Lentils belong to a category of foods called pulses – a category that also includes chickpeas, dry peas and dry beans. According to Agriculture and Agri-Food Canada, pulses are described as grain legumes. Red lentil varieties have brown to pale-green seed coats. Lentils may aid in preventing heart disease, lowering cholesterol levels and benefiting the nervous system, immune system and teeth.
Macronutrients
Macronutrients are nutrients your body requires in relatively large amounts on a daily basis. Fat, protein and carbohydrates are considered macronutrients. According to the Government of Saskatchewan website, 100 grams of dry, whole red lentils contains just 1 gram of fat. There are 59.1 grams of carbohydrates in 100 grams of dry, whole red lentils. The protein content of 100 grams of dry, whole red lentils is 28.4 grams.
Fiber
Fiber is in a class by itself. It’s not really a nutrient, per se, because you don’t obtain vitamins, minerals or calories from it. It passes through your gastrointestinal system without being broken down or absorbed and is then excreted. Nevertheless, fiber is an essential part of a balanced diet. According to the Government of Saskatchewan website, 100 grams of dry, whole red lentils provides 14.2 grams of total fiber, which includes 12.4 grams of insoluble fiber and 1.79 grams of soluble fiber.
Vitamins
Red lentils provide vitamin C, thiamine, riboflavin, niacin, vitamin B-6 and folate. One hundred grams of dry, whole red lentils offers 0.73 milligrams of vitamin C, 0.34 milligrams of thiamine, 0.31 milligrams of riboflavin, 1.73 milligrams of niacin, 0.28 milligrams of vitamin B-6 and 186 micrograms of folate.
Minerals
Red lentils provide three different minerals: calcium, iron and potassium. The iron content of 100 grams of dry, whole red lentils is 7.3 milligrams, the potassium content is 1,135 milligrams and the calcium content is 97.3 milligrams.
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