LENTILS

The lentil, known as Lens culinaris, was the first legume to be cultivated by man: the first traces of its cultivation dates back to the Neolithic times. It became a main food product throughout the Mediterranean basin for Greeks and Romans, thanks to its high protein and nutritional content, over the centuries, especially after the World Wars it was replaced by animal protein foods. In the last decade the cultivation of lentils has increased exponentially in the Mediterranean area and particularly in our southern regions, which have the ideal atmospheric conditions for the planting, flowering and maturation of this legume which is considered a real ” health pill “.

The benefits of this cultivar are shown in good nutrition and our health, as well as in the fertility of cultivated fields. It is no coincidence that, even in our company, the lentil opens crop rotation by reducing the use of chemical fertilizers, thus promoting the healthy and natural fertilization of the soil for the subsequent grain crops that we produce.

From a nutritional point of view, lentils are rich in proteins, carbohydrates and fibers, they are low in fat and above all they are a natural source of mineral salts, primarily magnesium and iron, and some vitamins from the B group and vitamin E. In other words, this legume is a help in the prevention of cardiovascular disease and for the proper functioning of the nervous system and bone system. Its properties make lentils the ideal food in a celiac diet.

These are some of the reasons which are bringing lentils to be the basis of the Mediterranean diet.

Our company specializes in the cultivation of two varieties of Lens culinaris, of which both are annual crops:

red lentil and small green lentil.