The most classic Greek legume. They are a rich source of calcium and iron as well as slow-absorbing complex carbohydrates, plant proteins, fiber, vitamins, minerals and trace elements. More specifically, the large amounts of fiber in lentils help the proper functioning of the gastrointestinal tract, the increased feeling of satiety, while being associated with a reduced risk of developing heart disease and colon cancer. The vegetable proteins contained in lentils are rich in all amino acids except methionine and provide high quality protein with the advantage of very low fat content as opposed to meat. Lentils are rich in various vitamins, but mainly in those of the B complex. Folic acid is a typical example. The most classic Greek legume.
