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The lentil is a very nutritious food.  Carbohydrates are the most abundant and they are formed fundamentally for starch.

Its vegetal proteins, though in good quantity, are incomplete, since they have deficits in methionine (essential amino acid). Nevertheless, if the lentils are combined with cereals as rice, which is high in amino acid,, they  turn into proteins of high biological value  comparing to  those coming  from  animal origin.

We commercialize dry Lentils dipped in its presentation of 250 gr.

The lipid content is very low.

The contribution of fiber, though important, is rather inferior to other pulses. Regarding to the vitamins, they are quite rich in B1, B3 and B6, but not so much in folic acid. Abounding in zinc and selenium, but especially in iron. Similar to the rest of products of vegetal origin, it is scarcely absorbed in the digestive system, being the meat the best source of this micro nutrient.

The selenium is an antioxidant mineral which protects the cells of the human beings from the oxidation caused by the free radical ones.