Red Lentil- whole or split
Red Lentils are high in:
- fibre– associated with improved gut mobility, lower blood cholesterol and offers some protection against the onset of colon cancer and type 2 diabetes
- complex carbohydrates while low in fat and calories
- protein– ½ cup of dried lentils provides approximately 26 grams of protein
Red lentils are an excellent source of
- B vitamin- Folate– which helps support red blood cell formation and proper nerve function. Folate also plays an important role in lowering the level of the artery-damaging homocysteine. In addition, the water-soluble vitamin may help prevent anemia and protect against developing heart disease, cancer, and dementia. Folate is particularly important for women of childbearing age, as it is needed to support increasing maternal blood volume.
- Iron– 100grams of lentils provides 45% of your daily iron needs.
- Manganese– 100gms of red lentils provide 100% of your daily manganese needs. This mineral is stored mainly in our bones and in major organs including the liver, kidney, and pancreas. Manganese plays a role in maintaining normal blood sugar level, and helps protect against free-radical damage.
Red Split lentils are commonly consumed in curries and are boiled to make Indian “dhal” and lentil soup.
Sprouted whole red lentils may also be eaten as a vegetable.