Move aside deep dish pizza. Canadian lentils are increasingly making their way into the diets of North Americans.
The health benefits of Canadian-grown lentils attracted attention in Chicago at the Institute of Food Technologists Annual Meeting and Food Expo this summer, which had a whopping 21,500 registrants.
Saskatchewan Pulse Growers had a booth at the event, which brought together professionals involved in both the science and the business of food from around the world from industry, academia, and government.
According to Saskatchewan Pulse Growers, research has shown that lentils grown in Canada are high in fibre and protein, and micronutrients such as iron, zinc, selenium, and beta carotene.
“Lentils are an excellent whole food ingredient that are a part of a healthy and balanced diet,” said Dr. Kofi Agblor, director of research at Saskatchewan Pulse Growers, in a press release.
“In one serving of 125 ml (1/2 cup) of cooked lentils, consumers get 36 percent of their daily recommended fibre intake and 38 percent of their daily recommended protein intake.”
Agblor added that lentils are low-cost, quick-cooking, and ideal for those who are trying to keep their weight down.
“They are low in fat, and contain zero cholesterol or sodium, making them a heart healthy food choice and an excellent source for weight management.”
In Canada, lentils, the edible seed of a legume or pulse plant, are grown mostly in Saskatchewan and contribute to sustainable food production because they are nitrogen-fixing grain legumes that make their own nitrogen fertilizer through symbiosis with soil microorganisms.
Lentils lend themselves very well to sprouting. Lentil flour, also called besam or gram flour, which is available at Indian grocery stores and health food stores, can also be used in baked goods like breads and crackers.
“One of the ways to increase lentils into the diet is the use of lentil flours in food applications,” said Agblor. “Research has been conducted on the use of lentil flours in foods with results showing that these flours can be successfully incorporated into a variety of foods such as crackers, pasta and puffed snacks.”
The health benefits of Canadian-grown lentils attracted attention in Chicago at the Institute of Food Technologists Annual Meeting and Food Expo this summer, which had a whopping 21,500 registrants.
Saskatchewan Pulse Growers had a booth at the event, which brought together professionals involved in both the science and the business of food from around the world from industry, academia, and government.
According to Saskatchewan Pulse Growers, research has shown that lentils grown in Canada are high in fibre and protein, and micronutrients such as iron, zinc, selenium, and beta carotene.
“Lentils are an excellent whole food ingredient that are a part of a healthy and balanced diet,” said Dr. Kofi Agblor, director of research at Saskatchewan Pulse Growers, in a press release.
“In one serving of 125 ml (1/2 cup) of cooked lentils, consumers get 36 percent of their daily recommended fibre intake and 38 percent of their daily recommended protein intake.”
Agblor added that lentils are low-cost, quick-cooking, and ideal for those who are trying to keep their weight down.
“They are low in fat, and contain zero cholesterol or sodium, making them a heart healthy food choice and an excellent source for weight management.”
In Canada, lentils, the edible seed of a legume or pulse plant, are grown mostly in Saskatchewan and contribute to sustainable food production because they are nitrogen-fixing grain legumes that make their own nitrogen fertilizer through symbiosis with soil microorganisms.
Lentils lend themselves very well to sprouting. Lentil flour, also called besam or gram flour, which is available at Indian grocery stores and health food stores, can also be used in baked goods like breads and crackers.
“One of the ways to increase lentils into the diet is the use of lentil flours in food applications,” said Agblor. “Research has been conducted on the use of lentil flours in foods with results showing that these flours can be successfully incorporated into a variety of foods such as crackers, pasta and puffed snacks.”
