Moroccan lentils
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 100 kcal | 5% |
| Fat | 1.3 g | 2% |
| of which saturates | 0.04 g | 0% |
| Carbohydrate | 17.5 g | 7% |
| of which sugars | 2.7 g | 3% |
| Fibre | 7.1 g | — |
| Protein | 7.3 g | 15% |
| Salt | 0.03 g | 1% |
Open Food Facts, ODbL, record updated 2 April 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Water, Soaked Brown Lentils (Lentils, Water) (51%) Onion, Tomato Paste, Dried Apricots (Apricot, Rice Flour) (contains Sulphites) Red Bell Pepper, Sugar, Garlic Salt, Vegetable Oil (Rapeseed), Green Chilli Ground Spices (Paprika Cumin Ginger Turmeric Coriander).
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Cooked lentils”: 0.47 kg CO₂e per kg of product.
Calculated by ADEME for the average product consumed in France, from field to plate. It describes the category, not this exact product.
Source: Agribalyse 3.1 (ADEME), Licence Ouverte, update of 30 June 2026 · category match: Open Food Facts taxonomy.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesReference intakes: Regulation (EU) No 1169/2011, Annex XIII.
- GS1 prefixPrefix ranges published by GS1
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