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Selected Natural Green Lentils

Selected Natural Green Lentils

Regular price €13,50 EUR
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They arise from an annual herbaceous plant belonging to the legume family. Lentils (Lens culinaryis) derive from pods containing two seeds with the characteristic lens shape whose size and color vary greatly depending on the variety. There are different types of lentils:

  • Brown lentil;
  • The red lentil or “Egyptian lentil”;
  • The green lentil;
  • The coral or pink lentil;
  • The blonde lentil;
  • The black lentil.


Green lentils, like all others, are cultivated in over 50 countries. These legumes have numerous nutritional properties. Let's discover some of them:

Protein : The protein content is great for vegetarians or vegans;

Carbohydrates: the main carbohydrate present in lentils is starch which represents 50% of the total calorie content;

Fibre : the good fiber content of lentils improves the sense of satiety, intestinal transit and reduces the absorption of simple sugars and fats, especially cholesterol;

Vitamin C : antioxidant par excellence, very common in fruit and vegetables, represents an essential co-factor in the synthesis of proteins and hormones, contributes to the protection of cells from oxidative stress, to the normal function of the immune system;

Potassium : Lentils are an excellent source of potassium, the essential mineral involved in blood pressure control, cardiac health, nerve transmission and hydro-salt exchange at the cellular level;

Soccer: it is the most abundant mineral in our body, essential for bones, muscles and nerves;

Magnesium : plays an important role in muscle contractions, in the functioning of the nervous system and in regulating the hydro-salt balance;

Vitamin B3 (Niacin): useful for digestive functions, in cardiovascular and dermatological pathologies;

Iron : component of hemoglobin, the globular protein that transports oxygen to the body's tissues;

Phytic Acid : Found in all edible seeds, phytic acid impairs the absorption of various minerals such as iron and zinc. Its quantity is reduced by soaking, sprouting and fermenting lentils.

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