Lentils contain a large amount of vegetable protein, which is easily absorbed by the human body, while the content of sulfuric amino acids and tryptophan in lentils is lower than in other legumes. Lentils contain less fat than peas and are an excellent source of iron. Cooked lentils per serving contain 90% of the guideline daily amount of folic acid. The lentil grain has a high content of trace elements - calcium, potassium, phosphorus, iron; it contains manganese, copper, molybdenum, boron, iodine, cobalt, zinc, fatty acids of the Omega-3 group, Omega-6, and is also a good source vitamins of group B, contains vitamins PP, A, and the sprouting grains contain vitamin C.
According to its nutritional properties, lentils can replace bread, grits and, to a large extent, meat.
Some varieties of lentils, such as plate-shaped lentils, are recommended for patients with diabetes mellitus 2 times a week to reduce blood sugar level. Mashed lentils will help with ulcers of the stomach and duodenum, colitis. Potassium content is good for the heart.
Lentils are also an excellent hematopoietic product. Lentil porridge stimulates the metabolism, increases immunity and normalizes the urogenital system.
Lentil is considered a warming food, and if it is cooked with spices, its warming effect is greatly increased. Therefore, lentils, especially soup from it, are very suitable for the winter diet of those who live in the North.