Yellow lentils are soft and quick to digest - they have no scales. With a delicate aroma with a slight taste of mushrooms, and with the addition of spices it is even tastier. Yellow lentils are rich in iron and potassium, silicon, folic acid and other B vitamins, beta-carotene, vitamin E, valuable proteins, rich in essential amino acids and fiber, improve digestion and create a feeling of satiety. Yellow lentils are useful for anemia, liver problems, nervous and cardiovascular diseases, weak immunity, brittle bones and a tendency to develop cancer.
How to use: For full readiness, boil for only 10-15 minutes. This type of lentil is suitable for purees, snacks, stews, roast meat garnish and lentil soup.
Storage: at room temperature, in a dry and cool place.
Nutritional values per 100 g.
|Energy value (Kcal)||350|
|of which saturated fatty acids (g)||0.4|
|of which sugars (gr.)||2.1|