Legume

Flour

Lentil flour is dried lentils milled fine—red, yellow, green, or mixed—for batters, flatbreads, soups, and gluten-free baking. Colour and flavour track the parent lentil: red flour is sweeter and softer; green is earthier. It binds and thickens without gluten, so blends with rice flour or starches improve lightness in cakes and crackers. Toast gently for depth before whisking into soups, or use raw in dosa-style batters and papad mixes. Protein-rich and quick-cooking once milled, it can taste beany if undercooked in thick batters—give griddle and oven items enough heat. Store airtight; rancidity is the main spoilage risk.

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Quantity

Unit

Kg Liters Whole

Note

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Lentil Flour

Characteristics

Preparations

BakedMilledThickened

Traits

PowderyStarchyVersatile

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 342

Amount per 100 g

Total Fat 1.5 g
Saturated Fat 0.38 g
Trans Fat 0 g
Monounsaturated Fat 0.38 g
Polyunsaturated Fat 0.74 g
Cholesterol 0 mg
Sodium 9.77 mg
Salt 0.02 g
Total Carbohydrate 72 g
Dietary Fibre 8 g
Total Sugars 1 g
Complex / starch 60 g
Protein 10.1 g
Water 12 g

Detailed nutrients

Energy 342 kcal
Water 12 g
Carbohydrates 72 g
- Sugars 1 g
- Starch 60 g
- Fibre 8 g
Protein 10.1 g
Fat 1.5 g
- Saturated Fat 0.38 g
- Monounsaturated Fat 0.38 g
- Polyunsaturated Fat 0.74 g
  - Omega-3 0.11 g
Vitamins 134 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.23 mg
- Vitamin B2 — Riboflavin 0.09 mg
- Vitamin B3 — Niacin 1.79 mg
- Vitamin B5 — Pantothenic Acid 0.44 mg
- Vitamin B6 0.18 mg
- Vitamin B7 — Biotin 4.3 µg
- Vitamin B9 — Folate 103 µg
- Vitamin C 2 mg
- Vitamin E 0.42 mg
- Vitamin K 6.6 µg
Minerals 327 mg
- Major Minerals 326 mg
  - Calcium 43 mg
  - Sodium 9.77 mg
  - Potassium 273 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.02 g

Vitamins

vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.23 · vitamin-b2-riboflavin: 0.09 · vitamin-b3-niacin: 1.79 · vitamin-b5-pantothenic-acid: 0.44 · vitamin-b6: 0.18 · vitamin-b7-biotin: 4.3 · vitamin-b9-folate: 103 · vitamin-e: 0.42 · vitamin-k: 6.6 ·

Minerals

Sodium: 9.77 · Potassium: 273 · Calcium: 43 · Iron: 1.5 ·

Flour is milled endosperm-dominant carbohydrate unless wholemeal retains bran.

History

1800

Industrial milling made flours a standard pantry derivative of grains and nuts.