Kuyaziwa yibo bonke futhi bebelokhu besitshela njalo njengezingane, ukuthi lentile unayo insimbi eningi, kodwa futhi le midumba iyasiza emzimbeni ngoba iqukethe inani eliphakeme lama-carbohydrate namaprotheni, ahlinzeka umzimba wezingane nabantu abadala ngamandla amaningi.
Ngakho-ke, yisho lokho udali ungomunye we ukudla okunconywe kakhulu kubantu abaphethwe i-anemia noma abanensimbi encane, ngoba kuhlangene nenyama noma imifino yisidlo esinomsoco kakhulu esingasithola phakathi kwabanye gastronomy ejwayelekile yaseSpain. Njengoba wazi, udali ungadliwa ngezindlela ezahlukahlukene, noma isitshulu, ngesitshulu nge-chorizo, inyama emuncu nemifino noma kusaladi ocebile, wezinsuku ezishisa kakhulu, ngakho-ke sincoma ukuthi ubangenise ekudleni kwakho.
Ngokufanayo, phawula lokho zizuzisa kakhulu ngoba balwa nokuqunjelwa, kusiza ukunyakaza kwamathumbu okujwayelekile, ngoba kunjalo ucebile nge-fiber, aqukethe amavithamini anjenge I-B1 ne-B2, kodwa futhi ne-phosphorus, i-zinc, i-iron ne-magnesium. Ama-lentile, njengamagilebhisi, nawo angahambisana nelayisi futhi, njengoba sishilo, asiza kakhulu ukulwa negazi.
Ngakolunye uhlangothi, kufanele ukwazi lokho for abesifazane abakhulelwe Ama-lentile mahle kakhulu, ngoba avimbela ukukhubazeka embungwini, futhi alawula amazinga esifo sikashukela kanye ne-cholesterol, ngakho-ke sikholwa ukuthi kungenye yokudla okulungele bonke abadla imifino nalabo abangekho, abakwazi ukukulungisa njengoba sishilo izindlela ezahlukahlukene, njengoba naku- amahlumela amnandi.
Ngokufanayo, kufanele kuqashelwe ukuthi udali unamafutha amancane kakhulu, ngaphansi nje kwengxenye yalokho u-a ingilazi yobisi inkomo, yize iqukethe okunamafutha acid njenge i-linoleic acid lokho kusisiza ukuthi isikhumba sibe sesimweni esifanelekile, kepha akusenzi sibe ngamafutha nhlobo.