Green lentils,Iran price supplier

Green and red lentils

1.        Nutritive Value:  

Full Protein plus more Amino Acids and Full Iron   

The seeds have a short cooking time (especially for small varieties with the husk removed, such as the common red lentil) and a distinctive earthy flavor. Lentils are used to prepare an inexpensive and nutritious soup all over countries, sometimes combined with some form of chicken or other. They are frequently combined with rice, which has a similar cooking time. A lentil and rice dish is referred to in the Middle East as mujaddara or mejadra. Rice and lentils are also cooked together in khichdi, a popular Indian dish. Lentils are used throughout India, the Mediterranean regions and the Middle East. In rare cases the lentils are mixed with dairy cheese.

When lentils are prepared, they are first inspected for damaged lentils, stones and other foreign matter. Then they are rinsed until the water runs through and comes out clear. Some prefer to soak the lentils for an extended time and discard the water. This removes substances that may cause indigestion. The lentils are then boiled in water or broth. They may be cooked on the stovetop, or in a slow cooker. Pressure cookers are not recommended, since the small lentils may clog the pressure relief valve, and their quick cooking time means there is little benefit from pressure cooking. Cooked lentils often require thinning: adding more hot water or broth to the cooked legumes until the desired final consistency is reached.

2.        Data Sheet   

Lentils contain high levels of proteins, including the essential amino acids isoleucine and lysine, and are an essential source of inexpensive protein in many parts of the world for those who adhere to a vegetarian diet or cannot afford meat. Lentils are deficient in two essential amino acids, methionine and cystine. However, sprouted lentils contain sufficient levels of all essential amino acids, including methionine and cystine. Apart from a high level of proteins, lentils also contain dietary fiber, Folate, vitamin B1, and minerals. Red (or pink) lentils contain a lower concentration of fiber than green lentils (11% rather than 31%). Health magazine has selected lentils as one of the five healthiest foods. Lentils are often mixed with grains, such as rice, which results in a complete protein dish.   

3.        Iron content   

Lentils are one of the best vegetable sources of iron. This makes them an important part of a vegetarian diet, and useful for preventing iron deficiency. Iron is particularly important for adolescents and pregnant women, whose requirements for it are increased   

4.        Market and export   

Iranian lentils total products in the year of 2008 were over 55761.87MT and the total surface on the farm 152606 hectares and the average of the product per hectare 1212.95kg and the average of exporting to overseas kg.

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5. Kinds of Lentils   

Brown/Spanish Pardina

French Green/Puy (Dark speckled blue-green)

Green

Black/Beluga

Yellow/Tan Lentils (Red inside)

Eston Green (Small green)

Richlea (Medium green)

Laird (Large green)

Petite Golden (Decorticated lentils)

Masoor (Brown-skinned lentils which are red inside)

Petite Crimson/Red (Decorticated masoor lentils)

Macachiados (Big Mexican yellow lentils)

Burj am-yarraq (Brown )