LENTILS

Lentils are an important food crop. Its seeds contain (in%): protein - up to 36 (average 30.4), fat - about 2, BEV - 60, ash - 2.5-4.5, fiber - 2.5-4.9. In terms of protein content and seed digestibility, lentils are superior to peas, chickpeas, chickpeas and beans. Large-seeded lentils are especially valued. Small-seeded lentils in ground form are a good concentrated feed for cattle, pigs, sheep and poultry. The tender vegetative mass, containing 6-10% protein, is close to meadow hay in terms of nutritional value. In the floor of lentils up to 20% protein, in hay - no more than 15% (in 1 kg - 0.5 fodder units).

Lentils are a good precursor to spring breads and other crops and can be used as a fallow plant.

The enterprise carries out processing of lentils in accordance with GOST 10418-88 “Lentils with small seeds. Procurement and supply requirements.