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Advisor(s)
Abstract(s)
Lentils (Lens culinaris L.) are among the oldest crops cultivated by humans. They are excellent sources of minerals, protein/amino acids, fatty acids, fibers, carbohydrates, and phytochemicals. Compared to other legumes, lentils have a faster preparation time, low phytic acid content, high arginine, and total phenolic content of antioxidant flavonoids. Besides, their low glycemic index helps avoid peaks in blood glucose, improving metabolic control. Although lentils have these benefits, their consumption in Portugal is lower than desirable, highlighting the need for greater promotion of this legume and the development of new value-added lentil-based snacks.
Description
Keywords
Lentil Mineral Protein
Citation
Publisher
International Plant Nutrition Colloquium