Legumes are a group of extremely nutritious foods that can enrich our diet with essential ingredients. In particular, lentils, although distinguished by their high iron content, offer significant amounts of other valuable vitamins, minerals and trace elements.
Originally, lentils are a source of plant proteins and essential amino acids, and when combined with cereal products, such as bread or rice, they provide protein of high biological value.
On the other hand, they have a high fiber content and are particularly insoluble, which help in good functioning of the gastrointestinal tract, as well as polyphenols, which have strong antioxidant action, protecting the body from the negative effects of oxidative stress.
With regard to the micronutrients they contain, lentils are particularly rich in folic acid, thiamine, vitamin B-6, phosphorus, zinc, magnesium and manganese.
Finally, it is important to know that although their iron content is indeed high, the iron they contain is not absorbed to a large extent by the body. For this reason, it is recommended that lentils be combined with sources of vitamin C, which enhances the absorption of iron.