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lentils


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Legumes; dried seeds of many varieties of Lens esculenta, they may be green, yellow, or orange-red. When ground, they are frequently used to thicken soup. A 120‐g portion is a rich source of copper and selenium; a good source of iron; a source of protein, vitamin B6, folate, and zinc; contains 0.6 g of fat, of which 20% is saturated; provides 4.8 g of dietary fibre; supplies 125 kcal (520 kJ).

Subjects: Medicine and Health — Cookery, Food, and Drink.


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