Red lentil flour

Red lentil flour

Flour of red lentil is considered a unique product. It is rich in high content of nutritional components, micro- and macronutrients, vitamins. Its systematic use allows you to improve overall health and replenish energy reserves. Many vegetarian recipes contain lentil flour at their core. This is due to a large amount of protein and carbohydrates. Together, they replace food of animal origin. The product contains many vitamins, in particular A, B, E and PP. In proper combination with minerals, the body is saturated. Flour of red lentil is rich in potassium, copper, iron, tin, phosphorus, sodium, calcium and selenium.

Name of indicators Norm
1 Mass fraction of moisture not more, % 15,5
2 Mass fraction of metallic impurities, mg per 1 kg of flour not more than 3,0
3 Ash content in dry matter not more, % 0,75
4 Mass fraction of product passing through a seive of 160 microns, not less, % 60,0
5 Mass fraction of the product coming from a sieve 250 microns, not more than, % 2,0
6 Pest contamination Not allowed
Organoleptic evaluation – the appearance and color is pink.
Smell – typical of rice groats, odorless, not musty, not moldy.
Shelf life: 12 months.
Storage conditions: store in dry rooms at a temperature not higher than 18 + 2 °C, relative humidity not higher than 60%.
                    Nutrition facts per 100g
Calories 314
Сarbohydrates 42 g
Protein 28 g
Dietary fiber 18 g
Fat 1,0 g
Vitamin C 1,7 mg
Niacin 1,8 mg
Vitamin В6 0,4 mg
Potassium 578 mg
Phosphorus 294 mg
Sodium 5,0 mg
Calcium 41,0 mg
Iron 7,6 mg



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