Lentils are one of the world's oldest health foods. Growers first raised these beans in the Middle East in 8,000 B.C, and they've worked their way west since then. Along the way, Greeks considered the bean a poor man's food while Egyptians often regarded it as royal fare. C ] = 1 m − 1 = 1 d i o p t r i e = 1 δ . {\displaystyle [C]=1m The low levels of readily digestible starch (5 percent) and high levels of slowly digested starch make lentils of potential value to people with diabetes. [18] [19] The remaining 65% of the starch is a resistant starch classified as RS1. [20] A minimum of 10% in starch from lentils escapes digestion and absorption in the small intestine (therefore called "resistant starch"). [21] Additional resistant starch is synthesized from gelatinized starch, during cooling, after lentils are cooked. [22] optică, lentila este o piesă realizată dintr-un material transparent ( sticlă, material plastic etc.), cu două suprafețe opuse, în general curbe, folosită singură sau împreună cu alte piese similare pentru a concentra sau diverge lumina și a forma imagini ale obiectelor. Lentilele se bazează pe fenomenul de refracție a luminii, adică schimbarea direcției de propagare a acesteia la trecerea dintr-un mediu transparent în altul.

High levels of homocysteine are another risk factor for heart disease. These can increase when your dietary folate intake is insufficient. Because lentils are a great source of folate, they may help prevent excess homocysteine from accumulating in your body ( 12). limba română cuvîntul lentilă provine din cuvîntul francez lentille, care însemna inițial „ linte”, o plantă ale cărei semințe comestibile au o formă biconvexă, iar apoi a fost folosit și pentru a desemna piesa optică avînd aproximativ aceeași formă. Cuvântul francez provine la rândul lui din latinescul lenticula, care este forma diminutivă a lui lens (genitiv lentis) cu același sens „linte”.

meniscuri convergente - curbate spre exterior într-o parte și spre interior pe cealaltă parte, în așa fel încât efectul este de a transforma un fascicul paralel într-unul convergent; Lentils were a chief part of the diet of ancient Iranians, who consumed lentils daily in the form of a stew poured over rice.

Though lentils, like all legumes, contain some antinutrients, dehulling and cooking the seeds greatly reduces the presence of antinutrients ( 23). Summary Lentil was domesticated in the Fertile Crescent of the Near East and then spread to Europe, the Middle East, North Africa and the Indo-Gangetic plain. The primary center of diversity for the domestic Lens culinaris as well as its wild progenitor L. culinaris ssp. orientalis is considered to be the Middle East. The oldest known carbonized remains of lentil from Greece's Franchthi Cave are dated to 11,000 BC. In archaeobotanical excavations carbonized remains of lentil seeds have been recovered from widely dispersed places such as Tell Ramad in Syria (6250-5950 BC), Aceramic Beidha in Jordan, Hacilar in Turkey (5800-5000 BC), Tepe Sabz (Ita. Tepe Sabz) in Iran (5500-5000 BC) and Argissa-Magula Tessaly in Greece (6000-5000 BC), along other places. [13] Soil requirements [ edit ] Furthermore, lentils contain a broad range of beneficial plant compounds called phytochemicals, many of which protect against chronic diseases such as heart disease and type 2 diabetes ( 1). Summary a b Sauer, Jonathan D. (2017). Historical Geography of Crop Plants: A Select Roster. Routledge. ISBN 978-1-351-44062-2. The primary progenitor of the cultigen is evidently L. orientalis native to the Near East; the other species may have contributed some genetic diversity to the crop. L. culinaris ( L. esculentus), the domesticate, differs from the wild species in having indehiscent pods, due to a single recessive gene, and nondormant seeds. Lentils also have antinutrient factors, such as trypsin inhibitors and a relatively high phytate content. Trypsin is an enzyme involved in digestion, and phytates reduce the bioavailability of dietary minerals. [23] The phytates can be reduced by prolonged soaking and fermentation or sprouting. [24] Cooking nearly completely removes the trypsin inhibitor activity; sprouting is also effective. [23] Breeding [ edit ]You can also cook lentils in big batches and use them for lunch or dinner throughout the week, as they will last for up to 5 days in your fridge ( 27). Phytic acids, or phytates, can bind minerals such as iron, zinc, and calcium, reducing their absorption ( 25).