The black lentil is an ancient cultivar typical of southern Italy.
An almost extinct variety of lentils, which in ancient times was cultivated because it was particularly resistant to drought. This characteristic determines the strong concentration of nutrients that also make it rich in taste.
100% Italian Black Lentils.
They may contain traces of oats, wheat, khorasan wheat, spelled (wheat), barley, soy and lupine
Our black lentils should always be kept tightly closed in a cool and dry place, away from sources of light and heat.
Not only super tasty but above all with great nutritional properties: they are in fact a natural source of proteins, fibers and minerals such as copper, potassium, zinc, phosphorus and above all iron. In order for the contribution to be significant, it is necessary to consume at least a 50g portion of lentil in a day: remember to include it in a varied and balanced diet, always maintaining a healthy lifestyle.
Black lentils in the kitchen are suitable as an ingredient for many recipes, from salads to vegetarian meatballs to the more classic lentil soups. It is not necessary to soak them, just fill a pot with water, pour the lentils when the water reaches a boil and cook for about 20 minutes, or longer depending on the desired consistency. But remember that they are natural products: rinse them well before using them and do a visual check. Serve with a drizzle of extra virgin olive oil.
Ecco i valori nutrizionali delle lenticchie nere italia:
| AVERAGE VALUE | PER 100g | PER PORZIONE |
|---|---|---|
| Energia | 1402kJ / 332 kcal | 701 kJ / 166 kcal |
| Grassi | 1,0 g | 0,5 g |
| di cui acidi grassi saturi | 0,1 g | 0,1 g |
| Carboidrati | 51,1 g | 25,5 g |
| di cui zuccheri | 1,8 g | 0,9 g |
| Fibre | 13,8 g | 6,9 g |
| Proteine | 22,7 g | 11,3 g |
| Sale | 0,01 g | 0,01 g |
| Rame | 0,7 mg (70% VRN)** | 0,3 mg (35% VRN)** |
