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This article is about the species Lens culinaris. For the meaning of "lentil" in Indian English, see pulse (legume). Lentil Lentils Scientific classification Kingdom: Plantae Division: Magnoliophyta Class: Magnoliopsida Order: Fabales Family: Fabaceae Subfamily: Faboideae Tribe: Vicieae Genus: Lens Species: L. culinaris Binomial name Lens culinaris Medikus The lentil or daal or pulse (Lens culinaris) is a brushy annual plant of the legume family, grown for its lens-shaped seeds. It is about 15 inches tall and the seeds grow in pods, usually with two seeds in each. Indian English comprises several dialects or varieties of English spoken primarily in India, and/or by first generation Indian diaspora elsewhere in the world. ... Pulses are defined by the Food and Agricultural Organization of the United Nations (FAO) as annual leguminous crops yielding from one to twelve grains or seeds of variable size, shape and color within a pod. ... ImageMetadata File history File links Download high resolution version (3840x2160, 4114 KB) Description: red, green and puy lentils Photographer: User:Justinc File links The following pages link to this file: Lentil ... For other uses, see Scientific classification (disambiguation). ... For other uses, see Plant (disambiguation). ... Classes Magnoliopsida - Dicots Liliopsida - Monocots The flowering plants or angiosperms are the most widespread group of land plants. ... Orders See text. ... Families Fabaceae (legumes) Quillajaceae Polygalaceae (milkwort family) Surianaceae The Fabales are an order of flowering plants, included in the rosid group of dicotyledons. ... Subfamilies Faboideae Caesalpinioideae Mimosoideae References GRIN-CA 2002-09-01 The name Fabaceae belongs to either of two families, depending on viewpoint. ... Tribes Abreae Adesmieae Aeschynomeneae Amorpheae Bossiaeeae Brongniartieae Carmichaelieae Cicereae Crotalarieae Dalbergieae Desmodieae Dipterygeae Euchresteae Galegeae Genisteae Hedysareae Indigofereae Liparieae Loteae Millettieae Mirbelieae Phaseoleae Podalyrieae Psoraleeae Robinieae Sophoreae Swartzieae Thermopsideae Trifolieae Vicieae Faboideae is a subfamily of the flowering plant family Fabaceae or Leguminosae. ... Species Lens culinaris - Lentils Lens ervoides Lens lamottei Lens nigricans Ref: ILDIS Version 6. ... This article does not cite any references or sources. ... Peas are an annual plant. ... Subfamilies Faboideae Caesalpinioideae Mimosoideae References GRIN-CA 2002-09-01 The name Fabaceae belongs to either of two families, depending on viewpoint. ... A ripe red jalapeño cut open to show the seeds For other uses, see Seed (disambiguation). ... Contents 1 Background 2 Types of lentils 3 Preparation 4 Nutritional value and health benefits 4.1 Lower risk of coronary heart disease 4.2 Stabilizing blood sugar 4.3 Iron content 5 Production 5.1 Diseases 6 Lentils and lenses 7 References 8 Further reading 9 External links [edit] Background Illustration of the lentil plant, 1885 The plant originated in the Near East, and has been part of the human diet since the aceramic Neolithic, being one of the first crops domesticated in the Near East. With 26% protein, lentil is the vegetable with the highest level of protein other than soybeans, and because of this it is a very important part of the diet in many parts of the world, especially in India, which has a large vegetarian population. Image File history File links Download high resolution version (1489x2325, 709 KB) Name Lens culinaris Family Fabaceae Original book source: Prof. ... Image File history File links Download high resolution version (1489x2325, 709 KB) Name Lens culinaris Family Fabaceae Original book source: Prof. ... Inhabitants of the Near East, late nineteenth century. ... An array of Neolithic artifacts, including bracelets, axe heads, chisels, and polishing tools. ... The Neolithic founder crops (or primary domesticates) are the eight species of plant that were domesticated by early Holocene (Pre-Pottery Neolithic A and B) farming communities in the Fertile Crescent region of Southwest Asia. ... Soy redirects here. ... For animals adapted to eat primarily plants, sometimes referred to as vegetarian animals, see Herbivore. ... A variety of lentils exist with colors that range from yellow to red-orange to green, brown and black. Red, white and yellow lentils are decorticated, i.e. they have their skins removed. One variety of yellow lentils, Chana, is in fact made from the kernels of chickpeas. There are large and small varieties or many lentils (e.g. Masoor Lentils). Lentils are sold in many forms, with or without the skins, whole or split. The urad bean, a species of the genus Vigna, is also referred to as "black lentil". Split Pigeon peas (either green or yellow) are sometimes erroneously sold as lentils. They are considered pulses, which includes peas and beans. Binomial name Vigna mungo (L.) Hepper White lentils Urad, also referred to as the urd bean, urd, urid, black gram, black lentil or white lentil (Vigna mungo) is a bean grown in southern Asia. ... Species see text The genus Vigna is in the plant family Fabaceae. ... Binomial name (L.) Millsp. ... The Food and Agricultural Organisation of the United Nations (FAO) defines pulses as annual leguminous crops yielding from one to 12 grains or seeds of variable size, shape and colour within a pod. ... [edit] Types of lentils Brown/Spanish Pardina French Green/Puy (Dark speckled blue-green) Green (Most common variety) Black/Beluga Yellow/Tan Lentils (Red inside) Red Chief (Decorticated yellow lentils) Eston Green (Small green) Richlea (Medium green) Laird (Large green) Petite Golden (Decorticated lentils) Masoor (Brown-skinned lentils which are red inside) Petite Crimson/Red (Decorticated masoor lentils) Chana (Kernel of chickpeas) Urad (A type of bean) White/Ivory (Peeled Urad beans) Garlic Lentils (Genetically altered) Macachiados (Big Mexican yellow lentils) [edit] Preparation The seeds have a short cooking time (especially for small varieties with the husk removed, such as the common red lentil) and a distinctive earthy flavor. Lentils are used to prepare an inexpensive and nutritious soup all over Europe and North and South America, sometimes combined with some form of chicken or pork. They are frequently combined with rice, which has a similar cooking time. A lentil and rice dish is referred to in the Middle East as mujaddara or mejadra. Rice and lentils are also cooked together in khichdi, a popular Indian dish. Lentils are used throughout India, the Mediterranean regions and the Middle East. In rare cases the lentils are mixed with dairy cheese. For other uses, see Soup (disambiguation). ... For other uses, see Europe (disambiguation). ... World map showing the Americas CIA political map of the Americas in an equal-area projection The Americas are the lands of the New World, consisting of the continents of North America and South America with their associated islands and regions. ... This article or section does not adequately cite its references or sources. ... For other uses, see Pork (disambiguation). ... For other uses, see Rice (disambiguation). ... Mujaddara or mjadra is a thick stew of onions, rice and lentils, popular in Palestine, Syria and Lebanon. ... Khichdi (also khichdee, khichadi, khichuri, khichari and many other variants) is an Indian dish that contains a combination of rice and lentils. ... The Mediterranean Sea is an intercontinental sea positioned between Europe to the north, Africa to the south and Asia to the east, covering an approximate area of 2. ... A map showing countries commonly considered to be part of the Middle East The Middle East is a region comprising the lands around the southern and eastern parts of the Mediterranean Sea, a territory that extends from the eastern Mediterranean Sea to the Persian Gulf. ... Cheese is a solid food made from the milk of cows, goats, sheep, and other mammals. ... A large percentage of Indians are vegetarian and lentils have long been part of the indigenous diet as a common source of protein. Usually, lentils are boiled to a stew-like consistency with vegetables and then seasoned with a mixture of spices to make many side dishes such as sambar, rasam and dal, which are usually served over rice and roti. A variety of vegetarian food ingredients Vegetarianism is the practice of a diet that excludes all animal flesh, including poultry, game, fish, shellfish or crustacea, and slaughter by-products. ... The South Indian staple breakfast item of Idly, Sambhar and Vada served on a banana leaf. ... Rasam is also an Iranian male name. ... Masoor dal Masoor dal prepared using traditional yellow dal recipe Dal (also spelled dhal, dahl, or daal, daar) is a preparation of pulses which have been stripped of their outer hulls and split, as well as a thick, spicy stew prepared therefrom, a mainstay of Indian and Pakistani cuisine. ... It has been suggested that Chapati be merged into this article or section. ... When lentils are prepared, they are first inspected for damaged lentils, stones and other foreign matter. Then they are rinsed until the water runs through and comes out clear. Some prefer to soak the lentils for an extended time and discard the water. This removes substances that may cause indigestion. The lentils are then boiled in water or broth. They may be cooked on the stovetop, or in a slow cooker. Pressure cookers are not recommended, since the small lentils may clog the pressure relief valve, and their quick cooking time means there is little benefit from pressure cooking. Cooked lentils often require thinning: adding more hot water or broth to the cooked legumes until the desired final consistency is reached. A slow cooker. ... Pressure cooking is a method of cooking things at high heat without boiling them. ... [edit] Nutritional value and health benefits Lentils, raw Nutritional value per 100 g (3.5 oz) Energy 350 kcal   1480 kJ Carbohydrates     60 g - Sugars  2 g - Dietary fiber  31 g   Fat 1 g Protein 26 g Thiamin (Vit. B1)  0.87 mg   67% Iron  7.5 mg 60% Percentages are relative to US recommendations for adults. Source: USDA Nutrient database Apart from a high level of proteins, lentils also contain dietary fiber, vitamin B1, and minerals. Red (or pink) lentils contain a lower concentration of fiber than green lentils (11% rather than 31%).[1] Health magazine has selected lentils as one of the five healthiest foods.[2] Lentils are often mixed with grains, such as rice, which results in a complete protein dish. Lactose is a disaccharide found in milk. ... Dietary fibers are the indigestible portion of plant foods that move food through the digestive system, absorbing water and making defecation easier. ... In chemistry, especially biochemistry, a fatty acid is a carboxylic acid often with a long unbranched aliphatic tail (chain), which is either saturated or unsaturated. ... A representation of the 3D structure of myoglobin showing coloured alpha helices. ... Thiamine mononitrate Thiamine or thiamin, also known as vitamin B1, is a colorless compound with chemical formula C12H17ClN4OS. It is soluble in water and insoluble in alcohol. ... General Name, symbol, number iron, Fe, 26 Chemical series transition metals Group, period, block 8, 4, d Appearance lustrous metallic with a grayish tinge Standard atomic weight 55. ... Reference Daily Intake (RDI) is the daily dietary intake level of a nutrient considered sufficient to meet the requirements of nearly all (97–98%) healthy individuals in each life-stage and gender group. ... A complete protein or whole protein is a protein that contains all amino acids, most notably the nine essential amino acids to humans and most animals, in ratios appropriate to the body. ... [edit] Lower risk of coronary heart disease This section does not cite any references or sources. (November 2007) Please improve this section by adding citations to reliable sources. Unverifiable material may be challenged and removed. In a study[citation needed] that examined food intake patterns and risk of death from coronary heart disease, researchers followed more than 16,000 middle-aged men in the U.S., Finland, The Netherlands, Italy, former Yugoslavia, Greece and Japan for 25 years. Typical food patterns were: higher consumption of dairy products in Northern Europe; higher consumption of meat in the U.S.; higher consumption of vegetables, legumes, fish, and wine in Southern Europe; and higher consumption of cereals, soy products, and fish in Japan. When researchers analyzed this data in relation to the risk of death from heart disease, they found that legumes were associated with an 82% reduction in risk. Image File history File links Question_book-3. ... Coronary heart disease (CHD), also called coronary artery disease (CAD), ischaemic heart disease, atherosclerotic heart disease, is the end result of the accumulation of atheromatous plaques within the walls of the arteries that supply the myocardium (the muscle of the heart) with oxygen and nutrients. ... A study[citation needed] published in the Archives of Internal Medicine confirms that eating high fiber foods, such as lentils, helps prevent heart disease. Almost 10,000 American adults participated in this study and were followed for 19 years. People eating the most fiber, 21 grams per day, had 12% less coronary heart disease (CHD) and 11% less cardiovascular disease (CVD) compared to those eating the least, 5 grams daily. Those eating the most water-soluble dietary fiber fared even better with a 15% reduction in risk of CHD and a 10% risk reduction in CVD. The Archives of Internal Medicine is a bi-monthly professional medical journal published by the American Medical Association. ... Cardiovascular disease refers to the class of diseases that involve the heart or blood vessels (arteries and veins). ... Dietary fibers are the indigestible portion of plant foods that move food through the digestive system, absorbing water and making defecation easier. ... Lentils' contribution to heart health lies not just in their fiber, but in the significant amounts of folate and magnesium they supply. Folate helps lower levels of homocysteine, an amino acid that is an intermediate product in an important metabolic process called the methylation cycle. When folate and vitamin B6 are present, homocysteine is immediately converted into cysteine or methionine, both of which are benign. When these B vitamins are not available, levels of homocysteine increase in the bloodstream—a bad idea since homocysteine damages artery walls and is considered a serious risk factor for heart disease.[citation needed] Folic acid (the anion form is called folate) is a B-complex vitamin (once called vitamin M) that is important in preventing neural tube defects (NTDs) in the developing human fetus. ... Homocysteine is a chemical compound with the formula HSCH2CH2CH(NH2)CO2H. It is a homologue of the naturally-occurring amino acid cysteine, differing in that its side-chain contains an additional methylene (-CH2-) group before the thiol (-SH) group. ... Cysteine is a naturally occurring, sulfur-containing amino acid that is found in most proteins, although only in small quantities. ... Lentils' magnesium is a calcium channel blocker. When the body has enough magnesium, veins and arteries relax, which lessens resistance and improves the flow of blood, oxygen and nutrients throughout the body. Studies show[citation needed] that a deficiency of magnesium is not only associated with heart attack but that immediately following a heart attack, lack of sufficient magnesium promotes free radical injury to the heart. [edit] Stabilizing blood sugar This section does not cite any references or sources. (November 2007) Please improve this section by adding citations to reliable sources. Unverifiable material may be challenged and removed. In addition to its beneficial effects on the digestive system and the heart, soluble fiber helps stabilize blood sugar levels. If you have insulin resistance, hypoglycemia or diabetes, legumes like lentils can help you balance blood sugar levels while providing steady, slow-burning energy. Studies[citation needed] of high fiber diets and blood sugar levels have shown the benefits provided by these high fiber foods. Researchers compared two groups of people with type 2 diabetes who were fed different amounts of high fiber foods. One group ate the standard American Diabetic diet, which contains 24 grams of fiber/day, while the other group ate a diet containing 50 grams of fiber/day. Those who ate the diet higher in fiber had lower levels of both plasma glucose and insulin.[citation needed] The high fiber group also reduced their total cholesterol by nearly 7%, their triglyceride levels by 10.2% and their VLDL (Very Low Density Lipoprotein—the most dangerous form of cholesterol)levels by 12.5%. Image File history File links Question_book-3. ... Hypoglycemia (hypoglycaemia in British English) is a medical term referring to a pathologic state produced by a lower than normal level of glucose (sugar) in the blood. ... Glucose (Glc), a monosaccharide (or simple sugar), is an important carbohydrate in biology. ... Not to be confused with inulin. ... {{refimprove|date=October 2007} Ausra yra maza mergaite. ... A lipoprotein is a biochemical assembly that contains both proteins and lipids. ... [edit] Iron content In addition to providing slow-burning complex carbohydrates, lentils are one of the best vegetable sources of iron. This makes them an important part of a vegetarian diet, and useful for preventing iron deficiency. Iron is particularly important for adolescents, and menstruating or pregnant women, whose requirements for it are increased.[3] Human beings use 20 mg of iron each day for the production of new red blood cells, much of which is recycled from old red blood cells. ... For a more specific and detailed discussion of anemia caused by iron deficiency, see the Wikipedia article iron deficiency anemia. ... [edit] Production Lentil output in 2005 Lentils are relatively tolerant to drought and are grown throughout the world. About half of the worldwide production of lentils is from India, most of which is consumed in the domestic market. Canada is the largest export producer of lentils in the world and Saskatchewan is the most important producing region in Canada. The Palouse Region of Eastern Washington and the Idaho Panhandle, with its commercial center at Moscow, Idaho, constitutes the most important producing region in the United States.[4] The Food and Agriculture Organization (FAO) estimates that world production of lentils totalled 3.2 million metric tons (MT) in 2003. Canada produced 520,000 MT and, according to the market analysis company STAT Communications, will likely export 400,000 MT during the 2003-04 marketing year, which runs from August to July. The FAO estimates world trade in lentils totalled 1.2 million MT in 2002, with Canada exporting 382,000 MT during the calendar year. Image File history File links Size of this preview: 800 × 351 pixelsFull resolution (1425 × 625 pixel, file size: 58 KB, MIME type: image/png)This bubble map shows the global distribution of lentil output in 2005 as a percentage of the top producer (Canada - 1,277,900 tonnes). ... Image File history File links Size of this preview: 800 × 351 pixelsFull resolution (1425 × 625 pixel, file size: 58 KB, MIME type: image/png)This bubble map shows the global distribution of lentil output in 2005 as a percentage of the top producer (Canada - 1,277,900 tonnes). ... This article is about the Canadian province. ... The Palouse is a region of hi peopleEastern Washington, North Central Idaho, and, in some definitions, extending south into northeast Oregon. ... FAO redirects here. ... [edit] Diseases Main article: List of lentil diseases This article is a list of diseases of lentils (Lens culinaris). ... [edit] Lentils and lenses The optical lens is named after the lentil (Latin: lens), whose shape it resembles.[5] This same connection appears in many other languages: This is about the optical device. ... Language lens lentil Latin lens lens Greek φακός φακή Persian adasi adas Hebrew adasha adash Turkish mercek mercimek French lentille lentille Italian lenti lenticchie Latvian lēca lēca Polish soczewka soczewica Serbian sočivo sočivo Croatian leća leća Slovene leča leča Swedish lins lins Hungarian lencse lencse Spanish lente lenteja German Linse Linse Catalan lent llentia Romanian lentila linte Dutch lens linze Czech čočka čočka Bulgarian леща леща [edit] References Alan Davidson, The Oxford Companion to Food. ISBN 0-19-211579-0 ^ USDA nutrient database ^ Raymond, Joan (March 2006). World's Healthiest Foods: Lentils (India). Health Magazine. ^ Dietary Reference Intakes (DRI), Food and Nutrition Board, Institute of Medicine, National Academies, 2004 ^ Crop Profile for Lentils in Idaho, Department of Plant, Soil and Entomological Science, University of Idaho (web site), 2000 ^ Chambers Dictionary (10th ed) 2006 Alan Eaton Davidson (March 30, 1924 - December 2, 2003) was a British diplomat and historian best known for his books on food and gastronomy. ... [edit] Further reading S S Yadav et al. Lentil: An Ancient Crop for Modern Times. (2007). Springer Verlag. ISBN 9781402063121. [edit] External links Extrusion method developed for tasty lentil snacks All types of lentils & uses Information on Cooking Lentils Lentils - Country Production, Consumption, Exports, and Imports Statistics Alternative Field Crops Manual: Lentil Wikimedia Commons has media related to: Lens culinaris Multilingual taxonomic information from the University of Melbourne Wikibooks Cookbook has an article on Lentil Categories: Faboideae | Edible legumes Hidden categories: Articles needing additional references from November 2007 | All articles with unsourced statements | Articles with unsourced statements since November 2007 Image File history File links Commons-logo. ... Image File history File links Wikibooks-logo-en. ... Wikibooks logo Wikibooks, previously called Wikimedia Free Textbook Project and Wikimedia-Textbooks, is a wiki for the creation of books. ...

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	Lentil (2315 words) Lentil plants are slender, semi-erect annuals with compound leaves (4 to 7 pairs of leaflets) with a tendril at the tips. Lentil is adapted to cool growing conditions, and the young plants are tolerant of spring frosts. Lentil is not very competitive (especially as seedlings) with many of the grasses and/or broadleaf weed species that infest farm fields, so weed control before planting and early in the growing season is critical.
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