Green, Red and Yellow Lentils
Red Lentil is a legume came from Middle East. It is an arid region plant. Lentil mostly grows in Southestern Anatolia, Sanliurfa, Gaziantep, Diyarbakır and Mardin in Turkey. Turkey takes place near the top in lentil production.
Red Lentil is a source of vitamin and it is highly nutritious. It reduces the risk of heart attack by lowering cholesterol. It prevents anemia thanks to the high levels of iron and folic acid it contains. It is also fiber-rich so it lowers blood glucose and insulin, therefore it is an important nutrient for diabetic patients.
Thanks to containing 24% of protein, green lentil supplies the carbohydrate, albumin and minerals of the same amount of red meat. Additionally, it also contains vitamin A, B1, B2, C and calcium, sodium, potassium, iron, phosphorus, sulphur, zinc, chlorine, copper, iodine and carbohydrate.
Green Lentil, which has a high nutritional value, growns in Yozgat, Corum, Ankara and Konya in Turkey.
A member of the family Fabaceae and originally from Central America, beans are grown in nearly every region of Turkey. There are many varieties; some of those used green in Turkey include Çalı (bush), Ayşekadın (Madame Ayşe) and Boncuk (Bead). Fresh beans are used in cooked dishes as well as in pickles and in jams. Dried beans, which are the seeds of mature bean plants, are one of the basic staples of Turkish cooking. There are many different manners of preparation from region to region, each with its own characteristic flavor. Dry beans may be prepared with cubed or ground meat, with pastırma or alone.
Chick Peas / Garbanzos
A type of legume (Fabaceae), it is mostly used in its dried form, though it is also sometimes eaten fresh. See Legumes.
A member of the bean family (Fabaceae), peas have been known since classical times. The seeds, or the seeds along with the pod are eaten; it is mostly used fresh, and canned rather than dried. It may be used in salads as well.