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Whole Green Lentils
Whole Green Lentils are a nutritious and versatile ingredient, perfect for soups, salads, and vegetarian dishes.
Description
Whole Green lentils, also known as French lentils, are characterized by their speckled, green-brown color, firm texture, and a slightly peppery flavor, making them a good source of protein and fiber, and suitable for salads and side dishes.Â
Here’s a more detailed look at green lentil specifications:
Specification
| Properties | Values / Limits |
|---|---|
| Colour | Speckled, greeny-blue in colour. |
| Flavour | Earthy, peppery taste, free from any objectionable flavours. |
| Odour | Should be free from any objectionable odours and taints. |
| Texture | Should be firm, free flowing Green Lentils and not joined together. |
| Contrasting Colours | Max. 0.5% |
| Stained | Max. 4.0% |
| Heated | Max. 0.5% |
| Peeled, Split & Broken | Max. 3.5% |
| Other Damage | Max. 2.0% |
| Total Damage | Max. 3.5% |
| Ergot | Max. 0.05% |
| Insect Parts | Max. 0.02% |
| Stones | Max. 0.10% |
| Other Foreign Material | Max. 0.2% |
| Total Foreign Material | Max. 0.5% |
Appearance & Texture:
- Color:Â Pale or mottled green-brown with a glossy exterior.Â
- Shape:Â Lens-shaped seeds.Â
- Texture:Â Firm, even after cooking, making them suitable for salads and dishes where they retain their shape.Â
- Size:Â Green lentils come in different sizes, including Laird (large), Richlea (medium), and Eston (small) varieties.Â
Flavor & Cooking:
- Taste:Â Robust, somewhat peppery flavor.
- Cook Time:Â Generally take longer to cook than red or brown lentils, around 45 minutes.
- Soaking:Â Do not require soaking before cooking.Â
Nutritional Value:
- Protein:Â A good source of protein.
- Fiber:Â High in dietary fiber.
- Other Nutrients:Â Contain essential nutrients like folate, iron, and potassium.
- Calories:Â 100g of green lentils provides 116 calories
- Fat:Â 0.4g of fat per 100g
- Carbohydrates:Â 20g of carbohydrates per 100g
- Fiber:Â 8g of fiber per 100g
- Protein:Â 9g of protein per 100gÂ
Other Considerations:
- Storage:Â Store in a cool, dry place.Â
- Packaging:Â Typically sold in bags or containers.Â
- Quality:Â Ensure lentils are free from live infestation, rodent or bird evidence, and pathogens.Â
- Metal Detection:Â Metal detection is needed before the product complies with the requirements of the 1990 Food Safety Act.Â
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