Cook with Lentils, sprouted, raw
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Aroma profile
Derived from flavor compounds · verified measured labels + GNN ensemble predictions
0×51
1×22
2×15
minty×5
sweet×5
3×4
woody×4
mint×4
Flavor compounds
60 compounds identified — FoodAtlas / FooDB verified
(+)-7-iso-jasmonate(+)-1(10),4-cadinadiene(2e)-octenoyl-coa(24e)-3α,7α,12α-trihydroxy-5β-cholest-24-enoyl-coa(22α)-hydroxy-sitosterol(3r)-sophorol(24r,25r)-3α,7α,12α,24-tetrahydroxy-5β-cholestanoyl coa(22α)-hydroxy-campest-4-en-3-one(9z)-12-oxo-dodec-9-enoate(+)-neomenthol(-)-vestitol(5z)-(15s)-11-α-hydroxy-9,15-dioxoprosta-13-enoate
Molecular pairings
Pairs well with — computed from shared flavor compounds
Lentils, boiled, salted
20 shared
Lentils, pink, raw
20 shared
Lentils, dry
20 shared
Lentils, mature seeds, cooked, boiled, without salt
20 shared
Lentils, sprouted, cooked, stir-fried, with salt
20 shared
Lentils, mature seeds, cooked, boiled, without salt
20 shared
Lentils, sprouted, stir-fried, with salt, no fat added
Source & License
Source
CNF (Canada)
License
Open Government (Crown)
Imported
5/13/2026, 6:00:45 AM
Verification
Multi-layer verified