Lentil, green, 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 |
---|---|---|---|
1500000 | Sugars, total | ||
40900 | Carbohydrate | ||
39400 | Starch | ||
25300 | Protein | ||
14600 | Significant | Fiber, total dietary | |
11800 | Water | ||
3300 | Significant | Resistant starch | |
2800 | Inulin | ||
2300 | ASH, TOTAL | ||
1700 | Total lipid (fat) | ||
1330 | Significant | Energy | |
800 | Fatty acids, total polyunsaturated | ||
670 | Potassium, K | ||
320 | Fatty acids, total monounsaturated | ||
286 | Phosphorus, P | ||
240 | Fatty acids, total saturated | ||
95 | Magnesium, Mg | ||
56 | Calcium, Ca | ||
13 | Sodium, Na | ||
5.6 | Iron, Fe | ||
4.7 | Niacin | ||
4 | Vitamin C | ||
1.6 | Zinc, Zn | ||
0.7 | Vitamin E (alpha-tocopherol) | ||
0.4 | Pyridoxine (Vitamin B6 | ||
0.22 | Thiamin | ||
0.08 | Folic acid | ||
0.023 | Carotene, beta | ||
0.016 | Selenium, Se | ||
0.01 | Riboflavin | ||
0.004 | Vitamin A, IU |