Dry and cooked weights are different
The raw row is for dry uncooked lentils. The cooked row is for boiled lentils without salt; the serving model assumes the lentils are drained before weighing. Never scale the raw row using cooked grams or treat the same weight of each as equivalent.
Build a serving
The serving range uses only 150–200 g cooked edible lentils, without oil or salt. Match the cooked state and weigh the portion after cooking; add any dressing separately.
USDA records: compare the same edible weight
Each reference row is per 100 g. Food states and alternatives stay separate. Additional soda rows use the recorded can weight. Missing nutrients stay Unknown; a displayed zero can be a small value rounded to one decimal.
| Food, preparation and source | Calories (kcal) | Protein (g) | Fat (g) | Carbohydrate (g) | Fiber (g) | Total sugars (g) | Sodium (mg) |
|---|---|---|---|---|---|---|---|
| Lentils, raw · FDC 172420100 g · 100 g reference | 352 kcal | 24.6 g | 1.1 g | 63.4 g | 10.7 g | 2 g | 6 mg |
| Lentils, mature seeds, cooked, boiled, without salt · FDC 172421100 g · 100 g reference | 116 kcal | 9 g | 0.4 g | 20.1 g | 7.9 g | 1.8 g | 2 mg |
Portion scenarios and calculation
Assumptions: 150–200 g cooked lentils. These weights are editorial models unless explicitly labeled USDA portions. Choose one alternative for each component; do not add alternative recipes together.
For every nutrient: USDA amount per 100 g × edible grams ÷ 100, summed across ingredients. The range is the minimum and maximum across the disclosed record alternatives and weight endpoints, calculated before rounding. Calories use whole kcal; g and mg use at most one decimal, with decimal ROUND_HALF_UP and no trailing zeros.
- 174 kcalFDC 172421 × 150 g
- 232 kcalFDC 172421 × 200 g
Combined scenario ranges: protein 13.5–18 g; fat 0.6–0.8 g; carbohydrate 30.2–40.3 g; fiber 11.9–15.8 g; total sugars 2.7–3.6 g; sodium 3–4 mg. Nutrient minima can come from different alternatives, so the low values do not necessarily describe one meal.
Plan the portion alongside other foods
Use a matching preparation and edible weight when logging each part of a meal. These guides explain separate foods or drink choices; their portion estimates are not interchangeable.
Common questions
Green lentils nutrition?
Generic lentils approximate green lentils. Raw dry lentils and boiled cooked lentils are separate USDA records; variety and water absorption differences have not been quantified.
How is this estimate calculated?
Use the listed USDA records and 150–200 g cooked lentils. Multiply each per-100-g nutrient by edible grams divided by 100, then sum components. Alternatives are separate scenarios. The range describes the disclosed scenarios, not a confidence interval or official brand nutrition.
📚 Sources and limits
USDA FoodData Central, SR Legacy: April 2018 dataset, records released April 2019. Source amounts and household portions were extracted from the locally archived USDA CSV. This is historical generic food composition, not a current branded label.