Archive for the 'Lentils' Category

Red Lentils

November 23rd, 2010 by admin

Red Lentils are used mainly in Asian countries. Especially in countries like India and Turkey.

Red lentils are small lenses with purple skin and orange pip. On cooking, the orange color change to yellow.

The taste of red lentils is rather mild and they are generally well tolerated.

Nutrients and Ingredients

Red lentils contain approximately 20% protein, 40% carbohydrates, 15% fiber and about 1% fat.

Vitamins and Minerals

Red lentils contain Vitamin B1, the minerals phosphorus and magnesium, and trace elements zinc and iron.

Turkish cuisine – Use

Red lentils are called in Turkey Kirmizi Mercimek and will be used, as Green Lentils for soups, stews and other meat-free, vegetarian dishes.

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Green Lentils

November 23rd, 2010 by admin

Green Lentils are not only in Turkey but also widespread in Europe. For longer storage, the green lentils lose their color and become brownish.

Green or Brown Lentils have an aromatic and spicy taste each sort varies.

Nutritional Values ​​and Ingredients

Green lentils or brown lentils contain approximately 20 to 25% protein, 50% carbohydrates, 10% fiber and 1 to 1.5% fat. The carbohydrates consists in each case about half of starch and polysaccharides.

Vitamins and Minerals

Green lentils contain beta carotene, which is the precursor of vitamin A, vitamin B1, B2, B3, B5, B6, B7, B9 and folic acid, except vitamin b12, almost the entire group of B vitamins.

Furthermore, green lentils contain more vitamin E and vitamin K. From the minerals are contained significant amounts of potassium, magnesium, phosphorus and sulfur.

Trace elements iron, copper, manganese and small amounts of zinc are included.

Turkish Cuisine – Use

Green lentils or brown lentils are used as the Red Lentils mainly for soups, stews and other vegetarian dishes.

The green lentils, or known in European Cuisine as brown lentils are called in Turkey Yesil Mercimek.

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