Lentil: Origins and Development
- Leilani LucasAffiliated withInstitute of Archaeology, University College London Email author
- , Dorian Q. FullerAffiliated withInstitute of Archaeology, University College London
Basic Species Information
Lentil is the common English name of the cultivated legume, Lens culinaris Medik. The genus, Lens, is in the plant family Fabaceae, in the subfamily Papilionoindeae, and in the tribe Vicieae. Lentil ranks fifth in the world’s production of seed legumes, after soybean (Glycine max L.), pea (Pisum sativum), chickpea (Cicer arietinum), and cow pea (Vigna unguiculata). It is grown worldwide and the largest producing country is Canada, followed by India, Turkey, and the United States (http:/faostat.fao.org). The global success of this crop is due largely to the high protein content of its seeds (25 %) and therefore its use as a common meat substitute (Zohary 1995). In addition to being a companion to a starch-rich diet of cereal-based agriculture, legumes are a valuable resource in restoring nitrogen to the soil as they are able to fix atmospheric nitrogen and replenish soil fertility (Zohary et al. 2012).
Lens culinaris was domesticated in S ...
Reference Work Entry Metrics
- Lentil: Origins and Development
- Reference Work Title
- Encyclopedia of Global Archaeology
- pp 4487-4490
- Print ISBN
- Online ISBN
- Springer New York
- Copyright Holder
- Springer Science+Business Media New York
- Additional Links
- eBook Packages
To view the rest of this content please follow the download PDF link above.