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 |