#RELENTILESS
LENTIL RESOURCES
All of our Canadian Lentil resources — in one place!
The Lentil Library is packed with information about the nutrition, applications, and environmental benefits of lentils.
Whether you’re looking for insights to inform your next product session, data for a stakeholder proposal, or to know more about this versatile ingredient, the Lentil Library has it.
The lentils grown in Canada in 2021 removed 1.7 million tonnes of carbon dioxide*, the equivalent of taking 370,000 cars off the road for a year.1
*Greenhouse gas emissions expressed as Carbon Dioxide equivalents
Lentils contain up to twice the amount of protein compared to cereal grains like rice, oats and wheat3.
A blended burger patty consisting of 67% beef and 33% Canadian lentils compared to an all-beef patty showed a significant reduction in cost4.
Lentils contain 2-5x more fiber than cereal grains like quinoa, barley and brown rice3.
Lentils require little to no nitrogen fertilizer to grow, reducing their environmental impact. The production practices used by Canadian growers also sequester large amounts of carbon into the soil, making Canadian lentils a carbon-neutral or even carbon-negative crop.2
Lentils can boost the protein content of everyday foods. Their amino acid profile complements other plant-based proteins like cereal grains and nuts, improving the overall protein quality of blended products.
Lentils are one of the most affordable sources of protein, making them an excellent way to stretch meat and other ingredients while enhancing sustainability and nutritional value.
Lentils are rich in both soluble and insoluble fibre. These fibres support healthy digestion, maintain steady blood sugar after meals and can help lower cholesterol5.
1. Pulse Canada. (2022). 2022 Economic and Environmental Impact Report. [Online]. https://pulsecanada.com/impactful
2. Canadian Roundtable for Sustainable Crops. (2020). GHG Emissions and Air Quality. [Online]. https://crsccsmp.azurewebsites.net/home/criterion/2
3. Marinangeli, C.P.F., Curran, J., Barr, S.I., Slavin, J., Puri, S., Swaminathan, S., Tapsell, L. & Patterson, C.A. (2017). Enhancing nutrition with pulses: defining a recommended serving size for adults. Nutrition Reviews. 75(12), 990-1006. https://doi.org/10.1093/nutrit/nux058
4. Pulse Canada. (2020). Environmental, nutritional and cost impacts of beef/lentil blended burgers. [Online]. https://pulsecanada.com/uploads/resources/Blended-Beef-Lentil-Burgers.pdf
5. Health Canada. (2021). List of Dietary Fibres Reviewed and Accepted by Health Canada’s Food Directorate. [Online]. https://www.canada.ca/en/health-canada/services/publications/food-nutrition/list-reviewed-accepted-dietary-fibres.html.
Lentil Label Claims Explorer
Discover the nutrient and health claims that can be made by incorporating lentils into your product formulations.
Drag the slider to view how adding lentils can impact nutrition
(Per 1 cup cooked)
Nutrient Claims
(Per 1 cup cooked)
Nutrient Claims
(Per 1 cup cooked)
Nutrient Claims
Health Claims
Nutrition Labeling and Education Act of 1990 (NLEA) Claims
Development of cancer depends on many factors. A diet low in total fat may reduce the risk of some cancers.
Low fat diets rich in fibre-containing grain products, fruits, and vegetables may reduce the risk of some types of cancer, a disease associated with many factors.
Diets low in saturated fat and cholesterol and rich in fruits, vegetables, and grain products that contain some types of dietary fibre, particularly soluble fibre, may reduce the risk of heart disease, a disease associated with many factors.
Diets low in sodium may reduce the risk of high blood pressure, a disease associated with many factors.
Adequate folate in healthful diets may reduce a woman’s risk of having a child with a brain or spinal cord birth defect.
While many factors affect heart disease, diets low in saturated fat and cholesterol may reduce the risk of this disease.
Low fat diets rich in fruits and vegetables (foods that are low in fat and may contain dietary fibre, vitamin A, and vitamin C) may reduce the risk of some types of cancer, a disease associated with many factors. Lentils are high in vitamin A and are a good source of dietary fibre.
FDA Modernization Act (FDAMA) Claims
Diets low in saturated fat and cholesterol, and as low as possible in trans fat, may reduce the risk of heart disease.
Diets containing foods that are a good source of potassium and that are low in sodium may reduce the risk of high blood pressure and stroke.
Drag the slider to view how adding lentils can impact nutrition
(Per 100 grams cooked)
Nutrient Claims
Click to view health claims for each nutrient
Health Claims
Article 13(1)
• Carbohydrates contribute to maintenance of normal brain function
Article 13(5)
• Carbohydrates contribute to the recovery of normal muscle function (contraction) after highly intensive and/or long-lasting physical exercise leading to muscle fatigue and the depletion of glycogen stores in skeletal muscle
Health Claims
Article 13(1)
• Reducing consumption of saturated fat contributes to the maintenance of normal blood cholesterol levels
Health Claims
Article 13(1)
• Reducing consumption of sodium contributes to the maintenance of normal blood pressure
(Per 100 grams cooked)
Nutrient Claims
Click to view health claims for each nutrient
Health Claims
Article 13(1)
• Protein contributes to a growth in muscle mass
• Protein contributes to the maintenance of muscle mass
• Protein contributes to the maintenance of normal bones
Article 14(1)(b)
• Protein is needed for normal growth and development of bone in children
Health Claims
Article 13(1)
• Carbohydrates contribute to maintenance of normal brain function
Article 13(5)
• Carbohydrates contribute to the recovery of normal muscle function (contraction) after highly intensive and/or long-lasting physical exercise leading to muscle fatigue and the depletion of glycogen stores in skeletal muscle
Health Claims
Article 13(1)
• Reducing consumption of saturated fat contributes to the maintenance of normal blood cholesterol levels
Health Claims
Article 13(1)
• Reducing consumption of sodium contributes to the maintenance of normal blood pressure
Health Claims
Article 13(1)
• Manganese contributes to normal energy-yielding metabolism
• Manganese contributes to the maintenance of normal bones
• Manganese contributes to the normal function of connective tissues
• Manganese contributes to the protection of cells from oxidative stress
(Per 100 grams cooked)
Nutrient Claims
Click to view health claims for each nutrient
Health Claims
Article 13(1)
• Protein contributes to a growth in muscle mass
• Protein contributes to the maintenance of muscle mass
• Protein contributes to the maintenance of normal bones
Article 14(1)(b)
• Protein is needed for normal growth and development of bone in children
Health Claims
Article 13(1)
• Carbohydrates contribute to maintenance of normal brain function
Article 13(5)
• Carbohydrates contribute to the recovery of normal muscle function (contraction) after highly intensive and/or long-lasting physical exercise leading to muscle fatigue and the depletion of glycogen stores in skeletal muscle
Health Claims
Article 13(1)
• Reducing consumption of saturated fat contributes to the maintenance of normal blood cholesterol levels
Health Claims
Article 13(1)
• Reducing consumption of sodium contributes to the maintenance of normal blood pressure
Health Claims
Article 13(1)
• Copper contributes to maintenance of normal connective tissue
• Copper contributes to normal energy-yielding metabolism
• Copper contributes to normal functioning of the nervous system
• Copper contributes to normal hair pigmentation
• Copper contributes to normal skin pigmentation
• Copper contributes to normal iron transport in the body
• Copper contributes to the normal function of the immune system
• Copper contributes to the protection of cells from oxidative stress
Health Claims
Article 13(1)
• Manganese contributes to normal energy-yielding metabolism
• Manganese contributes to the maintenance of normal bones
• Manganese contributes to the normal function of connective tissues
• Manganese contributes to the protection of cells from oxidative stress
(Per 100 grams cooked)
Nutrient Claims
Click to view health claims for each nutrient
Health Claims
Article 13(1)
• Protein contributes to a growth in muscle mass
• Protein contributes to the maintenance of muscle mass
• Protein contributes to the maintenance of normal bones
Article 14(1)(b)
• Protein is needed for normal growth and development of bone in children
Health Claims
Article 13(1)
• Carbohydrates contribute to maintenance of normal brain function
Article 13(5)
• Carbohydrates contribute to the recovery of normal muscle function (contraction) after highly intensive and/or long-lasting physical exercise leading to muscle fatigue and the depletion of glycogen stores in skeletal muscle
Health Claims
Article 13(1)
• Reducing consumption of saturated fat contributes to the maintenance of normal blood cholesterol levels
Health Claims
Article 13(1)
• Reducing consumption of sodium contributes to the maintenance of normal blood pressure
Health Claims
Article 13(1)
• Copper contributes to maintenance of normal connective tissue
• Copper contributes to normal energy-yielding metabolism
• Copper contributes to normal functioning of the nervous system
• Copper contributes to normal hair pigmentation
• Copper contributes to normal skin pigmentation
• Copper contributes to normal iron transport in the body
• Copper contributes to the normal function of the immune system
• Copper contributes to the protection of cells from oxidative stress
Health Claims
Article 13(1)
• Manganese contributes to normal energy-yielding metabolism
• Manganese contributes to the maintenance of normal bones
• Manganese contributes to the normal function of connective tissues
• Manganese contributes to the protection of cells from oxidative stress
Health Claims
Article 13(1)
• Selenium contributes to normal spermatogenesis
• Selenium contributes to the maintenance of normal hair
• Selenium contributes to the maintenance of normal nails
• Selenium contributes to the normal function of the immune system
• Selenium contributes to the normal thyroid function
• Selenium contributes to the protection of cells from oxidative stress
(Per 100 grams cooked)
Nutrient Claims
Click to view health claims for each nutrient
Health Claims
Article 13(1)
• Protein contributes to a growth in muscle mass
• Protein contributes to the maintenance of muscle mass
• Protein contributes to the maintenance of normal bones
Article 14(1)(b)
• Protein is needed for normal growth and development of bone in children
Health Claims
Article 13(1)
• Reducing consumption of saturated fat contributes to the maintenance of normal blood cholesterol levels
Health Claims
Article 13(1)
• Reducing consumption of sodium contributes to the maintenance of normal blood pressure
Health Claims
Article 13(1)
• Iron contributes to normal cognitive function
• Iron contributes to normal energy-yielding metabolism
• Iron contributes to normal formation of red blood cells and hemoglobin
• Iron contributes to normal oxygen transport in the body
• Iron has a role in the process of cell division
• Iron contributes to the normal function of the immune system
• Iron contributes to the reduction of tiredness and fatigue
Article 14(1)(b)
• Iron contributes to normal cognitive development of children
Health Claims
Article 13(1)
• Phosphorus contributes to normal energy-yielding metabolism
• Phosphorus contributes to normal function of cell membranes
• Phosphorus contributes to the maintenance of normal bones
• Phosphorus contributes to the maintenance of normal teeth
Article 14(1)(b)
• Phosphorus is needed for the normal growth and development of bone in children
Health Claims
Article 13(1)
• Copper contributes to maintenance of normal connective tissue
• Copper contributes to normal energy-yielding metabolism
• Copper contributes to normal functioning of the nervous system
• Copper contributes to normal hair pigmentation
• Copper contributes to normal skin pigmentation
• Copper contributes to normal iron transport in the body
• Copper contributes to the normal function of the immune system
• Copper contributes to the protection of cells from oxidative stress
Health Claims
Article 13(1)
• Manganese contributes to normal energy-yielding metabolism
• Manganese contributes to the maintenance of normal bones
• Manganese contributes to the normal function of connective tissues
• Manganese contributes to the protection of cells from oxidative stress
Health Claims
Article 13(1)
• Selenium contributes to normal spermatogenesis
• Selenium contributes to the maintenance of normal hair
• Selenium contributes to the maintenance of normal nails
• Selenium contributes to the normal function of the immune system
• Selenium contributes to the normal thyroid function
• Selenium contributes to the protection of cells from oxidative stress
Health Claims
Article 13(1)
• Folate contributes to maternal tissue growth during pregnancy
• Folate contributes to normal amino acid synthesis
• Folate contributes to normal blood formation
• Folate contributes to normal homocysteine metabolism
• Folate contributes to normal psychological function
• Folate contributes to the normal function of the immune system
• Folate contributes to the reduction of tiredness and fatigue
• Folate has a role in the process of cell division
This tool is for theoretical purposes only and should not be used to generate data for the purpose of labeling or advertising foods or supplements with nutrition or health claims in any jurisdiction. Certificates of analysis showing the true nutritional composition of a final product are strongly recommended to ensure accuracy and representativeness of the nutritional profile to brand-specific products.
Claim results are based on analyzing the rice-lentil mixtures under the definition and regulations of a “mixed dish”. Rice and lentil nutrition information was obtained from the USDA FoodData Central database. Rice: “Rice, white, long-grain, regular, unenriched, cooked without salt” (Standard Reference Legacy Food Code 169757). Lentils: “Lentils, mature seeds, cooked, boiled, without salt” (Standard Reference Legacy Food Code 172421).
For full methodology, please download the accompanying report.
For more information on nutrient content and health claims in the United States, please see: https://www.fda.gov/food/nutrition-food-labeling-and-critical-foods/label-claims-conventional-foods-and-dietary-supplements
This tool is for theoretical purposes only and should not be used to generate data for the purpose of labeling or advertising foods or supplements with nutrition or health claims in any jurisdiction. Certificates of analysis showing the true nutritional composition of a final product are strongly recommended to ensure accuracy and representativeness of the nutritional profile to brand-specific products.
Rice and lentil nutrition information was obtained from the Composition of Foods Integrated Dataset (CoFID) (Gov.uk). Rice: “Rice, white, long grain, boiled in unsalted water” (food code 11-862). Lentils: “Lentils, red, split, dried, boiled in unsalted water” (food code 13-658).
For full methodology, please download the accompanying report.
Health Claims:
Article 13(1) – General function health claims
Article 13(5) – Claims based on newly developed scientific evidence and/or include a request for the protection of proprietary data
Article 14(1)(a) – Claims referring to the reduction of a disease risk factor
Article 14(1)(b) – Claims referring to children’s development and health
For more information on nutrition and health claims in the European Union, please see: https://ec.europa.eu/food/food-feed-portal/screen/health-claims/eu-register
For a more in-depth look at all of the claims lentils can support in these regions, download the full companion report.
What’s Inside the Lentil Library?
Browse our research findings, reports, lentil use cases and more.
Lentils are a nutritional powerhouse, packed with protein, fiber, vitamins and minerals. Find out how adding lentils to your products can enhance their nutritional profile and health benefits.
This resource delves into the environmental benefits of Canadian lentils, from carbon sequestration to improved soil health. Learn how incorporating lentils into your products can lower your environmental footprint.
This guide helps food companies craft compelling messages about the nutritional and environmental benefits of lentils. With evidence-backed statements, you can confidently position your products as healthier, more sustainable choices for your consumer.
An assessment of the impacts of Canadian lentil production on 13 different environmental endpoints including climate change impact, water scarcity, biodiversity and more.
About Pulse Canada
Pulse Canada is the national association representing the growers, traders and processors of Canadian pulses, such as dry peas, beans, lentils, faba beans and chickpeas. Through our team’s expertise in sustainability, nutrition, quality, end-uses and more, we facilitate new research and market insights projects to help the food industry capitalize on the many benefits of Canadian pulses.
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