Editing Lentil (section)

==== Digestive effects ====
The low levels of readily digestible starch (5 percent) and high levels of slowly digested starch make lentils of potential value to people with [[diabetes]].<ref name="RamdathRenwick2016">{{cite journal|year=2016|title=The Role of Pulses in the Dietary Management of Diabetes|journal=Can J Diabetes|type=Review|volume=40|issue=4|pages=355–63|doi=10.1016/j.jcjd.2016.05.015|pmid=27497151|vauthors=Ramdath D, Renwick S, Duncan AM}}</ref><ref>{{cite journal|vauthors=Mudryj AN, Yu N, Aukema HM |year=2014|title=Nutritional and health benefits of pulses|journal=Appl Physiol Nutr Metab|type=Review. Research Support, Non-U.S. Gov't|volume=39|issue=11|pages=1197–204|doi=10.1139/apnm-2013-0557|pmid=25061763}}</ref> The remaining 65% of the starch is a [[resistant starch]] classified as RS1.<ref>Kawaljit Singh Sandhu, Seung-Taik Lim ''Digestibility of legume starches as influenced by their physical and structural properties'' Elsevier, 16 March 2007</ref> A minimum of 10% in starch from lentils escapes [[digestion]] and absorption in the [[small intestine]] (therefore called "resistant starch").<ref>{{cite journal|author=Tovar J|year=1996|title=Bioavailability of carbohydrates in legumes: digestible and indigestible fractions|journal=Arch Latinoam Nutr|volume=44|issue=4 Suppl 1|pages=36S–40S|pmid=9137637}}</ref> Additional resistant starch is synthesized from gelatinized starch, during cooling, after lentils are cooked.<ref>{{Cite journal|last1=Johnson|first1=Casey R.|last2=Thavarajah|first2=Dil|last3=Thavarajah|first3=Pushparajah|last4=Payne|first4=Scott|last5=Moore|first5=Jayma|last6=Ohm|first6=Jae-Bom|title=Processing, cooking, and cooling affect prebiotic concentrations in lentil (Lens culinaris Medikus)|journal=Journal of Food Composition and Analysis|volume=38|pages=106–111|doi=10.1016/j.jfca.2014.10.008|year=2015}}</ref>

Lentils also have [[antinutrient]] factors, such as [[trypsin inhibitor]]s and a relatively high [[phytate]] content. Trypsin is an enzyme involved in digestion, and phytates reduce the [[bioavailability]] of [[dietary minerals]].<ref name="vidal">{{cite journal|vauthors=Vidal-Valverde C, Frias F, Estrella I, Gorospe MJ, Ruiz R, Bacon J |year=1994|title=Effect of processing on some antinutritional factors of lentils|journal=J Agric Food Chem|volume=42|issue=10|pages=2291–2295|doi=10.1021/jf00046a039|bibcode=1994JAFC...42.2291V }}</ref> The phytates can be reduced by prolonged soaking and fermentation or sprouting.<ref>{{Cite journal|last1=Egli|first1=I.|last2=Davidsson|first2=L.|last3=Juillerat|first3=M.a.|last4=Barclay|first4=D.|last5=Hurrell|first5=R.f.|date=2002-11-01|title=The Influence of Soaking and Germination on the Phytase Activity and Phytic Acid Content of Grains and Seeds Potentially Useful for Complementary Feedin|journal=Journal of Food Science|language=en|volume=67|issue=9|pages=3484–3488|doi=10.1111/j.1365-2621.2002.tb09609.x|issn=1750-3841}}</ref> Cooking nearly completely removes the trypsin inhibitor activity; sprouting is also effective.<ref name=vidal/>