Lentil Facts Did You Know

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Little Known Lentil Facts Did You Know... • Thank the lentil for the lenses in your glasses, or at least the name for them. Lens is Latin for lentil and the optical lens – a double-convex shape – is so-called because of its similarity to the shape of a lentil seed. • Lentils are “old time” food; humans have been eating them for at least 13,000 years. • During the 18th century, peasants in Germany lived on three staples: cabbage, rye bread, and lentils. Sounds like a little beer would go great with that! • Lentils as baby food? A non-spicy stew made of yellow lentils is one of the ﬁrst solid foods Ethiopian women feed their babies. • Happy New Year! In Italy and Hungary, eating lentils – little coin-like seeds – on New Year's Eve symbolizes the hope for a prosperous new year. E • A rainbow of colors? Lentils can be any color from white to black including yellow, pink, red, brown, and green. • Yes, you CAN eat your way to a smaller carbon IMELES footprint. Organic lentils have the lowest T S greenhouse gas emissions and require the least Natural Food amount of water of the top 20 nutrient-dense and protein-rich foods you can consume. Timeless Seeds, Inc. P.O. Box 331 • Ulm, Montana 59485 USA • Congratulations, Montana — the nation’s www.timelessfood.com • 406-866-3340 number one lentil producer! Organic lentils, grown without irrigation, ﬂourish on just 12” to 14” annual rainfall. • Put on your apron! The versatile little lentil can be used to make everything from soup, sprouts, salad, and stew to pudding, cake, and cookies. • Talk about playing multiple parts! A lentil is a bean – its seeds grow in pods (genus: Fabaceae), a legume (a soil-building plant that converts atmospheric nitrogen into fertilizer for itself and other crops), and a pulse (the edible seed of a legume). (Sources: Wikipedia, US Dried Lentil and Pea Council, Environmental Working Group, MediterraneanSnackFoods.com) TimelessFood.

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Review Article Mineral Composition of Lentils: Physiological Functions, Antinutritional Effects, and Bioavailability Enhancement
Hindawi Journal of Food Quality Volume 2021, Article ID 5515654, 9 pages https://doi.org/10.1155/2021/5515654 Review Article Mineral Composition of Lentils: Physiological Functions, Antinutritional Effects, and Bioavailability Enhancement Asmaa Benayad and Youssef Aboussaleh Department of Life Sciences, Faculty of Sciences, University Ibn Tofail, B.P. 133, 14000 Kenitra, Morocco Correspondence should be addressed to Asmaa Benayad; [email protected] Received 8 February 2021; Accepted 15 May 2021; Published 25 May 2021 Academic Editor: Marina Carcea Copyright © 2021 Asmaa Benayad and Youssef Aboussaleh. 'is is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. Lentil (Lens culinaris) is an important nutritious crop, grown and consumed throughout the world due to its high macro- and micronutrients contents, including minerals. Minerals have several beneficial influences on human health. 'us, lentils play a major role in food security, particularly among low-income countries. 'e current review aims to highlight the present knowledge on the mineral composition of lentils, compare it with the recommended dietary allowance and adequate intake of minerals, investigate the literature regarding its physiological role, give detailed information on different antinutritional factors preventing its bioavailability, and present adopted solutions to enhance the bioavailability of minerals in lentil seeds. 'ereby, a literature search was conducted using reliable sources: Elsevier, Springer, PubMed, and CrossRef. Based on the previous studies, 100 g of cooked lentils, for example, may be enough to cover the recommended dietary allowance/adequate intake of iron in infants under six months and children aged one to three years.
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KC Refrigerated Product List 10.1.19.Indd
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Nitrogen-Fixing Inoculant
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Soybean Versus Other Food Grain Legumes: a Critical Appraisal of The
Die Bodenkultur: Journal of Land Management, Food and Environment Volume 67, Issue 1, 17–24, 2016. DOI: 10.1515/boku-2016-0002 ISSN: 0006-5471 online, © De Gruyter, www.degruyter.com/view/j/boku Article Soybean versus other food grain legumes: A critical appraisal of the United Nations International Year of Pulses 2016 Sojabohne versus Körnerleguminosen: Eine kritische Würdigung des Internationalen Jahres der Körnerleguminosen 2016 der Vereinten Nationen Johann Vollmann1 1Division of Plant Breeding, Department of Crop Sciences, University of Natural Resources and Life Sciences Vienna (BOKU), Konrad Lorenz Strasse 24, Tulln an der Donau, Austria, e-mail: [email protected] Received: 29 January 2016, received in revised form: 4 February 2016, accepted: 5 February 2016 Summary The United Nations have declared 2016 as the International Year of Pulses, which aims at communicating the various benefits of legume cropping and legume-protein-based food consumption. As the term “pulses” is inherently excluding soybean from other grain legumes, this review aims at challenging the scientific justification of this separation from both historical and crop science perspectives toward a better understanding of grain legumes and their contributions to food security. An analysis of the historical development and uses of the term “pulses” reveals that it is not used unambigu- ously throughout the recent scientific literature, and that the separation of soybean from other grain legumes occurred rather recently. Soybean, while being extensively used as an oilseed and animal feedstuff in some parts of the world, is an important protein crop species in other regions with a seed protein content of 40% and outstanding nutritional and food health properties as compared to most other grain legumes.
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Nutritional and Environmental Sustainability of Lentil Reformulated Beef Burger
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