Locally Grown Organic Pardina Lentil
The pardina lentil is a small lentil, measuring between 3 and 5 millimeters. This dry legume is rich in carbohydrates, iron, and magnesium. Pardina lentils are especially suitable for salads, to combine with pasta, and for Mediterranean cuisine dishes.
The pardina lentil remains whole and does not break apart or shed its skin once cooked.
Pardina Lentil: Benefits and Properties
The nutritional properties of the pardina lentil are similar to those of most lentils, which stand out compared to other legumes for their higher content of fiber and iron (non-heme), with a notable contribution of plant proteins, between 23 and 24 g per 100 g of dry portion.
Furthermore, if we consider the nutrients of the lentil once cooked, the total caloric contribution decreases significantly, going from about 300-310 kcal per 100 g of dry lentil to about 70-75 kcal per 100 g of cooked lentil. They are very low in fat, contain no cholesterol, and are notable for their contribution of, in addition to iron, potassium, phosphorus, selenium, folates, and vitamin A.
Lentils should always be cooked starting from cold water, never hot or boiling, and with very little or no salt, which should be adjusted at the end of the cooking process. To preserve their texture and skin well adhered, it is most advisable to practice slow and gentle cooking, without stirring the contents too much or doing so delicately. They can be cooked almost completely separately and then incorporated into the stew or main dish being prepared, or the complete recipe can be prepared in the same pot or saucepan.
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