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Red lentil – ALDINGA

Aldinga has medium-large seed with good milling characteristics. Aldinga is MR to foliar infection by ascochyta blight but MS to seed infection. It is also MS to botrytis grey mould and lodges more than other varieties. It has been a preferred variety for some farmers using no till systems.

Nutritional Information

Lentil is mostly used for human consumption but tend to have poor protein quality as they are low both in sulphur amino acids and tryptophan. The protein is, however, highly digestible. They are lower in fat than chickpea and are a good source of iron. Lentils have a shorter cooking time than other pulses.