Fried Lentils
Source of Calories
Nutrition Facts
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Total Carbohydrates | 53.61 g | 19% |
| Net Carbohydrates | 35.37 g | 14% |
| Sugars | 8.38 g | 24% |
| Added Sugars | 0 g | 0% |
| Dietary Fiber | 18.24 g | 65% |
| Protein | 20.17 g | 40% |
| Total Fat | 28.42 g | 36% |
| Saturated Fat | 3.93 g | 20% |
| Monounsaturated Fat | 20.15 g | - |
| Polyunsaturated Fat | 3.31 g | - |
| Trans Fat | 0 g | 0% |
| Cholesterol | 0 mg | 0% |
| Vitamins | ||
| Vitamin A | 9.32 mcg | 1% |
| Vitamin C | 14.62 mg | 16% |
| Vitamin D | 0 mcg | 0% |
| Minerals | ||
| Sodium | 2807.85 mg | 122% |
| Potassium | 989.98 mg | 21% |
| Calcium | 106.46 mg | 8% |
| Magnesium | 94.59 mg | 23% |
| Iron | 8.68 mg | 48% |
| Zinc | 2.93 mg | 27% |
% DV refers to how much a single serving of an individually packaged food or supplement contributes nutritionally to your daily diet, based on a 2,000-calorie-a-day diet. Generally, having 5% DV or less of a nutrient per serving is considered low, and 20% DV or more of a nutrient per serving is considered high.
Fat Composition
The suggested total fat consumption should be limited to 30% of total energy intake or less. The type of fat consumed should primarily be unsaturated fatty acids, with no more than 10% of total energy intake coming from saturated fatty acids (about 200 calories on a 2000-calorie diet) and no more than 1% of total energy intake coming from trans-fatty acids.
Vitamin Coverage
Vitamin A
1%
Vitamin C
16%
Vitamin D
0%
Vitamin E
28%
Vitamin K
24%
Vitamin B1
34%
Vitamin B2
15%
Vitamin B3
15%
Vitamin B5
30%
Vitamin B6
36%
Vitamin B7
-
Vitamin B9
0.5%
Vitamin B12
0%
There are 13 essential vitamins required for the body to work properly, which are categorised into two categories: fat-soluble and water-soluble vitamins. Vitamins have a Recommended Dietary Allowance (RDA), provided by the Dietary Reference Intakes (DRIs), which vary by age and sex. The %DV indicates how much one serving contributes to the average recommended daily intake.
Mineral Coverage
Calcium
8%
Iron
48%
Magnesium
23%
Phosphorus
33%
Potassium
21%
Sodium
122%
Zinc
27%
Copper
67%
Manganese
65%
Selenium
14%
Minerals are micronutrients, of which 13 of them are essential to the human body. The Recommended Dietary Allowance includes Calcium (1,300 mg/d), Phosphorus (1,250 mg/d), Potassium (4,700 mg/d), Sodium (2,300 mg/d), Chloride (1,500 mg/d), Magnesium (420 mg/d), Iron (18 mg/d), Zinc (11 mg/d), Copper (0.9 mg/d), Selenium (55 mcg/d), Molybdenum (45 mcg/d), Manganese (2.3 mg/d) and Iodine (150 mcg/d).
Protein Quality
Leucine
1%
Isoleucine
2%
Valine
2%
Lysine
1%
Tryptophan
2%
Threonine
1%
Phenylalanine
2%
Methionine
1%
Histidine
1%
Guidelines recommend a serving of protein with each meal and 1.2-1.6 g of protein per kg of body weight per day.
The data provided by eato.health is for informational purposes only and should not be considered medical advice. Please consult your physician before beginning any diet or nutrition plan.
About
How Long to Burn Off 533 Calories?
*Based on this person: 25-year-old female, 5'7", 144 lbs
Swimming
1 h 18 min
Jogging
1 h 8 min
Cycling
1 h 9 min
Walking
2 h 6 min
The data provided by eato.health is for informational purposes only and should not be considered medical advice. Please consult your physician before beginning any diet or nutrition plan.
FAQ
Per serving, fried lentils have about 133 kcal, 13.4 g carbs, 5.0 g protein, 7.1 g fat, and 4.8 g fiber, eating about 1 serving of legumes a day has been linked with about 8.0 mg/dL lower LDL cholesterol in a meta analysis, but benefits may be negated due to the lentils bring fried, which adds added oil.
They are mainly a carb plus protein food, not a pure protein food. Per serving, they provide about 13.4 g carbs and 5.0 g protein, so they act more like a mixed plant food than a high protein item.
The downsides are added fat and sodium. Per serving, they have about 7.1 g fat and 362 mg sodium, so they may be less heart friendly than boiled or lightly cooked lentils if you eat them often. Some people may also notice bloating, especially if they are not used to legumes or eat a large portion.
Fried lentils may be the better choice if you want more protein and fiber, since this serving gives about 5.0 g protein and 4.8 g fiber, while chickpeas are also nutritious but are often chosen more for texture and crunch than for a clear nutrition advantage. In general, both are legumes, so the healthier choice usually comes down to how much oil and salt were used.
They may help a little, but the effect is probably less clear than with less oily lentil dishes. Per serving, fried lentils still provide about 4.8 g fiber and only 0.3 mg cholesterol. Non-soy legumes also lower LDL by about 8.0 mg/dL on average, so lentils can support cholesterol control, but frying may reduce some of that advantage if the dish becomes much higher in fat or salt.
Food Health: Research and Evidence
Scientific research and expert reviews suggest that certain components in infant formula, such as specific fats and nutrients, can contribute to better cardiovascular health and improved blood sugar control in infants.
1. Food Health: Research and Evidence
Source: SpringerLink, 2024
Summary: Scientific research and expert reviews suggest that certain components in infant formula, such as specific fats and nutrients, can contribute to better cardiovascular health and improved blood sugar control in infants.
Read More: https://link.springer.com/article/10.1007/s13668-024-00561-9
2. Food Health: Research and Evidence
Source: SpringerLink, 2024
Summary: Scientific research and expert reviews suggest that certain components in infant formula, such as specific fats and nutrients, can contribute to better cardiovascular health and improved blood sugar control in infants.
Read More: https://link.springer.com/article/10.1007/s13668-024-00561-9
