Alias: Moon Dish, Goat Eyed Bean, Eyed Eyed Bean, Long Bean, Cowpea, South Lentil, Liangyan Bean, Sheep Eyed Bean, Puff Bean, Tea Bean, South Bean, Small Bean, Tree Bean, Vine Bean
Lentils are a cultivar of the family Leguminosae and lentils, perennial or annual entwining vines, eating young pods or mature beans. Lentils contain protein, carbohydrates, toxic proteins, lectins, and saponins that can cause hemolysis. Therefore, you must pay attention to heating, lentils must be cooked before eating, otherwise food poisoning may occur.
Nutritional content of lentils
Content (per 100 g)
Content (per 100 g)
Benefits of lentils
Invigorating the spleen, replenishing qi, dehumidifying, and relieving summer heat are the symptoms of spleen deficiency and dampness, diarrhea due to lack of food, wet betting, women taking too much, spitting, turning, etc.
How to pick lentils
One kind of lentils on the market is a tender lentils pod for vegetables. Depending on the pod color, it can be divided into white lentils, green lentils, and purple lentils. Generally, white lentils are better. The pods are thick and tender, and the fragrance is beautiful. It is advisable to choose tender pods with bright pod skins and no visible seeds; if the pod skins are thin, the seeds are visible, and the luster is dark, they are mature and can only be peeled for consumption. The other is for staple or medicinal purposes, mainly for dried seeds. Dried seeds are available in white, black, brown or patterned. Various seeds have different nutritional and health functions. When selecting, you should choose according to the purpose. There are three types of tender lentils for vegetables: white lentils, green lentils, and purple lentils. The tender pods with bright pod skins and no visible seeds are better. When fried, the meat is tender and thick, and the fragrance is beautiful; if the pods are thin, the seeds are visible, and the luster is dark, they are mature.
Lentil Nutrition Tips
The nutritional content of lentils is quite rich, including protein, fat, sugars, calcium, phosphorus, iron and dietary fiber, vitamin A, vitamin B1, vitamin B2, vitamin C and cyanoside, tyrosinase, etc. Family vitamins are particularly rich. In addition, there are phospholipids, sucrose, and glucose. In addition, lentils also contain hemagglutinin, which is a proteinaceous substance that can increase the synthesis of DNA and ribonucleic acid, inhibit the immune response and the movement of leukocytes and lymphocytes, so it can activate the lymphocytes of tumor patients to produce lymphotoxin. It has a non-specific harmful effect on the body cells, so it has a significant tumor regression effect. Patients with cancer should eat lentils often, with certain auxiliary dietetic effects. Lentils are fragrant but not stringy, mild in nature and yellowish in color, and most compatible with the spleen.
Lentil related population
suitable for majority of the people. 1. Particularly suitable for spleen deficiency stool, reduced diet, chronic prolonged diarrhea, and women with spleen deficiency belt, pediatric accumulation (simple indigestion); at the same time suitable for summer cold and dampness, acute gastroenteritis, indigestion, headache of fever Dizziness, nausea, irritability, thirst to drink, pain in the heart and belly, people who do not eat well; especially suitable for cancer patients. 2. However, those with cold and fever, those with air-conditioning, and those with malaria are inedible.
Tips on making lentils
1. Soak in cold water (or blanch with boiling water) before cooking. Because there is a coagulation substance and hemolytic saponin in white lentils, such as raw food or fried food is not suitable for eating, some people can cause headache, dizziness, nausea, vomiting and other toxic reactions 3 to 4 hours after eating. 2. Mature beans can be cooked or made into bean paste.