Legumes / FDC 2644283
Dry lentils
Dry lentils are an ingredient for soups, stews and salads after cooking. The dry-grain record is not a ready-to-eat serving.
Illustrative image; it does not depict the USDA sample.
What is in this food?
Per 100 g| Energy | 351 kcal |
|---|---|
| Protein | 23.6 g |
| Carbohydrate | 62.2 g |
| Total fat | 1.92 g |
| Fiber | Not reported |
| Vitamin C | Not reported |
| Potassium | 949 mg |
| Calcium | 61.8 mg |
| Iron | 7.16 mg |
| Sodium | 0 mg |
No daily-value percentages are shown: requirements depend on the person and reference standard.
Complete nutrient profile · 19
Source record: Lentils, dry (USDA). Data is per edible 100 g. An unreported value is not zero.
| Ash | 2.88 g |
|---|---|
| Calcium, Ca | 61.8 mg |
| Carbohydrate, by difference | 62.2 g |
| Copper, Cu | 0.84 mg |
| Energy (Atwater General Factors) | 360 kcal |
| Energy (Atwater Specific Factors) | 351 kcal |
| Iron, Fe | 7.16 mg |
| Magnesium, Mg | 107 mg |
| Manganese, Mn | 1.57 mg |
| Nitrogen | 3.77 g |
| Phosphorus, P | 374 mg |
| Potassium, K | 949 mg |
| Protein | 23.6 g |
| Resistant starch | 16 g |
| Sodium, Na | 0 mg |
| Starch | 37.1 g |
| Total lipid (fat) | 1.92 g |
| Water | 9.45 g |
| Zinc, Zn | 3.86 mg |
Compare with
More comparisons · 23
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