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Source of fiber, plant protein, and folate
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
111
KCAL / 100G
Carbs
19.5g
· 68%
Protein
8.4g
· 29%
Fat
0.4g
· 3%
Fiber
7.7g
Vitamins
Folate
171µg · 43% DV
B1
0.16mg · 13% DV
B6
0.19mg · 11% DV
B5
0.43mg · 9% DV
Minerals
Phosphorus
174mg · 25% DV
Iron
3mg · 17% DV
Zinc
1mg · 9% DV
Potassium ⭐
322mg · 9% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.05g
MONOUNSATURATED
0.06g
POLYUNSATURATED
0.2g
Omega 6:3 ratio 4:1
Below the ideal 4:1 — a good omega balance.
Boiled lentils with onion contain 111 calories per 100 g.
A 100 g serving provides 8.4 g of protein. It is a legume-based source of plant protein.
Yes, they provide 7.7 g of fiber per 100 g. This can help increase the fiber content of a meal.
With 111 calories per 100 g, they can fit into a diet when portions are considered. Their protein and fiber content can also support a balanced meal.
They have a glycemic index of 32, which is low. They contain 19.5 g of carbohydrates per 100 g.
Yes, they are listed as compatible with vegan and vegetarian diets. They also fit flexitarian and Mediterranean eating patterns.
Yes, they are listed as compatible with a gluten-free diet. They are a legume option for people avoiding gluten.
They contain just 0.4 g of fat per 100 g. Most of their calories come from carbohydrates and protein rather than fat.
Their 8.4 g of protein and 7.7 g of fiber per 100 g may help make a meal more filling. Fullness also depends on portion size and the rest of the meal.
They are classified as minimally processed. They belong to the legume category and are compatible with several dietary patterns.
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Nutrition data compiled from USDA FoodData Central and scientific sources.