Lentil, French, hulled, dry
Not all nutrients have documented microbiome impacts. We work from what we have. Some nutrients may appear multiple times -- there may be multiple sources.
Items marked as significant are used to estimate the microbiome impact of the food.
mg per 100 grams | Significant amount | Priority | Nutrient |
---|---|---|---|
1000000 | Sugars, total | ||
38800 | Carbohydrate | ||
37800 | Starch | ||
28300 | Protein | ||
15000 | Significant | Fiber, total dietary | |
10800 | Water | ||
2800 | Inulin | ||
2400 | Significant | Resistant starch | |
2000 | Total lipid (fat) | ||
2000 | ASH, TOTAL | ||
1353 | Significant | Energy | |
960 | Fatty acids, total polyunsaturated | ||
670 | Potassium, K | ||
400 | Fatty acids, total monounsaturated | ||
252 | Phosphorus, P | ||
240 | Fatty acids, total saturated | ||
91 | Magnesium, Mg | ||
55 | Calcium, Ca | ||
5.4 | Iron, Fe | ||
5.06 | Niacin | ||
4 | Vitamin C | ||
2.3 | Zinc, Zn | ||
2 | Sodium, Na | ||
1 | Vitamin E (alpha-tocopherol) | ||
0.5 | Thiamin | ||
0.4 | Pyridoxine (Vitamin B6 | ||
0.09 | Folic acid | ||
0.023 | Carotene, beta | ||
0.014 | Selenium, Se | ||
0.01 | Riboflavin | ||
0.004 | Vitamin A, IU |