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.
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 |