Chana Dal by Laila

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Chana Dal

by Laila 1 kg in Pulses Barcode 5020580199821
Nutri-Score
Very good nutritional quality
Processing (NOVA)
Unprocessed or minimally processed

Chana Dal by Laila provides 363 kcal per 100 g, with 2.6 g of sugars and 23 g of protein. Its Nutri-Score is A and it is classified as NOVA 1 (unprocessed or minimally processed). It is listed in the Pulses category and comes in a 1 kg pack.

Nutrient levels per 100 g

Fat
5.4 g · Moderate
Saturated fat
0.5 g · Low
Sugars
2.6 g · Low
Salt
0.1 g · Low

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Nutrient Per 100 g Category avg
Calories 363 kcal 257 +41%
Total fat 5.4 g 3.4 +57%
Saturated fat 0.5 g 0.6 −20%
Carbohydrates 50 g 35.5 +41%
Total sugars 2.6 g 2.8 −7%
Added sugars 0 g 0.1 −100%
Dietary fiber 11 g 11.9 −7%
Protein 23 g 17.1 +35%
Salt 0.1 g 0.5 −79%

Category average across 393 Pulses products on Foodmetria.

Compared with other pulses

Calories higher 13%
Sugars higher 40%
Salt higher 42%
Saturated fat higher 30%
Protein top 27%
Fiber top 49%

Bar shows the share of products in this category that contain less of the nutrient.

Ingredients

Chickpeas

Palm oil freeVeganVegetarian

Product details

Quantity
1 kg
Sold in
United Kingdom
Barcode
5020580199821

Prices reported by shoppers

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Frequently asked questions

How many calories are in Chana Dal?

Chana Dal contains 363 kcal per 100 g.

How much sugar is in Chana Dal?

Chana Dal has 2.6 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.

Is Chana Dal healthy?

It has a Nutri-Score of A (A is best, E is worst); it is in NOVA group 1 — unprocessed or minimally processed. Scores describe nutritional quality and processing, not suitability for your individual diet.

Is Chana Dal vegan?

Based on its ingredient list, it appears to be vegan. Always check the package label.

Source: Open Food Facts (ODbL). Last updated March 27, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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