Vegetables · Nutrition facts

Classic Lentil Tarka Daal

114 kcal per 100 g, with 5.4 g protein, 14.4 g carbs and 3.1 g fat. Full micronutrients and serving info below.

Serving: 1 serving (500 g)
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Classic Lentil Tarka DaalNutri-Score ACompare
Amount

Showing values for 100 g

114 kcal
Calories
6% of a 2000 kcal day
5.4 g
Protein
20% of calories
14.4 g
Carbs
54% of calories
3.1 g
Fat
26% of calories
Macro split
Protein 20%Carbs 54%Fat 26%

Nutrition facts

per 100 g
Fiber3.6g13% DV
Sugar1.2g
Saturated fat0.3g2% DV
Cholesterol0mg0% DV
Sodium348mg15% DV
Potassium169.7mg4% DV
Calcium18.9mg1% DV
Iron0.7mg4% DV
Vitamin C1.4mg2% DV
Vitamin A0IU0% DV

% DV = share of the FDA daily value for the selected amount.

Source: Open Food Facts · Confidence: 90% · Barcode (EAN): 5052675001139 · Data last verified:

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5052675001139

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Common questions

How many calories are in Classic Lentil Tarka Daal?

Classic Lentil Tarka Daal by The Spice Tailor has 114 kcal per 100 g. One serving (500 g) is about 570 kcal.

How much protein is in Classic Lentil Tarka Daal?

Classic Lentil Tarka Daal contains 5.4 g of protein per 100 g — about 27 g per 500 g serving.

Is Classic Lentil Tarka Daal low in sugar?

Yes — only 1.2 g of sugar per 100 g. Most of its 14.4 g of carbs come from starch and fiber rather than sugar.

Is Classic Lentil Tarka Daal a good source of fiber?

It provides 3.6 g of fiber per 100 g — 13% of the daily value.

Why does Classic Lentil Tarka Daal have a Nutri-Score of A?

Nutri-Score weighs negatives (calories, sugar, saturated fat, sodium) against positives (fiber, protein) per 100 g. It collects almost no negative points (low sugar, saturated fat and sodium); points in favor come from fiber (3.6 g). Overall that places it in band A.

How much Classic Lentil Tarka Daal is 100 calories?

About 88 g of Classic Lentil Tarka Daal equals 100 kcal.

Is Classic Lentil Tarka Daal high in sugar or fat?

Per 100 g it has 1.2 g sugar and 3.1 g fat (0.3 g saturated). Fat provides 26% of its calories, so portion size matters most here.

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