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Nutrition - Facts for Lentils, raw
Nutrition
Facts
Nutrition facts for a little less than ¼ pound (100 grams) of Lentils, raw.
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Lentils, raw

Calories 353 Calories from Fat 9
(3%)
 [1]
% Total Quantity
Total Fat 1g 1%
Saturated Fat 0g 0%
Trans Fat g %
Cholesterol 0mg 0%
Sodium 6mg 0.01%
Potassium 955mg 0.96%
Total Carbohydrate 60g 60%
Protein 26g 26%


NutrientQuantityUnits
Alanine 1.08 g
Alcohol, ethyl 0.00 g
Arginine 1.99 g
Ash 2.67 g
Aspartic acid 2.85 g
Caffeine 0.00 mg
Calcium, Ca 56.00 mg
Carbohydrate, by difference 60.08 g
Carotene, alpha 0.00 mcg
Carotene, beta 23.00 mcg
Cholesterol 0.00 mg
Choline, total 96.40 mg
Copper, Cu 0.52 mg
Cryptoxanthin, beta 0.00 mcg
Cystine 0.34 g
Daidzein 0.00 mg
Energy 353.00 kcal
Energy 1477.00 kJ
Fatty acids, total monounsaturated 0.19 g
Fatty acids, total polyunsaturated 0.52 g
Fatty acids, total saturated 0.16 g
Fiber, total dietary 30.50 g
Folate, DFE 479.00 mcg_DFE
Folate, food 479.00 mcg
Folate, total 479.00 mcg
Folic acid 0.00 mcg
Fructose 0.27 g
Galactose 0.00 g
Genistein 0.00 mg
Glucose (dextrose) 0.00 g
Glutamic acid 4.00 g
Glycine 1.05 g
Histidine 0.73 g
Iron, Fe 7.54 mg
Isoflavones, total 0.01 mg
Isoleucine 1.12 g
Lactose 0.00 g
Leucine 1.87 g
Lutein + zeaxanthin 0.00 mcg
Lycopene 0.00 mcg
Lysine 1.80 g
Magnesium, Mg 122.00 mg
Maltose 0.30 g
Manganese, Mn 1.33 mg
Methionine 0.22 g
Niacin 2.60 mg
Pantothenic acid 2.14 mg
Phenylalanine 1.27 g
Phosphorus, P 451.00 mg
Potassium, K 955.00 mg
Proline 1.08 g
Protein 25.80 g
Retinol 0.00 mcg
Riboflavin 0.21 mg
Selenium, Se 8.30 mcg
Serine 1.19 g
Sodium, Na 6.00 mg
Sucrose 1.47 g
Sugars, total 2.03 g
Theobromine 0.00 mg
Thiamin 0.87 mg
Threonine 0.92 g
Tocopherol, beta 0.00 mg
Tocopherol, delta 0.00 mg
Tocopherol, gamma 4.23 mg
Total lipid (fat) 1.06 g
Tryptophan 0.23 g
Tyrosine 0.69 g
Valine 1.28 g
Vitamin A, IU 39.00 IU
Vitamin A, RAE 2.00 mcg_RAE
Vitamin B-12 0.00 mcg
Vitamin B-12, added 0.00 mcg
Vitamin B-6 0.54 mg
Vitamin C, total ascorbic acid 4.40 mg
Vitamin D 0.00 IU
Vitamin D (D2 + D3) 0.00 mcg
Vitamin E (alpha-tocopherol) 0.49 mg
Vitamin E, added 0.00 mg
Vitamin K (phylloquinone) 5.00 mcg
Vitamin P (proanthocyanidin dimers) 1.20 mg
Vitamin P (proanthocyanidin monomers) 0.53 mg
Vitamin P (proanthocyanidin trimers) 0.11 mg
Water 10.40 g
Zinc, Zn 4.78 mg

References:

  1. Dr. Michael Colgan. "Optimum Sports Nutrition". 1993.
  2. Carmen Cabrera, Fuensanta Lloris, Rafael Gimenez, Manuel Olalla, M. Carmen Lopez. "Mineral content in legumes and nuts: contribution to the Spanish dietary intake.". 2003 The Science of the Total Environment 308 Pg. 1 - 14
  3. Nutrient Data Laboratory, ARS, USDA. "Nutrient Content of Legumes and Some Cereal and Baked Products". 1984 Beltsville MD
  4. Nutrient Data Laboratory, ARS, USDA. "Investigation of the carbohydrate fraction of foods . . . raw, processed and prepared". 1985 Beltsville MD
  5. Nutrient Data Laboratory, ARS, USDA. "Determination of the Tocopherol Content of Selected Foods". 1992 Beltsville MD

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