United States Department of Agriculture
Agricultural Research Service

National Nutrient Database for Standard Reference Release 28
Basic Report:  16144, Lentils, pink or red, raw
heading Nutrient Unit
Value per 100 g

cup 192g
Proximates Water g 7.82 15.01
Proximates Energy kcal 358 687
Proximates Protein g 23.91 45.91
Proximates Total lipid (fat) g 2.17 4.17
Proximates Carbohydrate, by difference g 63.10 121.15
Proximates Fiber, total dietary g 10.8 20.7
Minerals Calcium, Ca mg 48 92
Minerals Iron, Fe mg 7.39 14.19
Minerals Magnesium, Mg mg 59 113
Minerals Phosphorus, P mg 294 564
Minerals Potassium, K mg 668 1283
Minerals Sodium, Na mg 7 13
Minerals Zinc, Zn mg 3.60 6.91
Vitamins Vitamin C, total ascorbic acid mg 1.7 3.3
Vitamins Thiamin mg 0.510 0.979
Vitamins Riboflavin mg 0.106 0.204
Vitamins Niacin mg 1.495 2.870
Vitamins Vitamin B-6 mg 0.403 0.774
Vitamins Folate, DFE µg 204 392
Vitamins Vitamin B-12 µg 0.00 0.00
Vitamins Vitamin A, RAE µg 3 6
Vitamins Vitamin A, IU IU 58 111
Vitamins Vitamin D (D2 + D3) µg 0.0 0.0
Vitamins Vitamin D IU 0 0
Lipids Fatty acids, total saturated g 0.379 0.728
Lipids Fatty acids, total monounsaturated g 0.500 0.960
Lipids Fatty acids, total polyunsaturated g 1.137 2.183
Lipids Fatty acids, total trans g 0.000 0.000
Lipids Cholesterol mg 0 0