The “Health” magazine has chosen lentils as one of the five healthiest foods. The low levels of readily digestible starch (RDS) 5% and the high levels of Slowly Digested Starch (SDS) 30%, make lentils very important for people with diabetes. The remaining 65% of the starch is a resistant starch classified as RS1, a high quality starch resistant, which has 32% amylose.
The quantity produced in our region, from this really interesting pulse, is minimal. For this reason, and consistent with the principles and philosophy we work with, we have decided to incorporate this pulse into our codes, working with specific producers in Thessaly.