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Lentils, green and brown, cooked with salt

Food composition table - list of nutrients in chosen food items
Nutrient Quantity Unit Ref. Description
Edible part 100 % 0 Estimated as 100 % edible (net weight).
Water 65 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Kilojoules 508 kJ 61a Calculated value from the following factors for protein 17, fat 37, carbohydrate 17, dietary fibre 8 and alcohol 29 kJ/g, respectively.
Kilocalories 120 kcal 61b Calculated value from the following factors for protein 4, fat 9, carbohydrate 4, dietary fibre 2 and alcohol 7 kcal/g, respectively.
Fat 0.8 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Saturated fatty acids 0.1 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C12:0 0 g 460g US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
C14:0 0 g 460g US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
C16:0 0.08 g 460g US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
C18:0 0.01 g 460g US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
Transunsaturated fatty acids 0 g 20 Estimated value.
Cis-mono unsaturated fatty acids 0.1 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C16:1 sum 0 g 460g US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
C18:1 sum 0.1 g 460g US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
Cis-poly unsaturated fatty acids 0.3 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:2n-6 0.23 g 460g US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
C18:3n-3 0.06 g 460g US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
C20:3n-3 0 g 460g US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
C20:3n-6 0 g 460g US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
C20:4n-3 0 g 460g US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
C20:4n-6 0 g 460g US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
C20:5n-3 (EPA) 0 g 460g US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
C22:5n-3 (DPA) 0 g 460g US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
C22:6n-3 (DHA) 0 g 460g US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
Cis-poly unsaturated fatty acids, n-3 0.06 g 73f Calculated as the sum of omega-3 fatty acids from reference 460g: US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
Cis-poly unsaturated fatty acids, n-6 0.24 g 74f Calculated as the sum of omega-6 fatty acids from reference 460g: US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
Cholesterol 0 mg 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Carbohydrate, glycemic 16.3 g 80 Calculated from the sum of mono-/disaccharides and starch.
Starch 15.8 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Mono+Di saccharides 0.4 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Sugar, added 0 g 20 Estimated value.
Dietary fibre 4.4 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Protein 9.8 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Salt 0 g 83 Calculated as the content of sodium x 2,5 /1000.
Alcohol 0 g 20 Estimated value.
Vitamin A 2 RAE 85 Calculated as the sum of retinol + 1/12 beta-carotene.
Retinol 0 µg 20 Estimated value.
Beta-carotene 23 µg 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Vitamin D 0 µg 20 Estimated value.
Vitamin E 0.1 alfa-TE 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Thiamin 0.16 mg 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Riboflavin 0.1 mg 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Niacin 0.9 mg 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Vitamin B6 0.36 mg 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Folate 43 µg 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Vitamin B12 0 µg 20 Estimated value.
Vitamin C 0 mg 20 Estimated value.
Calcium 28 mg 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Iron 4.4 mg 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Sodium 5 mg 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Potassium 369 mg 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Magnesium 43 mg 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Zinc 1.5 mg 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Selenium 41 µg 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Copper 0.4 mg 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Phosphorus 137 mg 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Iodine 1.8 µg 325 University of Oslo (2018). Iodine project 2017-2018.

Classifications

LanguaL coding of the food
LanguaL Classification
A0152 Vegetable or vegetable product (US CFR)
A0831 Pulse or pulse product (EUROFIR)
B1268 Lentil
C0155 Seed
E0150 Whole, natural shape
F0014 Fully heat-treated
G0014 Boiled
H0259 Rehydrated
H0367 Salt added
J0116 Dehydrated or dried
K0003 No packing medium used
M0001 Container or wrapping not known
N0001 Food contact surface not known
P0024 Human consumer, no age specification

Food Groups