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Nutrition Chart

The following table gives a comparison of nutrition values of some lentils, pulses and legumes. Note the high values of carbohydrates, protein, and fiber that make these lentils very nutritious and healthy.

In Indian market a dal similar to masoor dal, known as kesari dal (Lathyrus) is mixed in other dals like chana dal and tuvar dal because it is cheap and easily cultivatable,. This kesari dal, if consumed excessively (diet containing 30 - 40 % of this dal) can produce a condition known as neurolathyrism, which is characterised by paralysis.

Values for 100 g of edible uncooked portion

Pulses and legumes Energy Kcal Fibreg Carbo-hydrateg Proteing Fatg Mineralsg Calciummg
Red lentils 353 31 60 26 1.1 10.4 56
Bengal gram whole Chana 360 3.9 60.9 17.1 5.3 3.0 202
Bengal gram dal Chana dal 372 1.2 59.8 20.8 5.6 2.7 56
Black gram dal (dhal) urad dal (dhal) 347 0.9 59.6 24.0 1.4 3.2 154
Green gram whole Moong (Mung) 334 4.1 56.7 24.0 1.3 3.5 124
Green gram dal (dhal) Moong (Mung) dal (dhal) 348 0.8 59.9 24.5 1.2 3.5 75
Red gram Tuvar (Tur) dal (dhal) 335 1.5 57.6 22.3 1.7   73
Peas dry Matar 315 4.5 56.5 19.7 1.1 2.2 75
Kidneybeans Rajmah 346 4.8 60.6 22.9 1.3 3.2 260
Soya bean 432 3.7 20.9 43.2 19.5 4.6 240
Moth beans 330 4.5 56.5 23.6 1.1 3.5 202