Red Lentils (Masoor Dhal) – Red lentils
Ingredients: Red lentils
Main criteria: Carbohydrate 58 + _ 10% g / 100g; Moisture: <_15%
Weight: 1kg / bag
Manual: Processing as you like
HDBQ: Store in dry, clean, cool place, avoid direct sunlight
Shelf life: 18 months from date of manufacture
Publication number: 20 / ATLASFINEFOOD / 2018
Origin: Atlast Finefood Indian – Address: 10 Carpenter Street Thoothukudi, Tamil Nadu 628001
Lentils are rich in protein and fiber, helping to improve digestion, good for the heart, control diabetes, control cancer, lose weight. High potassium content is good for anemia, for pregnant women, preventing atherosclerosis, and helping maintain a healthy nervous system.
Lentils are consumed more frequently in Asian countries, especially India – where the largest number of vegetarians and lentils can be a substitute for meat in providing the necessary protein. Lentils contain methionine and cysteine, two amino acids that are very important in building muscle and strengthening the body. Methionine is an essential amino acid that is provided through food and cysteine is an unnecessary amino acid that can be synthesized.
Nutritional content of lentils
Lentils contain the highest amount of protein derived from any plant. The amount of protein found in lentils is up to 35%, equivalent to red meat, poultry, fish and dairy products. Lentils contain carbohydrates (15-25 grams / 100 grams). They are a good source of dietary fiber and are also low in calories. Other nutritional ingredients found are molybdenum, folate, tryptophan, manganese, iron, phosphorus, copper, vitamin B1 and potassium.
Instructions to cook red lentils
– Split beans do not need to soak in water. Used to make salads, cook sticky rice, cook tea, stir-fry mixed, bean milk, puree + olive oil used with bread, nutritious flour, cake, used to cook with rice, bean soup, make sauces …
– Put the pressure cooker stew will be faster.
Choose green lentils
Choose BROWN lentils
Choose yellow Lentils