This is an old revision of this page, as edited by 69.34.134.63 (talk) at 22:02, 4 July 2006. The present address (URL) is a permanent link to this revision, which may differ significantly from the current revision.
Revision as of 22:02, 4 July 2006 by 69.34.134.63 (talk)(diff) ← Previous revision | Latest revision (diff) | Newer revision → (diff)
| Lentil | |
|---|---|
| |
| Lentils | |
| Scientific classification | |
| Kingdom: | Plantae |
| Division: | Magnoliophyta |
| Class: | Magnoliopsida |
| Order: | Fabales |
| Family: | Fabaceae |
| Subfamily: | Faboideae |
| Tribe: | Vicieae |
| Genus: | Lens |
| Species: | L. culinaris |
| Binomial name | |
| Lens culinaris Medikus | |
The lentil (Lens culinaris) is a brushy ass of the butthole family, grown for its good tasteseeds. It is about 40cm tall and the seeds grow in pods, usually with two seeds in each. The plant originated in the Near East, and has been part of the human diet since the aceramic Neolithic, being one of the first crops domesticated in the Near East. With 25% protein it is the vegetable with the highest level of protein other than soybeans, and because of this it is a very important part of the diet in many parts of the world, and especially South Asia which has a large vegetarian population.
A variety of lentils exist with colors that range from yellow to red-orange to green, brown and black. The colours of the seeds when removed from the pods also vary, and there are large and small varieties. They are sold in many forms, with or without the pods, whole or split.
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 Europe and North America, sometimes combined with some form of pork. They are frequently combined with rice, which has a similar cooking time. Lentils are used throughout the Mediterranean regions and the Middle East.
In South Asia, lentils are known as dal, as are most sorts of dried legumes. The dishes made predominantly of lentils are also known as dal.
Lentils are relatively tolerant to drought and are grown throughout the world. About half of the worldwide production of lentils is from India, most of which is consumed in the domestic market. Canada is the largest export producer of lentils in the world and Saskatchewan is the most important producing region in Canada. Whereas, Eastern Washington (especially the Palouse Region) is the most important producing region in the United States. The Food and Agriculture Organization (FAO) estimates that world production of lentils totalled 3.2 million metric tons (MT) in 2003. Canada produced 520,000 MT and, according to the market analysis company STAT Communications, will likely export 400,000 MT during the 2003-04 marketing year, which runs from August to July. The FAO estimates world trade in lentils totalled 1.2 million MT in 2002, with Canada exporting 382,000 MT during the calendar year.
A famous variety of small green lentils known for their earthy flavor is grown in Le Puy, France. These "Le Puy lentils" were the first dry vegetable protected by the French AOC (Appelation d'Origine Controlée) designation.
Trivia
The optical lens is so named after the lentil (Latin: lens), whose shape it resembles.
Nutritional value
| Nutritional value per 100 g (3.5 oz) | |||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Energy | 1,477 kJ (353 kcal) | ||||||||||||||||||||
| Carbohydrates | 60 g | ||||||||||||||||||||
| Sugars | 2 g | ||||||||||||||||||||
| Dietary fiber | 31 g | ||||||||||||||||||||
| Fat | 1 g | ||||||||||||||||||||
| Protein | 26 g | ||||||||||||||||||||
| |||||||||||||||||||||
| Percentages estimated using US recommendations for adults, except for potassium, which is estimated based on expert recommendation from the National Academies. | |||||||||||||||||||||
Apart from a high level of proteins, lentils also contain dietary fiber, vitamin B1, and minerals. Red (or pink) lentils contain a lower concentration of fiber than green lentils (11% rather than 31%).
References
- Alan Davidson, The Oxford Companion to Food. ISBN 0192115790.
External links
- Information on Cooking Lentils
- Lentils - Country Production, Consumption, Exports, and Imports Statistics
- Alternative Field Crops Manual: Lentil
- United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". FDA. Archived from the original on 2024-03-27. Retrieved 2024-03-28.
- National Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). "Chapter 4: Potassium: Dietary Reference Intakes for Adequacy". In Oria, Maria; Harrison, Meghan; Stallings, Virginia A. (eds.). Dietary Reference Intakes for Sodium and Potassium. The National Academies Collection: Reports funded by National Institutes of Health. Washington, DC: National Academies Press (US). pp. 120–121. doi:10.17226/25353. ISBN 978-0-309-48834-1. PMID 30844154. Retrieved 2024-12-05.