CULINARY INGREDIENT
Green & brown lentils
A pulse that can hold its shape in soups and warm salads. Dry and cooked quantities are different.
Development profile · nutrient-source connection reviewed; Founder review pending
In the kitchen.
Pick over and rinse dry lentils. Simmer until fully tender. Use fully cooked lentils where a recipe calls for them.
Iron · follow the connection
Plant foods contain nonheme iron. Vitamin C-containing foods can improve its absorption. A recipe link does not measure the iron absorbed. This is a nutrient function, not evidence that a meal treats anemia. Fatigue has many possible causes; this explorer does not diagnose it.
Potassium · follow the connection
These foods are listed by NIH ODS as potassium sources. Variety, preparation and portion change the amount; no recipe nutrient totals are calculated here. More is not always appropriate. Kidney disease and some medicines can change potassium handling; follow your care plan. This explorer does not recommend potassium supplements or salt substitutes.
Follow the source.
- NIH ODS · Iron ↗
Updated August 17, 2023 · Full page reviewed 2026-10-11
- NIH ODS · Potassium ↗
Updated March 22, 2021 · Full page reviewed 2026-10-11
Follow it into the body.
Using a packaged ingredient? Read its current food label ↗