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Source of plant protein and fiber
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
145
KCAL / 100G
Carbs
21.5g
· 58%
Protein
7.2g
· 19%
Fat
3.8g
· 23%
Fiber
4.1g
Vitamins
Folate
68µg · 17% DV
B1
0.12mg · 10% DV
Vitamin K
12µg · 10% DV
B6
0.16mg · 9% DV
Minerals
Phosphorus
122mg · 17% DV
Iron
2mg · 11% DV
Zinc
1mg · 9% DV
Sodium
210mg · 9% 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.
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
0.52g
MONOUNSATURATED
2.1g
POLYUNSATURATED
0.79g
Omega 6:3 ratio 14.4:1
Above the ideal 4:1 (14.4:1).
Red lentil pasta salad has 145 calories per 100g. The total calories increase with larger portions.
It provides 7.2g of protein per 100g. That makes it a practical plant-based protein option.
It contains 21.5g of carbohydrates per 100g. Whether that fits your needs depends on your portion size and overall meal plan.
Yes, it has 4.1g of fiber per 100g. Fiber content can be useful to consider when planning balanced meals.
Its glycemic index is 42. This can be a helpful detail for people comparing carbohydrate quality.
With 145 calories, 7.2g protein, and 4.1g fiber per 100g, it can fit into portion-conscious meal plans. Suitability depends on your daily calorie needs and serving size.
Yes, it is suitable for both vegan and vegetarian diets. It also fits omnivore, Mediterranean, and flexitarian eating patterns.
Yes, it is listed as gluten-free. It can be an alternative for people avoiding gluten.
It contains 3.8g of fat per 100g. The amount you actually eat will depend on your serving size.
Yes, it is classified as processed. Processing level can be an important factor for some shoppers when choosing foods.
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Nutrition data compiled from USDA FoodData Central and scientific sources.