> Lentils (Lens culinaris
Medik.) are produced on
over 1.5 million acres
throughout the world. They are
primarily used for domestic consumption in casseroles, salads,
soups and stews. Lentils provide an
excellent source of protein (20 to
35 percent), but are limited in the
sulphur-containing amino acids
methionine and cystine. However,
consumption of lentils with cereals
provides a balanced diet high in
fiber, protein and essential amino
acids.
> Lentils in the United States are
primarily grown for export.
Growing lentils is a great idea, but the developed and developing worlds' palates also need to also change course toward consuming less climate-damaging foods like meat and more lentils, chickpeas, and other pulses.
Already today, pea protein is a major constituent of the newer
more realistic meat-substitutes, which is a good trend, but if most lentils just end up being exported and used as some sort of livestock feed, it will make little differences to the climate and environmental issues we are experiencing.
> Lentils in the United States are primarily grown for export.
Growing lentils is a great idea, but the developed and developing worlds' palates also need to also change course toward consuming less climate-damaging foods like meat and more lentils, chickpeas, and other pulses.
Already today, pea protein is a major constituent of the newer more realistic meat-substitutes, which is a good trend, but if most lentils just end up being exported and used as some sort of livestock feed, it will make little differences to the climate and environmental issues we are experiencing.