Enjoy the taste of this rich and hearty Lentil, while maintaining your complete diet system.
Number8 Organic Red Lentils Whole are seeds from legume plants that split in half after hulling. They cook relatively quickly and provide an important protein source. A 1-cup serving of red Lentils contains 230 calories, but they are highly nutritious. Red lentils provide nutrients that improve your health and help you lose weight and maintain weight loss.
In addition, Number8 Organic Red Lentils Whole have high amounts of fiber and folate in them, which is what gives this food anti-cancer properties.
PRODUCT: Organic Red Lentils Whole
SHELF LIFE: 36 Months
COUNTRY OF ORIGIN: Peru
INGREDIENTS: Organic Red Lentils Whole
Lentils are the oldest pulse crop known, and among the earliest crops domesticated in the Old World, having been found as carbonized remains alongside human habitations dating to 11,000 BCE in Greece. The origins of lentils are in the Near East and Central Asia. Many different names in different parts of the world are used for the crop lentil; lentil (English), adas (Arabic), mercimek (Turkish), messer (Amharic), masser or massur (Hindi) and hiramame (Japanese) are the most common names.Lentils are the oldest pulse crop known, and among the earliest crops domesticated in the Old World, having been found as carbonized remains alongside human habitations dating to 11,000 BCE in Greece. The origins of lentils are in the Near East and Central Asia. Many different names in different parts of the world are used for the crop lentil; lentil (English), adas (Arabic), mercimek (Turkish), messer (Amharic), masser or massur (Hindi) and hiramame (Japanese) are the most common names.
The first use of the word lens to designate a specific genus was in the 16th century by the botanist Tournefort. The genus Lens is part of the subfamily Faboideae which is contained in the flowering plant family Fabaceae or commonly known as legume or bean family, of the order Fabales in the kingdom Plantae.
Lens is a small genus which consists of the cultivated culinaris and six related wild taxa. Among the different taxa of wild lentils, orientalis is considered to be the progenitor of the cultivated lentil and is now generally classified as culinaris subsp. orientalis. Therefore, the genus Lens comprises seven taxa in six species:
• Lens culinaris (and L. culinaris subsp. orientalis)
• Lens odemensis
• Lens ervoides
• Lens nigricans
• Lens lamottei
• Lens tomentosus
In 2016, global production of lentils was 6.3 million tonnes, led by Canada with 51% and India with 17% of the world total (table).Saskatchewan is the most productive growing region in Canada (95% of Canadian lentils grown). For 2016, Statistics Canada reported a national production yield of 3.2 million tonnes from 5,700,000 acres (2,300,000 ha) harvested.
The Palouse region of eastern Washington and the Idaho panhandle, with its commercial center at Pullman, Washington, constitutes the most important lentil-producing region in the United States. Montana and North Dakota are also significant lentil growers.
According to the USDA National Nutrient Database, 100 g of raw lentils (variety unspecified) provide 353 calories; the same weight of cooked lentils provides 116 calories. Raw lentils are 8% water, 63% carbohydrates including 11% dietary fiber, 25% protein, and 1% fat (table). Lentils are a rich source (20% or more of the Daily Value, DV) of numerous essential nutrients, including folate (120% DV), thiamin (76% DV), pantothenic acid (43% DV), vitamin B6 (42% DV), phosphorus (40% DV), iron (50% DV), and zinc (35%), among others (table). When lentils are cooked by boiling, protein content declines to 9% of total composition, and B vitamins and minerals decrease due to the overall water content increasing (protein itself is not lost). Lentils have the second-highest ratio of protein per calorie of any legume, after soybeans. Lentils contain the carotenoids, lutein and zeaxanthin, and polyunsaturated fatty acids.
The low levels of readily digestible starch (5%) and high levels of slowly digested starch make lentils of potential value to people with diabetes. The remaining 65% of the starch is a resistant starch classified as RS1. A minimum of 10% in starch from lentils escapes digestion and absorption in the small intestine (therefore called “resistant starch”). Additional resistant starch is synthesized from gelatinized starch, during cooling, after the lentils were cooked.
Lentils also have antinutrient factors, such as trypsin inhibitors and a relatively high phytate content. Trypsin is an enzyme involved in digestion, and phytates reduce the bioavailability of dietary minerals. The phytates can be reduced by prolonged soaking and fermentation or sprouting.