Lentils: nutrition and preparations
Explore lentils as dry mature seeds, sprouts and cooked or canned foods. Sprouted and unsprouted records are not interchangeable.
12 source records
The group heading is a navigation aid. Read the full food name for cooking state, edible part, added fat, salt or sugar. A raw or dry record is not a recommendation to eat the food uncooked.
Compare selected forms per 100 g
These are independent USDA records, not measurements of the same food before and after cooking. Water content, edible part and added ingredients can differ; equal weights are not equivalent portions.
| Nutrient | Lentils, rawSR Legacy · FDC 172420 | Lentils, mature seeds, cooked, boiled, without saltSR Legacy · FDC 172421 | Difference (second − first) |
|---|---|---|---|
| Energy (kcal) | 352 | 116 | -236 |
| Protein (g) | 24.63 | 9.02 | -15.61 |
| Carbohydrates (g) | 63.35 | 20.13 | -43.22 |
| Fat (g) | 1.06 | 0.38 | -0.68 |
| Dietary Fiber (g) | 10.7 | 7.9 | -2.8 |
| Sodium (mg) | 6 | 2 | -4 |
A dash means not reported, not zero. Differences describe these records only and do not measure nutrient retention or health effects.
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