Lentil flour, being a derivative of legumes, is rich in proteins and carbohydrates and also has high mineral salts such as potassium, calcium, phosphorus, iron, zinc. It has a very low glycemic index. It can be used both for salty and sweet products. It is often used, similarly to chickpea flour, together with wheat flour.
AVERAGE NUSTRIAL VALUES FOR: 100 gr
Energy: 320 kcal / 1351 KJ
Fats: 1,3 g of whitch saturated: 0,6 g
Carbohydrate: 47 of whitch sugars: 2,3 g
Protein: 24,0 g
Fibers: 12 g
Salt: 0 g