Abstract
Lentil (Lens culinaris Medik.) is a nutritious food and a staple for millions of people. Not only are lentils a good source of energy, they also contain a range of micronutrients and prebiotic carbohydrates. Kale (Brassica oleracea v. acephala) has been considered as a health food, but its full range of benefits and composition has not been extensively studied. Recent studies suggest that foods are enrich in prebiotic carbohydrates and dietary fiber that can potentially reduce risks of non-communicable diseases, including obesity, cancer, heart disease, and diabetes. Lentil and kale added to a cereal-based diet would enhance intakes of essential minerals and vitamins to combat micronutrient malnutrition. This review provides an overview of lentil and kale as a complementary nutrient-rich whole food source to combat global malnutrition and calorie issues. In addition, prebiotic carbohydrate profiles and the genetic potential of these crops for further micronutrient enrichment are briefly discussed with respect to developing sustainable and nutritious food systems.
Highlights
More than 800 million people, or >10% of the world’s population, are suffering from hunger; in certain areas, such as Western Africa and South East Asia, the proportion is >20% [1]
Western populations are characterized by significant increases in obesity due to the consumption of calorie-dense foods
Unbalanced nutrition and obesity are linked to chronic diseases including cardiovascular disease, type 2 diabetes, osteoarthritis, and several cancers [4,5,6]
Summary
More than 800 million people, or >10% of the world’s population, are suffering from hunger; in certain areas, such as Western Africa and South East Asia, the proportion is >20% [1]. Western populations are characterized by significant increases in obesity due to the consumption of calorie-dense foods This is especially true in the United States, where the 2011–2012 National Health and Nutrition Examination Survey found 35% of adults and 17% of children and adolescents are obese [2]. Lentils provide a variety of essential nutrients to a person’s diet, containing high levels of protein (20%–30%), minerals (2%–5%), vitamins (folates), and prebiotic carbohydrates [8,9,10]. Because of their numerous health benefits, high yield, and nitrogen benefit in food systems, lentils are a useful candidate for micronutrient biofortification efforts; biofortification research efforts are currently limited to selected crops [10]. The objective of this review paper is to review the potential of lentils and kale as nutrient-dense whole foods to decrease malnutrition, rates of obesity, and chronic disease-related mortality and make suggestions for future work in this regard
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