Botanical name: Lens (Culinaris)
Green Lentils are a light or dark brown disc shaped seed, larger than the brown lentil. Well known as a nutritious cooked food there is more Iron and Copper in the sprouts. By sprouting legumes you neutralize phytic acid and lectins, which means more vitamins and minerals can be absorbed by your body as they are digested. Sprouting increased the amount of vitamins and minerals in the lentils, especially B vitamins and Carotene.
Sprouting also helps break down some of the sugars that create intestinal gas. Lentils have the highest level of protein of any legume, after soya, and whilst not a complete protein, once sprouted they contain sufficient levels of amino acids.
Nutritional Value: Very low in Saturated Fat, Cholesterol and Sodium. it is also a good source of Thiamin, Iron, Phosphorus and Manganese, and very good source of Dietary Fibre and Folate.
Germination: 3-6 days depending on growing conditions.
The contents of the Knysna Health website shall not be regarded as medical advice, or a basis from which to make medical decisions. The use of information found on this site is completely your responsibility and at your own risk. Our recommendation is that if you have health concerns that you feel unsure about how to deal with, that you contact your trusted health professional for personalized advice.