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Source of protein and fiber
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
142
KCAL / 100G
Carbs
18.1g
· 50%
Protein
7.2g
· 20%
Fat
4.8g
· 30%
Fiber
4.1g
Vitamins
Folate
54µg · 14% DV
B2
0.16mg · 12% DV
B1
0.12mg · 10% DV
B12
0.24µg · 10% DV
Minerals
Selenium
10.8µg · 20% DV
Phosphorus
132mg · 19% DV
Calcium
112mg · 11% DV
Iron
2mg · 11% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 3
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.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
2.12g
MONOUNSATURATED
1.48g
POLYUNSATURATED
0.61g
Omega 6:3 ratio 13:1
Above the ideal 4:1 (13:1).
Green lentil lasagna provides 142 calories per 100g. The total calories increase with larger portions.
It contains 7.2g of protein per 100g. Protein intake will be higher if you eat a bigger serving.
It has 18.1g of carbohydrates per 100g. Whether that fits your needs depends on your portion size and overall meal plan.
Yes, it provides 4.1g of fiber per 100g. Fiber content can be useful to consider when planning a filling meal.
There are 4.8g of fat per 100g. The fat amount rises with the portion you eat.
Its glycemic index is 45. This may be relevant for people who monitor glycemic impact.
It is compatible with omnivore, vegetarian, Mediterranean, and flexitarian eating patterns. It is also classified as a processed food, which is important to keep in mind.
Per 100g, it offers 7.2g protein and 4.1g fiber. It is also a processed food, so that should be part of the overall assessment.
Yes, it contains gluten and dairy. It may not be suitable for people with related allergies or sensitivities.
Yes, it is suitable for vegetarian diets. It also fits omnivore, Mediterranean, and flexitarian eating patterns.
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Nutrition data compiled from USDA FoodData Central and scientific sources.