United States Department of Agriculture
Agricultural Research Service

National Nutrient Database for Standard Reference Legacy Release
Try FoodData Central Basic Report:  16370, Lentils, mature seeds, cooked, boiled, with salt
heading Nutrient Unit
Value per 100 g

cup 198 g
Proximates Water g 69.64 137.89
Proximates Energy kcal 114 226
Proximates Protein g 9.02 17.86
Proximates Total lipid (fat) g 0.38 0.75
Proximates Carbohydrate, by difference g 19.54 38.69
Proximates Fiber, total dietary g 7.9 15.6
Proximates Sugars, total g 1.80 3.56
Minerals Calcium, Ca mg 19 38
Minerals Iron, Fe mg 3.33 6.59
Minerals Magnesium, Mg mg 36 71
Minerals Phosphorus, P mg 180 356
Minerals Potassium, K mg 369 731
Minerals Sodium, Na mg 238 471
Minerals Zinc, Zn mg 1.27 2.51
Vitamins Vitamin C, total ascorbic acid mg 1.5 3.0
Vitamins Thiamin mg 0.169 0.335
Vitamins Riboflavin mg 0.073 0.145
Vitamins Niacin mg 1.060 2.099
Vitamins Vitamin B-6 mg 0.178 0.352
Vitamins Folate, DFE µg 181 358
Vitamins Vitamin B-12 µg 0.00 0.00
Vitamins Vitamin A, RAE µg 0 0
Vitamins Vitamin A, IU IU 8 16
Vitamins Vitamin E (alpha-tocopherol) mg 0.11 0.22
Vitamins Vitamin D (D2 + D3) µg 0.0 0.0
Vitamins Vitamin D IU 0 0
Vitamins Vitamin K (phylloquinone) µg 1.7 3.4
Lipids Fatty acids, total saturated g 0.053 0.105
Lipids Fatty acids, total monounsaturated g 0.064 0.127
Lipids Fatty acids, total polyunsaturated g 0.175 0.346
Lipids Fatty acids, total trans g 0.000 0.000
Lipids Cholesterol mg 0 0