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Source of protein and fiber
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
83
KCAL / 100G
Carbs
11.4g
· 55%
Protein
5.1g
· 25%
Fat
1.8g
· 20%
Fiber
2.6g
Vitamins
B2
0.14mg · 11% DV
Folate
31µg · 8% DV
B12
0.18µg · 8% DV
B1
0.08mg · 7% DV
Minerals
Phosphorus
112mg · 16% DV
Selenium
5.8µg · 11% DV
Calcium
93mg · 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.
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
1.02g
MONOUNSATURATED
0.46g
POLYUNSATURATED
0.28g
Omega 6:3 ratio 8:1
Above the ideal 4:1 (8:1).
Yogurt with green lentils, cracked wheat and mint provides 83 calories per 100 g.
It contains 5.1 g of protein per 100 g. This protein contributes to the overall nutritional value of the dish.
It contains 11.4 g of carbohydrates per 100 g. The carbohydrate content comes from the cracked wheat and lentils.
Yes, it contains 1.8 g of fat per 100 g. This gives it a relatively low-fat nutrition profile.
Yes, it provides 2.6 g of fiber per 100 g. It can contribute to total daily fiber intake.
Its glycemic index is 38. This falls within the low glycemic index range.
It can fit into a diet depending on portion size, with 83 calories per 100 g. It contains 11.4 g of carbohydrates per 100 g, so it should be considered within individual dietary goals.
Yes, it is suitable for vegetarian diets. It is also compatible with Mediterranean and flexitarian eating patterns.
Yes, it contains gluten. It is not suitable for people with celiac disease or gluten sensitivity.
Yes, it contains dairy. People with a dairy allergy should avoid it.
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Nutrition data compiled from USDA FoodData Central and scientific sources.