Description
large lentils
Cultivation areas: Voio Kozani, Grevena
Cultivation: Western Macedonia and specifically the plateau of Voio has a long tradition in lentil cultivation. The experience of the producers, the excellent Greek varieties, the cultivation at an altitude of over 600 meters, the cold winters and the mild, long spring give an excellent product. In the growing area, the soil is rich in potassium, which makes lentils boiled, tasty and fragrant.
Characteristics: The thick Voion lentils are produced from the Greek variety "Thessaly", which is selected and perfectly adapted to the Greek and local soil and climatic conditions. It is a product of unique taste, rich in proteins and minerals, with a short cooking time, during which special aromas emerge.
NUTRITIONAL ELEMENTS
NUTRITIONAL ELEMENTS
ΝUTRITIONAL VALUE
Nährwert |
|
Aνά 100 γρ./Pro 100g/Je 100g |
%GDA 100g |
| Ενέργεια/Energy/Energie |
1340kJ
320kca |
16% |
| Πρωτεΐνη/Protein/Eiweiß |
24g |
47% |
Υδατάνθρακες/Carbohydrates
/Kohlenhydrate |
61g |
24% |
εκ των οποίων Σάκχαρα/
of which Sugars/Davon Zucker |
2.4g |
3% |
| Λιπαρά/Fats/Fette |
1.1g |
2% |
εκ των οποίων Kορεσμένα/
of which Saturated/
Davon Gesättigte |
0.2g |
1% |
Oλικές διαιτητικές ίνες
Dietary Fibre/Ballaststoffe |
14.8g |
|
| Αλάτι/Salt/Salz |
0.01g |
0% |
| Σίδηρος/Iron/Eisen |
6,9mg |
49% |
| Φώσφορος/Phosphorus/Phosphor |
0.6mg |
0% |
* ΣΗΠ/GDA:
Συνιστώμενη Ημερήσια Πρόσληψη θερμίδων και διαθρεπτικών στοιχείων ενός μέσου ενήλικα, υπολογισμένη σε μια δίαιτα 2000 θερμίδων.
Guideline Daily Amount of calories and nutrients calculated for an average adult, on the basis of a 2000 calorie diet.
Richtwert für die Kalorien- und Nährstofftageszufuhr eines durchschnittlichen Erwachsenen auf der Grundlage einer 2000-Kalorien-Diät.
Recipe
LENTILS SOUP
INGREDIENTS
• 500 gr. lentils
• 1 medium onion
chopped
• 2 cloves garlic
• 1/2 cup of tea oil
• 1-2 laurel leaves
• salt,pepper
• vinegar
INSTRUCTIONS
Clean and wash the lentils an then drain them. In a saucepan pour 6 cups of water, lentils, chopped onion and garlic and bay leaves. Let simmer for about half an hour. Add the oil, salt, pepper and a little vinegar. Boil them for another 15 minutes until well combined. Serve by pouring a little vinegar over them. If you want, you can blush them while they are boiling, adding a tablespoon of tomato paste.
