Genetic variability, character association and path study of Lentil - Softcover

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Lentil (Massour, Mangu/Margu, Masura) (Lens culinarisMedik.) is one of the important pulse crops of India, which is cultivated as a pure culture as well as mixed crop during Rabi. In India, lentil is the second most important grain legume of Rabi season ranking next to chickpea.Lentils, a small but nutritionally mighty member of the legume family, are a very good source of cholesterol-lowering fiber. Not only do lentils help lower cholesterol, they are of special benefit in managing blood-sugar disorders since their high fiber content prevents blood sugar levels from rising rapidly after a meal. But this is far from all lentils have to offer. Lentils also provide good to excellent amounts of seven important minerals, our B-vitamins, and protein—all with virtually no fat. The calorie cost of all this nutrition? Just 230 calories for a whole cup of cooked lentils. This tiny nutritional giant fills you up—not out.

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