What are the health benefits of lentils?

Answer 1

Lentils (dried beans, legumes) are good for us in so many ways. They are high in protein, low in fat, as well as being high in fiber. The high protein and low fat pretty much speaks for itself, but as for lentils being high in fiber, there are so many things about this that is so beneficial to the body, that it warrants further elaboration. Fiber helps aid the body's digestive process, and relieves constipation, which in itself can help prevent intestinal disease, such as colon cancer, as well as other diseases. Fiber also helps lower cholesterol, which can greatly reduce a person's chance of stroke and heart attack, just to name a couple. Few foods are naturally low in fat, high in protein, and high in fiber as lentils are. And, they are also one of the least expensive foods you can buy, and there are so many ways to prepare them. For example: red beans in 'cajun' red beans and rice, black beans in Mexican or Tex/Mex food, navy beans in navy bean and ham soup, just to name a few. The ways in which lentils can be prepared are limited only by your imagination. And they can also be added to many dishes that have beef or chicken to stretch the number of servings, thereby saving you money on some of your favorite recipies.

Answer 2

lentils have about 30% of their calories from protein

mixed with grains, such as rice, which results in a complete protein dish.

Lentils are deficient in two essential amino acids, methionine and cysteine

Sprouted lentils contain sufficient levels of all essential amino acids

Lentils also contain dietary fiber, folate, vitamin B1, and minerals. Red (or pink) lentils contain a lower concentration of fiber than green lentils (11% rather than 31%)

Lentils are a good source of iron.

So in short, lentils are healty and help you live longer/better. Next time just listen to you mother and eat them.

Answer 3

Lentils are rich in dietary fiber, both soluble and insoluble. Yellow, orange, red, and pink lentils contain a lower concentration of fiber than green or brown lentils (11% rather than 31%). Lentils give you energy by providing slow-burning complex carbohydrates. They also increase energy by replenishing iron stores. Lentils have about twice as much iron as other legumes. Iron is an integral component of hemoglobin, which transports oxygen from the lungs to all body cells, and is also part of key enzyme systems for energy production and metabolism. Children, adolescents, and menstruating, pregnant, and lactating women have increased needs for iron, and lentils are a low-fat way to get it.

Lentils also contribute to heart health through their significant amounts of folate and magnesium. With approximately 26% of their calories from protein, lentils, like other legumes, have the third-highest level of protein, by weight, of any plant-based food after soybeans and hemp. Lentils are one of the cheapest protein sources available, and are an essential source of inexpensive protein in many parts of the world, especially in the Middle East and India. Proteins in lentils include all the essential amino acids.

In addition to their fiber, magnesium, iron, folate, and protein, lentils are an excellent source of molybdenum; they are a very good source of manganese and a good source of phosphorus, copper, thiamine and potassium-all with virtually no fat. All this nutrition is just 230 calories for a whole cup of cooked lentils.

Lentils also have "anti-nutritients" such as tannins, trypsin inhibitors, and phytates. Tannins are astringent, bitter plant compounds that bind to and block the digestion of proteins and other compounds. The astringency from the tannins is what causes the pucker feeling in your mouth when you eat unripened fruit or drink red wine. Tannins play a role in protecting plants from predators. They also have been shown to provide substantial protection against cancer (including cancer of the stomach and lungs) when eaten. Some tannins also inhibit the growth of bacteria that cause tooth decay.

Phytic acid (or phytate when in salt form) is a phosphorous compound in plant tissues, especially bran and seeds. Like tannins, phytic acid protects the seed until the proper conditions are met for it to sprout and grow. Humans can't digest phytate, but even worse, it bonds with certain minerals and prevents them from being absorbed. On the plus side, small amounts of phytates in food slow down the absorption of sugars and regulate insulin levels.

Trypsin is an enzyme involved in the digestion of protein, so trypsin inhibitors prevent the digestion of certain proteins.

Phytates and trypsin inhibitors can be reduced by soaking the lentils in warm water overnight. Traditionally, people have soaked and sprouted seeds, nuts, legumes and grains in order to get the optimal nutritional benefits. Once soaked, the phytic acid is deactivated and released into the water and the enzymes and minerals in the food are more readily available for absorption into our bodies.

Lentils also contain purines, which can be broken down to form uric acid. Excess accumulation of uric acid can lead to gout in some people. Animal-based proteins are much more likely to cause gout, due to their higher levels of purines and their tendency to cause acidosis in the body. Purines from plant foods don't seem to have that effect. Because dietary fiber speeds food through the digestive tract and may bind uric acid in the gut for excretion, the fiber in lentils and other vegetables may explain the lower the risk of gout from vegetable proteins versus animal proteins.

Answer 4

Legumes are a rich source of protein, carbohydrates, fiber, and B vitamins. They're low in fat and sodium. Legumes also contain significant amounts of calcium, iron, vitamin E, phosphorous, and potassium. Eating legumes can help lower "bad" (LDL) cholesterol and blood pressure, which helps prevent cardiovascular disease. Legumes produce a slow rise in blood sugar, which is important for controlling Diabetes. Both Breast cancer and colon cancer can be controlled by hormone-like substances that are activated by digestive inhibitors in legumes. Legumes also help in the regulation of the colon, preventing constipation and hemorrhoids.

Answer 5

The lentil is high in protein.