العدس

🌾 Yellow Lentils (عدس أصفر)

Also known as: Split Yellow Lentils, Moong Dal (in some regions)

📝 General Description

Yellow lentils are a type of legume that has been split and hulled, making them quick to cook and easy to digest. They are widely used in Middle Eastern, South Asian, and Mediterranean cuisines. Yellow lentils are known for their mild, slightly sweet flavor and are rich in plant-based protein, fiber, and essential minerals.

🔬 Physical Properties

Color: Bright yellow to pale yellow

Form: Split, lens-shaped

Size: Small and uniform

Odor: Mild, clean, slightly earthy

Taste: Soft, mild, slightly nutty

Moisture Content: ≤ 13%

Purity: ≥ 99%

Foreign Matter: ≤ 0.5%

Broken Lentils: ≤ 1%

🧪 Chemical Properties

Protein Content: 22%–26%

Carbohydrates: 55%–60%

Fat Content: ≤ 2%

Dietary Fiber: 15%–20%

Ash Content: ≤ 4%

🍽️ Nutritional Information (per 100g) (approximate)

Energy: 320–340 kcal

Protein: 24–26 g

Fat: 1.5–2.0 g

Carbohydrates: 55–60 g

Fiber: 15–20 g

Iron: 6–7 mg

Calcium: 50–70 mg

Potassium: 800–1,000 mg

✅ Quality Standards

Uniform in size and color

Free from dust, stones, insects, or foreign materials

Non-GMO and preservative-free

Compliant with international food safety standards (ISO, HACCP, FDA)

Suitable for vegetarian and vegan diets

🧫 Microbiological Standards (for food-grade product)

Total Plate Count: < 100,000 cfu/g

Yeast & Mold: < 1,000 cfu/g

E. coli: Negative

Salmonella: Absent in 25g

📦 Packaging & Storage

Packaging: 25–50 kg polypropylene or paper bags (customizable)

Storage: Store in a cool, dry, and well-ventilated area, away from sunlight and humidity

Shelf Life: 18 to 24 months under proper storage

Origin: Egypt

🛠️ Applications

Main ingredient in soups, stews, and purees

Commonly used in lentil curry (dal)

Blended into baby food or mashed dishes

Ground into flour for gluten-free baking

Ideal protein source in plant-based diets

📞 Contact

Eng. NADA HEMDAN, export official

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