LumilnarLegumes
Lentil patties vegan, fried
Nutrients per 100 g · German: Linsenbratlinge vegan, gebraten. Source: German Federal Food Code (BLS).
158kcal
8.3 gProtein
19.6 gCarbs
3.5 gFat
Fibre 7.3 g · Sugar 2.6 g
158kcal
8.3 gProtein
19.6 gCarbs
3.5 gFat
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Macronutrients
| Nutrient | per 100 g | % daily value |
|---|---|---|
| Calories | 158 kcal | 8 % |
| Fat | 3.5 g | 6 % |
| Protein | 8.3 g | 16 % |
| Carbohydrates | 19.6 g | 8 % |
| Fiber | 7.3 g | 22 % |
| Water | 60.9 g | 2 % |
| Sugar | 2.6 g | 5 % |
| Net Carbs | 12.3 g | – |
Fats
| Nutrient | per 100 g | % daily value |
|---|---|---|
| Omega 6:3 Verhältnis | 4.3 ratio | – |
| Mittelkettige Fettsäuren | 0 g | – |
Fatty acids
| Nutrient | per 100 g | % daily value |
|---|---|---|
| Omega 3 Fettsäuren | 0.2 mg | – |
| Omega 6 Fettsäuren | 0.86 mg | – |
| Hexansäure / Capronsäure | 0 mg | – |
| Decansäure / Caprinsäure | 0 mg | – |
| Dodecansäure / Laurinsäure | 0 mg | – |
| Pentadecansäure | 0.001 mg | – |
| Hexadecansäure / Palmitinsäure | 0.26 mg | – |
| Octadecansäure / Stearinsäure | 0.07 mg | – |
| Eicosansäure / Arachinsäure | 0.02 mg | – |
| Decosansäure / Behensäure | 0.01 mg | – |
| Gesättigte Fettsäuren | 0.36 mg | – |
| Hexadecensäure / Palmitoleinsäure | 0.01 mg | – |
| Octadecensäure / Ölsäure Omega 9 | 1.3 mg | – |
| Eicosensäure | 0.03 mg | – |
| Einfach ungesättigte Fettsäuren | 1.4 mg | – |
| Octadecadiensäure / Linolsäure Omega 6 | 0.86 mg | – |
| ALA - Linolensäure Omega 3 | 0.2 mg | – |
| Eicosadiensäure Omega 6 | 0 mg | – |
| Eicosatriensäure Omega 6 | 0 mg | – |
| Eicosatetraensäure / Arachidonsäure Omega 6 | 0 mg | – |
| Mehrfach ungesättigte Fettsäuren | 1.1 mg | – |
| Cholesterin | 0.039 mg | – |
Sugars
| Nutrient | per 100 g | % daily value |
|---|---|---|
| Fructose | 0.26 mg | – |
| Galactose | 0.007 mg | – |
| Glucose | 0.26 mg | – |
| Monosaccharides | 0.53 mg | – |
| Sucrose | 2.1 mg | – |
| Maltose | 0.04 mg | – |
| Disaccharide | 2.1 mg | – |
| Starch | 17 g | – |
Vitamins
| Nutrient | per 100 g | % daily value |
|---|---|---|
| Vitamin A (Retinolequivalent) | 339 µg | 38 % |
| Vitamin A (Retinolactivitysequivalent) | 169 µg | 19 % |
| Beta-Carotin | 1,760 µg | 88 % |
| Vitamin B1 Thiamine | 0.13 µg | 0 % |
| Vitamin B2 (Riboflavin) | 0.08 µg | 0 % |
| Vitamin B3 (Niacine) | 0.98 µg | 0 % |
| Vitamin B3 Niacinequivalent | 2.5 µg | 0 % |
| Vitamin B5 (pantothenic acid) | 0.32 µg | 0 % |
| Vitamin B6 (Pyridoxine) | 161 µg | 12 % |
| Vitamin B7 (Biotine) | 6 µg | 13 % |
| Vitamin B9 (Folic Acid) | 24 µg | 6 % |
| Vitamin C | 1.8 µg | 0 % |
| Vitamin E | 0.841 µg | 0 % |
| Vitamin K | 35 µg | 35 % |
| Vitamin K1 (Phylloquinone) | 35 µg | 35 % |
Minerals & trace elements
| Nutrient | per 100 g | % daily value |
|---|---|---|
| Salt | 0.098 g | 2 % |
| Sodium | 39 mg | 1 % |
| Potassium | 284 mg | 7 % |
| Calcium | 33 mg | 3 % |
| Magnesium | 43 mg | 12 % |
| Phosphorus | 138 mg | 20 % |
| Sulfur | 8 mg | 1 % |
| Chloride | 64 mg | 3 % |
| Iron | 2.4 µg | 0 % |
| Zinc | 1.3 µg | 0 % |
| Manganese | 630 µg | 18 % |
| Copper | 220 µg | 18 % |
| Iodine | 2 µg | 1 % |
Amino acids
| Nutrient | per 100 g | % daily value |
|---|---|---|
| Isoleucin | 0.398 mg | 0 % |
| Leucin | 0.72 mg | 0 % |
| Lysin | 0.592 mg | 0 % |
| Methionin | 0.094 mg | 0 % |
| Cystein | 0.098 mg | 0 % |
| Phenylalanin | 0.474 mg | 0 % |
| Tyrosin | 0.288 mg | 0 % |
| Threonin | 0.374 mg | 0 % |
| Valin | 0.468 mg | 0 % |
| Tryptophan | 0.09 mg | 0 % |
| Arginin | 0.73 mg | – |
| Alanin | 0.444 mg | – |
| Histidin | 0.238 mg | 0 % |
| Essentielle Aminosäuren | 3.4 mg | – |
| Asparaginsäure | 0.982 mg | – |
| Glutaminsäure | 1.6 mg | – |
| Glycin | 0.435 mg | – |
| Serin | 0.497 mg | – |
| Prolin | 0.47 mg | – |
Amino acids
| Nutrient | per 100 g | % daily value |
|---|---|---|
| Nichtessentielle Aminosäuren | 5.6 g | – |
Sugar alcohols
| Nutrient | per 100 g | % daily value |
|---|---|---|
| Sorbitol | 0.012 mg | – |
| Total Sugar Alcohols | 0.012 mg | – |
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Reference values for “% daily value” are guide values for adults. Nutrients per the German Federal Food Code; preparation and variety change the values.