Las lentilsbelonging to the family of the legumesare a fundamental food in various culinary cultures around the world. Its cultivation dates back thousands of years, and its presence in the human diet has remained constant due to its numerous nutritional properties.
In Mexico, its cultivation has been produced since the arrival of the Spanish and currently the main producing states are Michoacan and Guanajuato.
Benefits of lentils. Photo: Courtesy
This small but nutritious food has earned a prominent place on Mexican tables for its versatility and its health benefits.
In nutritional terms, lentils are a excellent source of vegetable protein. They contain a large amount of amino acids essential, making them a valuable alternative for those who continue vegetarian or vegan diets.
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According to information from El Poder del Consumidor, lentils are a significant source of vegetable proteinswhich, when combined with cerealsoffer a protein quality comparable to that of the carnes. These legumes provide an adequate amount of energy, starches and fiber, which contributes to the feeling of prolonged satiety and prevents excessive calorie consumption y ultra-processed foods.
Lentils contribute to a feeling of prolonged satiety and prevent excessive calorie consumption. Source: Freepik
In addition to this, the starches present in lentils act as prebiotics, which are fermentable compounds for the microflora intestinalpromoting their growth and activity. This process has benefits notable for health, such as strengthening the immune system and the improvement of the digestion.
Lentils help strengthen the immune system. Photo: Archive / EL UNIVERSAL
Lentils are also a important source of folic acidiron, potassium and magnesium. The folic acid and iron They play a crucial role in preventing anemia, especially in pregnant women. For its part, the potassium and magnesium are essential for the functions of the nervous system and muscles, and lentils are naturally low in sodium.
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In addition, lentils contain bioactive compoundssuch as phenolics or polyphenols, present in this legume. Other important compounds it has are phytosterols, phytic acid and saponins.Thanks to your antioxidant properties and other beneficial effects, these compounds combine with vitamins, minerals and fiber to offer health benefits such as reduced blood pressure, cholesterol and blood glucose, as well as potential anti-cancer properties.
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