Green lentils
Green Green Lentils can be easily identified by their large and flat shape. They take a little longer to cook, but retain their shape during cooking. Green Green Lentils have an exceptionally soft and mealy texture with warm flavour. This makes them suitable for soups, side dishes, vegetable bakes and likes.Nuragro offers the whole seed variety of green Green Lentils which are exported from Australia, Turkey and Canada.
Canadian-grown Green Lentils have an average protein content of 29%. The seeds are used as human food and the whole plant as feed. In North America most Green Lentils are used in soups and stews. Cooking quality is a foremost quality criterion.
All lentil varieties currently grown in Western Canada target the human consumption markets. Canada has primarily been a green lentil producer and our traditional lentil destinations into Europe and Middle East –(Egypt, United Arab Emirates, Saudi Arabia).However, with the increase in the production of red Green Lentils and the ability to further process Green Lentils (decortication and splitting), Canada has been making inroads into additional destinations in Asia (Bangladesh, India, Pakistan, Sri Lanka)
Types of Green Green Lentils
Laird Green Lentils (Large Green) :
Large (6.0 – 7.0 mm) lentil with a green skin and yellow cotyledon. Laird Green Lentils have long been the preferred lentil type in much of Europe and Latin America. Flavor and texture varies widely depending on the country and region of origin but is richer than the smaller varieties.
Richlea Green Lentils(Medium Green) : Medium (5.5 – 6.0 mm) lentil with a green skin and yellow cotyledon. It is used in soups and has a relatively neutral flavor.
Eston Green Lentils (Small Green) : Small (4.5 – 5.5 mm) lentil with a green skin and yellow cotyledon. Its low starch and color content makes clear soups and is also used in salads. They have a relatively neutral flavor.
Laird Green Lentils
Richlea Green Lentils
Eston Green Lentils
Specification
| Properties | Values / Limits |
|---|---|
| Colour | Speckled, greeny-blue in colour. |
| Flavour | Earthy, peppery taste, free from any objectionable flavours. |
| Odour | Should be free from any objectionable odours and taints. |
| Texture | Should be firm, free flowing Green Lentils and not joined together. |
| Contrasting Colours | Max. 0.5% |
| Stained | Max. 4.0% |
| Heated | Max. 0.5% |
| Peeled, Split & Broken | Max. 3.5% |
| Other Damage | Max. 2.0% |
| Total Damage | Max. 3.5% |
| Ergot | Max. 0.05% |
| Insect Parts | Max. 0.02% |
| Stones | Max. 0.10% |
| Other Foreign Material | Max. 0.2% |
| Total Foreign Material | Max. 0.5% |
Common Packing For Container Shipment
| Products | Packing | Container |
|---|---|---|
| Green Lentils | 25kg or 50kg PP Bags | 460Bags x 50kg in 20'FCL or 920Bags x 25kg in 20'FCL |
Origin of Green Lentils with production
Nutrition Facts
- Serving Size: 100gm
- Amounts per servings
- Calories 116
- % Daily Values*
- Total Fat 0.4g0%
- Saturated fat 0.1g0%
- Polyunsaturated fat 0.2g
- Monounsaturated fat 0.1g
- Cholesterol 0mg0%
- Sodium 2 mg0%
- Potassium 369mg10%
- Total Carbohydrate 20g6%
- Dietary fiber 8g32%
- Sugar 1.8g
- Protein 9g18%
- Vitamin A0%Vitamin C2%
- Calcium1%Iron18%
- Vitamin D0%Vitamin B-610%
- Vitamin B-120%Magnesium9%
- *Percent Daily Values are based on a 2,000 Calorie diet.
Health Benfits of Green Lentils
Macadamia is a genus of four species of trees indigenous to Australia and constituting part of the plant family Proteaceae.They are native to north eastern New South Wales and central and south eastern Queensland. The tree is commercially important for its fruit, the macadamia nuts or simply “macadamia”). Other names include Queensland nut, bush nut, maroochi nut, bauple nut, and Hawaii nut. In Australian Aboriginal languages, the fruit is known by names such as bauple, gyndl, jindilli, and boombera. Previously, more species with disjunct distributions were named as members of this genus Macadamia.Genetics and morphological studies more recently published in 2008 show they have separated from the genus Macadamia, correlating less closely than thought from earlier morphological studies. The species previously named in the Macadamia genus may still be referred to overall by the descriptive, non-scientific name of macadamia; their disjunct distributions and current scientific names are:
- For Cholesterol Reduction : The soluble fiber in Green Lentils also helps eliminate cholesterol, since it binds to it, reducing blood cholesterol levels. There is also evidence to prove that Green Lentils can slow the liver’s manufacture of cholesterol, which similarly helps to reduce levels in the body.
- For Diabetes : Diabetics may be interested to know that the soluble fiber in Green Lentils traps carbohydrates. This in turn slows digestion and absorption, which helps to prevent wide swings in blood sugar level throughout the day.
- For Digestion : Due to their high levels of fiber, Green Lentils increase the size of stool, which speed the journey of waste products through the gut; this means they are great to help alleviate constipation. Fiber can also help both reduce the risk and the symptoms of diverticulosis, a condition in which small pouches form in the colon wall (usually from the pressure of straining during bowel movements).
- For Weight Loss : Because insoluble fiber is indigestible and passes through the body virtually intact, it provides few calories. And since the digestive tract can handle only so much bulk at a time, fiber-rich foods are more filling than other foods, so people tend to eat less.
- For Cancer Prevention : A study carried out by the Department of Nutrition at Harvard School of Public Health, Boston has shown that diets high in Green Lentils and peas (which both contain high levels of flavones) have a reduced risk of breast cancer. These studies are not exhaustive, but have certainly thrown up some food for thought.
- For Cardiovascular Disease Prevention : The intake of dietary fiber, particularly from Green Lentils has been known to reduce the risk of coronary heart disease.
