BLS 4.0 · H730132

Lentil mature, boiled

All nutrient values refer to 100 g.

Energy (kilocalorie)
119 kcal
Energy (kilojoule)
502 kJ
Protein (Nx6.25)
9.083 g
Fat
0.7 g
Carbohydrate, available
15.5 g
Fibre, dietary, total
7.23 g
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Complete nutrient values

138 of 138 nutrients · per 100 g

All nutrient values refer to 100 g.
NutrientValueOriginal valueData sourceReferenceBLS calculation
Energy (kilojoule)502 kJ/100 g5021—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)119 kcal/100 g1191—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
Water71.6 g/100 g71.621
Protein (Nx6.25)9.083 g/100 g9.0833—PROT625[g]=NT[g]*6.25teilweise berechnet / partially calculated
Fat0.7 g/100 g0.742
Carbohydrate, available15.5 g/100 g15.51—CHO[g] = SUGAR[g] + STARCH[g] + OLSAC[g] + POLYL[g]immer berechnet / always calculated
Fibre, dietary, total7.23 g/100 g7.2343FIBT[g]=FIBHMW[g]+FIBLMW[g] OR FIBT[g]=FIBINS[g]+FIBSOL[g]+FIBLMWteilweise berechnet / partially calculated
Alcohol (Ethanol)0 g/100 g03—
Organic acids, total0 g/100 g03—OA[g]=MALAC[g]+ACEAC[g]+LACAC[g]+TARAC[g]+CITAC[g]teilweise berechnet / partially calculated
Ash0.7 g/100 g0.724
Vitamin A, retinol equivalents (RE)6 µg/100 g61—VITA[µg]= RETOL[µg] + 1/6*CARTB[µg]+ 1/12*(CAROTPAXB[µg])teilweise berechnet / partially calculated
Vitamin A, retinol activity equivalents (RAE)3 µg/100 g31—VITAA[µg]= RETOL[µg] + 1/12*CARTB[µg]+ 1/24*(CAROTPAXB[µg])teilweise berechnet / partially calculated
Retinol0 µg/100 g03—
Beta-carotene36 µg/100 g363—
Carotenoids, excluding beta-carotene1 µg/100 g145
Vitamin D0 µg/100 g01—VITD[µg]=ERGCAL[µg]+CHOCAL[µg]teilweise berechnet / partially calculated
Vitamin D3 (cholecalciferol)0 µg/100 g03—
Vitamin D2 (ergocalciferol)0 µg/100 g03—
Vitamin E (alpha-tocopherol)0.26 mg/100 g0.264—VITE[mg] = TOCPHA[mg]
Alpha-tocopherol0.26 mg/100 g0.2642
Beta-tocopherol0.1 mg/100 g0.142
Gamma-tocopherol1.59 mg/100 g1.5942
Delta-tocopherol0.04 mg/100 g0.0442
Alpha-tocotrienol— mg/100 g-——
Vitamin K44 µg/100 g441—VITK[µg] = VITK1[µg] + VITK2[µg]teilweise berechnet / partially calculated
Vitamin K1 (phylloquinone)44 µg/100 g443—
Vitamin K2 (menaquinone)0 µg/100 g03—
Vitamin B1 (thiamine)0.1 mg/100 g0.145
Vitamin B2 (riboflavin)0.04 mg/100 g0.0442
Niacin equivalents2.8 mg/100 g2.81—NIAEQ[mg]=NIA[mg]+TRP[g]*1000/60immer berechnet / always calculated
Niacin1.2 mg/100 g1.245
Pantothenic acid0.33 mg/100 g0.3342
Vitamin B6110 µg/100 g11045
Biotin0.6 µg/100 g0.642
Folate equivalent60 µg/100 g601—FOL[µg] = FOLFD[µg] + 1.7*FOLAC[µg]immer berechnet / always calculated
Folate60 µg/100 g6026
Folic acid, synthetic0 µg/100 g03—
Vitamin B12 (cobalamin)0 µg/100 g03—
Vitamin C1.75 mg/100 g1.753—
Salt (sodium chloride)0.0012 g/100 g0.00121—NACL[g] = NA[g]*2.5immer berechnet / always calculated
Sodium— mg/100 g<LOQ42
Chloride16 mg/100 g1642
Potassium211 mg/100 g21142
Calcium16 mg/100 g1642
Magnesium22 mg/100 g2242
Phosphorus104 mg/100 g10442
Sulphur— mg/100 g-——
Iron2.12 mg/100 g2.1242
Zinc0.9 mg/100 g0.942
Iodide1 µg/100 g142
Copper220 µg/100 g22042
Manganese440 µg/100 g44042
Fluoride10 µg/100 g103—
Chromium3.5 µg/100 g3.53—
Molybdenum— µg/100 g-——
Acetic acid— g/100 g-——
Citric acid— g/100 g-——
Lactic acid0 g/100 g03—
Malic acid— g/100 g-——
Tartaric acid0 g/100 g03—
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, total0.1 g/100 g0.11—MNSAC[g] = FRUS[g] + GALS[g] + GLUS[g]immer berechnet / always calculated
Glucose— g/100 g<LOQ42
Fructose— g/100 g<LOQ42
Galactose— g/100 g-——
Disaccharides, total0.4 g/100 g0.41—DISAC[g] = LACS[g] + MALS[g] + SUCS[g]immer berechnet / always calculated
Sucrose0.4 g/100 g0.445
Maltose0.05 g/100 g0.0545
Lactose0 g/100 g03—
Sugars (mono- and disaccharides), total0.5 g/100 g0.51—SUGAR[g]=MNSAC[g]+DISAC[g]immer berechnet / always calculated
Oligosaccharides, available— g/100 g-——
Starch (starch, glycogen, dextrins)15 g/100 g1545
Fibre, low molecular weight— g/100 g-——
Fibre, high molecular weight7.23 g/100 g7.2343FIBHMW[g]=FIBHMWS[g]+FIBHMWI[g] OR FIBHMW[g]=FIBINS[g]+FIBSOL[g]teilweise berechnet / partially calculated
Fibre, water-insoluble6.525 g/100 g6.52547
Fibre, water-soluble0.705 g/100 g0.70547
Fibre, high molecular weight, water-soluble— g/100 g-——
Fibre, high molecular weight, water-insoluble— g/100 g-——
Fatty acids, saturated, total0.1 g/100 g0.11—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)0.0014 g/100 g0.00143—
Fatty acid C15:0 (pentadecylic acid)0.0008 g/100 g0.00083—
Fatty acid C16:0 (palmitic acid)0.08 g/100 g0.083—
Fatty acid C17:0 (margaric acid)0.0009 g/100 g0.00093—
Fatty acid C18:0 (stearic acid)0.007 g/100 g0.0073—
Fatty acid C20:0 (arachidic acid)0.0033 g/100 g0.00333—
Fatty acid C22:0 (behenic acid)0.0025 g/100 g0.00253—
Fatty acid C24:0 (lignoceric acid)0.002 g/100 g0.0023—
Fatty acids, monounsaturated, total0.007 g/100 g0.0071—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)0.0019 g/100 g0.00193—
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)0.004 g/100 g0.0043—
Fatty acid C22:1 n-9 cis (erucic acid)0.0008 g/100 g0.00083—
Fatty acids, polyunsaturated, total0.29 g/100 g0.291—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), total0.06 g/100 g0.061—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)0.06 g/100 g0.063—
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 g03—
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 g03—
Fatty acids, polyunsaturated, n-6 (omega-6), total0.23 g/100 g0.231—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)0.23 g/100 g0.233—
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 g/100 g03—
Fatty acid C20:3 n-6 all-cis (dihomo-gamma-linolenic acid)0.0006 g/100 g0.00063—
Fatty acid C20:4 n-6 all-cis (arachidonic acid)— g/100 g-——
Fatty acids, others0.15 g/100 g0.153—
Cholesterol0 mg/100 g03—
Amino acids, essential, total3.999 g/100 g3.9991—AAE9[g] = ILE[g] + LEU[g] + LYS[g] + MET[g] + PHE[g] + THR[g] + TRP[g] + VAL[g]+HIS[g]immer berechnet / always calculated
Alanine0.502 g/100 g0.5023—
Arginine0.871 g/100 g0.8713—
Aspartic acid, including asparagine1.229 g/100 g1.2293—
Cysteine0.097 g/100 g0.0973—
Glutamic acid, including glutamine1.746 g/100 g1.7463—
Glycine0.506 g/100 g0.5063—
Histidine0.276 g/100 g0.2763—
Isoleucine0.463 g/100 g0.4633—
Leucine0.821 g/100 g0.8213—
Lysine0.735 g/100 g0.7353—
Methionine0.086 g/100 g0.0863—
Phenylalanine0.544 g/100 g0.5443—
Proline0.474 g/100 g0.4743—
Serine0.587 g/100 g0.5873—
Threonine0.436 g/100 g0.4363—
Tryptophan0.097 g/100 g0.0973—
Tyrosine0.327 g/100 g0.3273—
Valine0.541 g/100 g0.5413—
Nitrogen, total1.2 g/100 g1.228
Data source · Reference

Data source

  1. Formelberechnung
  2. Aggregation
  3. Rezeptberechnung
  4. Literatur

Reference

  1. Public Health England, Nutrient analysis of fruits and vegetables. 2017#Bassett MN, Sammán NC; Folate content and retention in selected raw and processed foods; Archivos Latinoamericanos de Nutricion; 2010#Kalogeropoulos, N., Chiou, A., Ioannou, M., Karathanos, V. T., Hassapidou, M., Andrikopoulos, N. K.; Nutritional evaluation and bioactive microconstituents (phytosterols, tocopherols, polyphenols, triterpenic acids) in cooked dry legumes usually consumed in the Mediterranean countries; Food Chemistry; 2010
  2. Public Health England, Nutrient analysis of fruits and vegetables. 2017
  3. Converted value from: Aldwairji, M. A., et al. ; Analysis of dietary fibre of boiled and canned legumes commonly consumed in the United Kingdom.; Journal of Food Composition and Analysis; 2014; 36
  4. Kalogeropoulos, N., Chiou, A., Ioannou, M., Karathanos, V. T., Hassapidou, M., Andrikopoulos, N. K.; Nutritional evaluation and bioactive microconstituents (phytosterols, tocopherols, polyphenols, triterpenic acids) in cooked dry legumes usually consumed in the Mediterranean countries; Food Chemistry; 2010#Public Health England, Nutrient analysis of fruits and vegetables. 2017
  5. Converted value from: Public Health England, Nutrient analysis of fruits and vegetables. 2017
  6. Public Health England, Nutrient analysis of fruits and vegetables. 2017#Bassett MN, Sammán NC; Folate content and retention in selected raw and processed foods; Archivos Latinoamericanos de Nutricion; 2010
  7. Aldwairji, M. A., et al. ; Analysis of dietary fibre of boiled and canned legumes commonly consumed in the United Kingdom.; Journal of Food Composition and Analysis; 2014; 36
  8. Converted value from: Public Health England, Nutrient analysis of fruits and vegetables. 2017#Converted value from: Kalogeropoulos, N., Chiou, A., Ioannou, M., Karathanos, V. T., Hassapidou, M., Andrikopoulos, N. K.; Nutritional evaluation and bioactive microconstituents (phytosterols, tocopherols, polyphenols, triterpenic acids) in cooked dry legumes usually consumed in the Mediterranean countries; Food Chemistry; 2010

Max Rubner-Institut (2025): Bundeslebensmittelschlüssel (BLS), Version 4.0. Karlsruhe.