Nutritional composition and functional properties of commonly consumed lentils: Impact of commercial lentil types and cooking processes

Authors: Zeng, Huawei; Safratowich, Bryan; LIU, ZHENHUA - University Of Massachusetts; Bussan, Derek

Submitted to: Foods
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 8/17/2026
Publication Date: 8/17/2026
Citation: Zeng, H., Safratowich, B.D., Liu, Z., Bussan, D.D. 2026. Nutritional composition and functional properties of commonly consumed lentils: Impact of commercial lentil types and cooking processes. Foods. 15. Article 2898. https://doi.org/10.3390/foods15162898.
DOI: https://doi.org/10.3390/foods15162898

Interpretive Summary: Lentils are a healthy food consumed worldwide due to their high protein, fiber, vitamins, and minerals, such as iron and potassium. The major lentil varieties are available in six primary colors (red, yellow, green, brown, French green, and black) depending on the cultivar, seed coat, and cotyledon composition, which contributes to varyinglevels of nutrients. However, few studies have simultaneously examined the impact of the cooking process on the nutritional profiles and functional properties of these six major lentil varieties. In this study, we demonstrate that the nutritional profiles of raw lentils vary significantly between varieties, and that cooking processes enhance their overall nutritional indices, such as oil-holding capacity and resistant starch. These data highlight the nutritional value and health benefits of lentil varieties.

Technical Abstract: Background/Objectives: Lentils are part of the legume family, containing high proteins, minerals, fibers, and bioactive compounds. Although lentils are regarded as a functional food due to their health-promoting nutritional profile, the impacts of cultivar differences and cooking processes on their nutritional and functional properties are not fully understood. Methods: The nutrition composition (e.g., minerals), and water- or oil-holding capacity (WHC or OHC) of six major raw and cooked lentil varieties (red, yellow, green, brown, French green, black) were determined by inductively coupled plasma mass spectrometry, as well as biochemical and biophysical assays. Results: The minerals, protein, fat, resistant starch, fiber (soluble and insoluble), and total phenol content of raw lentils are significantly different across varieties. For instance, iron ranged from 50 to 68 ug/g and protein from 25% to 29%, with the highest levels in black lentils. Importantly, the cooking process was a primary factor determining the lentils’ final nutritional composition and functional properties. Compared to raw samples, cooked lentils exhibited marked increases in total dietary fiber (e.g., 38% in red lentils), resistant starch (e.g., 93% in red lentils), phenolic content (e.g., 110% in French green lentils), and oil-holding capacity (e.g., 52% in brown lentils). Conclusions: While the nutritional profiles of raw lentils vary significantly between varieties, their respective WHC and OHC remain relatively stable, and cooking processes enhance nutritional scoring metrics, such as increasing OHC and resistant starch. These data, particularly the high health indices of black lentils, highlight the nutritional value and health benefits of lentil varieties.