A variety of lentils exists with colours that range from yellow to red-orange to green, brown and black.
Low sodium content in lentils and a large amount of potassium are the main reasons for that is helpful in the treatment of hypertension. Lentils also reduces cholesterol, which contributes to lower blood pressure reduces the risk of atherosclerosis and cardiovascular diseases, such as stroke or heart attack. It helps in the treatment of any type of anemia due to the high content of iron and folic acid, which promote the production of red blood cells and increase the level of hemoglobin.

The average nutritional value cooked (no salt) 100 g lentils

Energy value - 116 kcal
Total protein - 9.02 g
Fat - 0.38 g
Carbohydrates - 20.13 g (including sugars 1.80)
Fiber - 7.9 g

vitamins
Vitamin C - 1.5 mg
Thiamine - 0.169 mg
Riboflavin - 0.073 mg
Niacin - 1.060 mg
Pantothenic acid - 0.157 mg
Vitamin B6 - 0.178 mg
Folic acid - 181 micrograms
Vitamin A - 8 IU
Vitamin K - 1.7 micrograms

minerals
Calcium - 19 mg
Iron - 3.33 mg
Magnesium - 36 mg
Phosphorus - 180 mg
Potassium - 369 mg
Sodium - 2 mg
Zinc - 1.27 mg

Red, white and yellow lentils are decorticated, they have their skins removed.
There are large and small varieties of many lentils (e.g., Masoor Lentils). Lentils are sold in many forms, with or without the skins, whole or split.


Other Names:
Sabut Masoor Dal,  Saboth Masoor Dhal,