Lentils vs Leavening agents
Nutrition comparison per 100g · USDA SR Legacy & USDA SR Legacy
Leavening agents, yeast, baker's, active dry is higher in more vitamins & minerals
Calories (kcal)
Lentils 352
Leavening agents 325
Protein (g)
Lentils 24.6
Leavening agents 40.4
Carbs (g)
Lentils 63.3
Leavening agents 41.2
Fat (g)
Lentils 1.06
Leavening agents 7.61
Fiber (g)
Lentils 10.7
Leavening agents 26.9
Quick answers
Which has more protein?
Leavening agents, yeast, baker's, active dry — 40.4g vs 24.6g per 100g.
Which has fewer calories?
Leavening agents, yeast, baker's, active dry — 325 vs 352 kcal per 100g.
Which is more nutrient-dense?
Leavening agents, yeast, baker's, active dry scores higher in more vitamins and minerals per 100g, though both foods can be part of a healthy diet.
Full Nutrition Comparison
All values per 100g edible portion. Green = Food A higher · Blue = Food B higher
| Nutrient | Lentils | Leavening agents | Diff |
|---|---|---|---|
| Energy | |||
| Energy | 352 kcal | 325 kcal | +8% |
| Macronutrients | |||
| Water | 8.26 g | 5.08 g | +63% |
| Protein | 24.6 g | 40.4 g | -39% |
| Total lipid (fat) | 1.06 g | 7.61 g | -86% |
| Carbohydrate, by difference | 63.3 g | 41.2 g | +54% |
| Fiber, total dietary | 10.7 g | 26.9 g | -60% |
| Fats & Fatty Acids | |||
| Fatty acids, total saturated | 0.154 g | 1.00 g | -85% |
| Fatty acids, total monounsaturated | 0.193 g | 4.31 g | -96% |
| Fatty acids, total trans | 0 g | — | |
| Cholesterol | 0 mg | 0 mg | = |
| Vitamins | |||
| Vitamin C, total ascorbic acid | 4.50 mg | 0.300 mg | +1400% |
| Thiamin (Vitamin B1) | 0.873 mg | 11.0 mg | -92% |
| Riboflavin (Vitamin B2) | 0.211 mg | 4.00 mg | -95% |
| Niacin (Vitamin B3) | 2.61 mg | 40.2 mg | -94% |
| Pantothenic acid (Vitamin B5) | 2.14 mg | 13.5 mg | -84% |
| Vitamin B-6 — Pyridoxine | 0.540 mg | 1.50 mg | -64% |
| Biotin (Vitamin B7) | 479 ug | 2340 ug | -80% |
| Folate, total (Vitamin B9) | 0 ug | 0 ug | = |
| Choline, total | 96.4 mg | 32.0 mg | +201% |
| Vitamin B-12 — Cobalamin | 0 ug | 0.070 ug | -100% |
| Vitamin A, RAE | 2.00 ug | 0 ug | |
| Carotene, beta | 23.0 ug | 0 ug | |
| Carotene, alpha | 0 ug | 0 ug | = |
| Vitamin E (alpha-tocopherol) | 0.490 mg | 0 mg | |
| Vitamin D (D2 + D3) | 0 ug | 0 ug | = |
| Vitamin K2 — Menaquinone-4 (MK-4) | — | 0 ug | |
| Minerals | |||
| Calcium, Ca | 35.0 mg | 30.0 mg | +17% |
| Iron, Fe | 6.51 mg | 2.17 mg | +200% |
| Magnesium, Mg | 47.0 mg | 54.0 mg | -13% |
| Phosphorus, P | 281 mg | 637 mg | -56% |
| Potassium, K | 677 mg | 955 mg | -29% |
| Sodium, Na | 6.00 mg | 51.0 mg | -88% |
| Zinc, Zn | 3.27 mg | 7.94 mg | -59% |
| Copper, Cu | 0.754 mg | 0.436 mg | +73% |
| Manganese, Mn | 1.39 mg | 0.312 mg | +346% |
| Selenium, Se | 0.100 ug | 7.90 ug | -99% |
| Other Nutrients | |||
| Energy | 1473 kj | 1361 kj | +8% |
| Ash | 2.71 g | 5.65 g | -52% |
| Total Sugars | 2.03 g | 0 g | |
| Sucrose | 1.47 g | — | |
| Glucose | 0 g | — | |
| Fructose | 0.270 g | — | |
| Lactose | 0 g | — | |
| Maltose | 0.300 g | — | |
| Galactose | 0 g | — | |
| Starch | 49.9 g | — | |
| Folic acid (Vitamin B9 — synthetic) | 479 ug | 2340 ug | -80% |
| Folate, DFE (Vitamin B9 — dietary folate equivalents) | 479 ug | 2340 ug | -80% |
| Betaine | — | 3.40 mg | |
| Vitamin B-12, added | 0 ug | 0 ug | = |
| Retinol | 0 ug | 0 ug | = |
| Beta-carotene (Provitamin A) | 0 ug | 0 ug | = |
| Vitamin A, IU | 39.0 IU | 0 IU | |
| Beta-cryptoxanthin (Provitamin A) | 0 ug | 0 ug | = |
| Lycopene | 0 ug | 0 ug | = |
| Vitamin E, added | 0 mg | 0 mg | = |
| Vitamin E — Beta-Tocopherol (β-Tocopherol) | 0 mg | — | |
| Vitamin E — Gamma-Tocopherol (γ-Tocopherol) | 4.23 mg | — | |
| Vitamin E — Delta-Tocopherol (δ-Tocopherol) | 0 mg | — | |
| Vitamin E — Alpha-Tocotrienol (α-Tocotrienol) | 0 mg | — | |
| Vitamin E — Beta-Tocotrienol (β-Tocotrienol) | 0 mg | — | |
| Vitamin E — Gamma-Tocotrienol (γ-Tocotrienol) | 0 mg | — | |
| Vitamin E — Delta-Tocotrienol (δ-Tocotrienol) | 0 mg | — | |
| Vitamin D (D2 + D3 — total) | 0 IU | 0 IU | = |
| Vitamin K1 — Phylloquinone | 5.00 ug | 0.400 ug | +1150% |
| Vitamin K (Dihydrophylloquinone — K1 reduced form) | — | 0 ug | |
| SFA 4:0 (Butyric acid) | 0 g | 0 g | = |
| SFA 6:0 (Caproic acid) | 0 g | 0 g | = |
| SFA 8:0 (Caprylic acid) | 0 g | 0 g | = |
| SFA 10:0 (Capric acid) | 0 g | 0 g | = |
| SFA 12:0 (Lauric acid) | 0 g | 0.049 g | -100% |
| SFA 14:0 (Myristic acid) | 0.003 g | 0 g | |
| SFA 16:0 (Palmitic acid) | 0.136 g | 0.706 g | -81% |
| SFA 18:0 (Stearic acid) | 0.015 g | 0.246 g | -94% |
| MUFA 16:1 (Omega-7, Palmitoleic acid) | 0.003 g | 2.29 g | -100% |
| MUFA 18:1 (Omega-9, Oleic acid family) | 0.184 g | 2.02 g | -91% |
| MUFA 20:1 (Omega-9, Gondoic / Gadoleic acid) | 0.006 g | 0 g | |
| MUFA 22:1 (Omega-9, Erucic acid family) | 0 g | 0 g | = |
| Fatty acids, total polyunsaturated | 0.526 g | 0.017 g | +2994% |
| PUFA 18:2 (Omega-6, Linoleic acid) | 0.414 g | 0.017 g | +2335% |
| PUFA 18:3 (Omega-3, Alpha-linolenic family) | 0.112 g | 0 g | |
| PUFA 18:4 n-3 (Omega-3, SDA — Stearidonic acid) | 0 g | 0 g | = |
| PUFA 20:4 (Omega-6, Arachidonic acid family) | 0 g | 0 g | = |
| PUFA 20:5 n-3 (Omega-3, EPA — Eicosapentaenoic acid) | 0 g | 0 g | = |
| PUFA 22:5 n-3 (Omega-3, DPA — Docosapentaenoic acid) | 0 g | 0 g | = |
| PUFA 22:6 n-3 (Omega-3, DHA — Docosahexaenoic acid) | 0 g | 0 g | = |
| Tryptophan (EAA) | 0.221 g | 0.540 g | -59% |
| Threonine (EAA) | 0.882 g | 1.99 g | -56% |
| Isoleucine (EAA, BCAA) | 1.07 g | 1.89 g | -44% |
| Leucine (EAA, BCAA) | 1.79 g | 2.92 g | -39% |
| Lysine (EAA) | 1.72 g | 3.28 g | -48% |
| Methionine (EAA) | 0.210 g | 0.590 g | -64% |
| Cystine (conditionally essential) | 0.322 g | 0.500 g | -36% |
| Phenylalanine (EAA) | 1.22 g | 1.75 g | -31% |
| Tyrosine (conditionally essential) | 0.658 g | 1.13 g | -42% |
| Valine (EAA, BCAA) | 1.22 g | 2.31 g | -47% |
| Arginine (conditionally essential) | 1.90 g | 2.03 g | -6% |
| Histidine (EAA) | 0.693 g | 0.910 g | -24% |
| Alanine | 1.03 g | 2.32 g | -56% |
| Aspartic acid | 2.72 g | 4.15 g | -34% |
| Glutamic acid | 3.82 g | 6.47 g | -41% |
| Glycine (conditionally essential) | 1.00 g | 1.93 g | -48% |
| Proline (conditionally essential) | 1.03 g | 1.65 g | -38% |
| Serine | 1.14 g | 1.98 g | -43% |
| Alcohol, ethyl | 0 g | 0 g | = |
| Caffeine | 0 mg | 0 mg | = |
| Theobromine | 0 mg | 0 mg | = |
| Daidzein | 0.011 mg | — | |
| Genistein | 0.052 mg | — | |
| Proanthocyanidin dimers | 1.20 mg | — | |
| Proanthocyanidin trimers | 0.110 mg | — | |
| Proanthocyanidin 4-6mers | 0.030 mg | — | |
| Flavonoids | |||
| (-)-Epicatechin | 0 mg | — | |
| (-)-Epicatechin 3-gallate | 0 mg | — | |
| (-)-Epigallocatechin | 0 mg | — | |
| (-)-Epigallocatechin 3-gallate | 0 mg | — | |
| (+)-Catechin | 0.350 mg | — | |
| (+)-Gallocatechin | 0.140 mg | — | |
| Choline | |||
| Choline from glycerophoshocholine | — | 16.0 mg | |
| Choline from phosphatidylcholine | — | 6.20 mg | |
| Choline from phosphocholine | — | 2.60 mg | |
| Choline from sphingomyelin | — | 1.20 mg | |
| Free Choline | — | 6.10 mg | |
| Total Choline | — | 32.0 mg | |
| Isoflavones | |||
| Total isoflavones | 0.063 mg | — | |
| Purines | |||
| Purine, adenine | 104 mg | — | |
| Purine, guanine | 82.0 mg | — | |
| Purine, hypoxanthine | 20.0 mg | — | |
| Purine, xanthine | 16.0 mg | — | |
| Purines, total | 222 mg | — | |
* All values per 100g edible portion. Source: USDA SR Legacy and USDA SR Legacy. Diff column shows percentage difference relative to Food B.
Like this comparison?
Get weekly food comparisons and nutrient guides — explained simply. Free, no spam.