Lentil
Description
Lentil, the edible seed of an annual papilionaceous plant, Lens culinaris, also called the lentil. The seed is extremely rich in vegetable protein, iron, and potassium. It is also a good source of phosphorus and a fair source of magnesium.
Available throughout the year.
Caloric Content
| 1 | |
| Calories: | 104 |
| Protein: | 8.4 gm |
| Carbohydrates: | - gm |
| Fiber: | 1.1 gm |
| Total fats: | .3 gm |
| Saturated fats: | - gm |
| Unsaturated fats: | - gm |
| Cholesterol: | - mg |
1. 1 cup, 100 grams
Vitamin Content
| 1 | USRDA | |
| Vitamin A: | - | 5000 IU |
| Thiamine: | .21 | 1.7 mg |
| Vitamin B-2: | .09 | 1.7 mg |
| Vitamin B-6: | - | 2.0 mg |
| Vitamin B-12: | 0 | 6 mcg |
| Biotin: | - | 300 mcg |
| Niacin: | 1.1 | 20 mg |
| Pantothenic Acid: | - | 10 mg |
| Folic acid: | - | 400 mcg |
| Vitamin C: | 24 | 60 mg |
| Vitamin E: | - | 30 IU |
1. 1 cup, 100 grams
Mineral Content
| 1 | USRDA | |
| Calcium: | 12 | 1000 mg |
| Copper: | - | 2 mg |
| Iron: | 3 | 18 mg |
| Magnesium: | - | 400 mg |
| Manganese: | - | n/a mg |
| Phosphorus: | - | 1000 mg |
| Potassium: | - | n/a mg |
| Selenium: | - | n/a mcg |
| Sodium: | - | n/a mg |
| Zinc: | 1.5 | 15 mg |
1. 1 cup, 100 grams
Amino Acid Content
| 1 | |
| Tryptophan: | - gm |
| Threonine: | - gm |
| Isoleucine: | - gm |
| Leucine: | - gm |
| Lysine: | - gm |
| Methionine: | - gm |
| Cysteine: | - gm |
| Phenylalanine: | - gm |
| Tyrosine: | - gm |
| Valine: | - gm |
| Arginine: | - gm |
| Histidine: | - gm |
| Alanine: | - gm |
| Aspartic acid: | - gm |
| Glutamic acid: | - gm |
| Glycine: | - gm |
| Proline: | - gm |
| Serine: | - gm |
1. 1 cup, 100 grams
References
Kirschmann, John D. Nutrition Almanac: Nutrition Search. McGraw-Hill: New York. 1984.
Kreutner, Patricia A. Nutrition In Perspective. Prentice-Hall: Englewood Cliffs. 1980.
United States Department of Agriculture. Composition of Foods: Vegetables and Vegetable Products-Raw-Processed-Prepared. Washington D.C. 1984.
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