Nutritional, chemical, and antioxidant screening of selected varieties of lentils (Lens culinaris spp.) from organic and conventional agriculture.

Background: Lentils are an ancient legume established worldwide for direct consumption and with great potential for application in food processing. In addition, it is a sustainable crop owing to its ability to scavenge nitrogen and carbon, and it improves the nutrient status of the soil. A diet rich in lentils has been linked to significant health benefits.

Nutritional, chemical and antioxidant evaluation of Armuña lentil (Lens culinaris spp): Influence of season and soil.

Lentils (Lens culinaris spp.) are a type of edible pulse consumed and produced worldwide; they are known for their valuable nutritional assets. The nutritional and chemical profiles of 34 Armuña lentil samples were assessed together with their antioxidant capacity.

Biochemical Approaches on Commercial Strains of Growing under Two Environmental Cultivation Conditions.

In the present work, the effect of the cultivation process, in the field and under a controlled environment, on biochemical parameters by using commercial strains of were evaluated. The results obtained revealed that the strains cultivated in the field presented higher levels for most of the parameters evaluated (organic acids (20.5-48.