New research improves the quality of lentils to rise from 20% to 30% protein content
Essex is the name of a new variety of lentils with a major source of protein. This new value is added to other benefits already brought this vegetable, such as iron, fiber, calcium and potassium. Obtaining this lentil is part of an ambitious U.S. plan to improve performance and quality of the food and provide enhanced benefits to the consumer. The result is the result of several years of research and conducting various field trials in improving the quality of lentils.
Author: By NATALIE Gimferrer
MORATO Release Date: November 17, 2010
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Essex is not the result of an initial study on how to improve performance and quality of lentils. Previously, we have obtained two species (Eston and Athena) that experts have used as a comparison to the new variety Essex. The results of the comparison, developed by experts from the U.S. Agricultural Research Service (ARS), speak for themselves: Essex varieties ripen at the same time that they Eston plants, but produce a slightly smaller seeds with a green interior and a yellow layer. The results have also shown higher levels of protein, 20% to 30% by dry weight, and some seeds with high levels of fiber, minerals and vitamins.
The best of the new species
Other qualities added to this new variety is the symbiotic relationship that exists between beneficial soil microbes, particularly bacteria, "Rhizobium" responsible to colonize the roots of plants, and the new bob. These bacteria convert atmospheric nitrogen into a new form that plants use to stimulate their own growth. In addition, naturally help to improve soil fertility to feed the subsequent crop wheat or other grains. The researchers also suggest the benefits of the use of lentils in the rotation of small grain crops, such as reduced soil erosion, improved weed control and decreased frequency of disease. Lentils
exotic
One of the most popular varieties of lentils are the alien, known as the Beluga black lentils, from caviar Beluga. Dark, glow when cooked and are considered a delicious mash mainly due to its attractive color. The real secret of his color is so appreciated the presence of a natural pigment is not known until very recently, the family of anthocyanins. These compounds provide the red, blue or purple in a variety of flowers, fruits and vegetables in general. In addition, like many other anthocyanins, compounds could also be beneficial for consumer health.
this color lentils are very small, they cook very quickly and used in salads. Have a mild flavor, containing high amounts of protein and are an excellent source of magnesium, iron, vitamins and zinc. One of the goals now is to develop lentil-based snacks that are crispy and very low amounts of fat. This could be an alternative to products high in fat, although it is a goal still being tested.
SEED PLANT
Getting grow any vegetable in the home does not make much secret. During the transformation of the seed on the ground, carried out various chemical reactions and fermentation synthesize a large number of enzymes and vitamins. For the seed to germinate is a need for water, heat and oxygen. In the case of lentils, just put a seed in a container glass to observe the growth, some cotton soaked with water and seeds, to be made between the swabs. All this in a cool, dry and light. A few days later I can see the growth of the plant and begin to take out all the reactions described in the beginning. As the plant germinates and grows, it is necessary to build or buy a sprouter. To do this, you just need to have drilled bowls to circulate the water and the plant can grow better.
Then make your way nature. Avoid the use of seeds or highly processed items as they may contain chemicals or be almost dead, something that will hinder germination. To determine whether there had been a correct selection of initial seeds, the germination rate must be at least 90%. If the process is done correctly, the result is a food of excellent nutritional quality. Otherwise, if the plant has not received enough water, temperature or oxygen, will form colonies of bacteria or fungi.
* Source: CONSUMER EROSKI
soon, accomplice
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