Lentils, green and brown, whole, dried, raw

Green and brown lentils are pulses, and the figures here describe whole lentils in their dried, raw form. They mainly provide carbohydrate and protein, with relatively little fat. Per 100g, they contain 49g of carbohydrate, 24g of protein and 1.9g of fat. They also provide iron, at 11mg per 100g, alongside folate and other vitamins and minerals.

Protein supports the maintenance and repair of body tissues, while iron is needed to make haemoglobin, which carries oxygen in the blood. These figures are for dried lentils rather than cooked lentils: cooking adds water and changes the nutrient amounts per weight. Added salt or other ingredients will also affect the final dish. Full nutrient figures are in the tables below.