Lentil, dried

Three types of uncooked, skinned and split lentils, labelled as being red, brown or green lentils.

The majority of nutrients including proximates, minerals, vitamins and fatty acids were determined from a composite sample of 6 purchases (2 each x McKenzies (green), unbranded (1x brown and red) and Omega Foods (1x brown and red)) dried lentils from supermarkets in SA in 1989 (AGAL, 1990). Folates, iodine and moisture were derived from a composite of 8 samples (3x Maharajahs Choice and Unbranded and 1x Mount Zero and McKenzies) of red and brown lentils purchased from Melbourne supermarkets in 2005 (FSANZ, Iodine Project, 2006).Cholesterol and retinol were imputed zero based on scientific literature. Note low sum of proximates - data should be used with caution.