Try them and you will notice the difference!
Top-quality raw materials for the preparation of your dishes, fill your pantry with legumes, these foods are highly recommended nutritionally considering their admirable composition in proteins, carbohydrates, lipids, fiber, minerals and vitamins.
They adapt perfectly to all stews, they are perfect to eat in salads or to accompany other foods as a side dish.
Legumes have always been an essential part of human nutrition, and the unanimous opinion of experts is that they should be present in the diet two to three times a week and in all stages of life.
This type of food allows us to always have our pantry ready, but without fear of them spoiling in a short period of time since they are non-perishable and can be preserved for months without losing nutritional value.
Legumes, due to their multiple qualities, are one of the most complete foods from a nutritional point of view, providing both slow-absorbing carbohydrates (the most recommended) and proteins, a high content of fiber and very little fat, around 3%, being the so-called "good fat", that is, polyunsaturated and monounsaturated fatty acids.
They are rich in micronutrients: minerals such as calcium, iron, magnesium and zinc, and vitamins of the A, B and C group, and rich in antioxidant polyphenols.
In addition, they are gluten-free, making them an ideal food for people with celiac disease.
Tips for storing legumes:
Store them in a cool, ventilated, dry place away from sunlight.
Cooking time for Pardinas Lentils:
SOAKING TIME:
COOKING TIME:
- In a pressure cooker: 20 / 30 min.
- In a regular pot: 45 / 60 min.
Nutritional composition per 100g of Pardinas Lentils:
CALORIES: 326 KCAL
FATS: 2 g
CARBOHYDRATES: 61 g
PROTEINS: 24.98 g
FIBER: 29.16 g
