Verdina lentil grown in Guadalajara. Small size. The skin mixes the light green background color with mottled shades of darker greens and brown. Very tasty. Creamy texture. Once cooked, are very whole, don't release the skin, so you can used it for salads and vegetable pots. It doesn't require previous soaking before cooking. Lentils are high in protein, vitamins (A, B1, B2, B3, B6, C and E) and minerals such as magnesium, zinc, selenium, potassium, phosphorus, calcium, iron. Very rich in fiber.
Verdina lentils. * From agriculture biological
Traces: Soy and products thereof, , Sesame and products thereof, Peanuts and products thereof, Lupins and Dry fruits with shell
Green lentils do not need to be soaked. Bring to a boil with cold water. Boiling during cooking should be smooth and continuous. Cooking time 35-40 minutes.
Keep in a cool and dry place.
Nutritional Information (typical values per 100g)
|Energy value||1272 kJ/304 kcal|
|Total fat||1,70 g|
|Saturated fat||0,23 g|
|Total Carbohydrate||40,60 g|
|Dietary fiber||17 g|