The lentils They are one of the first foods that were grown. There are data that indicate that they were already introduced in agriculture at least 7,000 years ago. In Mesopotamia and Egypt they were cultivated and in classical Rome they were a fairly common food especially for the army in the field. We find them in the Bible, in the story of the sale of Esau's birthright to Jacob.
There's a lot lentil varieties, the most common in our culture are pardinas, castellanas and verdinas, although we can also find other varieties now in stores, especially those that already come without skin, which are the ideal before the year, for not having so much fiber.
They are very rich in minerals such as iron and calcium so they are especially interesting for children's diet. They are also recommended for all as a preventive of cardiovascular diseases and for promoting intestinal mobility, reasons why the Spanish Heart Foundation and the Spanish Nutrition Foundation highlight their value.
In addition, the lentils, combined with cereals, improve their already great protein load, and become a meat substitute that also gives us the one that does not have saturated fat in its composition. If we prepare a meal with lentils and rice it is not necessary to include meat or another main course, but rather fruits or vegetables.
From a nutritional point of view it should be noted that they have high doses of vitamins (B1 and B2) and minerals such as copper, magnesium, phosphorus, selenium, zinc and iron. They have, for every 100 grams, 50 of hydrates, 25 of proteins, one gram and a half of fat from which there is zero cholesterol and 10 grams of fiber.
In pureed mixed with cereals and vegetables, whole from approximately one year, or as a base for croquettes and fillings can be one of the most important foods to give children a healthy and balanced diet from small, without excess of fat and with a adequate composition of nutrients, the iron content being especially interesting, from which we can increase its bioavailability if we combine it with foods rich in vitamin C. At least once a week, lentils on the plate.
