Flours compare table for Red lentils

Red lentil flour is a versatile and nutritious flour made by grinding dried red lentils into a fine powder. Red lentils, also known as masoor dal, are small, lens-shaped legumes that are rich in protein, fiber, and various essential nutrients. When ground into flour, red lentils retain their nutritional benefits and offer a unique flavor profile.

Compare Red lentils:

Flour Calories Fat SaturatedFat Carbs Sugar Fibre Protein Iron
Red lentils (100g)116 kcal0.4 g0.1 g20 g1.8 g7.9 g9 g3.3 mg
Almond (100g) 571 kcal 50 g 3.6 g 21 g 7.1 g 14 g 21 g 3.57 mg
Brown rice (100g) 363 kcal 2.8 g 0.6 g 76 g 0.7 g 4.6 g 7.2 g 1.98 mg
Buckwheat (100g) 335 kcal 3.1 g 0.7 g 71 g 2.6 g 10 g 13 g 4.06 mg
Chia Seeds (100g) 486 kcal 30.7 g 3.3 g 42.1 g 0.01 g 34.4 g 16.5 g 7.7 mg
Chickpea (100g) 387 kcal 7 g 0.6 g 57 g 0.5 g 11 g 22 g 5 mg
Coconut (100g) 400 kcal 13 g 13 g 60 g 20 g 33 g 20 g 6.67 mg
Corn (100g) 361 kcal 3.9 g 0.5 g 76.8 g 0.6 g 7.3 g 6.9 g 2.4 mg
Flaxseed (100g) 534 kcal 42 g 4 g 29 g 2 g 28 g 18 g 5 mg
Millet (100g) 375 kcal 3.5 g 0.7 g 74 g 1 g 7 g 11 g 2.5 mg
Oats (100g) 389 kcal 0.6 g 1.2 g 66.3 g 0.9 g 10.6 g 16.9 g 4.7 mg
Psyllium husk (100g) 354 kcal 0.6 g 0.1 g 88 g 0.5 g 80 g 1.5 g 16 mg
Quinoa (100g) 368 kcal 7.5 g 1.6 g 69 g 3.6 g 7 g 10 g 4.8 mg
Semolina (100g) 357 kcal 1.2 g 0.7 g 74 g 2.4 g 4.8 g 12 g 3.43 mg
Soya (defatted) (100g) 330 kcal 1.2 g 0.8 g 38.4 g 18.9 g 17.5 g 47 g 9.2 mg
Tapioca (100g) 349 kcal 0.2 g 0.1 g 85 g 3.5 g 1.2 g 0.6 g 1 mg
White rice (100g) 359 kcal 1.3 g 0.1 g 80 g 0.1 g 0.5 g 6.9 g 0.22 mg
White wheat (100g) 364 kcal 1 g 0.2 g 76 g 0.3 g 2.7 g 10 g 1.17 mg
Whole grain wheat (100g) 340 kcal 2.5 g 0.4 g 72 g 0.4 g 11 g 13 g 3.6 mg

Here are some key characteristics and features of red lentils flour::

  • Gluten-Free:

    Red lentil flour is naturally gluten-free, making it a suitable option for individuals with gluten sensitivities or those following a gluten-free diet.

  • Protein-Rich:

    Red lentils are an excellent source of plant-based protein, and this protein content is preserved in the flour. It provides a valuable protein boost to recipes.

  • Dietary Fiber:

    Red lentils are rich in dietary fiber, and red lentil flour retains this fiber content. Fiber is beneficial for digestive health and can contribute to a feeling of fullness.

  • Nutrient Content:

    Red lentil flour contains essential nutrients such as iron, magnesium, potassium, B vitamins (especially folate), and zinc. These nutrients contribute to overall health and well-being.

  • Distinctive Flavor:

    Red lentil flour has a slightly nutty and earthy flavor, which can add a unique taste to dishes. It is generally milder than some other legume flours.

  • Versatility in Cooking:

    Red lentil flour is versatile and can be used in various recipes, including baking, cooking, and as a thickening agent in sauces and soups. It is often used in gluten-free and vegan recipes.

  • Texture Enhancement:

    In gluten-free baking, red lentil flour can contribute to the texture of baked goods. It can add moisture and help improve the structure of certain recipes.

  • Diverse Culinary Applications:

    Red lentil flour is commonly used in the preparation of flatbreads, pancakes, savory snacks, and as a base for gluten-free baking. It can be combined with other flours for optimal texture and flavor.

  • Plant-Based Protein Alternative:

    Red lentil flour serves as a plant-based protein alternative in recipes and can be particularly useful for those seeking vegetarian or vegan protein sources.

  • Color:

    The flour made from red lentils often imparts a warm, yellowish color to recipes, adding visual appeal to various dishes.

  • Storage:

    Like other flours, red lentil flour should be stored in a cool, dry place to prevent spoilage. Sealing it in an airtight container can help maintain freshness.

Red lentil flour is a nutritious and flavorful option for those looking to diversify their flour choices, particularly in gluten-free and plant-based cooking. It provides a rich source of protein and fiber while adding a distinctive taste to a variety of culinary creations.