In modest by sight lentil seeds the squirrel, than in meat, – nearly a quarter of all structure is more! And on the properties this protein more "qualitative", than in other plants: it is possible to find all amino acids necessary for an organism for growth, restoration and cell renewal and fabrics in it, productions of enzymes, hormones, protective components. According to the content of amino acids lentil doesn't know to itself equal even among the bean; the only culture which can in it competes with it, – soy.

About a half of composition of lentil is the share of carbohydrates, and here result – the whole 300 kilocalories on 100 grams. The excellent decision for a nourishing breakfast!

"The iron lady" is a name will suit lentil as well as possible. Gland in it in 4–5 times more, than in beef, and one and a half times more, than in peas, haricot and even soy.

On advantage
Besides iron, it is possible to find a lot of phosphorus in beans of lentil, magnesium, potassium, copper, manganese, zinc, vitamins of group B and other important components. Everything together they help to improve an exchange of nutrients, to bring arterial pressure into norm and to reduce hypostases.

You want that intestines worked like clock-work? Include in the menu of a dish from lentil, after all in it there are a lot of food fibers – cellulose and pectin. The first strengthens work of a gastrointestinal path and prevents locks, and the second helps to bring products of a metabolism and toxic connections out of an organism.

Lentil supplies us and bioflavonoids – active vegetable components which reduce level of cholesterol and sugar in blood, increase immunity. 

Vivifying source
To future and feeding mothers as well as other adult, it is possible to prepare lentil dishes of no more than 2 times a week. You shouldn't do it more often not to overload digestive system with rough fibers.

Lentil puree can give to kids from 2–3 years. It is best of all to connect it to vegetables (for example, pumpkin or salad) – so the dish will replenish with carotinoids and vitamin C.

The portion of lentil (250 grams) will provide the adult with iron for 84%, phosphorus and food fibers – for 38%, protein – for 32%, B1 and PP vitamins – for 30%.

- Soup, porridges, garnishes, salads, a ragout and even cutlets – from lentil it is possible to make the whole dinner!
- Lentil prepares quicker than others bean, and still before cooking it is better to presoak the majority of grades in water at 5-8 o'clock.
- Easier than all lentil puree is digested and acquired.
- One more nuance: to salt lentil, as well as other beans, it is necessary closer to the end of cooking.