Lenticchia

by Bettini in Plant-based foods Barcode 8013799002034
Very good nutritional quality

Lenticchia by Bettini provides 280 kcal per 100 g, with 1.9 g of sugars and 27.3 g of protein. That is 82% less sugar than the average product in this category. Its Nutri-Score is A. It is listed in the Plant-based foods category.

Nutrient levels per 100 g

Fat
1.6 g · Low
Saturated fat
0.8 g · Low
Sugars
1.9 g · Low
Salt
0 g · Low

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Serving size: 1 serving (100 g)

Nutrient Per 100 g Per serving% DV* Category avg
Calories 280 kcal 280 kcal 325 −14%
Total fat 1.6 g 1.6 g 2% 15.3 −90%
Saturated fat 0.8 g 0.8 g 4% 3.3 −76%
Carbohydrates 42.6 g 42.6 g 15% 35.2 +21%
Total sugars 1.9 g 1.9 g 10.3 −82%
Dietary fiber 19.8 g 19.8 g 71% 6.2 +219%
Protein 27.3 g 27.3 g 55% 10 +172%
Salt 0 g 0 g 1.3 −99%

*% Daily Value for a serving, based on a 2,000-calorie diet (FDA reference values). Category average across 5606 Plant-based foods products on Foodmetria.

Compared with other plant-based foods

Calories lower 37%
Sugars lower 36%
Salt lower 23%
Saturated fat lower 47%
Protein top 4%
Fiber top 4%

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

Product details

Serving size
1 serving (100 g)
Labels & certifications
OrganicEU OrganicGreen Dot
Sold in
Italy
Barcode
8013799002034

Prices reported by shoppers

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Frequently asked questions

How many calories are in Lenticchia?

Lenticchia contains 280 kcal per 100 g and about 280 kcal per serving (1 serving (100 g)).

How much sugar is in Lenticchia?

Lenticchia has 1.9 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.

Is Lenticchia healthy?

It has a Nutri-Score of A (A is best, E is worst). Scores describe nutritional quality and processing, not suitability for your individual diet.

Source: Open Food Facts (ODbL). Last updated March 30, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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