Lentil is the oldest pulse crop known, and among the earliest crops domesticated in the old world.
According to the usda national nutrient database, 100 g of raw lentils (variety unspecified) provide 353 calories; the same weight of cooked lentils provides 116 calories. Raw lentils are 8% water, 63% carbohydrates including 11% dietary fiber, 25% protein, and 1% fat (table). Lentils are a rich source (20% or more of the daily value, dv) of numerous essential nutrients, including folate (120% dv), thiamin (76% dv), pantothenic acid (43% dv), vitamin b6 (42% dv), phosphorus (40% dv), iron (50% dv), and zinc (35%), among others (table).[15][16] when lentils are cooked by boiling, protein content declines to 9% of total composition, and b vitamins and minerals decrease due to the overall water content increasing (protein itself is not lost).

Lentil is the oldest pulse crop known, and among the earliest crops domesticated in the old world.
According to the usda national nutrient database, 100 g of raw lentils (variety unspecified) provide 353 calories; the same weight of cooked lentils provides 116 calories. Raw lentils are 8% water, 63% carbohydrates including 11% dietary fiber, 25% protein, and 1% fat (table). Lentils are a rich source (20% or more of the daily value, dv) of numerous essential nutrients, including folate (120% dv), thiamin (76% dv), pantothenic acid (43% dv), vitamin b6 (42% dv), phosphorus (40% dv), iron (50% dv), and zinc (35%), among others (table).[15][16] when lentils are cooked by boiling, protein content declines to 9% of total composition, and b vitamins and minerals decrease due to the overall water content increasing (protein itself is not lost).