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Lentil
What is the lentils:
Lentil plant belongs to the genus of plants of the cornea, the seeds used in the preparation of food, grows in Egypt and southern Europe and the United States and Western Asia. Seeds with brown color tend to be reddish, or gray or black. And never exceed a diameter of 13 mm
Benefits of lentils:
Lentil legume crops important for use in human nutrition because it contains plenty of protein, approximately 25% and a high proportion of carbohydrates, almost 46% which is equivalent to meat in nutritional value if added to the bread was as much a scientists that (weight and one of the lentil + weight and one of the bread) is equal to the weight and one of meat. In addition, because it contains some minerals such as iron Copper and some of the elements phosphor non-ferrous, calcium, and some vitamins, especially vitamin B-1, which allows its use in mitigating the impact of disease barbaric
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Elements that it contains lentils in 100 grams of grain:
| Protein: |
23.7 |
| Carbohydrates: |
45.0 |
| Moisture: |
12.2 |
| Fat: |
1.3 |
| Ash: |
2.2 |
| Fiber: |
3.2 |
| Other materials: |
12.4 |
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