Lentil
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Lentil Recipes: the Ultimate Collection
Author: Jonathan Doue
language: en
Publisher: Createspace Independent Pub
Release Date: 2014-07-09
** The Ultimate Lentil Recipe Guide ** Lentils are a small but nutritionally mighty member of the legume family, are a very good source of cholesterol-lowering fiber. Not only do lentils help lower cholesterol, they are of special benefit in managing blood-sugar disorders since their high fiber content prevents blood sugar levels from rising rapidly after a meal. We have compiled the most delicious and best selling lentil recipes from around the world! Enjoy! - Did You Know - Lentils are also a great source of folate and magnesium, which are big contributors to heart health. Insoluble dietary fiber found in lentils helps prevent constipation and other digestive disorders like irritable bowel syndrome and diverticulosis. Lentils increase steady, slow-burning energy due its fiber and complex carbohydrates. Lentils are also a good source of iron, which transports oxygen throughout your body and is key to energy production and metabolism. Take a peek at a few of the recipes you can find inside! Veggie Lentil Soup Lentil Quiche Red Lentil Curry Lentil Feta Wraps Lentil Cakes Introduce Lentils into your diet today! Scroll Up & Grab Your Copy NOW!
Lentil
Author: Shyam S. Yadav
language: en
Publisher: Springer Science & Business Media
Release Date: 2007-09-08
The lentil was one of the first foods ever to have been cultivated. This book presents the most comprehensive and up-to-date review of research on lentil production, biotic and abiotic stress management, quality seed production, storage techniques and lentil growing around the world. This book will be of great value to legume breeders, scientists, nutritionists, academic researchers, graduate students, farmers, traders and consumers in the developed and the developing world.
Lentils
LENTILS Understand the future of plant protein with this comprehensive overview Lentils are one of the oldest and most widely cultivated crop species in the world and a leading global source of protein, carbohydrates, and dietary fiber, as well as numerous micro-nutrients. In recent years, they have emerged as a leading candidate to form the basis of non-meat protein substitutes, a skyrocketing industry with immense climate and public health implications. There has never been a more urgent need to understand the cultivation and use of these flexible, resource-rich crops. Lentils provides a comprehensive overview of every stage in the lentil production chain, from cultivation to processing to sale to consumption. It focuses particularly on pre- and post-harvest processing, alerting readers to the possibilities of lentils in a newly health and environmentally conscious global food marketplace. The result is a thorough, highly accessible, and navigable introduction to a vital subject. The reader can also find: Detailed coverage of lentils including global production/trade, breeding practices, value-addition, nutrition, consumption trends, and quality assessment Innovative three-part structure to facilitate reader navigation Dedicated chapters on lentil-based meat analogs, engineering properties, and innovative processing technologies The book can be used as a useful reference for academics and researchers who are working in the fields of food science, food technology, food process engineering, and applied nutrition, as well as for food industry professionals and government regulators with an interest in food production, food security, and the global food market dynamics.
