Anicia green lentils : what are the benefits?

The green lentils Anicia, from the Latin name Lens culinaris, are the most widespread in France. Anicia green lentils are a very dark green color. This Anicia variety is similar to the one growing on the lands benefiting from the Appellation d'Origine Contrôlée "Lentilles Du Puy".

Lentils are, with the mung bean, the most easily digested legumes. They are less rich in cellulose than the others, and they cause little "wind".

Lentils are attractive because they are quick to cook and easy to prepare. They are among the oldest and most appreciated legumes. They have a high protein content (about 25%) and are an important source of fiber, minerals and iron.

Like all dried legume grains, Anicia green lentils are rich in carbohydrates (in the form of starch), proteins, minerals (phosphorus, potassium, magnesium, manganese, iron), fiber and vitamins (B1, B9, E). Lentils have the advantage of being low in fat.

Particularly satiating thanks to their fiber content, Anicia green lentils are perfect for a weight loss diet. The protein and fiber in Anicia green lentils make them very slow to digest. This is why they are suitable for diabetics. These are seeds that are called "proteinaceous", that is to say consumed for their richness in proteins as well as for their multiple health benefits.

Anicia green lentils: what are their characteristics?

Anicia Nutritional value per 100 g
- energy: 920 to 980 kJ / 200 to 240 kcal
- proteins: 23 to 28 g
- carbohydrates: 27 to 30 g, total sugars 1 to 2 g
- lipids: 1.4 to 2 g, saturated fatty acids 0.3 to 0.4 g
- fiber: 30 to 34 g
- total mineral matter: 2.2 to 2.6 g
- sodium: 2 to 5 mg

Ingredients

Anicia* green lentils * from controlled organic agriculture

Origin

France or Canada

Production

- Preventive measures against allergens implemented by MARKAL:
* the packaging schedule is defined according to the allergens
* complete cleaning after each product
* additional cleaning at the end of the shift by a specialized company

Anicia green lentils: what are their properties?

Both harmful and beneficial compounds have been found in Anicia legumes. Their phytochemical compounds, such as lectins or saponins, can decrease the bioavailability of certain nutrients. But researchers say that in the West, where there is an abundance of food and nutritional deficiency is rare, these effects have little impact on health.

In recent years, research has shown that eating anicia lentils has benefits such as reduced cancer cell growth and improved blood lipid profiles. Other studies have shown that regular consumption of legumes has various health benefits. Like a better control of diabetes, a decrease in the risk of cardiovascular diseases and a decrease in the risk of colorectal cancer.

Anicia green lentils: how to cook them?

Generally,anicia lentils have the advantage of being small and having a thin skin (not to mention coral or white lentils which have almost none). This means that they hydrate and cook through more quickly. Everything will be done during the cooking process. Except for blond lentils with thicker skins, which should be soaked for two hours in warm water.

Afterwards, as in many households, you can also soak them for an hour and then rinse them well. Soakingfacilitates digestion and favors the assimilation of minerals by neutralizing, in part, their anti-nutrients.

Then, rinse the anicia lentils, cover them with twice their volume of water, possibly with herbs. Bring to a boil and cook over low heat for an average of 20 to 30 minutes, depending on the desired consistency. Generally, salt is only added at the end of cooking to prevent the lentils from hardening.

Combine anicia lentils with a cereal, or nuts, for an ideal protein nutritional balance!

Anicia lentils can be used to thicken soups and sauces or to enrich breads and pastries. Papadums, the dry patties served at the beginning of Indian meals, are usually made with lentil flour.

Green lentils can be sprouted (about 3 days) and added, raw or cooked, to various dishes.

Precautions for use

• If you are not used to eating legumes, it is better to introduce them little by little for your digestive comfort.
• Keep in a cool and dry place in a well closed package.
• Allergens that may be present on the production site and may be a risk of cross-contamination: gluten, sesame, soy, mustard, nuts.