Nutritional, chemical, and antioxidant screening of selected varieties of lentils (Len culinaris spp.) from organic and conventional agriculture.
Ângela LiberalDaiana AlmeidaÂngela FernandesCarla PereiraIsabel Cristina Fernandes Rodrigues FerreiraAna Maria Vívar-QuintanaLillian BarrosPublished in: Journal of the science of food and agriculture (2023)
The results obtained showed that all the varieties analysed are an excellent source of fibre and have a good antioxidant capacity. The lentil variety has a greater influence on its nutritional composition than the type of cultivation. This article is protected by copyright. All rights reserved.