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Cooked Lentils (Boiled) (Mature Seeds)
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Cooked California Red Kidney Beans
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Cooked Chickpeas (Garbanzo Beans)
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Number of Servings:
Note: Nutrient values are divided into 1 servings.
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Nutrition Facts
Serving Size
Whole Recipe (539g)
Calories718
% Daily Value *
Total Fat 5.2g7%
Saturated Fat 0.57g3%
Trans Fat 0g
Cholesterol 0mg0%
Sodium 22.5mg1%
Total Carbohydrate 124.5g45%
Dietary Fiber 44.6g159%
Total Sugars 11.4g23%
Includes --g Added Sugars--%
Protein 48.6g97%
Vitamin C 7.2mg8%
Vitamin D 0mcg0%
Iron 16.6mg92%
Calcium 234.8mg18%
Potassium 1949.5mg41%
Phosphorus 874.4mg70%
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Missing data "--" is set to equal 0. Totals may be higher than shown.
Settings
  • Blood Sugar Index 5 Good
  • This recipe is low in carbohydrates and sugar relative to the fiber, protein, and fat. It is a good choice for maintaining healthy blood sugar levels.
Weight Loss
Muscle Gain
Nutrient Density
  • PRAL score 5.78
  • Inflammation Score -191
  • Amino Acid Score 98%
  • Potassium/Sodium 86.64
Where do the calories come from?

A donut chart showing which nutrients contribute to the caloric total. There are 718 calories in Cooked Lentils (Boiled) (Mature Seeds) coming from 26% protein, 68% carbs, 6% fat, and 0% alcohol.

What is this food made of?

A pie chart showing the macro nutrient components for Cooked Lentils (Boiled) (Mature Seeds). This food consists of 66.6% water, 9.1% protein, 23.3% carbs, 1% fat, and 0% alcohol.

Detailed Nutrition Facts
155 nutrients
Macronutrients
-- = missing data %DV
Weight539g
Calories (kcal) 718 36%
Fat 5.2g 7%
Protein 48.6g 97%
Carbohydrate 124.5g 45%
Sugars 11.4g 23%
Fiber 44.6g 159%
Cholesterol 0mg 0%
Saturated Fats 0.57g 3%
Net-Carbs 79.9g
Trans Fatty Acids 0g
Minerals
-- = missing data %DV
Weight539g
Calcium 234.8mg 18%
Iron, Fe 16.6mg 92%
Potassium, K 1949.5mg 41%
Magnesium 235mg 56%
Phosphorus, P 874.4mg 70%
Sodium 22.5mg 1%
Zinc, Zn 6.5mg 60%
Copper, Cu 1.6mg 176%
Manganese 3.2mg 140%
Selenium, Se 13.7mcg 25%
Fluoride, F --mcg --%
Molybdenum --mcg
Iodine, I --mcg
Chlorine --mg
Chromium --mcg
Vitamins
-- = missing data %DV
Weight539g
Vitamin A, RAE 1.6mcg 0%
Vitamin C 7.2mg 8%
Thiamin (B1) 0.75mg 63%
Riboflavin (B2) 0.36mg 28%
Niacin (B3) 3.9mg 24%
Vitamin B5 (PA) 2.1mg 42%
Vitamin B6 0.76mg 45%
Biotin --mcg
Folate (B9) 771.4mcg 193%
Folic acid 0mcg 0%
Food Folate 771.4mcg 193%
Folate DFE 771.4mcg 193%
Choline 134.9mg 25%
Vitamin B12 0mcg 0%
Retinol 0mcg
Carotene, beta 36.1mcg 0%
Carotene, alpha 0mcg 0%
Cryptoxanthin, beta 0mcg 0%
Vitamin A, IU 65.4IU
Lycopene 0mcg
Lut + Zeaxanthin 0mcg
Vitamin E 0.79mg 5%
Vitamin D 0mcg 0%
Vitamin D2 --mcg
Vitamin D3 --mcg
Vitamin D (IU) 0IU 0%
Vitamin K 9.9mcg 8%
Vitamin K1 --mcg
Menaquinone-4 (K2) --mcg
Other
-- = missing data
Weight539g
Water 355.1g
Ash 6g
Alcohol 0g
Caffeine 0mg
Theobromine 0mg
PRAL score 5.78
Carbs & Sugars
-- = missing data %DV
Weight539g
Soluble Fiber --g
Insoluble Fiber --g
Added Sugar --g --%
Sucrose --g
Glucose (Dextrose) --g
Fructose --g
Lactose --g
Maltose --g
Galactose --g
Starch --g
Carbohydrate, other --g
Total sugar alcohols --g
Fats
-- = missing data %AI
Weight539g
Total Monounsaturated 1.095g
Total Polyunsaturated 2.334g
Omega 3s 0.2g 13%
Omega 6s 2.132g 13%
Omega 3 to Omega 6 Ratio 0.09
Omega 6 to Omega 3 Ratio 10.66
Omega 3 Fats
alpha-Linolenic Acid (ALA) --g --%
Eicosapentaenoic Acid (EPA) 0g
Docosapentaenoic Acid (DPA) 0g
Docosahexaenoic Acid (DHA) 0g
n-3-Eicosatrienoic Acid (20:3) --g
Omega-6 Fats
Linoleic Acid (18:2 n-6 cis cis) --g
gamma-Linolenic Acid (GLA) --g
cis-cis-n6-Eicosadienoic Acid --g
Dihomo-gamma-linolenic acid (DGLA) --g
Arachidonic acid (AA) --g
Saturated Fats
Butyric (4:0) 0g
Caproic (6:0) 0g
Caprylic Acid (8:0) 0g
Capric Acid (10:0) 0g
Lauric Acid (12:0) 0g
Tridecanoic Acid (13:0) --g
Myristic Acid (14:0) 0.009g
Pentadecanoic Acid (15:0) --g
Palmitic Acid (16:0) 0.463g
Margaric Acid (17:0) --g
Stearic Acid (18:0) 0.074g
Arachidic Acid (20:0) --g
Behenic Acid (22:0) --g
Lignoceric Acid (24:0) --g
Monounsaturated Fats
Myristoleic Acid (14:1) --g
Pentadecenoic Acid (15:1) --g
Palmitoleic Acid (16:1) 0.01g
cis-Palmitoleic Acid (16:1 cis) --g
Heptadecenoic Acid (17:1) --g
Oleic Acid (18:1) 1.081g
cis-Oleic Acid (18:1 cis) --g
cis-Vaccenic acid --g
Gadoleic Acid (20:1) 0.004g
Docosenoic Acid (22:1) 0g
cis-Docosenoic Acid (22:1 cis) --g
cis-Tetracosenoic Acid (24:1 cis) --g
Polyunsaturated Fats
Octadecadienoic Acid (18:2) 2.132g
Conjugated Linoleic Acid (CLAs) --g
i-Octadecadienoic Acid (18:2 mixed isomers) --g
undifferentiated-Octadecatrienoic 0.2g
Octadecatrienoic Acid (mixed isomers) --g
Parinaric Acid (18:4) 0g
Eicosatrienoic Acid (20:3) --g
Eicosatetraenoic Acid 20:4 0g
Heneicosapentaenoic Acid 21:5 --g
22:4 --g
Trans Fats
Trans-Polyenoic Fats --g
Trans-Monoenoic Fats --g
trans-Palmitoleic Acid (16:1 trans) --g
trans-Oleic Acid (18:1 trans) --g
trans-Docosenoic Acid (22:1 trans) --g
trans-Octadecadienoic Acid (18:2 trans) --g
trans-trans-Octadecadienoic Acid (18:2 trans trans) --g
Phytosterols (Plant Sterols)
Total Phytosterols --g
Stigmasterol --g
Campesterol --g
Beta-sitosterol --g
Amino Acids
-- = missing data %RDI
Weight539g
Essential Amino Acids
Histidine 1353mg 193%
Isoleucine 2109mg 151%
Leucine 3620mg 133%
Lysine 3330mg 159%
Methionine 585mg 80%
Phenylalanine 2534mg 290%
Threonine 1859mg 177%
Tryptophan 491mg 175%
Valine 2343mg 129%
Conditionally Essential Amino Acids
Arginine 3750mg
Cystine 604mg 210%
Glycine 1962mg
Proline 2032mg
Tyrosine 1293mg 148%
Non-Essential Amino Acids
Alanine 2048mg
Aspartic acid 5641mg
Betaine --mg
Glutamic acid 7776mg
Hydroxyproline --mg
Serine 2436mg
Data Source
Cooked Lentils (Boiled) (Mature Seeds)
USDA Food Data Central Standard Release (Common)Omega-6 data was extrapolated from undifferentiated-Octadecadienoic Acid (18:2) acid.
Cooked California Red Kidney Beans
USDA Food Data Central Standard Release (Common)Omega-3 data was extrapolated from undifferentiated-Octadecatrienoic acid.Omega-6 data was extrapolated from undifferentiated-Octadecadienoic Acid (18:2) acid.
Cooked Chickpeas (Garbanzo Beans)
USDA Food Data Central Standard Release (Common)Omega-3 data was extrapolated from undifferentiated-Octadecatrienoic acid.Omega-6 data was extrapolated from undifferentiated-Octadecadienoic Acid (18:2) acid.