Lentils, mature seeds, cooked, boiled, with salt
Per 100 g, Lentils, mature seeds, cooked, boiled, with salt provides 114 kcal, making it a relatively low-calorie food. It contains 9.02 g of protein, 19.5 g of carbohydrate and 0.38 g of fat, with 7.9 g of dietary fibre. Per 100 g it is a good source of fibre.
Full nutrition facts per 100 g
| Nutrient | Amount | %DV* |
|---|---|---|
| Protein | 9.02 g | 18% |
| Total fat | 0.38 g | 0% |
| Saturated fat | 0.05 g | 0% |
| Carbohydrates | 19.5 g | 7% |
| Fibre | 7.9 g | 28% |
| Sodium | 238 mg | 10% |
| Potassium | 369 mg | 8% |
| Calcium | 19 mg | 1% |
| Iron | 3.33 mg | 19% |
| Magnesium | 36 mg | 9% |
| Vitamin C | 1.5 mg | 2% |
| Vitamin A | 0 µg | 0% |
| Cholesterol | 0 mg | 0% |
* Percent Daily Values are based on a 2,000-calorie reference diet (FDA). Your needs may differ.
About Lentils
Lentils are a staple pulse used in soups, dals, salads and side dishes across many cuisines, and this cooked, salted version reflects how they are commonly served at the table. A 100 g serving provides 114 kcal, 9.02 g of protein and 19.5 g of carbohydrate, including a generous 7.9 g of fibre. They also contain 369 mg of potassium, 36 mg of magnesium, 19 mg of calcium and 3.33 mg of iron, plus 238 mg of sodium from the added salt used in cooking.
The combination of plant protein and fibre is what makes lentils a mainstay of vegetarian and flexitarian eating, generally linked with steady energy release and digestive support. Their iron content is useful in plant-based diets, though it absorbs less efficiently than iron from meat, so it is often paired with vitamin C-rich vegetables to help absorption. Given the added salt in this preparation, a practical tip is to cook lentils from scratch with little or no added salt when sodium intake needs watching, then season individual portions to taste.