Red Lentils

Lentils, Red) Red lentils are the fastest cooking lentil that we have prepared. The skins begin to come off after about five minutes of cooking and the lentils begin to come apart after about ten minutes. During the cooking process, the red lentils change from their red color to a yellow-gold color. They are great for making soups and chowders. The only places we have found that sell red lentils are health food stores and food coops. We could not find specific nutritional information for "red" lentils, but did find information on "pink" lentils, which we suspect may be the same lentil with a different name (see below). The actual size of the lentils can be seen in the cup to the left.

Lentils, pink, raw

NDB No: 16144

Nutrient Proximates Water Energy Energy Protein Total lipid (fat) Ash Carbohydrate, by difference Fiber, total dietary Minerals Calcium, Ca Iron, Fe Magnesium, Mg Phosphorus, P Potassium, K Sodium, Na Zinc, Zn Copper, Cu Manganese, Mn Selenium, Se Vitamins Vitamin C, total ascorbic acid Thiamin Riboflavin Niacin Pantothenic acid Vitamin B-6 Folate, total Folic acid Folate, food

Units

Value per Numbe 100 grams of of Data edible portion Points

g kcal kj g g g g g mg mg mg mg mg mg mg mg mg mcg mg mg mg mg mg mg mcg mcg mcg

11.79 345 1445 24.95 2.17 1.94 59.15 10.8 41 7.56 72 294 578 7 3.90 1.303 1.417 8.2 1.7 0.510 0.106 1.495 0.348 0.403 204 0 204

2 0 0 2 2 2 0 2 2 2 2 2 2 2 2 2 2 0 1 2 2 2 2 2 2 0 2

Folate, DFE Vitamin B-12 Vitamin A, IU Vitamin A, RAE Retinol Lipids Fatty acids, total saturated 10:0 12:0 14:0 15:0 16:0 17:0 18:0 20:0 22:0 24:0 Fatty acids, total monounsaturated 18:1 undifferentiated 20:1 Fatty acids, total polyunsaturated 18:2 undifferentiated 18:3 undifferentiated Cholesterol Phytosterols Stigmasterol Campesterol Beta-sitosterol Amino acids Tryptophan Threonine Isoleucine Leucine Lysine Methionine Cystine Phenylalanine

mcg_DFE 204 mcg IU mcg g g g g g g g g g g g g g g g g g mg mg mg mg mg g g g g g g g g 0.00 58 0 0.379 0.001 0.002 0.003 0.003 0.284 0.004 0.042 0.014 0.014 0.012 0.500 0.490 0.011 1.137 0.886 0.250 0 57 4 6 47 0.223 0.895 1.078 1.809 1.740 0.212 0.327 1.230

0 0 0 0 0 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 0 1 1 1 1 0 0 0 0 0 0 0 0

0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

392 0.00 111 6 0 0.728 0.002 0.004 0.006 0.006 0.545 0.008 0.081 0.027 0.027 0.023 0.960 0.941 0.021 2.183 1.701 0.480 0 109 8 12 90 0.428 1.718 2.070 3.473 3.341 0.407 0.628 2.362

mcg_RAE 3

Tyrosine Valine Arginine Histidine Alanine Aspartic acid Glutamic acid Glycine Proline Serine Other Carotene, beta Carotene, alpha Cryptoxanthin, beta

g g g g g g g g g g mcg mcg mcg

0.667 1.238 1.928 0.702 1.042 2.758 3.868 1.014 1.042 1.150 35 0 0

0 0 0 0 0 0 0 0 0 0 2 2 2

0 0 0 0 0 0 0 0 0 0 0 0 0

1.281 2.377 3.702 1.348 2.001 5.295 7.427 1.947 2.001 2.208 67 0 0

USDA National Nutrient Database for Standard Reference, Release 17 (2004)

The above recipe is in keeping with God's creation intent (Genesis 1:29-31): 'Then God said, "I give you every seed-bearing plant on the face of the whole earth and every tree that has fruit with seed in it. They will be yours for food. And to all the beasts of the earth and all the birds of the air and all the creatures that move on the ground-- everything that has the breath of life in it-- I give every green plant for food." And it was so. God saw all that he had made, and it was very good.' (NIV) Let no animal suffer or die that we may live! (d-38)