Lentils, green and brown, cooked with salt
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 | 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 |
Foods in Legumes
- Beans, brown, uncooked
- Beans, white, in tomato sauce, canned
- Peas, frozen
- Peas, green, canned, drained
- Peas, yellow, uncooked
- Peas, sugar-snap, Norwegian, raw
- Beans, soya, uncooked
- Beans, white, uncooked
- Beans, mung, uncooked
- Beans, red (kidney), uncooked
- Peas, chick peas, uncooked
- Beans, green, French, raw
- Lentils, green and brown, uncooked
- Lentils, green and brown, cooked with salt
- Peas, chick peas, canned
- Lentils, green, canned
- Lentils, red, canned
- Beans, black, canned
- Beans, red (kidney), canned
- Beans, white, large, canned
- Adzuki beans, uncooked
- Lima beans, uncooked
- Broad beans, uncooked
- Cranberry beans, uncooked
- Lentils, red/pink, uncooked
- Yardlong beans, raw
- Cowpeas, blackeyes beans, uncooked
- Beans, brown, cooked
- Beans, green, French, frozen
- Edamame, soy beans, frozen
Food Groups
- Poultry and meat
- Egg
- Milk and milk products
- Sugar and sweet products
- Potatoes, vegetables, fruit and berries
- Cereals, seed and nuts
- Fish and shellfish
- Beverages
- Margarine, butter, oil etc
- Infant food
- Other dishes, products and ingredients
© Norwegian Food Composition Database 2020
Please use the table values, but make sure you publish the reference:Norwegian Food Composition Database 2020. Norwegian Food Safety Authority.
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