Lentils, red-brown, boiled
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 |
|---|---|---|---|
| 65500 | Water | ||
| 17500 | Carbohydrate | ||
| 8900 | Protein | ||
| 6400 | Fiber, total dietary | ||
| 600 | Total lipid (fat) | ||
| 500 | Sugars, total | ||
| 124 | Energy | ||
| 100 | Fatty acids, total saturated | ||
| 24 | Calcium, Ca | ||
| 14 | Sodium, Na | ||
| 2.1 | Iron, Fe | ||
| 2 | Vitamin C | ||
| 1.3 | Zinc, Zn | ||
| 0.6 | Niacin | ||
| 0.1 | Pyridoxine (Vitamin B6 | ||
| 0.08 | Thiamin | ||
| 0.04 | Riboflavin | ||
| 0.028 | Folic acid | ||
| 0.008 | Carotene, beta | ||
| 0.001 | Vitamin A, IU |