohydrates and nutrients that increase the body’s metabolism and help burn fat. They are an excellent source of fiber that can lower cholesterol levels. They are also an excellent source of folate and magnesium.

According to ancient Iranian medicine, lentils are mild and dry, and like other plants, their skin and seeds have opposite effects.

Lentils have a cold and dry temperament, and from the point of view of traditional medicine, they are one of the foods that are not recommended for cold-tempered people, especially those with a cold and dry temperament, or these people should consume very little lentils.

Why should you choose Hosna Export Company as your supplier?

We are the exporter of Lentil Beans.

We follow strict quality control (QC) measures for all our product processes.

You can send your request, we can prepare it for you.

Contact us for more information.

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Types of lentils

• Brown lentils: The most common type of lentil that gives an earthy taste, retains its appearance after cooking and is great for stews and soups.
• French lentil or puy: This type of lentil is obtained from le Puy region in France. It is the same color as green lentils, but it is smaller (about one third) and has a spicy taste.
• Green Lentils: These lentils come in a variety of sizes and are a cheap alternative to French lentils.
• Yellow and red lentils: These lentils cook quickly, are sweet and like nuts, and are used to prepare dal lentil.
• Black lentils (caviar): small black lentils that are similar to caviar and are great for making warm salads.

Properties 

• Help with regular bowel movements
• Lower blood pressure
• Strengthening the health of pregnant mothers
• Increase energy and vitality
• Weight loss with increased satiety
• Improve digestion
• Rich in folic acid
• Cardiovascular health
• Prevent anemia
• Prevent constipation
• Muscle Building
• Diabetes control
• Improve brain health
• Improve kidney function
• Increased metabolism
• hair growth
• Reduction of menstrual pains
• Help for sexual health in men
• For a healthy nervous system
• Rich in polyphenols
• Prevent cancer

Disadvantages of lentils

• Stomach ulcer: Lentils are one of the types of legumes, and for this reason, if they are not soaked before consumption, they cause bloating after consumption. Those who have stomach ulcers or other digestive problems should avoid excessive consumption of lentils.
• Blood concentration: If you have blood concentration, be careful when consuming lentils.
• Production of kidney stones: Some foods, such as lentils, contain a large amount of oxalate compounds. These compounds cause the production of kidney stones; Therefore, people suffering from kidney stones should avoid consuming beans and lentils.
• Decreased digestion
• Lack of absorption of iron from other foods
• Decreased absorption of minerals

What people should not eat lentils?

• People with intestinal problems such as irritable bowel syndrome.
• People with autoimmune diseases, including Crohn’s and Hashimoto’s.
• People who have a predominance of soda.
• People with gout.
• Patients with some cancers.

Nutritional value table of raw lentils