Lentils, dry, cooked

Nutrient	Value	% DV
Energy
Energy (kcal)	115 kcal
Minerals
Calcium, Ca	19 mg	2%
Iron, Fe	3.32 mg	18%
Potassium, K	367 mg	10%
Sodium, Na	197 mg	8%
Zinc, Zn	1.26 mg	8%
Magnesium, Mg	36 mg	9%
Phosphorus, P	179 mg	18%
Copper, Cu	0.25 mg	13%
Selenium, Se	2.8 ug	4%
Fibers
Fiber, total dietary	7.9 g	32%
Protein
Protein	8.98 g	18%
Carbohydrates
Carbohydrate, by difference	20.03 g	7%
Sugars, total including NLEA	1.79 g
Fats
Total lipid (fat)	0.38 g	1%
Saturated fats
Fatty acids, total saturated	0.053 g	0%
14:0	0.001 g
16:0	0.045 g
18:0	0.005 g
Monounsaturated fats
Fatty acids, total monounsaturated	0.064 g
18:1	0.061 g
16:1	0.001 g
20:1	0.002 g
Polyunsaturated fats
Omega 3 (total)	0.037 g	3%
Fatty acids, total polyunsaturated	0.174 g
18:2	0.136 g
18:3	0.037 g
Vitamins
Vitamin E (alpha-tocopherol)	0.11 mg	0%
Vitamin C, total ascorbic acid	1.5 mg	3%
Vitamin B-6	0.177 mg	9%
Folate, total	180 ug	45%
Vitamin K (phylloquinone)	1.7 ug	2%
Carotene, beta	5 ug
Thiamin	0.168 mg	11%
Riboflavin	0.073 mg	4%
Niacin	1.055 mg	5%
Choline, total	32.5 mg	6%
Folate, food	180 ug	45%
Folate, DFE	180 ug	45%
General
Water	69.29 g	4%

Source: U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov