lentils (scientific name: Lens culinaris) are a type of plant called a legume, although they are sometimes also called beans. Legumes include, but are not limited to, beans, chickpeas, fresh peas, sugar snap peas and snap peas.
Lentils are a staple food in many cultures around the world and are known for their high protein and fiber content. They come in a variety of colors, including yellow and red, but what is the difference between these two types of lentils?
Yellow lentils, also known as moong dal, and red lentils, also known as masoor dal, have different flavors, textures and uses in cooking. In this article, we’ll take a closer look at the differences between yellow lentils and red lentils and explore how to use them in the kitchen.
Difference between yellow and red lentils
- Yellow lentils, also known as moong, are small, round and yellow in color. They tend to fall apart and become mushy when cooked, making them ideal for soups and stews.
- Red lentils, also known as masoor, are small, round and orange-red in color.
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- When cooked, yellow lentils have a mild earthy flavor and a soft, creamy texture. When cooked, red lentils have a slightly sweet, nutty taste and have a soft, mushy texture. They are commonly used in Indian and Middle Eastern cuisine to make dal, a thick lentil stew.
- Unlike yellow lentils, red lentils do not keep their shape well and will fall apart when cooked, making them ideal for thickening soups and curries.
- In addition to color, yellow and red lentils also differ in nutritional content.
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- 1 ounce of red lentils contains more sodium and potassium than the same amount of yellow lentils.
- On the other hand, 1 ounce of yellow lentils contains twice as much Iron as 1 ounce of red lentils.
Yellow or red lentils – Which is better?
Yellow lentils are richer in iron than red lentils, while red lentils are richer in sodium and potassium.
Potassium is both a mineral and an important electrolyte that the body needs to control electrical impulses. It also regulates hydration, water balance, and central nervous system activity.
Red lentils have about 30% more potassium per serving than yellow lentils. So, if you are looking to increase your potassium intake, red lentils are better for you.
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On the other hand, yellow lentils have almost twice as much iron per serving as red lentils.
Iron is the main component of hemoglobin, which is responsible for transporting oxygen throughout the body. If there is not enough iron in the blood, fatigue, anemia, hair loss and other medical complications can be caused by iron deficiency.
So, if you are looking to increase your iron intake, yellow lentils are better for you.
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In addition to these two differences, there are also negligible nutritional differences between yellow lentils and red lentils. Their macronutrient content makeup is almost the same. In the end, which of the two is better depends entirely on your preferences.
In short, in addition to color, yellow and red lentils differ in flavor and nutritional value. Yellow lentils have no flavor and are rich in iron. On the other hand, red lentils are slightly sweet and contain more sodium and potassium.
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