Red Lentil
| Attributes | Details |
|---|---|
|
Variety |
Masoor Dal (Lens culinaris) – orange/red lentils |
|
Grade |
Whole or split (decorticated) |
|
Major Origin |
Madhya Pradesh, Uttar Pradesh, West Bengal, Canada (often re-exported) |
|
Moisture |
~10 % |
|
Nutritional Highlights (per 100g) |
~60% carbs; 24–25% protein; high iron (~7 mg) and folate; contains potassium (~800 mg) and fiber (~11g). |
|
Calorific Value |
~350 kcal/100g |
|
Other Attributes |
Fast-Cooking Lentil: Does not require soaking, cooks quickly. Split red lentils are in high demand for Middle Eastern and South Asian cuisines. Nutrient-dense – supports anemia prevention (iron-rich) and heart health (low fat, high fiber). |
|
HS Code |
0713.40 |