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Source of plant protein, fiber, folate, and iron
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
106
KCAL / 100G
Carbs
22.1g
· 68%
Protein
9g
· 28%
Fat
0.6g
· 4%
Fiber
7.9g
Vitamins
Folate
100µg · 25% DV
Vitamin C
16.5mg · 18% DV
B1
0.17mg · 14% DV
B5
0.64mg · 13% DV
Minerals
Phosphorus
173mg · 25% DV
Iron
2mg · 11% DV
Magnesium
37mg · 9% DV
Zinc
1mg · 9% 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
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.07g
MONOUNSATURATED
0.08g
POLYUNSATURATED
0.27g
Omega 6:3 ratio 4.4:1
Above the ideal 4:1 (4.4:1).
Sprouted raw green lentils provide 106 calories per 100g. That makes them a moderate-calorie legume option.
They contain 8.96g of protein per 100g. This makes them a useful plant-based protein source.
They have 22.14g of carbohydrates per 100g. Even so, their glycemic index is 25, which indicates a low glycemic impact.
Yes, they provide 7.9g of fiber per 100g. Fiber can help support fullness as part of a balanced meal.
Yes, they contain just 0.55g of fat per 100g. That makes them a very low-fat legume choice.
Their glycemic index is 25. This places them in the low-GI range.
They can fit weight-conscious eating patterns because they provide 106 calories per 100g, are very low in fat, and contain 7.9g of fiber. These traits may help make meals more satisfying.
Yes, they are suitable for both vegan and vegetarian diets. They are also compatible with omnivore, paleo, Mediterranean, flexitarian, gluten-free, and sattvik eating patterns.
Yes, they are listed as compatible with a gluten-free diet. This makes them a suitable legume option for gluten-free eating.
They are classified as minimally processed. This means they stay relatively close to their natural form.
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Nutrition data compiled from USDA FoodData Central and scientific sources.