United States Department of Agriculture
Agricultural Research Service

National Nutrient Database for Standard Reference Release 28
Basic Report:  16070, Lentils, mature seeds, cooked, boiled, without salt
heading Nutrient Unit
Value per 100 g

cup 198 g

tbsp 12.3 g
Proximates Water g 69.64 137.89 8.57
Proximates Energy kcal 116 230 14
Proximates Protein g 9.02 17.86 1.11
Proximates Total lipid (fat) g 0.38 0.75 0.05
Proximates Carbohydrate, by difference g 20.13 39.86 2.48
Proximates Fiber, total dietary g 7.9 15.6 1.0
Proximates Sugars, total g 1.80 3.56 0.22
Minerals Calcium, Ca mg 19 38 2
Minerals Iron, Fe mg 3.33 6.59 0.41
Minerals Magnesium, Mg mg 36 71 4
Minerals Phosphorus, P mg 180 356 22
Minerals Potassium, K mg 369 731 45
Minerals Sodium, Na mg 2 4 0
Minerals Zinc, Zn mg 1.27 2.51 0.16
Vitamins Vitamin C, total ascorbic acid mg 1.5 3.0 0.2
Vitamins Thiamin mg 0.169 0.335 0.021
Vitamins Riboflavin mg 0.073 0.145 0.009
Vitamins Niacin mg 1.060 2.099 0.130
Vitamins Vitamin B-6 mg 0.178 0.352 0.022
Vitamins Folate, DFE µg 181 358 22
Vitamins Vitamin B-12 µg 0.00 0.00 0.00
Vitamins Vitamin A, RAE µg 0 0 0
Vitamins Vitamin A, IU IU 8 16 1
Vitamins Vitamin E (alpha-tocopherol) mg 0.11 0.22 0.01
Vitamins Vitamin D (D2 + D3) µg 0.0 0.0 0.0
Vitamins Vitamin D IU 0 0 0
Vitamins Vitamin K (phylloquinone) µg 1.7 3.4 0.2
Lipids Fatty acids, total saturated g 0.053 0.105 0.007
Lipids Fatty acids, total monounsaturated g 0.064 0.127 0.008
Lipids Fatty acids, total polyunsaturated g 0.175 0.346 0.022
Lipids Fatty acids, total trans g 0.000 0.000 0.000
Lipids Cholesterol mg 0 0 0
Other Caffeine mg 0 0 0