関: Lens culinaris

WordNet

widely cultivated Eurasian annual herb grown for its edible flattened seeds that are cooked like peas and also ground into meal and for its leafy stalks that are used as fodder (同)lentil plant, Lens_culinaris
the fruit or seed of a lentil plant
round flat seed of the lentil plant used for food
made of stock and lentils with onions carrots and celery

PrepTutorEJDIC

ヒラマメ,レンズマメ(平たい両凸レンズ状の種子を持つ;食用) / ヒラマメ(レンズマメ)の木
lendの過去・過去分詞

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出典(authority):フリー百科事典『ウィキペディア（Wikipedia）』「2017/04/09 08:08:48」(JST)

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The lentil (Lens culinaris) is an edible pulse. It is a bushy annual plant of the legume family, known for its lens-shaped seeds. It is about 40 cm (16 in) tall, and the seeds grow in pods, usually with two seeds in each.

In South Asian cuisine, split lentils (often with their hulls removed) are known as lentils. Usually eaten with rice or rotis, the lentil is a dietary staple throughout regions of India, Pakistan, Bangladesh and Nepal. As a food crop, the majority of world production comes from Canada, India and Australia.

Background

Lentil plants in the field before flowering

Lentils have been part of the human diet since aceramic Neolithic times, being one of the first crops domesticated in the Near East. Archeological evidence shows they were eaten 9,500 to 13,000 years ago.^[1]

Lentil colors range from yellow to red-orange to green, brown and black.^[1] Lentils also vary in size, and are sold in many forms, with or without the skins, whole or split.

Types

Illustration of the lentil plant, 1885

Red and brown comparison

Beluga, black, bead-like shape, named for resemblance to Beluga caviar^[2]
Brown/Spanish pardina
French green
Puy lentils , Lens esculenta puyensis, (small dark speckled blue-green), Protected Designation of Origin name
Dark/Light Green
Indianhead
Yellow/tan lentils (red inside)
Red Chief (decorticated yellow lentils)
Eston Green (Small green)
Richlea (medium green)
Laird (large green)
Masoor (brown-skinned lentils which are orange inside)
Petite crimson/red (decorticated masoor lentils)
Macachiados (big Mexican yellow lentils)

Nutritional value

According to the USDA National Nutrient Database, 100 g of raw lentils (variety unspecified) provide 353 calories; the same weight of cooked lentils provides 116 calories. Raw lentils are 8% water, 63% carbohydrates including 11% dietary fiber, 25% protein and 1% fat (table). Lentils are a rich source (20% or more of the Daily Value, DV) of numerous essential nutrients, including folate (120% DV), thiamin (76% DV), pantothenic acid (43% DV), vitamin B6 (42% DV), phosphorus (40% DV), iron (50% DV) and zinc (35%), among others (table).^[3]^[4] When lentils are cooked by boiling, protein content declines to 9% of total composition, and B vitamins and minerals decrease due to the overall water content increasing (protein itself isn't lost).^[5]

Lentils have the second-highest ratio of protein per calorie of any legume, after soybeans.

The low levels of readily digestible starch (5%), and high levels of slowly digested starch, make lentils of potential value to people with diabetes.^[6]^[7] The remaining 65% of the starch is a resistant starch classified as RS1.^[8] A minimum of 10% in starch from lentils escapes digestion and absorption in the small intestine (therefore called "resistant starch").^[9]

Lentils also have anti-nutrient factors, such as trypsin inhibitors and a relatively high phytate content. Trypsin is an enzyme involved in digestion, and phytates reduce the bioavailability of dietary minerals.^[10] The phytates can be reduced by prolonged soaking and fermentation or sprouting.^{[citation needed]}

Production

Worldwide lentil production

Lentils are relatively tolerant to drought, and are grown throughout the world. FAOSTAT reported that the world production of lentils for calendar year 2013 was 4,975,621 metric tons, primarily coming from Canada, India and Australia.^[11]

About a quarter of the worldwide production of lentils is from India, most of which is consumed in the domestic market. Canada is the largest export producer of lentils in the world, and Saskatchewan is the most important producing region in Canada (growing 99% of Canadian lentils).^[12] Statistics Canada estimates that Canadian lentil production for the 2009/10 year was a record 1.5 million metric tons.^[13] The most commonly grown type is the Laird lentil.^[12]

The Palouse region of eastern Washington and the Idaho panhandle, with its commercial center at Pullman, Washington, constitute the most important lentil-producing region in the United States.^[14] Montana and North Dakota are also significant lentil growers.^[1] The National Agricultural Statistics Service reported United States 2007 production at 154.5 thousand metric tons.

Top Lentil Producing Countries, 2014
Country	Metric Tons
Canada	1,987,000
India	1,100,000
Australia	348,080
Turkey	345,000
Nepal	226,830
World	4,885,271
Source: UN Food & Agriculture Organization, Statistics Division^[15]

Diseases

As food

The seeds require a cooking time of 10 to 40 minutes, depending on the variety—shorter for small varieties with the husk removed, such as the common red lentil—and have a distinctive, earthy flavor. Lentils with husk remain whole with moderate cooking; lentils without husk tend to disintegrate into a thick purée, which leads to quite different dishes.^[16] Lentil recipes^[17] are used throughout South Asia, the Mediterranean regions and West Asia. They are frequently combined with rice, which has a similar cooking time. A lentil and rice dish is referred to in Arab countries as mujaddara or mejadra. In Iran, rice and lentil is served with fried raisin; this dish is called Adas Polo, and usually comes with ground beef. Rice and lentils are also cooked together in khichdi, a popular dish in the Indian subcontinent (India and Pakistan); a similar dish, kushari, made in Egypt, is considered one of two national dishes. Lentils are used to prepare an inexpensive and nutritious soup all over Europe and North and South America, sometimes combined with some form of chicken or pork.

Dried lentils can be sprouted by soaking in water for one day and keeping moist for several days, which changes their nutrition profile and reduces undesirable phytic acid.

Lentils were a chief part of the diet of ancient Iranians, who consumed lentils daily in the form of a stew poured over rice.

Lentils are commonly eaten in Ethiopia in a stew-like dish called kik, or kik wot, one of the dishes people eat with Ethiopia's national food, injera flat bread. Yellow lentils are used to make a non-spicy stew, which is one of the first solid foods Ethiopian women feed their babies.

In the Indian Subcontinent lentil curry is part of the everyday diet, eaten with both rice and roti. Boiled lentils and lentil stock are used to thicken most vegetarian curries. They are also used as stuffing in dal parathas and puri for breakfast or snacks. Lentils are also used in many regional varieties of sweets.

In culture

The word "lens" in optics comes from the lentil-like shape of early double-convex lenses; lentil is lens in Latin, and gives its name to the botanical genus Lens.^{[citation needed]}

In Italy and Hungary, eating lentils on New Year's Eve traditionally symbolizes the hope for a prosperous new year, most likely because of their round, coin-like form.^{[citation needed]}

In Jewish mourning tradition, lentils and boiled eggs are traditional as food for mourners, because their round shape symbolizes the life cycle from birth to death.^{[citation needed]}

References

^ ^a ^b ^c Leah A. Zeldes (16 February 2011). "Eat this! Lentils, a prehistoric foodstuff". Dining Chicago. Chicago's Restaurant & Entertainment Guide. Retrieved 4 August 2011.
^ "Cook's Thesaurus: Lentils". Foodsubs.com. Retrieved 15 December 2015.
^ US Department of Agriculture, National Nutrient Database for Standard Reference Release 28 (2016). "Full Report (All Nutrients): 16069, Lentils, raw". Retrieved 15 December 2015.
^ "Nutrition Facts for Raw Lentils, 100 g". Conde Nast, USDA National Nutrient Database, version SR-21. 2014. Retrieved 24 March 2015.
^ "Lentils, mature seeds, cooked, boiled, without salt per 100 g". Conde Nast, USDA National Nutrient Database Release SR-21. 2016. Retrieved 6 October 2016.
^ Ramdath D, Renwick S, Duncan AM (2016). "The Role of Pulses in the Dietary Management of Diabetes.". Can J Diabetes (Review). 40 (4): 355–63. doi:10.1016/j.jcjd.2016.05.015. PMID 27497151.
^ Mudryj AN, Yu N, Aukema HM (2014). "Nutritional and health benefits of pulses". Appl Physiol Nutr Metab (Review. Research Support, Non-U.S. Gov't). 39 (11): 1197–204. doi:10.1139/apnm-2013-0557. PMID 25061763.
^ Kawaljit Singh Sandhu, Seung-Taik Lim Digestibility of legume starches as influenced by their physical and structural properties Elsevier, 16 March 2007
^ Tovar J (1996). "Bioavailability of carbohydrates in legumes: digestible and indigestible fractions". Arch Latinoam Nutr. 44 (4 Suppl 1): 36S–40S. PMID 9137637.
^ Vidal-Valverde C, Frias F, Estrella I, Gorospe MJ, Ruiz R, Bacon J (1994). "Effect of processing on some antinutritional factors of lentils". J Agric Food Chem. 42 (10): 2291–2295. doi:10.1021/jf00046a039.
^ "2013 World Production Statistics for Lentils". Food and Agricultural Organization of the United Nations, Statistics Division. 2015. Retrieved 24 March 2015.
^ ^a ^b "Lentil (Lens culinaris)". Pulse Canada. Retrieved 24 January 2015.
^ "Crops Market Information - Canadian Industry". Retrieved 19 September 2014.
^ "Crop Profile for Lentils in Idaho". Department of Plant, Soil and Entomological Science, University of Idaho (web site). 2000.
^ "Production of Lentils by Countries". UN Food & Agriculture Organization, Statistics Division. 2013. Retrieved 24 March 2015.
^ "Red lentil recipes". BBC. 2011. Retrieved 4 August 2011.
^ "Ajwaini Panch Dal". Retrieved 14 February 2014.

External links

" Multilingual taxonomic information". University of Melbourne.

Lentils – Country Production, Consumption, Exports, and Imports Statistics
Alternative Field Crops Manual: Lentil

UpToDate Contents

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English Journal

Vegetable and fermented vegetable juices containing germinated seeds and sprouts of lentil and cowpea.

Simsek S1, El SN1, Kancabas Kilinc A1, Karakaya S2.Author information 1Department of Food Engineering, Faculty of Engineering, Ege University, 35100 İzmir, Turkey.2Department of Food Engineering, Faculty of Engineering, Ege University, 35100 İzmir, Turkey. Electronic address: sibel.karakaya@ege.edu.tr.AbstractHealth-promoting effects of vegetable juice (VJ) and fermented vegetable juice (FVJ) were determined. Both juices displayed antioxidant activity against DPPH radical, and ORAC values obtained for both juices were not statistically different. The α-glucosidase inhibitory activities of the VJ and FVJ were not different. However, α-amylase inhibitory effect of the VJ (IC50: 41μM) was higher than that of FVJ (IC50: 149μM) (p<0.05). In vitro bile acid-binding capacity of FVJ was about 4.30times higher than that of VJ (p<0.05). Although in vitro ACE inhibitory activity of VJ was below 50%, FVJ displayed ACE inhibition (80.2%) with an IC50 value of 50μgprotein/ml. Even though ACE inhibitory activities of digested and undigested FVJ were similar, there was a 42-fold decrease in the IC50 value of FVJ after small intestinal digestion (p<0.05). FVJ, diluted by one half, displayed hemagglutinating activity whilst VJ did not display any hemagglutinating activity.
Food chemistry.Food Chem.2014 Aug 1;156:289-95. doi: 10.1016/j.foodchem.2014.01.095. Epub 2014 Feb 5.
Health-promoting effects of vegetable juice (VJ) and fermented vegetable juice (FVJ) were determined. Both juices displayed antioxidant activity against DPPH radical, and ORAC values obtained for both juices were not statistically different. The α-glucosidase inhibitory activities of the VJ and FVJ
PMID 24629970

In vitro antioxidant activity of extracts from common legumes.

Zhao Y1, Du SK2, Wang H1, Cai M1.Author information 1College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China.2College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China. Electronic address: dushuangkui@hotmail.com.AbstractThe in vitro antioxidant activity of pinto bean, cowpea, baby lima bean, lentil, chickpea, small red bean, red kidney bean, black kidney bean, navy bean, and mung bean extracts were investigated. Significant differences were observed in the phenolic content and the antioxidant activity amongst the legume extracts. Lentils demonstrated the highest phenolic content (47.6 mg/g), total antioxidant activity (720.68 U/g), DPPH• scavenging activity (38.5%), and total reducing power, whereas baby lima beans and navy beans had the lowest. Amongst the extracts, hydroxyl radicals (•OH) scavenging was higher in black kidney bean (85.68%) and baby lima bean (74.97%) extracts. The total antioxidant activity (r=0.84), DPPH• scavenging activity (r=0.83), and total reducing power (r=0.84) were positively correlated with the total phenolic content. However, •OH scavenging and the phenolic content were not correlated.
Food chemistry.Food Chem.2014 Jun 1;152:462-6. doi: 10.1016/j.foodchem.2013.12.006. Epub 2013 Dec 9.
The in vitro antioxidant activity of pinto bean, cowpea, baby lima bean, lentil, chickpea, small red bean, red kidney bean, black kidney bean, navy bean, and mung bean extracts were investigated. Significant differences were observed in the phenolic content and the antioxidant activity amongst the l
PMID 24444962

Recombinant protein- and synthetic Peptide-based immunoblot test for diagnosis of neurocysticercosis.

Noh J1, Rodriguez S, Lee YM, Handali S, Gonzalez AE, Gilman RH, Tsang VC, Garcia HH, Wilkins PP.Author information 1Division of Parasitic Diseases & Malaria, Center for Global Health, Centers for Diseases Control and Prevention, Atlanta, Georgia, USA.AbstractOne of the most well-characterized tests for diagnosing neurocysticercosis (NCC) is the enzyme-linked immunoelectrotransfer blot (EITB) assay developed at the CDC, which uses lentil lectin-bound glycoproteins (LLGP) extracted from Taenia solium cysticerci. Although the test is very reliable, the purification process for the LLGP antigens has been difficult to transfer to other laboratories because of the need for expensive equipment and technical expertise. To develop a simpler assay, we previously purified and cloned the diagnostic glycoproteins in the LLGP fraction. In this study, we evaluated three representative recombinant or synthetic antigens from the LLGP fraction, individually and in different combinations, using an immunoblot assay (recombinant EITB). Using a panel of 249 confirmed NCC-positive and 401 negative blood serum samples, the sensitivity of the recombinant EITB assay was determined to be 99% and the specificity was 99% for diagnosing NCC. We also tested a panel of 239 confirmed NCC-positive serum samples in Lima, Peru, and found similar results. Overall, our data show that the performance characteristics of the recombinant EITB assay are comparable to those of the LLGP-EITB assay. This new recombinant- and synthetic antigen-based assay is sustainable and can be easily transferred to other laboratories in the United States and throughout the world.
Journal of clinical microbiology.J Clin Microbiol.2014 May;52(5):1429-34. doi: 10.1128/JCM.03260-13. Epub 2014 Feb 19.
One of the most well-characterized tests for diagnosing neurocysticercosis (NCC) is the enzyme-linked immunoelectrotransfer blot (EITB) assay developed at the CDC, which uses lentil lectin-bound glycoproteins (LLGP) extracted from Taenia solium cysticerci. Although the test is very reliable, the pur
PMID 24554747

Savinase, the Most Suitable Enzyme for Releasing Peptides from Lentil (Lens culinaris var. Castellana) Protein Concentrates with Multifunctional Properties.

Garcia-Mora P1, Peñas E, Frias J, Martínez-Villaluenga C.Author information 1Department of Food Characterization, Quality and Safety, Institute of Food Science, Technology and Nutrition , Juan de la Cierva 3, 28006 Madrid, Spain.AbstractThe aim of this study was to produce multifunctional hydrolysates from lentil protein concentrates. Four different proteases (Alcalase, Savinase, Protamex, and Corolase 7089) and different hydrolysis times were evaluated for their degree and pattern of proteolysis and their angiotensin I-converting enzyme (ACE) inhibitory and antioxidant activities. Alcalase and Savinase showed the highest proteolytic effectiveness (P ≤ 0.05), which resulted in higher yield of peptides. The hydrolysate produced by Savinase after 2 h of hydrolysis (S2) displayed the highest ACE-inhibitory (IC50 = 0.18 mg/mL) and antioxidant activity (1.22 μmol of Trolox equiv/mg of protein). Subsequent reverse-phase HPLC-tandem mass spectrometric analysis of 3 kDa permeates of S2 showed 32 peptides, mainly derived from convicilin, vicilin, and legumin containing bioactive amino acid sequences, which makes them potential contributors to ACE-inhibitory and antioxidant activities detected. The ACE-inhibitory and antioxidant activities of S2 were significantly improved after in vitro gastrointestinal digestion (P ≤ 0.05). Multifunctional hydrolysates could encourage value-added utilization of lentil proteins for the formulation of functional foods and nutraceuticals.
Journal of agricultural and food chemistry.J Agric Food Chem.2014 Apr 28. [Epub ahead of print]
The aim of this study was to produce multifunctional hydrolysates from lentil protein concentrates. Four different proteases (Alcalase, Savinase, Protamex, and Corolase 7089) and different hydrolysis times were evaluated for their degree and pattern of proteolysis and their angiotensin I-converting
PMID 24738747

Japanese Journal

<b>Sowing time and air temperature: A functional yield model of lentil </b>

Bulletin of the Institute of Tropical Agriculture, Kyushu University 39(1), 053-064, 2016
NAID 130005439599

LC-MS/MSを用いた豆類中残留農薬の迅速分析法に関する研究

食品衛生学雑誌 57(5), 150-154, 2016
NAID 130005249719

Forage Legume Response to Subsoil Compaction

Environmental Control in Biology 53(3), 107-115, 2015
NAID 130005100011

Gamma Ray and Ethyl Methane Sulphonate Induced Translocation and Inversion Heterozygote in <i>Lens culinaris </i>Medik (Lentil)

CYTOLOGIA 80(2), 231-235, 2015
NAID 130005074301

Related Pictures

★リンクテーブル★

リンク元	「レンズマメ」「Lens culinaris」「レンチル」

「レンズマメ」

Lentils, raw (dry weight)
Nutritional value per 100 g (3.5 oz)
Energy	1,477 kJ (353 kcal)
Carbohydrates	63 g
Sugars	2 g
Dietary fiber	10.7 g
Fat	1 g
Protein	25 g
Vitamins
Thiamine (B1)	(76%) 0.87 mg
Riboflavin (B2)	(18%) 0.211 mg
Niacin (B3)	(17%) 2.605 mg
Pantothenic acid (B5)	(43%) 2.14 mg
Vitamin B6	(42%) 0.54 mg
Folate (B9)	(120%) 479 μg
Vitamin C	(5%) 4.5 mg
Minerals
Calcium	(6%) 56 mg
Iron	(50%) 6.5 mg
Magnesium	(13%) 47 mg
Phosphorus	(40%) 281 mg
Potassium	(14%) 677 mg
Sodium	(0%) 6 mg
Zinc	(35%) 3.3 mg
Other constituents
Water	8.3 g
	Link to Full USDA Database entry
	Units; μg = micrograms • mg = milligrams; IU = International units;
	Percentages are roughly approximated using US recommendations for adults.

Lentil
	Lentils
Scientific classification
Kingdom:	Plantae
(unranked):	Angiosperms
(unranked):	Eudicots
(unranked):	Rosids
Order:	Fabales
Family:	Fabaceae
Subfamily:	Faboideae
Tribe:	Vicieae
Genus:	Lens
Species:	L. culinaris
Binomial name
	Lens culinaris; Medikus

　　[★]

英: lentil、Lens culinaris
関: レンチル、ヒラマメ

「Lens culinaris」

　　[★]

レンズマメ、ヒラマメ

関: lentil

「レンチル」

　　[★]

英: lentil
関: レンズマメ

[zeldes-1] Leah A. Zeldes (16 February 2011). "Eat this! Lentils, a prehistoric foodstuff". Dining Chicago. Chicago's Restaurant & Entertainment Guide. Retrieved 4 August 2011.

[2] "Cook's Thesaurus: Lentils". Foodsubs.com. Retrieved 15 December 2015.

[usda-3] US Department of Agriculture, National Nutrient Database for Standard Reference Release 28 (2016). "Full Report (All Nutrients): 16069, Lentils, raw". Retrieved 15 December 2015.

[nd-4] "Nutrition Facts for Raw Lentils, 100 g". Conde Nast, USDA National Nutrient Database, version SR-21. 2014. Retrieved 24 March 2015.

[ndcooked-5] "Lentils, mature seeds, cooked, boiled, without salt per 100 g". Conde Nast, USDA National Nutrient Database Release SR-21. 2016. Retrieved 6 October 2016.

[RamdathRenwick2016-6] Ramdath D, Renwick S, Duncan AM (2016). "The Role of Pulses in the Dietary Management of Diabetes.". Can J Diabetes (Review). 40 (4): 355–63. doi:10.1016/j.jcjd.2016.05.015. PMID 27497151.

[7] Mudryj AN, Yu N, Aukema HM (2014). "Nutritional and health benefits of pulses". Appl Physiol Nutr Metab (Review. Research Support, Non-U.S. Gov't). 39 (11): 1197–204. doi:10.1139/apnm-2013-0557. PMID 25061763.

[8] Kawaljit Singh Sandhu, Seung-Taik Lim Digestibility of legume starches as influenced by their physical and structural properties Elsevier, 16 March 2007

[9] Tovar J (1996). "Bioavailability of carbohydrates in legumes: digestible and indigestible fractions". Arch Latinoam Nutr. 44 (4 Suppl 1): 36S–40S. PMID 9137637.

[10] Vidal-Valverde C, Frias F, Estrella I, Gorospe MJ, Ruiz R, Bacon J (1994). "Effect of processing on some antinutritional factors of lentils". J Agric Food Chem. 42 (10): 2291–2295. doi:10.1021/jf00046a039.

[11] "2013 World Production Statistics for Lentils". Food and Agricultural Organization of the United Nations, Statistics Division. 2015. Retrieved 24 March 2015.

[pulsecanada-12] "Lentil (Lens culinaris)". Pulse Canada. Retrieved 24 January 2015.

[13] "Crops Market Information - Canadian Industry". Retrieved 19 September 2014.

[14] "Crop Profile for Lentils in Idaho". Department of Plant, Soil and Entomological Science, University of Idaho (web site). 2000.

[15] "Production of Lentils by Countries". UN Food & Agriculture Organization, Statistics Division. 2013. Retrieved 24 March 2015.

[16] "Red lentil recipes". BBC. 2011. Retrieved 4 August 2011.

[17] "Ajwaini Panch Dal". Retrieved 14 February 2014.

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