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Small brown pardina lentil produced under the Tierra de Campos IGP, in the province of Castile and Leon, as a guarantee of origin and varietal characteristics.
Pardina lentils are highly appreciated because of their fine taste and texture when cooked.
Dried lentils do not need to be soaked and the cooking time is around 20 minutes.
| Nutrition - | Per 100g |
|---|---|
| Energy | 1171 / 281 kJ/kcal |
| Fat | 2.1g |
| of which saturates | 0.4g |
| Carbohydrate | 23g |
| of which sugars | 1.8g |
| Protein | 23g |
| Fibre | 38g |
| Salt | 0.01g |
| * Typical values per 100g | |
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