Table 2.

Composition regarding sugars (g/100 g fw) of the studied Pardina lentil “Lenteja de Tierra de Campos” (mean ± SD, n = 3).

	Free Sugars
Sample *1	Sucrose	Raffinose	Total Sugars
1	0.91 ± 0.01 c	0.23 ± 0.01 klmn	1.13 ± 0.01 kl
2	1.04 ± 0.01 s	0.20 ± 0.01 fgh	1.24 ± 0.02 g
3	0.95 ± 0.01 de	0.19 ± 0.01 qrs	1.14 ± 0.01 g
4	1.03 ± 0.01 qr	0.19 ± 0.01 def	1.22 ± 0.01 e
5	1.09 ± 0.01 l	0.21 ± 0.00klm	1.30 ± 0.01 bcd
6	1.10 ± 0.01 op	0.23 ± 0.01 klm	1.33 ± 0.01 cde
7	1.06 ± 0.01 l	0.23 ± 0.01 de	1.29 ± 0.02 bc
8	1.08 ± 0.01 mn	0.20 ± 0.01 cd	1.28 ± 0.01 de
9	1.03 ± 0.01 mn	0.19 ± 0.01 cd	1.22 ± 0.01 hi
10	1.12 ± 0.01 mn	0.19 ± 0.01 b	1.31 ± 0.02 ij
11	1.08 ± 0.01 k	0.23 ± 0.01 a	1.31 ± 0.01 bc
12	1.11 ± 0.01 k	0.23 ± 0.01 bc	1.33 ± 0.01 ab
13	0.92 ± 0.01 l	0.20 ± 0.01 b	1.13 ± 0.01 m
14	0.90 ± 0.01 b	0.22 ± 0.01 opqr	1.12 ± 0.01 fg
15	1.03 ± 0.01 mn	0.19 ± 0.01 hij	1.22 ± 0.01 a
16	0.91 ± 0.01 c	0.22 ± 0.02 nopq	1.13 ± 0.02 ij
17	1.03 ± 0.01 pq	0.18 ± 0.01 efg	1.22 ± 0.01 g
18	1.11 ± 0.01 m	0.18 ± 0.01 efg	1.30 ± 0.02 l
19	1.12 ± 0.01 l	0.24 ± 0.01 efgh	1.36 ± 0.02 ijk
20	1.07 ± 0.0 hi	0.23 ± 0.01 jkl	1.29 ± 0.01 l
21	1.10 ± 0.01 gh	0.18 ± 0.01 s	1.28 ± 0.01 n
22	0.99 ± 0.01 b	0.18 ± 0.01 lmno	1.17 ± 0.01 g
23	0.95 ± 0.01 b	0.19 ± 0.01 hij	1.14 ± 0.01 e
24	0.94 ± 0.01 no	0.19 ± 0.01 efgh	1.12 ± 0.01 bc
25	0.92 ± 0.04 a	0.18 ± 0.01 mnop	1.10 ± 0.03 ijk
26	1.00 ± 0.01 cd	0.23 ± 0.01 klm	1.23 ± 0.01 jkl
27	0.91 ± 0.01 fg	0.18 ± 0.01 ijk	1.09 ± 0.01 cde
28	1.09 ± 0.03 p	0.19 ± 0.01 klm	1.28 ± 0.03 f
29	1.14 ± 0.01 hi	0.15 ± 0.01 ghi	1.29 ± 0.01 o
30	0.93 ± 0.01 l	0.19 ± 0.01 s	1.12 ± 0.01 gh
31	0.92 ± 0.01 jk	0.22 ± 0.01 rs	1.14 ± 0.01 gh
32	1.00 ± 0.01 c	0.22 ± 0.01 mnop	1.21 ± 0.01 n
33	1.00 ± 0.01 ef	0.23 ± 0.01 pqr	1.23 ± 0.01 g
34	1.11 ± 0.01 ij	0.23 ± 0.01 qrs	1.35 ± 0.01 c

¹ Different letter in the same column shows significant difference between means according to Tukey’s HSD test (p < 0.05). * Lens culinaris, sub-species microsperma, family Europeae.