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Summary
This product consists primarily of brown lentils, which are a nutritious source of protein and fiber, contributing positively to its health profile. However, the presence of additives such as ascorbic acid and calcium chloride, along with its classification as ultra-processed, limits its score. Despite the beneficial qualities of lentils, the processing level imposes a cap on the overall rating.
Key ingredients 4
Brown LentilsVery Good
Brown lentils are a rich source of protein and dietary fiber, supporting muscle health and digestion. They are minimally processed and retain most of their natural nutrients. Lentils also provide essential vitamins and minerals, including iron and folate.
Benefits
High in protein and fiber, which aid in satiety and digestive health. Contains essential nutrients like iron and folate, beneficial for blood health and energy levels.
Ascorbic AcidGood
Vitamin C — beneficial even when serving as a preservative.
Benefits
Acts as an antioxidant, helping to preserve the quality and color of the food product.
WaterNeutral
Water is used as a medium for cooking and preserving the lentils. It is a neutral ingredient with no nutritional value. Its primary role is to hydrate and soften the lentils during processing.
See more about Water →Calcium ChlorideNeutral
Calcium chloride is used as a firming agent to maintain the texture of the lentils. It is a common food additive with no significant nutritional value. Its primary function is to enhance the structural integrity of canned foods.
Risks
Excessive consumption may lead to hypercalcemia, but typical food use poses no significant risk.
Benefits
Helps maintain the firmness and texture of the lentils during processing and storage.
Processing
Ultra-Processed Foods
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