Proximate composition, mineral content, and fatty acids profile of two varieties of lentil seeds cultivated in Iran.

The article investigates the chemical composition, mineral content, energy value, and fatty acid profile of two varieties of lentil seeds cultivated in Iran. It suggests that the amounts of protein and carbohydrate present in green lentils were higher compared in red lentils due to the differences in species and environmental factors. It mentions the significant differences in neutral detergent fiber and ash values of the two lentil varieties.