Lentils green/brown

Food number: 399
Food type: Food
Processing method: Dried
Ingredient class: Pulses vegetables
Food use class: Canned vegetables
Edible proportion: 100%
Special diets
Food portions

Total energy content is divided into
fat, total		5%
protein, total		31%
carbohydrate, available		59%
alcohol		0%
fibre, total		5%
organic acids, total		0%
sugar alcohols		0%

Percentage of energy from fatty acids
fatty acids, total saturated		1%
fatty acids, total trans		0%
fatty acids, total monounsaturated cis		1%
fatty acids, total polyunsaturated		1%

Percentage of energy from carbohydrates
sugars, total		2%
starch, total		57%

Nutrient values / 100 g

Nutrient factor	Content	Unit	Method	Acquisition	Reference
Macro-components
energy,calculated	1333 (319)	kJ (kcal)	summation from constituent components	value created within host-system
carbohydrate, available	45.7	g	summation from constituent components	value created within host-system
fat, total	1.9	g	other method type	food composition table	148
protein, total	24.4	g	summation from constituent components	value created within host-system
alcohol	0	g	other method type	food composition table	191
Carbohydrate Components
organic acids, total	0	g	calculated as recipe	value created within host-system
starch, total	44.5	g	other method type	food composition table	59
sugars, total	1.2	g	summation from constituent components	value created within host-system
sucrose	1.1	g	other method type	food composition table	148
lactose	0	g	other method type	food composition table	148
fructose	0.1	g	other method type	food composition table	148
sugar alcohols	0	g	imputed/estimated, generic	value created within host-system
fibre, total	8.9	g	other method type	food composition table	59
fibre, water-insoluble	6.9	g	summation from constituent components	value created within host-system
polysaccharides, non-cellulosic, water-soluble	2.0	g	other method type	food composition table	148
glucose	0	g	other method type	food composition table	148
maltose	0	g	estimated according to logical deduction	value created within host-system
galactose	0	g	calculated as recipe	value created within host-system
Fat
fatty acids, total, calculated as TAG equivalents	0.9	g	summation from constituent components	value created within host-system
fatty acids, total	0.9	g	summation from constituent components	value created within host-system
fatty acids, total saturated	0.2	g	other method type	food composition table	165
fatty acids, total monounsaturated cis	0.2	g	other method type	food composition table	165
fatty acids, total polyunsaturated	0.5	g	other method type	food composition table	165
fatty acids, total trans	0	g	estimated according to logical deduction	value created within host-system
fatty acid 18:2 cis,cis n-6 (linoleic acid)	0	mg	calculated as recipe	value created within host-system
fatty acid 18:3 n-3 (alpha-linolenic acid)	0	mg	calculated as recipe	value created within host-system
fatty acid 20:5 n-3 (EPA)	0	mg	calculated as recipe	value created within host-system
fatty acid 22:6 n-3 (DHA)	0	mg	calculated as recipe	value created within host-system
cholesterol (GC)	0	mg	calculated from related food	value created within host-system
sterols, total	205.2	mg	calculated from related food	value created within host-system	476
Minerals
sodium	12.0	mg	other method type	food composition table	59
salt	30.6	mg	summation from constituent components	value created within host-system
potassium	940.0	mg	other method type	food composition table	59
magnesium	110.0	mg	other method type	food composition table	59
calcium	71.0	mg	other method type	food composition table	59
phosphorus	350.0	mg	other method type	food composition table	59
iron, total	11.1	mg	other method type	food composition table	59
zinc	3.9	mg	other method type	food composition table	59
selenium, total	11.0	µg	other method type	food composition table	165
Nitrogen Components
tryptophan	250.0	mg	other method type	food composition table	185
Vitamins
vitamin A retinol activity equivalents	1.9	µg	summation from constituent components	value created within host-system
vitamin D	0	µg	other method type	food composition table	150
vitamin E alphatocopherol	0.5	mg	summation from constituent components	value created within host-system
vitamin K, total	22.00	µg	analytical, generic	independent laboratory	315
vitamin C (ascorbic acid)	0	mg	other method type	food composition table	148
folate (HPLC)	110.0	µg	other method type	food composition table	59
niacin equivalents, total	6.4	mg	summation from constituent components	value created within host-system
niacin, preformed (nicotinic acid + nicotinamide)	2.2	mg	other method type	food composition table	459
riboflavine	0.27	mg	other method type	food composition table	59
thiamin (vitamin B1)	0.41	mg	other method type	food composition table	59
vitamin B-12 (cobalamin)	0	µg	other method type	food composition table	148
vitamers pyridoxine (hydrochloride)	0.56	mg	other method type	food composition table	191
carotenoids, total	23.0	µg	summation from constituent components	value created within host-system

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