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Legume-based noodles high in protein and fiber
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Green lentil noodles (75 g) has 254 calories. That works out to 338 calories per 100 g. It contains 43.3 g of carbs, 18.2 g of protein, 1.4 g of fat and 8 g of fiber. Its 0.3 mg of Copper covers 38% of the Daily Value. Its glycemic index is 35 (low), so it raises blood sugar slowly.
Selected: 1 serving (medium) · 75 g
254
KCAL / 75G
Carbs
43.3g
· 16% DV
Protein
18.2g
· 36% DV
Fat
1.4g
· 2% DV
Fiber
8g
· 29% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 67% · Protein 28% · Fat 5%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 254 kcal | |
| Total fat | 1.4 g | 2% |
| Saturated fat | 0.22 g | 1% |
| Trans fat | 0 g | |
| Sodium | 9 mg | 0% |
| Total carbohydrate | 43.3 g | 16% |
| Fiber | 8 g | 29% |
| Protein | 18.2 g | 36% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 75 g | 254 kcal |
| 1 piece (mini) | 35 g | 118 kcal |
| 1 serving (small) | 50 g | 169 kcal |
| 100 g | 100 g | 338 kcal |
| 1 serving (large) | 100 g | 338 kcal |
| 1 cup (chopped) | 140 g | 473 kcal |
| 1 pack (whole) | 250 g | 845 kcal |
| 2 cup (double) | 280 g | 946 kcal |
Calculated from 338 calories per 100 g.
Cook green lentil noodles in boiling water, following the timing on the package. Cooking time varies by brand and shape, so taste a noodle near the end and drain it as soon as it reaches the texture you like.
Green lentil noodles can offer more protein and fiber than many conventional pasta options, but that does not automatically make every meal healthier. Pair them with vegetables and a sauce that suits your needs for a more balanced dish.
Green lentil noodles usually have a mild, earthy lentil flavor rather than tasting exactly like wheat pasta. A tomato-based sauce, pesto, or garlic and herbs can complement the flavor without overwhelming it.
To keep green lentil noodles from getting mushy, avoid cooking them beyond the package directions and start checking the texture near the end. Drain them promptly and mix with sauce instead of leaving them to sit in hot water.
Yes, green lentil noodles work in pasta salad once cooked and cooled. Cook them just until tender, drain well, and toss with dressing; their softer texture can make gentle mixing preferable to vigorous stirring.
Tomato sauce, pesto, and garlic-and-herb sauces all pair well with green lentil noodles. A sauce with some body tends to coat them better than a very thin one, so toss the noodles with the sauce right after draining.
No, dried green lentil noodles generally do not need soaking; cook them directly in boiling water. Soaking can make them too soft, and the package instructions are the best guide for the particular shape and product.
Yes, green lentil noodles may cause gas or bloating in some people because they are made from legumes and contain fiber. If you are sensitive to legumes, try a smaller serving first and see how you feel.
Yes, you can freeze cooked green lentil noodles, though their texture may soften after thawing. Cool them first, pack them airtight, and thaw gently; they are often best added to a saucy dish rather than served plain.
Yes, green lentil noodles can be used in soup, but they may soften and absorb broth as they sit. For a firmer texture, cook them separately and add them to each bowl shortly before serving.
Vitamins
Folate
135µg · 34% DV
B1
0.32mg · 27% DV
Biotin
6µg · 20% DV
B6
0.29mg · 17% DV
Minerals
Copper
0.34mg · 38% DV
Manganese
0.83mg · 36% DV
Phosphorus
233mg · 33% DV
Iron
4.57mg · 25% DV
Potassium ⭐
540mg · 16% DV
Sodium
9mg · 0% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 254 calories in 1 serving (medium) (75 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Green lentil noodles are pasta-shaped noodles made with green lentils, offering an alternative to conventional wheat-based pasta. They cook much like other dried noodles, while bringing a mild earthy, lentil-like flavour to the plate.
Serve them with a tomato or vegetable sauce, toss them into soup, or use them in place of pasta in a warm salad. Their high protein and fibre content makes them a filling option, and their low fat content suits meals where you want the sauce to do the work. For a lighter bowl, pair them with plenty of vegetables and herbs rather than a rich, creamy dressing.
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
High
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
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
✓ 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
0.22g
MONOUNSATURATED
0.19g
POLYUNSATURATED
0.6g
Omega 6:3 ratio 9:1
Above the ideal 4:1 (9:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.