Definition: The harvested grasses that you cultivate for its starch component are called cereal-grains. The flattened, edible, lens-shaped dry seeds of the leguminous family are called lentils. 2. Nutrient Value: While grains are rich in carbohydrates, lentils have a higher amount of protein and fibre.

One aspect of healthy eating is to use whole grains. My Plate.gov has great information on whole grains. One in particular is lentils, which are high in protein and fiber and other essential nutrients.

Nearly every cuisine has its own variation of “rice and beans” or “whole grains and pulses.” Pulses (the food group that includes beans, peas, lentils, and chickpeas) are natural partners for whole grains from both a culinary and a nutrition science perspective.

Legumes, which include beans, peas and lentils, are an inexpensive, healthy source of protein, potassium, and complex carbohydrates, including dietary fiber. On average, legumes contain about 20-25% protein by weight on a dry basis, which is 2-3 times more protein than wheat and rice.

Lentils are high in fiber, which supports regular bowel movements and the growth of healthy gut bacteria. Eating lentils can increase your stool weight and improve your overall gut function ( 5 ).

Lentils have plenty of it. A single serving meets 32% of the fiber you need each day. It can lower cholesterol and protect against diabetes and colon cancer. A daily dose of fiber pushes waste through your digestive system and prevents constipation, too.

Like other legumes, raw lentils contain a type of protein called lectin that, unlike other proteins, binds to your digestive tract, resulting in a variety of toxic reactions, such as vomiting and diarrhea. Yikes. Luckily, lectins are heat sensitive, and break down into more digestible components when they’re cooked!

But some popular Indian foods such as beans, nuts and yogurt are not particularly good choices for people with chronic kidney disease (CKD). “Lentils and beans are huge staples, which are high in potassium and phosphorus,” says Shawna.

Beans and Lentils for Healthy Carbohydrates. Incorporating beans and lentils into your diet is a fast way to gain weight.

Lentils This edible pulse is packed with fiber, making it an excellent addition to your diet to relieve constipation. In fact, one-half cup (99 grams) of boiled lentils contains an impressive 8 grams ( 40 ).

Here’s how lentils facilitate weight loss: Protein takes long to digest, suppresses hunger pangs, boosts the “thermic effect of food” (TEF) and promotes fat burning.

Like beans, lentils also contain FODMAPs. These sugars may contribute to excessive gas production and bloating. However, soaking or spouting the lentils before you eat them can make them much easier on the digestive system.

Legumes, or beans, are often called the “musical fruit” because they contain indigestible saccharides. Baked beans, chickpeas, lentils and soybeans have high amounts. So IBS patients should avoid them, or eat them in very small quantities.

Tips to Make Beans and Lentils Less Gassy:

1. Rinse before cooking. Rinsing canned beans and lentils helps reduce the amount of those indigestible carbohydrates, which are released into the water.
2. Even better, soak them overnight.
3. Introduce them slowly.
4. Call in the reinforcements.

Some people experience gastrointestinal (GI) symptoms, such as bloating, gas, and stomach cramps when they eat pulses, like beans, lentils, and peas. That’s because pulses contain large amounts of indigestible carbohydrates (fibers) that are fermented in the GI tract resulting in the formation of gas.

Beans, lentils, and peas are generally a great source of protein and fiber, but they can cause IBS symptoms. They contain compounds called oligosaccharides that are resistant to digestion by intestinal enzymes.

Although many anti-inflammatory diets claim that whole grains and pulses — beans, peas and lentils — increase inflammation, research shows otherwise. Pulses are high in fiber and magnesium, and magnesium has been shown to help reduce inflammation.

In India, dried split lentils are known as dal or dahl, often cooked in a soup or stew and served with rice or chapati or naan bread. Undercooked lentils are difficult to digest and may cause stomach upset.

Lentils are rich in dietary fiber, both the soluble and the insoluble type. They are undigested, which means they will pass out of our bodies. Insoluble fiber encourages regular bowel movement and prevents constipation and helps prevent colon cancer.

Black Lentils