Lentils, green and brown, cooked
Energy in 100 g
Per 100 g
196 kJ (47 kcal)
196 kJ (47 kcal)
Portion Size:
Carbohydrate | Source | Quantity |
---|---|---|
Starch | MI0002 | 6 g |
Sugar, total | MI0002 | 0.2 g |
Sugar, added | MI0002 | 0 g |
Saturated fatty acids | Source | Quantity |
---|---|---|
C12:0 (lauric acid) | MI0002 | 0 g |
C14:0 (myristic acid) | MI0002 | 0 g |
C16:0 (palmitic acid) | MI0002 | 0 g |
C18:0 (stearic acid) | MI0002 | 0 g |
Monounsaturated fatty acids | Source | Quantity |
---|---|---|
C16:1 sum (palmitoleic acid) | MI0002 | 0 g |
C18:1 sum (oleic acid) | MI0002 | 0 g |
Recommended Daily Allowance (RDA)
Fat-soluble vitamins | Source | Quantity | % of RDA |
---|---|---|---|
Vitamin A | MI0325 | 1 µg-RE | 0 % |
Beta-carotene | MI0002 | 9 µg | |
Retinol | MI0002 | 0 µg | |
Vitamin D | MI0002 | 0 µg | 0 % |
Vitamin E | MI0002 | 0 mg-ATE | 0 % |
Water-soluble vitamins | Source | Quantity | % of RDA |
---|---|---|---|
Vitamin B1 (thiamin) | MI0002 | 0.04 mg | 3 % |
Vitamin B2 (riboflavin) | MI0002 | 0.03 mg | 1 % |
Vitamin B3 (niacin) | MI0002 | 0.2 mg | |
Vitamin B6 (pyridoxine) | MI0002 | 0.1 mg | 5 % |
Vitamin B9 (folate) | MI0002 | 9 µg | 2 % |
Vitamin B12 (cobalamin) | MI0002 | 0 µg | 0 % |
Vitamin C (askorbic acid) | MI0002 | 0 mg | 0 % |
Recommended Daily Allowance (RDA)
Minerals | Source | Quantity | % of RDA |
---|---|---|---|
Calcium (Ca) | MI0002 | 10 mg | 0 % |
Potassium (K) | MI0002 | 111 mg | 3 % |
Sodium (Na) | MI0002 | 156 mg | |
Salt (NaCl) | MI0120 | 0.4 g | |
Phosphorus (P) | MI0002 | 49 mg | 7 % |
Magnesium (Mg) | MI0002 | 15 mg | 5 % |
Trace elements | Source | Quantity | % of RDA |
---|---|---|---|
Iron (Fe) | MI0002 | 1.5 mg | 13 % |
Copper (Cu) | MI0002 | 0.11 mg | 12 % |
Zinc (Zn) | MI0002 | 0.6 mg | 4 % |
Selenium (Se) | MI0002 | 16 µg | 18 % |
Iodine (I) | MI0002 | 1 µg | 0 % |
The foods in Matvaretabellen are described using a classification system called LanguaL. LanguaL stands for "Langua aLimentaria" or "language of food". This language enables standardized descriptions of foods.
LanguaL | Classification |
---|---|
A0152 | Vegetable or vegetable product (US CFR) |
A0831 | Pulse or pulse product (EUROFIR) |
B1268 | Lentil |
C0155 | Seed |
E0150 | Whole, natural shape |
F0014 | Fully heat-treated |
G0014 | Boiled |
H0259 | Rehydrated |
H0367 | Salt added |
J0116 | Dehydrated or dried |
K0003 | No packing medium used |
M0001 | Container or wrapping not known |
N0001 | Food contact surface not known |
P0024 | Human consumer, no age specification |