-IBIS-1.5.0-
rx
food
lentil
nutrition

definition

lentil:

Ayurvedic: astringent, light, sweet, cooling, dehydrating

Chinese:
» qualities:
» actions:
» uses:

naturopathic:
» qualities: acid-forming food
» actions: neutralizes muscles acids in body; heart food, builds glands; builds blood; reduces LDL cholesterol, lowers blood pressure; inhibits cancer; regulates functions of the colon; regulates blood glucose
» uses: hypertension, hypercholesterolemia, atherosclerosis; diabetes mellitus, hypoglycemia; constipation, hemorrhoids and other bowel problems

biochemical: high in cellulose, hemicellulose, gums, pectin; phosphorus, magnesium, iron, potassium; vitamins B1, B2 and B3
» form: boiled lentils
» portion: 1 cup
» calories (kcal): 231
» weight (g): 198
» water (%): 69.7
» protein (g): 17.9
» fat (g): 0.7
» carbohydrates (g): 39.9
» unsaturated fatty acid (g): 0.6
» saturated fatty acid (g): 0.1
» calories from fat (%): 2.7
» cholesterol (mg): 0
» dietary fiber (g): 7.9
» vitamin A (RE): 2
» vitamin A (IU): 15
» vitamin B1 (mg): 0.34
» vitamin B2 (mg): 0.15
» vitamin B3 (mg): 2.1
» vitamin B6 (mg): 0.35
» vitamin B12 (mcg): 0
» vitamin C (mg): 3
» vitamin E (IU):
» folic acid (mcg): 358
» pantothenic acid (mg): 1.26
» sodium (mg): 4
» potassium (mg): 731
» calcium (mg): 37
» phosphorus (mg): 356
» magnesium (mg): 71
» iron (mg): 6.59
» zinc (mg): 2.5
» copper (mg): 0.497
» manganese (mg): 0.978

Agriculture Handbook #8
Airola, p. 291
Jensen, p. 162
Thakkur, p. 87


footnotes