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United States Department of Agriculture

Agricultural Research Service

Title: Nutritional and health-beneficial quality of lentils

Author
item Grusak, Michael

Submitted to: Book Chapter
Publication Type: Book / Chapter
Publication Acceptance Date: June 2, 2008
Publication Date: May 14, 2009
Citation: Grusak, M.A. 2009. The Lentil: Botany, Production and Uses. Preston, UK: CABI. pp. 368-390.

Technical Abstract: Lentil (Lens culinaris Medik.) is an ancient, domesticated legume that has been nourishing humans for millennia. As with most pulse seeds, lentil can provide several dietary nutrients; these include amino acids (in the form of protein), energy (primarily in the form of starch), most essential minerals, and several vitamins. They also contain various compounds that are believed beneficial to the promotion of good health, as well as several anti-nutrients. In this chapter, we will review existing data on the types of nutrients and health-promoting phytochemicals reported for lentils, and will provide information on the general range of values measured in lentil seeds. We will discuss to what extent these levels might contribute to human dietary needs when lentils are consumed in normal serving sizes, taking into account possible anti-nutrients also contained in the seeds. Finally, we will discuss the influence of different processing methods on the nutritional value of lentil products. Additional information on some of these topics can be found in recent and earlier reviews.

Last Modified: 9/1/2014
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