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Lentil (Lens culinaris; Family: Fabaceae) is a potential functional dietary ingredient which has polyphenol-rich content. Several studies have demonstrated that the consumption of lentil is immensely connected to the reduction in the incidence of diseases such as diabetes, obesity, cancers and cardiovascular diseases due to its bioactive compounds. There has been increasing scientific interest in the study area of lentils as the functional food due to its high nutritive value, polyphenols, and other bioactive compounds. These polyphenols and the bioactive compounds found in lentil play an important role in the prevention of those degenerative diseases in humans. Besides that, it has health-promoting effects.
Nutrients |
Unit |
Raw |
Sprouted |
Cooked |
---|---|---|---|---|
Water |
g |
8.26–9.65 |
51.85–67.34 |
69.64–137.89 |
Energy |
kcal |
343–356 |
82–106 |
116–226 |
Protein |
g |
24.44–25.71 |
6.9–8.96 |
9.02–17.86 |
Total lipid (fat) |
g |
0.92–1.06 |
0.42–0.55 |
0.38–0.75 |
Carbohydrate |
g |
60–64.44 |
17.05–22.14 |
20.13–38.69 |
Total dietary fiber |
g |
10.7–31.4 |
- |
7.9–15.6 |
Total sugars |
g |
2.03–2.86 |
- |
1.80–3.56 |
Minerals |
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Calcium |
mg |
35–57 |
19–25 |
19–38 |
Iron |
mg |
6.51–7.71 |
2.47–3.21 |
3.33–6.59 |
Magnesium |
mg |
47–69 |
28–37 |
36–71 |
Phosphorus |
mg |
281–335 |
133–173 |
180–356 |
Potassium |
mg |
677–943 |
248–322 |
369–731 |
Sodium |
mg |
3–6 |
8–11 |
123–471 |
Zinc |
mg |
3.27–5.89 |
1.16–1.51 |
1.27–2.51 |
Vitamins |
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Vitamin C |
mg |
3.4–4.5 |
12.7–16.5 |
1.5–3.0 |
Thiamin |
mg |
0.756–0.873 |
0.176–0.228 |
0.169–0.335 |
Riboflavin |
mg |
0.189–0.211 |
0.099–0.128 |
0.073–0.0145 |
Niacin |
mg |
2.605–3.459 |
0.869–1.128 |
1.060–2.099 |
Vitamin B6 |
mg |
0.540–0.698 |
0.146–0.190 |
0.178–0.352 |
Folate |
µg |
479–555 |
77–100 |
181–358 |
Vitamin B12 |
µg |
0.00 |
0.00 |
0.00 |
Vitamin A, RAE |
µg |
2.0–2.5 |
1.8–2.0 |
0 |
Vitamin A, IU |
IU |
32–39 |
35–45 |
8–16 |
Vitamin E |
mg |
0.49–0.55 |
0 |
0.11–0.22 |
Vitamin K |
µg |
4.2–5.0 |
0 |
1.7–3.4 |
Lipids |
||||
Total saturated fatty acids |
g |
0.154–0.198 |
0.044–0.057 |
0.053–0.105 |
Total monounsaturated fatty acids |
g |
0.0179–0.193 |
0.08–0.104 |
0.064–0.127 |
Total polyunsaturated fatty acids |
g |
0.469–0.526 |
0.169–0.219 |
0.175–0.346 |
Bioactive Functional Groups |
Individual Components |
Quantity in 100 g of Lentils |
Biological Functions |
Reference |
---|---|---|---|---|
Phytosterols |
β-sitosterol |
15.0–24.0 mg |
Regulate the membrane fluid |
|
campesterol |
15.0 mg |
|||
stigmasterol |
20.0 mg |
|||
Active Proteins |
||||
Trypsin/protease inhibitors |
Bowman–Birk trypsin inhibitors |
3–8 trypsin inhibitor unit (TIU)/mg |
Anti-nutritional components; decrease the digestibility of dietary proteins; inhibit the cell proliferation in cancer |
|
Lectins |
Lectins or hemagglutinins |
12.0 mg |
Ability to agglutinate red blood cells RBC and strong stimulators of murine B lymphocyte proliferation |
|
Defensins |
Defensins |
8.0 mg |
Participate in the development of innate immunity |
[21] |
Dietary Fibers |
Fibers |
Insoluble fibers (93–99.7 mg/g) and soluble fibers (<7 mg/g) |
Potential effect of hypocholesterolemic, anti-cancer, anti-tumor, antibacterial and hypoglycemic effects |
|
Resistant starches |
25.4 g |
Significant contributor to gastrointestinal health and gut microbiota |
[23] |
|
Polyphenols Flavonoids |
Flavonols (e.g., quercetin and kaempferol) |
0.03 to 10.85 and 0.24 to 13.20 mg |
Antioxidant potential |
|
Flavones, flavanones |
Total phenolic content: 26 mg gallic acid equivalents (GAE/100 g fresh wt; total flavonoid content: 21 mg catechin equivalents/100 g, and the condensed tannin content of 870 mg catechin equivalents/100 g |
Antioxidant activity and potential effect on cardiovascular disease (CVD), diabetes, osteoporosis and neurodegenerative diseases |
||
Proanthocyanidins or condensed tannins (e.g., prodelphinidins and procyanidins) |
||||
Flavan-3-ols or flavanols (e.g., catechin and gallocatechin) |
759 mg (GAE)/100 g; glycosides of flavanones: 33.1–186.0 µg; glycosides of flavonols: 9.6–241 µg; dimers procyanidins: 619–1122 µg; trimer procyanidins: 441–498 µg; tetramer procyanidins: 18.5–59.5 µg; galloylated procyanidins 69.3–123 µg |
Antioxidant activity |
||
Anthocyanidins (e.g., delphinidin and cyanidin) |
||||
Polyphenols Non-flavonoids |
Hydroxybenzoic acids |
Hydroxybenzoic acids: 4.5–28.4 µg |
Antioxidant activity and potential effect on diabetes, osteoporosis CVD and neurodegenerative diseases |
|
Hydroxycinnamic acids (e.g., p-coumaric acid, ferulic acid and sinapic acid) |
Prodelphinidins 369–725 µg; condensed tannins: 870 mg catechins equivalent |
Antioxidant activity |
||
Stilbenoids, trans-resveratrol-3-O-glucoside |
Glycosides of trans-resveratrol: 5.5–9.3 µg; |
Antioxidant activity and potential effect on diabetes and CVD |
||
Phytoestrogens: isoflavones |
Formononetin, daidzein, genistein, glycitein, matairesinol, biochanin A, coumestrol, lariciresinol, pinoresinol, secoisolariciresinol, coumestrol |
Total isoflavones (9.5 μg), total lignans (26.6 μg) and total phytoestrogens (36.5 μg) |
Antioxidant potential |
[26] |
Phytate |
Phytic acid |
620 mg |
Inhibit the proliferation of colorectal cancer |
[27] |
Triterpenoids |
Squalene |
0.7 mg |
Chemopreventive potential against colorectal cancer |
[28] |
Saponins |
Saponins |
25 mg |
Hypoglycemic and antidiabetic potential |
[29] |
Polyphenol |
Classes |
Sub-Classes |
Compound Name |
Structure |
---|---|---|---|---|
Flavonoids |
Flavonoids |
Flavanols |
(−)-Epigallocatechin |
|
(+)-Catechin-3-O-glucose |
|
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Catechin |
|
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Catechin-7-O-glucoside |
|
|||
Catechin gallate |
|
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Epicatechin |
|
|||
Epicatechin gallate |
|
|||
Flavonols |
Quercetin-3-O-glucoside |
|
||
Quercetin-3-O-galactoside |
|
|||
Quercetin-3-O-xyloside |
|
|||
Kaempferol-3-O-rutinoside 7-O-rhamnoside |
|
|||
Kaempferol-4′-O-glucoside |
|
|||
Kaempferol-5-O-glucoside |
|
|||
Kaempferol-3-O-glucoside |
|
|||
Kaempferol-3-O-rutinoside |
|
|||
Myricetin-3-O-rhamnoside |
|
|||
4″″-Acetylsagittatin A |
|
|||
Proanthocyanidins |
Procyanidin |
|
||
Prodelphinidin |
|
|||
Flavanones |
Eriodictyol |
|
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Eriodictyol-7-O-rutinoside |
|
|||
Naringenin |
|
|||
Flavone |
Luteolin |
|
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Luteolin-4′-O-glucoside |
|
|||
Luteolin-3′,7-diglucoside |
|
|||
Luteolin-7-O-glucoside |
|
|||
5,7-dimethoxyflavone |
|
|||
Anthocyanins |
Malvidin-3-O-galactoside |
|
||
Non-flavonoids |
Phenolic acids |
Hydroxybenzoic acids |
Syringic acid |
|
Vanillic acid 4-|A-D-glucoside |
|
|||
2,3-Dihydroxy benzoic acid |
|
|||
p-hydroxy benzoic acid |
|
|||
Gallic acid |
|
|||
Hydroxycinnamic acid |
3-hydroxy cinnamic acid |
|
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p-Coumaroyl malic acid |
|
|||
Sinapic acid |
|
|||
Other polyphenols |
Hydroxycoumarin |
4-Hydroxy-6-methyl coumarin |
|