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Lentils have 12 grams of protein and 15% of the daily recommended iron per ½ cup (approx 64g or 2.25 dry ounces). This is according to the nutritional information on Lentils.Org .
The tables below include tabular lists for selected basic foods, compiled from United States Dept. of Agriculture sources.Included for each food is its weight in grams, its calories, and (also in grams,) the amount of protein, carbohydrates, dietary fiber, fat, and saturated fat. [1]
Lentils are also used in many regional varieties of sweets. Lentil flour is used to prepare several different bread varieties, such as papadam. They are frequently combined with rice, which has a similar cooking time. A lentil and rice dish is referred to in Levantine countries as mujaddara or mejadra.
Nutrient content of 10 major staple foods per 100 g dry weight [1] Staple Maize (corn) Rice, white Wheat Potatoes Cassava Soybeans, green Sweet potatoes Yams Sorghum Plantain RDA; Water content (%) 10 12 13 79: 60 68 77 70 9 65 Raw grams per 100 g dry weight 111: 114: 115: 476: 250: 313: 435: 333: 110: 286: Nutrient; Energy (kJ) 1698: 1736 ...
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Rice may be made into congee (also called rice porridge or rice gruel) by adding more water than usual, so that the cooked rice is saturated with water, usually to the point that it disintegrates. Rice porridge is commonly eaten as a breakfast food, and is a traditional food for the sick.
For every part rice add five parts water and cook until the rice is tender – do not allow it to boil dry. Drain the rice and rinse again with hot water to get rid of the last of the cooking water.
According to Madhumita Barooah, one of the researchers, "About 100 gm of cooked rice has only 3.4 mg of iron, while for the same quantity of rice fermented for 12 hours, the iron content went up to 73.91 mg. Likewise, sodium, which was 475 mg came down to 303 mg, potassium went up to 839 mg and calcium went up from 21 mg per 100 gm of cooked ...
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