The summer season is continuing and these days the consumption of protein-rich things like chicken, mutton and eggs can generate more heat in the body. In such a situation, you can consume pulses to fulfill the protein deficiency.
Pulses are an excellent source of protein, fibre, vitamins and minerals. The good thing is that they are easy to prepare and digest. Nutritionist and Dietician Shikha Agarwal Sharma She talks about protein-rich pulses, their benefits and cooking methods.
Bean lentil
- Protein content: Per 100 grams of lentils contain about 24 grams of protein.
- Nutritional Value: Rich in vitamins A, B, C and E as well as minerals like iron, calcium, potassium and magnesium.
- Benefits: Moong dal is easily digested and is often recommended in detox diets. It helps in weight management and controls blood sugar levels.
Red Lentil
- Protein content: Per 100 grams of lentils contain about 22 grams of protein.
- Nutritional value: It is rich in essential nutrients like folate, fibre and iron. Also, it is low in fat and high in potassium.
- Benefits: Masoor dal helps improve digestion, promote heart health, and build and repair muscles.
pigeon pea
- Protein content: Per 100 grams of lentils contain about 22 grams of protein.
- Nutrients: It contains folic acid, fibre and essential amino acids. It is also a good source of carbohydrates and dietary fibre.
- Benefits: Toor dal improves heart health, helps in weight management and keeps the digestive system healthy.
Chickpea lentil
- Protein content: About 20 grams of protein per 100 grams of lentils.
- Nutritional Value: Rich in fibre, vitamins B6 and C, iron, magnesium and potassium.
- Benefits: Chana dal helps control blood sugar levels, lower cholesterol and aids in weight loss.
Urad Valley
- Protein content: About 25 grams of protein per 100 grams of lentils.
- Nutritional Value: Rich in iron, folate, fibre, magnesium and calcium.
- Benefits: Urad dal strengthens bones, increases energy and also improves skin and hair health.
The right way to cook lentils
- Soaking: Soak pulses in water for a few hours before cooking them. This helps the pulses cook quickly and are easily digestible.
- Boiling: Boil the soaked lentils in fresh water until soft. The cooking time depends on the type of lentil.
- Tadka: Add salt, turmeric and other spices as per your choice.
Disclaimer: This article is for general information only. It cannot in any way be a substitute for any medicine or treatment. Always contact your doctor for more information.
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