Page 37 - Product Data Sheet Catalogue

Yellow Lentils

Yellow Lentils are a nutritional food ingredient with Technical Data
valuable protein and fibre that can consumed in a
variety of different ways.
Product Name: Yellow Lentils
They can be eaten soaked, germinated, cooked, fired and Botanical Name: Lens Culinaris
baked. Lentils are used worldwide to cook many different
dishes. Lentil dishes are most widespread throughout South Food Safety: This product has been produced in accordance
Asia, the Mediterranean regions and West Asia. In the Indian with HACCP principles
subcontinent, lentil curry is part of the everyday diet, eaten Shelf life: 12 months from production date
with both rice and roti. Boiled lentils and lentil stock are used
to thicken most vegetarian curries. They are also used as Allergen Statement: No allergens. Gluten may be present
stuffing in dal parathas and puri for breakfast or snacks. Lentils GMO Status: Product has been produced in a GMO/GE free
are also used in many regional varieties of sweets. Lentil production process
flour is used to prepare several different bread varieties, for Certifications available: HACCP. Kosher and Halal available on
example Papadum. request
Lentils with husks remain whole with moderate cooking; lentils Product Variations:
without husks tend to disintegrate into a thick purée, which • Yellow Lentils
leads to quite different dishes. The composition of lentils leads
to a high emulsifying capacity which can be even increased All of the information supplied (the “Data”) has been prepared for general information
by dough fermentation in bread making. With a high protein purposes only, and in preparing the Data the Midlands group of companies (Midlands)
have relied upon independent laboratory testing and technical services from third parties.
and fibre content per 100g and a pleasant taste and neutral Midlands assumes no responsibility whatsoever for any errors or omissions in the Data. As
colour, Yellow Lentils can be used to improve the nutritional a result the Data is not to be relied upon, and the receiving party should conduct their own
investigations with respect to the product and the Data in order to satisfy themselves that
profile or can be used with other gluten free ingredients in it is suitable for their intended purpose.
gluten free products.
There is a growing consumer awareness on what constitutes Average Nutritional Information per 100g
as a ‘better for you’ sustainable product. Lentils allow food Energy 1400kJ Carbohydrate 47.6g
processors to tap into growing consumer trends. It can be
used as an ingredient in low-fat formulas, GMO-free, non- Protein 24.2g Sugars 1.5g
allergen, gluten-free, high protein the list goes on. Fat, Total 2.0g Fibre 13.7g
Saturated 0.3g Sodium 5mg

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