Cheap and available in every kitchen..a common type of legume that promotes heart health, reduces cancer incidence and resists fatigue

Lentils are quick, relatively easy to prepare, and inexpensive, making them the most accessible form of high-quality protein for people around the world.

Green lentils contain high amounts of protein, fiber, and healthy carbohydrates, in addition to containing minerals such as iron, copper and manganese.

And about the benefits of green lentils:

1. Promote heart health: Green lentils are a plant source high in fiber, potassium, and folate, which are two of the most important nutrients that support heart health. Increased fiber intake can reduce levels of low-density lipoprotein (LDL) cholesterol, according to the American Heart Association. Eating green lentils may also be associated with slowing the progression of cardiovascular disease in individuals at high risk.

Also, relying on vegetable protein found in lentils instead of animal protein may reduce the risk of heart disease, according to Web Medicine.

2. Pregnancy: Lentils provide the body with a large amount of folic acid, which is necessary to prevent newborns from developing neural tube defects. Folic acid may be linked to a reduced risk of gestational diabetes, according to a study of more than 14,000 women that found that pregnant women who ate more Folic acid during pregnancy You have less risk of gestational diabetes.

3. Cancer: Because lentils contain selenium, which may reduce the growth rate of tumors and also improve a person’s immune response to infection. According to the National Institutes of Health, selenium may also help reduce colon, prostate, rectal, lung, bladder, skin, esophageal, and stomach cancers.

4. Fight fatigue: Not getting the body’s iron needs through our diet can affect the body’s energy efficiency, so iron deficiency is a common cause of fatigue, since the body does not have the ability to absorb non-heme iron. iron) sources containing vitamin C should be added to lentils, such as lemon juice, to improve its absorption.

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