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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, brown whole lentils are highly nutritious. They are an excellent source of dietary fiber for digestive health, plant-based protein for muscle repair, and essential minerals like iron and folate which support energy production.
Brown whole lentils are a powerhouse of plant-based protein, containing approximately 22.49g of protein per 100g. This makes them an ideal meat substitute for vegetarians and vegans.
Yes, brown whole lentils are naturally gluten-free. However, because they are often processed in facilities that handle grains, individuals with celiac disease should look for brands certified as gluten-free to avoid cross-contamination.
Brown whole lentils are generally not considered keto-friendly because they are high in carbohydrates, containing about 48.47g per 100g. While they are healthy complex carbs, they usually exceed the daily carb limit for a strict ketogenic diet.
Unlike many other legumes, brown whole lentils do not require soaking. You simply need to rinse them to remove debris and then simmer them in water or broth for 20 to 30 minutes until tender.
Brown lentils have a mild, earthy flavor that easily absorbs the spices and seasonings they are cooked with. They hold their shape well after cooking, providing a pleasant, slightly firm texture compared to red lentils.
Yes, they can be very beneficial for weight loss. Their high fiber and protein content promote a feeling of fullness and satiety, which can help reduce overall calorie intake throughout the day.
brown whole lentil is a versatile ingredient found in cuisines around the world. With 299 calories per 100g and 22.49 grams of protein, it's a nutritious addition to many dishes.
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Browse recipes →Store dry lentils in an airtight container in a cool, dark place for up to a year. Cooked lentils should be refrigerated in a sealed container and consumed within 5 to 7 days, or frozen for up to 6 months.
Yes, brown lentils are excellent for diabetics due to their low glycemic index. The complex carbohydrates and high fiber content result in a slow, steady release of glucose into the bloodstream, helping to regulate blood sugar levels.
It depends on the dish. Brown lentils hold their shape well, making them great for salads and stews, whereas red lentils break down into a puree. Use green lentils as a better substitute if you want to maintain texture.