Lentils, sprouted, raw

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ProximatesAmount in 100g
Water67.34 g
Energy106 kcal
Energy444 kJ
Protein8.96 g
Total lipid (fat)0.55 g
Ash1 g
Carbohydrate, by difference22.14 g
LipidsAmount in 100g
Fatty acids, total saturated0.057 g
16:00.052 g
18:00.006 g
Fatty acids, total monounsaturated0.104 g
18:1 undifferentiated0.104 g
Fatty acids, total polyunsaturated0.219 g
18:2 undifferentiated0.181 g
18:3 undifferentiated0.038 g
Scientific Name
Lens culinaris
Carbohydrate Factor
3.57
Fat Factor
8.37
Protein Factor
2.44
Nitrogen to Protein Conversion Factor
6.25
MineralsAmount in 100g
Calcium, Ca25 mg
Iron, Fe3.21 mg
Magnesium, Mg37 mg
Phosphorus, P173 mg
Potassium, K322 mg
Sodium, Na11 mg
Zinc, Zn1.51 mg
Copper, Cu0.352 mg
Manganese, Mn0.506 mg
Amino AcidsAmount in 100g
Threonine0.328 g
Isoleucine0.326 g
Leucine0.628 g
Lysine0.712 g
Methionine0.105 g
Cystine0.334 g
Phenylalanine0.442 g
Tyrosine0.252 g
Valine0.399 g
Arginine0.611 g
Histidine0.257 g
Alanine0.356 g
Aspartic acid1.433 g
Glutamic acid1.258 g
Glycine0.319 g
Proline0.356 g
VitaminsAmount in 100g
Selenium, Se0.6 µg
Vitamin C, total ascorbic acid16.5 mg
Thiamin0.228 mg
Riboflavin0.128 mg
Niacin1.128 mg
Pantothenic acid0.578 mg
Vitamin B-60.19 mg
Folate, total100 µg
Folate, food100 µg
Folate, DFE100 µg
Vitamin A, RAE2 µg
Vitamin A, IU45 IU
LanguaL Codes
  • VEGETABLE OR VEGETABLE PRODUCT (US CFR)
  • 1100 VEGETABLES AND VEGETABLE PRODUCTS (USDA SR)
  • LENTIL
  • SPROUT
  • WHOLE, NATURAL SHAPE
  • NOT HEAT-TREATED
  • COOKING METHOD NOT APPLICABLE
  • NO TREATMENT APPLIED
  • PRESERVATION METHOD NOT KNOWN
  • NO PACKING MEDIUM USED
  • CONTAINER OR WRAPPING NOT KNOWN
  • FOOD CONTACT SURFACE NOT KNOWN
  • HUMAN FOOD, NO AGE SPECIFICATION