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Plant-based protein and fiber source
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
142
KCAL / 100G
Carbs
22.4g
· 61%
Protein
8.8g
· 24%
Fat
2.5g
· 15%
Fiber
8.1g
Vitamins
Folate
145µg · 36% DV
B1
0.16mg · 13% DV
B6
0.2mg · 12% DV
B5
0.47mg · 9% DV
Minerals
Manganese
1mg · 43% DV
Phosphorus
155mg · 22% DV
Iron
3mg · 17% DV
Potassium ⭐
335mg · 10% 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
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.32g
MONOUNSATURATED
1.32g
POLYUNSATURATED
0.43g
Omega 6:3 ratio 9.5:1
Above the ideal 4:1 (9.5:1).
Dry lentil dish contains 142 calories per 100 grams. The total calories will vary with portion size.
It provides 8.8 grams of protein per 100 grams. That makes it a solid plant-based protein option within the legume category.
It contains 22.4 grams of carbohydrates per 100 grams. It also provides 8.1 grams of fiber, which is relevant when looking at overall carb quality.
With 142 calories and 8.1 grams of fiber per 100 grams, it can fit into a weight-loss diet in appropriate portions. Overall suitability depends on your full meal plan and daily intake.
It has 8.1 grams of fiber and 8.8 grams of protein per 100 grams. That combination can support fullness and satiety.
The glycemic index of dry lentil dish is 32. This is considered a low GI value.
Yes, it is compatible with vegan and vegetarian diets. It also fits omnivore, Mediterranean, flexitarian, and gluten-free eating patterns.
Yes, according to the provided data, it is suitable for a gluten-free diet. If you are highly sensitive, checking ingredients and cross-contact risk is still important.
Yes, it contains 2.5 grams of fat per 100 grams. That makes it a relatively low-fat legume-based dish.
It is classified as minimally processed based on the provided information. This means it stays relatively close to its original food form.
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Nutrition data compiled from USDA FoodData Central and scientific sources.