Lentil is a grain legume critical in human weight-reduction plan for its richness in protein and bioactive compounds. Lentil is cultivated worldwide however salinity is limiting its productivity in particular in Mediterranean and Eastern Countries. Few research evaluated changes in the suitable for eating part of lentil beneath salinity. Considering the significance of this legume from a nutritional point of view, we cultivated three lentil accessions native to south and significant Italy in 100 mM NaCl conditioned soils to affirm if salinity affected the productivity, the nutritive values and phytochemical contents of their suitable for eating part (grain). The boom and nutritional properties of each local variety (Castelluccio di Norcia, Ustica and Pantelleria) were compared with the lentils grown in unsalinized soil (very own control) and the lentils produced in unsalinized soil. The same local variety offered to the market. Our consequences evidenced that NaCl accelerated overall proteins in recognize to all the industrial and control lentils. No differences within the carbohydrate content material a few of the salinized, commercial and control lentils were as a substitute detected. The antioxidant capacity, detected as ABTS (2,2???-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid), DPPH (2,2-diphenyl- 1-picrylhydrazyl), FRAP (Ferric reducing antioxidant power) and Ferrozine activities increased in salt affected lentils. In addition, we located an growth in overall phenols, flavonoids and carotenoids that are considered powerful antioxidants. The ethanolic extracts of the fit for human consumption seeds of the exclusive local kinds of lentils confirmed a higher range of compounds in all the NaCl grown lentils compared to the corresponding types grown inside the equal soil without salts or to the own business variety. In recognize to the growth and appearance of antioxidant compounds inside the fit to be eaten a part of lentils grown beneath salinity we can count on that NaCl, converting the ratio of vitamins availability, can cause nutritional changes and/or osmotic strain that spark off the secondary metabolism of flowers inflicting an over production of phytochemicals with proven effective effects on human health. Nutritional compositions of raw, sprouted and cooked lentils are summarized in Lentils are recognised to be an abundant supply of protein storage, providing essential and non-important amino acids to the human body. The major proteins in lentils are globulin (47% of the full seed proteins) and an adequate amount of albumin Lentils play an vital function in crop rotation and the ability to repair atmospheric nitrogen. High portions of these proteins and essential amino acids in lentils offer an crucial nutritional supply for low and middle-earnings countries Among 23 pulses, lentils yield the second maximum starch percentage of 47.1% and a greater percent of insoluble nutritional fibers Lentils are recognized to be an amazing supply of prebiotics and feature nutritionally crucial quantities of prebiotic carbohydrates (12.3–14.1 g/100 g of dry lentils) that help to preserve up the gut microbial surroundings and prevent intestine-associated diseases Furthermore, lentils are quite low in fats and sodium, but high in potassium content (1:30 ratio of sodium and potassium. Given that, it is the first-rate dietary meals for sufferers with weight problems and CVD. Lentil seeds are an top notch vegetable supply of iron. Studies have shown that the intake of cooked lentil inside the weight loss plan prevents iron deficiency anemia iron being a very crucial mineral, that is required daily, mainly for teenagers and pregnant women. Lentils have the very best general phenolic content material in comparison to 6 other not unusual legumes, such as green pea, chickpea, cowpea, yellow pea, mung bean and peanut. Polyphenols are commonly a huge group of compounds, categorized into distinctive classes, based on the presence of the range of phenolic earrings and their structural elements or substituents .Two main businesses can be recognized based totally at the aromatic jewelry, which can be attached to the heterocyclic earrings, called the flavonoid groups (flavones, flavonols, flavanones, flavanonols, flavanols or catechins, Non-flavonoid companies (simple phenols, phenolic acids, hydroxybenzoic acids, tannins, acetophhenons and phenylacetic acids; hydroxycinnamic acids, coumarins, benzophenones, xanthones, stilbenes, lignans and secoiridoids) and secoiridoids).