One of the first plant species that human started to cultivate.
With about 30% of their calories from proteins, lentils have the third highest protein level, by weight, of any legume.
The “Health” magazine has chosen lentils as one of the five healthiest foods. The low levels of readily digestible starch (RDS) 5% and the high levels of Slowly Digested Starch (SDS) 30%, make lentils very important for people with diabetes. The remaining 65% of the starch is a resistant starch classified as RS1, a high quality starch resistant, which has 32% amylose.
Lentils are a good source of iron and contain over half of a person’s permitted daily allowance in a cup of coffee.
The quantity produced in our region, from this really interesting legume, is minimal. For this reason, and consistent with the principles and philosophy we work with, we have decided to incorporate this legume into our codes, working with specific producers in Thessaly.