Green Crop Tanzania

whole green lentils exporter

Whole Green Lentils

Whole Green Lentils are a nutritious and versatile ingredient, perfect for soups, salads, and vegetarian dishes.

SKU: GC-LENTIL-009
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Description

Whole Green lentils, also known as French lentils, are characterized by their speckled, green-brown color, firm texture, and a slightly peppery flavor, making them a good source of protein and fiber, and suitable for salads and side dishes. 

Here’s a more detailed look at green lentil specifications:

Specification

Properties Values / Limits
Colour Speckled, greeny-blue in colour.
Flavour Earthy, peppery taste, free from any objectionable flavours.
Odour Should be free from any objectionable odours and taints.
Texture Should be firm, free flowing Green Lentils and not joined together.
Contrasting Colours Max. 0.5%
Stained Max. 4.0%
Heated Max. 0.5%
Peeled, Split & Broken Max. 3.5%
Other Damage Max. 2.0%
Total Damage Max. 3.5%
Ergot Max. 0.05%
Insect Parts Max. 0.02%
Stones Max. 0.10%
Other Foreign Material Max. 0.2%
Total Foreign Material Max. 0.5%
Appearance & Texture:
  • Color: Pale or mottled green-brown with a glossy exterior. 
  • Shape: Lens-shaped seeds. 
  • Texture: Firm, even after cooking, making them suitable for salads and dishes where they retain their shape. 
  • Size: Green lentils come in different sizes, including Laird (large), Richlea (medium), and Eston (small) varieties. 
Flavor & Cooking:
  • Taste: Robust, somewhat peppery flavor.
  • Cook Time: Generally take longer to cook than red or brown lentils, around 45 minutes.
  • Soaking: Do not require soaking before cooking. 
Nutritional Value:
  • Protein: A good source of protein.
  • Fiber: High in dietary fiber.
  • Other Nutrients: Contain essential nutrients like folate, iron, and potassium.
  • Calories: 100g of green lentils provides 116 calories
  • Fat: 0.4g of fat per 100g
  • Carbohydrates: 20g of carbohydrates per 100g
  • Fiber: 8g of fiber per 100g
  • Protein: 9g of protein per 100g 
Other Considerations:
  • Storage: Store in a cool, dry place. 
  • Packaging: Typically sold in bags or containers. 
  • Quality: Ensure lentils are free from live infestation, rodent or bird evidence, and pathogens. 
  • Metal Detection: Metal detection is needed before the product complies with the requirements of the 1990 Food Safety Act. 

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