Lentils

Lentils, boiled – Nutrition Facts (per 100 grams)

Calories: 116 kcal
Protein: 9.0 g
Fat: 0.4 g

• Saturated Fat: 0.1 g
• Monounsaturated Fat: 0.1 g
• Polyunsaturated Fat: 0.2 g
  Carbohydrates: 20.1 g
• Sugars: 1.8 g
• Fiber: 7.9 g
  Cholesterol: 0 mg
  Sodium: 2 mg

Vitamins in Lentils

• Vitamin A: 8 IU (0% DV)
• Vitamin B1 (Thiamine): 0.2 mg (13% DV)
• Vitamin B2 (Riboflavin): 0.1 mg (7% DV)
• Vitamin B3 (Niacin): 1.1 mg (6% DV)
• Vitamin B5 (Pantothenic Acid): 0.6 mg (12% DV)
• Vitamin B6: 0.2 mg (12% DV)
• Vitamin B9 (Folate): 181 µg (45% DV)
• Vitamin B12: 0 µg (0% DV)
• Vitamin C: 1.5 mg (2% DV)
• Vitamin D: 0 µg (0% DV)
• Vitamin E: 0.1 mg (1% DV)
• Vitamin K: 1.7 µg (1% DV)

Minerals in Lentils

• Calcium: 19 mg (2% DV)
• Phosphorus: 180 mg (26% DV)
• Magnesium: 36 mg (9% DV)
• Potassium: 369 mg (8% DV)
• Iron: 3.3 mg (18% DV)
• Zinc: 1.3 mg (12% DV)
• Selenium: 2.8 µg (5% DV)

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Note:

• Percent Daily Values (DV) are based on a 2,000-calorie diet.
• Lentils are a nutrient-dense legume, offering a good amount of plant-based protein and dietary fiber, which promotes gut health and satiety.
• Rich in folate (Vitamin B9), lentils support cell growth and are especially beneficial during pregnancy.
• Contain a significant amount of iron, which is crucial for oxygen transport in the body, particularly for vegetarians and vegans.
• High in potassium, beneficial for heart health and managing blood pressure.
• Lentils are naturally low in fat, cholesterol-free, and versatile in dishes like soups, salads, and stews.