Edible legumes are a source of protein for more than 2 billion people in the world. It is low in fat, high in carbohydrates, and nutritious. 22% of vegetable proteins and 7% of carbohydrates in human nutrition in the world, 38% of the protein in animal nutrition, and 5% of carbohydrates are provided from legumes.
Lentils are one of the first cultivated legumes and plants. 70% of people’s protein needs are of vegetable origin, and 18.5% of this is met by legumes. Lentil, with its 25-28% protein rate in its grains, is a valuable plant in human nutrition, keeps the free nitrogen of the air and enriches the soil with nitrogen, and is suitable as a second crop since it leaves the field early.