Bean cultures are popular with many people, but not everyone can eat dishes prepared from them. If the digestive processes are disturbed, some of them can harm the body, exacerbating a particular disease, so before you cook lentils with pancreatitis, you should make sure of this possibility.

The nutritional value

Lentil fruits belong to dietary products, so they are often included in a variety of weight loss diets. 100 g of boiled bean accounts for only 112 kcal, and its rich chemical composition makes it an excellent addition to any diet, especially if it does not contain meat.

In the same 100 g of boiled lentils, there are 7.8 g of protein and 20.1 g of carbohydrates, in the complete absence of fats.

The main components of lentil fruit are:

• easily digestible protein of plant origin, which can be an excellent substitute for an animal variety (it contains up to 30%);
• complex carbohydrates (up to 50% in the composition), due to the slow absorption of which the blood sugar level does not increase;
• micro and macro elements, in particular: potassium, calcium, phosphorus, sulfur, magnesium, silicon, chlorine, sodium, iron, copper, boron, titanium, iodine, fluorine, manganese, selenium, chromium, zinc;
• vitamins A, E, PP, group B (B1, B2, B5, B9).

Important! Unlike many other plants, lentils do not accumulate toxins in themselves, so it is deservedly considered one of the cleanest ecological products. In boiled form, it contains a considerable amount of fiber, which has a beneficial effect on the entire digestive system of a person.

Useful and harmful properties

Given the rich chemical composition of lentil fruits, one should not be surprised at their diverse effect on the human body.

• So, the main beneficial properties of culture are the following:
• normalization of cell metabolism and metabolism;
• restoration of the structure of the mucous membranes;
• optimization of hormone synthesis;
• improvement of regenerative processes in tissues due to the lysine component of the protein;
• normalization of the intestines and a successful fight against constipation;
• providing a long feeling of satiety, which is especially true for diets and a tendency to overeat;
• improving the condition of the skin, in particular by eliminating traces of ultraviolet damage to the skin or saturating it with moisture;
• effective prevention in the prevention of oncological processes, which is explained by the presence in the composition of antioxidant compounds that destroy free radicals, thereby reducing cell damage;
• increase the body's immune forces;
• reduction of muscle soreness and their quick recovery, in particular after exhausting workouts or other physical activity;
• improvement of blood circulation and oxygen delivery to tissues of different organs (oxygen deficiency threatens to disrupt normal cardiac activity);
• lowering cholesterol in the body and improving the condition of blood vessels;
• maintaining a normal level of sugar in the blood, including by slowing its absorption by the body (insulin manages to direct glucose to the liver and muscles, as well as transform its energy without the appearance of extra fatty tumors);
• normalization of the human brain and nervous system, improving memory, concentration.

Lentils are very useful during pregnancy, since its fruits contain a large amount of iron and folic acid, which prevents any disturbances in the normal development of the neural tube of the fetus in early pregnancy.

Important! The number of useful properties of lentils largely depends on its type. So, green fruits should be consumed with hepatitis, cholecystitis, rheumatism and hypertension, while red is more effective in combating anemia and various blood diseases.

Can I eat lentils for pancreatitis?

Pancreatitis is characterized by inflammation of the human pancreas, which means that any spicy food will irritate the organ, only exacerbating the condition of the patient. In such a situation, you have to figure out in advance what you can eat, and what is better to lose sight of, so as not to worsen your well-being. Features of each phase of the disease: acute, chronic, and remission, will help answer this question regarding lentils.

In the acute phase and during exacerbation

The high content of fiber in lentils makes it a prohibited product for use during the acute phase of pancreatitis. Insoluble and coarse dietary fiber increases the motor activity of the intestines and stomach, irritates the mucous membranes and provokes flatulence and pain in the abdomen. In order to completely digest heavy pancreatic food, it is necessary to secrete large amounts of digestive enzymes, which is extremely undesirable during exacerbation of the disease.

Did you know? The lenses for glasses in shape exactly repeat the outlines of lentil fruits, but few people know that the name of the product is directly related to this plant. The word “lens” comes from the Latin name for beans, although a similar analogy can be traced in relation to other languages.

During remission

After full restoration of the pancreas’s normal functioning (if the treatment was successful), you can include well-boiled lentils in the list of possible daily diet meals, starting with a teaspoon, preferably as a part of mashed soup.

Over time, if there are no negative consequences after consumption, the dosage can be increased, but there is still no need to eat porridge more than once every few weeks. If during the remission of pancreatitis after eating lentils, bloating, nausea, belching or any pain in the abdomen appear, you will have to completely abandon the product.

When choosing beans, it is better to give the advantage to red lentilized fruits, peeled from the shell, to achieve their maximum cooking during cooking: all lentil dishes must be soft and puree.

Contraindications

Usually lentil dishes are well tolerated by the human body, but only if there are no direct contraindications to the consumption of beans.

• The main ones include:
• gout
• joint diseases
• dyskinesia;
• impaired motility of the biliary tract;
• excessive gas formation due to disruption of the intestines.

Do not get carried away with culture by pregnant women and it is better not to cook cereals for young children who are difficult to tolerate increased flatulence.

Otherwise, there should not be any problems with lentil fruits, especially with moderate use of side dishes and soups based on them. Everyone can choose for themselves the most preferred option for creating dishes, making sure in advance that the pancreas is stabilized after suffering pancreatitis.