Lentil mature
All nutrient values refer to 100 g.
- Energy (kilocalorie)
- 323 kcal
- Energy (kilojoule)
- 1,362 kJ
- Protein (Nx6.25)
- 23.357 g
- Fat
- 1.7 g
- Carbohydrate, available
- 44.8 g
- Fibre, dietary, total
- 17.6 g
Complete nutrient values
138 of 138 nutrients · per 100 g
No nutrient found.
| Nutrient | Value | Original value | Data source | Reference | BLS calculation |
|---|---|---|---|---|---|
| Energy (kilojoule) | 1,362 kJ/100 g | 1362 | 1 | — | ENERCJ[kJ] = 17*PROT625[g] + 17*(CHO[g] - POLYL[g]) + 37*FAT[g] + 29*ALC[g] + 13*OA[g] + 10*POLYL[g] + 8*OLSAC[g] + 8*FIBT[g]immer berechnet / always calculated |
| Energy (kilocalorie) | 323 kcal/100 g | 323 | 1 | — | ENERCC[kcal] = 4*PROT625[g] + 4*(CHO[g] - POLYL[g]) + 9*FAT[g] + 7*ALC[g] + 3*OA[g] + 2.4*POLYL[g] + 2*OLSAC[g] + 2*FIBT[g]immer berechnet / always calculated |
| Water | 10.7 g/100 g | 10.7 | 2 | 1 | |
| Protein (Nx6.25) | 23.357 g/100 g | 23.357 | 3 | 2 | PROT625[g]=NT[g]*6.25teilweise berechnet / partially calculated |
| Fat | 1.7 g/100 g | 1.7 | 2 | 3 | |
| Carbohydrate, available | 44.8 g/100 g | 44.8 | 1 | — | CHO[g] = SUGAR[g] + STARCH[g] + OLSAC[g] + POLYL[g]immer berechnet / always calculated |
| Fibre, dietary, total | 17.6 g/100 g | 17.6 | 2 | 4 | FIBT[g]=FIBHMW[g]+FIBLMW[g] OR
FIBT[g]=FIBINS[g]+FIBSOL[g]+FIBLMWteilweise berechnet / partially calculated |
| Alcohol (Ethanol) | 0 g/100 g | 0 | 4 | — | |
| Organic acids, total | 0 g/100 g | 0 | 1 | — | OA[g]=MALAC[g]+ACEAC[g]+LACAC[g]+TARAC[g]+CITAC[g]teilweise berechnet / partially calculated |
| Ash | 2.6 g/100 g | 2.6 | 2 | 5 | |
| Vitamin A, retinol equivalents (RE) | 17 µg/100 g | 17 | 1 | — | VITA[µg]= RETOL[µg] + 1/6*CARTB[µg]+ 1/12*(CAROTPAXB[µg])teilweise berechnet / partially calculated |
| Vitamin A, retinol activity equivalents (RAE) | 8 µg/100 g | 8 | 1 | — | VITAA[µg]= RETOL[µg] + 1/12*CARTB[µg]+ 1/24*(CAROTPAXB[µg])teilweise berechnet / partially calculated |
| Retinol | 0 µg/100 g | 0 | 4 | — | |
| Beta-carotene | 100 µg/100 g | 100 | 3 | 6 | |
| Carotenoids, excluding beta-carotene | — µg/100 g | - | — | — | |
| Vitamin D | 0 µg/100 g | 0 | 1 | — | VITD[µg]=ERGCAL[µg]+CHOCAL[µg]teilweise berechnet / partially calculated |
| Vitamin D3 (cholecalciferol) | 0 µg/100 g | 0 | 4 | — | |
| Vitamin D2 (ergocalciferol) | 0 µg/100 g | 0 | 4 | — | |
| Vitamin E (alpha-tocopherol) | 1.9 mg/100 g | 1.9 | 5 | — | VITE[mg] = TOCPHA[mg] |
| Alpha-tocopherol | 1.9 mg/100 g | 1.9 | 5 | — | |
| Beta-tocopherol | — mg/100 g | - | — | — | |
| Gamma-tocopherol | — mg/100 g | - | — | — | |
| Delta-tocopherol | — mg/100 g | - | — | — | |
| Alpha-tocotrienol | — mg/100 g | - | — | — | |
| Vitamin K | 123 µg/100 g | 123 | 1 | — | VITK[µg] = VITK1[µg] + VITK2[µg]teilweise berechnet / partially calculated |
| Vitamin K1 (phylloquinone) | 123 µg/100 g | 123 | 3 | 6 | |
| Vitamin K2 (menaquinone) | 0 µg/100 g | 0 | 4 | — | |
| Vitamin B1 (thiamine) | 0.48 mg/100 g | 0.48 | 3 | 6 | |
| Vitamin B2 (riboflavin) | 0.265 mg/100 g | 0.265 | 3 | 6 | |
| Niacin equivalents | 6.642 mg/100 g | 6.642 | 1 | — | NIAEQ[mg]=NIA[mg]+TRP[g]*1000/60immer berechnet / always calculated |
| Niacin | 2.475 mg/100 g | 2.475 | 3 | 6 | |
| Pantothenic acid | 1.57 mg/100 g | 1.57 | 3 | 6 | |
| Vitamin B6 | 550 µg/100 g | 550 | 3 | 6 | |
| Biotin | 23.3 µg/100 g | 23.3 | 2 | 7 | |
| Folate equivalent | 116 µg/100 g | 116 | 1 | — | FOL[µg] = FOLFD[µg] + 1.7*FOLAC[µg]immer berechnet / always calculated |
| Folate | 116 µg/100 g | 116 | 2 | 8 | |
| Folic acid, synthetic | 0 µg/100 g | 0 | 4 | — | |
| Vitamin B12 (cobalamin) | 0 µg/100 g | 0 | 4 | — | |
| Vitamin C | 7 mg/100 g | 7 | 3 | 6 | |
| Salt (sodium chloride) | 0.018 g/100 g | 0.018 | 1 | — | NACL[g] = NA[g]*2.5immer berechnet / always calculated |
| Sodium | 7 mg/100 g | 7 | 3 | 6 | |
| Chloride | 84 mg/100 g | 84 | 3 | 6 | |
| Potassium | 837 mg/100 g | 837 | 3 | 6 | |
| Calcium | 64.667 mg/100 g | 64.667 | 3 | 6 | |
| Magnesium | 129 mg/100 g | 129 | 3 | 6 | |
| Phosphorus | 408 mg/100 g | 408 | 3 | 6 | |
| Sulphur | — mg/100 g | - | — | — | |
| Iron | 8.03 mg/100 g | 8.03 | 3 | 6 | |
| Zinc | 3.7 mg/100 g | 3.7 | 2 | 9 | |
| Iodide | 6.7 µg/100 g | 6.7 | 5 | — | |
| Copper | 841 µg/100 g | 841 | 2 | 10 | |
| Manganese | 1,350 µg/100 g | 1350 | 6 | 11 | |
| Fluoride | 26 µg/100 g | 26 | 3 | 6 | |
| Chromium | 8.8 µg/100 g | 8.8 | 5 | — | |
| Molybdenum | — µg/100 g | - | — | — | |
| Acetic acid | — g/100 g | - | — | — | |
| Citric acid | — g/100 g | - | — | — | |
| Lactic acid | 0 g/100 g | 0 | 4 | — | |
| Malic acid | — g/100 g | - | — | — | |
| Tartaric acid | 0 g/100 g | 0 | 4 | — | |
| Polyols, total | — g/100 g | - | — | — | POLYL[g]=MANTL[g]+SORTL[g]+XYLTL[g]immer berechnet / always calculated |
| Mannitol | — g/100 g | - | — | — | |
| Sorbitol | — g/100 g | - | — | — | |
| Xylitol | — g/100 g | - | — | — | |
| Monosaccharides, total | 0.1 g/100 g | 0.1 | 1 | — | MNSAC[g] = FRUS[g] + GALS[g] + GLUS[g]immer berechnet / always calculated |
| Glucose | — g/100 g | <LOQ | 6 | 12 | |
| Fructose | — g/100 g | <LOQ | 6 | 12 | |
| Galactose | — g/100 g | - | — | — | |
| Disaccharides, total | 1.2 g/100 g | 1.2 | 1 | — | DISAC[g] = LACS[g] + MALS[g] + SUCS[g]immer berechnet / always calculated |
| Sucrose | 1.2 g/100 g | 1.2 | 6 | 13 | |
| Maltose | 0.05 g/100 g | 0.05 | 6 | 13 | |
| Lactose | 0 g/100 g | 0 | 6 | 13 | |
| Sugars (mono- and disaccharides), total | 1.3 g/100 g | 1.3 | 1 | — | SUGAR[g]=MNSAC[g]+DISAC[g]immer berechnet / always calculated |
| Oligosaccharides, available | — g/100 g | - | — | — | |
| Starch (starch, glycogen, dextrins) | 43.5 g/100 g | 43.5 | 2 | 14 | |
| Fibre, low molecular weight | — g/100 g | - | — | — | |
| Fibre, high molecular weight | 17.678 g/100 g | 17.678 | 2 | 15 | FIBHMW[g]=FIBHMWS[g]+FIBHMWI[g] OR
FIBHMW[g]=FIBINS[g]+FIBSOL[g]teilweise berechnet / partially calculated |
| Fibre, water-insoluble | 16.244 g/100 g | 16.244 | 2 | 16 | |
| Fibre, water-soluble | 1.434 g/100 g | 1.434 | 2 | 16 | |
| Fibre, high molecular weight, water-soluble | — g/100 g | - | — | — | |
| Fibre, high molecular weight, water-insoluble | — g/100 g | - | — | — | |
| Fatty acids, saturated, total | 0.24 g/100 g | 0.24 | 1 | — | FASAT[g]=F4:0[g]+F6:0[g]+F8:0[g]+F10:0[g]+F12:0[g]+F14:0[g]+F15:0[g]+F16:0[g]+F17:0[g]+F18:0[g]+F20:0[g]+F22:0[g]+F24:0[g]immer berechnet / always calculated |
| Fatty acid C4:0 (butyric acid) | — g/100 g | - | — | — | |
| Fatty acid C6:0 (caproic acid) | — g/100 g | - | — | — | |
| Fatty acid C8:0 (caprylic acid) | — g/100 g | - | — | — | |
| Fatty acid C10:0 (capric acid) | — g/100 g | - | — | — | |
| Fatty acid C12:0 (lauric acid) | — g/100 g | - | — | — | |
| Fatty acid C14:0 (myristic acid) | 0.0035 g/100 g | 0.0035 | 6 | 17 | |
| Fatty acid C15:0 (pentadecylic acid) | 0.002 g/100 g | 0.002 | 6 | 17 | |
| Fatty acid C16:0 (palmitic acid) | 0.19 g/100 g | 0.19 | 6 | 17 | |
| Fatty acid C17:0 (margaric acid) | 0.0022 g/100 g | 0.0022 | 6 | 17 | |
| Fatty acid C18:0 (stearic acid) | 0.018 g/100 g | 0.018 | 6 | 17 | |
| Fatty acid C20:0 (arachidic acid) | 0.0083 g/100 g | 0.0083 | 6 | 17 | |
| Fatty acid C22:0 (behenic acid) | 0.0062 g/100 g | 0.0062 | 6 | 17 | |
| Fatty acid C24:0 (lignoceric acid) | 0.0051 g/100 g | 0.0051 | 6 | 17 | |
| Fatty acids, monounsaturated, total | 0.018 g/100 g | 0.018 | 1 | — | FAMS[g]=F14:1CN5[g]+F16:1CN7[g]+F18:1CN7[g]+F18:1CN9[g]+F20:1CN9[g]+F22:1CN9[g]immer berechnet / always calculated |
| Fatty acid C14:1 n-5 cis (myristoleic acid) | — g/100 g | - | — | — | |
| Fatty acid C16:1 n-7 cis (palmitoleic acid) | 0.0049 g/100 g | 0.0049 | 6 | 17 | |
| Fatty acid C18:1 n-7 cis (vaccenic acid) | — g/100 g | - | — | — | |
| Fatty acid C18:1 n-9 cis (oleic acid) | — g/100 g | - | — | — | |
| Fatty acid C20:1 n-9 cis (gondoic acid) | 0.011 g/100 g | 0.011 | 6 | 17 | |
| Fatty acid C22:1 n-9 cis (erucic acid) | 0.0019 g/100 g | 0.0019 | 6 | 17 | |
| Fatty acids, polyunsaturated, total | 0.73 g/100 g | 0.73 | 1 | — | FAPU[g]=F18:2C9T11[g]+F18:2CN6[g]+F20:2CN6[g]+F18:3CN3[g]+F18:3CN6[g]+F20:3CN6[g]+F18:4CN3[g]+F20:4CN6[g]+F20:5CN3[g]+F22:5CN3[g]+F22:6CN3[g]immer berechnet / always calculated |
| Fatty acids, polyunsaturated, n-3 (omega-3), total | 0.15 g/100 g | 0.15 | 1 | — | FAPUN3[g]=F18:3CN3[g]+F18:4CN3[g]+F20:5CN3[g]+F22:5CN3[g]+F22:6CN3[g]immer berechnet / always calculated |
| Fatty acid C18:3 n-3 all-cis (alpha-linolenic acid) | 0.15 g/100 g | 0.15 | 6 | 17 | |
| Fatty acid C18:4 n-3 all-cis (stearidonic acid) | — g/100 g | - | — | — | |
| Fatty acid C20:5 n-3 all-cis (eicosapentanoic acid) | 0 g/100 g | 0 | 4 | — | |
| Fatty acid C22:5 n-3 all-cis (docosapentanoic acid) | — g/100 g | - | — | — | |
| Fatty acid C22:6 n-3 all-cis (docosahexanoic acid) | 0 g/100 g | 0 | 4 | — | |
| Fatty acids, polyunsaturated, n-6 (omega-6), total | 0.58 g/100 g | 0.58 | 1 | — | FAPUN6[g]=F18:2CN6[g]+F18:3CN6[g]+F20:2CN6[g]+F20:3CN6[g]+F20:4CN6[g]immer berechnet / always calculated |
| Fatty acid C18:2 n-6 cis,cis (linoleic acid) | 0.58 g/100 g | 0.58 | 6 | 17 | |
| Fatty acid C18:2 conjugated, cis 9,trans 11 (conjugated linoleic acid) | — g/100 g | - | — | — | |
| Fatty acid C18:3 n-6 all-cis (gamma-linolenic acid) | — g/100 g | - | — | — | |
| Fatty acid C20:2 n-6 cis,cis (eicosadienoic acid) | 0.001 g/100 g | 0.001 | 6 | 17 | |
| Fatty acid C20:3 n-6 all-cis (dihomo-gamma-linolenic acid) | 0.0016 g/100 g | 0.0016 | 6 | 17 | |
| Fatty acid C20:4 n-6 all-cis (arachidonic acid) | — g/100 g | - | — | — | |
| Fatty acids, others | 0.38 g/100 g | 0.38 | 6 | 17 | |
| Cholesterol | 0 mg/100 g | 0 | 4 | — | |
| Amino acids, essential, total | 10.28 g/100 g | 10.28 | 1 | — | AAE9[g] = ILE[g] + LEU[g] + LYS[g] + MET[g] + PHE[g] + THR[g] + TRP[g] + VAL[g]+HIS[g]immer berechnet / always calculated |
| Alanine | 1.29 g/100 g | 1.29 | 3 | 6 | |
| Arginine | 2.24 g/100 g | 2.24 | 3 | 6 | |
| Aspartic acid, including asparagine | 3.16 g/100 g | 3.16 | 3 | 6 | |
| Cysteine | 0.25 g/100 g | 0.25 | 3 | 6 | |
| Glutamic acid, including glutamine | 4.49 g/100 g | 4.49 | 3 | 6 | |
| Glycine | 1.3 g/100 g | 1.3 | 3 | 6 | |
| Histidine | 0.71 g/100 g | 0.71 | 3 | 6 | |
| Isoleucine | 1.19 g/100 g | 1.19 | 3 | 6 | |
| Leucine | 2.11 g/100 g | 2.11 | 3 | 6 | |
| Lysine | 1.89 g/100 g | 1.89 | 3 | 6 | |
| Methionine | 0.22 g/100 g | 0.22 | 3 | 6 | |
| Phenylalanine | 1.4 g/100 g | 1.4 | 3 | 6 | |
| Proline | 1.22 g/100 g | 1.22 | 3 | 6 | |
| Serine | 1.51 g/100 g | 1.51 | 3 | 6 | |
| Threonine | 1.12 g/100 g | 1.12 | 3 | 6 | |
| Tryptophan | 0.25 g/100 g | 0.25 | 3 | 6 | |
| Tyrosine | 0.84 g/100 g | 0.84 | 3 | 6 | |
| Valine | 1.39 g/100 g | 1.39 | 3 | 6 | |
| Nitrogen, total | 4 g/100 g | 4 | 2 | 18 |
Data source · Reference
Data source
- Formelberechnung
- Aggregation
- Nährstoffdatenbank
- Logische Null
- Übernommener Wert
- Literatur
Reference
- de Almeida Costa, G. E., et al.; Chemical composition, dietary fibre and resistant starch contents of raw and cooked pea, common bean, chickpea and lentil legumes.; Food Chemistry; 2006; 94; 3#Piecyk, M., et al.; Chemical composition and starch digestibility in flours from Polish processed legume seeds.; Food Chemistry; 2012; 135; 3#Iqbal, A., et al.; Nutritional quality of important food legumes.; Food Chemistry; 2006; 97; 2#Public Health England, Nutrient analysis of fruits and vegetables. 2017#Perez-Hidalgo, M. A., Guerra-Hernández, E., García-Villanova, B.; Dietary fiber in three raw legumes and processing effect on chick peas by an enzymatic-gravimetric method; Journal of Food Composition and Analysis; 1997
- Converted value from: Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7
- de Almeida Costa, G. E., et al.; Chemical composition, dietary fibre and resistant starch contents of raw and cooked pea, common bean, chickpea and lentil legumes.; Food Chemistry; 2006; 94; 3#Public Health England, Nutrient analysis of fruits and vegetables. 2017#Senser F., Scherz H.; Fleisch+ -prod., Fisch+ -prod., Gemüse+ -prod., Früchte+ -prod., Süßw., alkoholh; Brief vom 19.08.93 Deut. Forschungsanst. f. Lebensmittelchem; 1993#Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7
- Converted value from: de Almeida Costa, G. E., et al.; Chemical composition, dietary fibre and resistant starch contents of raw and cooked pea, common bean, chickpea and lentil legumes.; Food Chemistry; 2006; 94; 3#Public Health England, Nutrient analysis of fruits and vegetables. 2017#Converted value from: Perez-Hidalgo, M. A., Guerra-Hernández, E., García-Villanova, B.; Dietary fiber in three raw legumes and processing effect on chick peas by an enzymatic-gravimetric method; Journal of Food Composition and Analysis; 1997
- Public Health England, Nutrient analysis of fruits and vegetables. 2017#Piecyk, M., et al.; Chemical composition and starch digestibility in flours from Polish processed legume seeds.; Food Chemistry; 2012; 135; 3#de Almeida Costa, G. E., et al.; Chemical composition, dietary fibre and resistant starch contents of raw and cooked pea, common bean, chickpea and lentil legumes.; Food Chemistry; 2006; 94; 3
- Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7
- National Food Institute, Food data (frida.fooddata.dk), version 5.2, May 2024
- Jha, A. B., et al.; Genetic diversity of folate profiles in seeds of common bean, lentil, chickpea and pea.; Journal of Food Composition and Analysis; 2015; 42#Hefni, M., et al.; Folate content in foods commonly consumed in Egypt.; Food Chemistry; 2010; 121; 2
- Converted value from: BVL; Lebensmittel Monitoring 2014; 2014#Converted value from: BVL / BfR; Lebensmittel-Monitoring; 2001
- Converted value from: BVL; Lebensmittel Monitoring 2009; 2009#Converted value from: BVL; Lebensmittel Monitoring 2014; 2014
- Converted value from: BVL; Lebensmittel Monitoring 2014; 2014
- Public Health England, Nutrient analysis of fruits and vegetables. 2017
- Converted value from: Public Health England, Nutrient analysis of fruits and vegetables. 2017
- Piecyk, M., et al.; Chemical composition and starch digestibility in flours from Polish processed legume seeds.; Food Chemistry; 2012; 135; 3#Converted value from: Public Health England, Nutrient analysis of fruits and vegetables. 2017
- Converted value from: de Almeida Costa, G. E., et al.; Chemical composition, dietary fibre and resistant starch contents of raw and cooked pea, common bean, chickpea and lentil legumes.; Food Chemistry; 2006; 94; 3#Converted value from: Perez-Hidalgo, M. A., Guerra-Hernández, E., García-Villanova, B.; Dietary fiber in three raw legumes and processing effect on chick peas by an enzymatic-gravimetric method; Journal of Food Composition and Analysis; 1997
- Converted value from: Perez-Hidalgo, M. A., Guerra-Hernández, E., García-Villanova, B.; Dietary fiber in three raw legumes and processing effect on chick peas by an enzymatic-gravimetric method; Journal of Food Composition and Analysis; 1997#de Almeida Costa, G. E., et al.; Chemical composition, dietary fibre and resistant starch contents of raw and cooked pea, common bean, chickpea and lentil legumes.; Food Chemistry; 2006; 94; 3
- Converted value from: Zhang, B., et al.; Fatty acid, carotenoid and tocopherol compositions of 20 Canadian lentil cultivars and synergistic contribution to antioxidant activities.; Food Chemistry; 2014; 161
- Converted value from: Piecyk, M., et al.; Chemical composition and starch digestibility in flours from Polish processed legume seeds.; Food Chemistry; 2012; 135; 3#Converted value from: Iqbal, A., et al.; Nutritional quality of important food legumes.; Food Chemistry; 2006; 97; 2#Converted value from: Public Health England, Nutrient analysis of fruits and vegetables. 2017#Converted value from: de Almeida Costa, G. E., et al.; Chemical composition, dietary fibre and resistant starch contents of raw and cooked pea, common bean, chickpea and lentil legumes.; Food Chemistry; 2006; 94; 3
Max Rubner-Institut (2025): Bundeslebensmittelschlüssel (BLS), Version 4.0. Karlsruhe.