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High-protein bread made with lentils
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
2 slice (medium) of Protein bread with lentils (60 g) has 153 calories. That works out to 255 calories per 100 g. It contains 20 g of carbs, 9.5 g of protein, 3.7 g of fat and 5.2 g of fiber. Its 0.5 mg of Manganese covers 23% of the Daily Value. Its glycemic index is 52 (low), so it raises blood sugar slowly.
Selected: 2 slice (medium) · 60 g
153
KCAL / 60G
Carbs
20g
· 7% DV
Protein
9.5g
· 19% DV
Fat
3.7g
· 5% DV
Fiber
5.2g
· 19% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 53% · Protein 25% · Fat 22%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 153 kcal | |
| Total fat | 3.7 g | 5% |
| Saturated fat | 0.48 g | 2% |
| Trans fat | 0.01 g | |
| Sodium | 252 mg | 11% |
| Total carbohydrate | 20 g | 7% |
| Fiber | 5.2 g | 19% |
| Protein | 9.5 g | 19% |
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 slice (medium) | 30 g | 77 kcal |
| 1 slice (thin) | 25 g | 64 kcal |
| 1 slice (thick) | 40 g | 102 kcal |
| 2 slice (medium) | 60 g | 153 kcal |
| 1 piece (small) | 80 g | 204 kcal |
| 3 slice (thick) | 90 g | 230 kcal |
| 100 g | 100 g | 255 kcal |
| 1 piece (medium) | 120 g | 306 kcal |
| 1 serving (large) | 150 g | 383 kcal |
Calculated from 255 calories per 100 g.
Protein bread with lentils is made by mixing lentils with the other ingredients in a bread recipe and baking the mixture. Recipes may use cooked or soaked lentils, so follow the method specified; the lentil preparation affects the batter’s texture and baking time.
Protein bread with lentils is not automatically a complete protein. Lentils and wheat can complement each other’s amino acid profiles, but the proportions and other ingredients vary by recipe, so the name alone does not guarantee a particular amino acid balance.
Protein bread with lentils can have a mild or noticeable lentil flavour, depending on the lentil type and how much the recipe uses. Seasonings and other ingredients also affect the taste, while finely blended lentils tend to mix more evenly into the loaf.
Protein bread with lentils can turn out dense or gummy when the batter is too wet, the lentils are not prepared as the recipe directs, or the loaf is underbaked. Let it cool fully before slicing, since the crumb continues to set as the loaf cools.
Yes, protein bread with lentils can replace regular bread in many meals, such as sandwiches or toast. Its crumb may be denser and more fragile than a standard loaf, so it may not work as a direct substitute in recipes that rely on a light, airy texture.
Yes, protein bread with lentils freezes well when fully cooled and packed airtight. Slice it before freezing so you can thaw only what you need; individual slices can often be toasted from frozen.
Store protein bread with lentils in a closed container or bag in a cool, dry place for short-term use. Homemade loaves with moist lentil-based batter can spoil faster than dry commercial bread, so freeze extra slices if you will not eat them soon.
Yes, people with diabetes can include protein bread with lentils, but it still contains carbohydrates that can affect blood glucose. Portion size and what you eat with it matter; follow your care plan or ask a dietitian if you need guidance for your individual needs.
Protein bread with lentils does not always require fully cooked lentils beforehand: some recipes call for soaked lentils, while others use cooked ones. Use the preparation specified in the recipe, because swapping one for the other changes the moisture and texture.
Yes, protein bread with lentils can be toasted. Toasting warms and firms its often-dense crumb, making slices easier to handle; keep an eye on thinner slices because they may brown faster than slices of a lighter loaf.
Vitamins
B1
0.17mg · 14% DV
Biotin
3.6µg · 12% DV
Folate
46.8µg · 12% DV
B3
1.44mg · 9% DV
Minerals
Manganese
0.54mg · 23% DV
Selenium
11µg · 20% DV
Phosphorus
126mg · 18% DV
Copper
0.14mg · 16% DV
Sodium
252mg · 11% DV
Potassium ⭐
174mg · 5% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 153 calories in 2 slice (medium) (60 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.
Protein bread with lentils is a baked bread made with lentils, offering more protein than many everyday loaves. It is not tied to one traditional region or standard recipe; ingredients and texture vary from one version to another.
Serve it sliced at breakfast, toast it for a sandwich, or have it alongside soup or a salad. Lentils give the bread a gently earthy flavour and a substantial, filling texture. With 15.8 g of protein and 8.7 g of fibre per 100 g, it can make a more sustaining base for a meal. For a lighter serving, pair a slice with fresh vegetables or use it to make an open sandwich rather than adding several rich toppings.
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
— 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
0.48g
MONOUNSATURATED
0.9g
POLYUNSATURATED
1.26g
Omega 6:3 ratio 22.8:1
Above the ideal 4:1 (22.8:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.