<http://webisa.webdatacommons.org/prov/1714178>	<http://www.w3.org/ns/prov#wasDerivedFrom>	<http://webisa.webdatacommons.org/181377618> .
<http://webisa.webdatacommons.org/181377618>	<http://www.w3.org/ns/prov#wasQuotedFrom>	<pacificsciencecenter.org> .
<http://webisa.webdatacommons.org/prov/341630782>	<http://www.w3.org/ns/prov#wasDerivedFrom>	<http://webisa.webdatacommons.org/181377618> .
<http://webisa.webdatacommons.org/181377618>	<http://www.w3.org/1999/02/22-rdf-syntax-ns#type>	<http://www.w3.org/ns/prov#Entity> .
<http://webisa.webdatacommons.org/prov/11874705>	<http://www.w3.org/ns/prov#wasDerivedFrom>	<http://webisa.webdatacommons.org/181377618> .
<http://webisa.webdatacommons.org/181377618>	<http://www.w3.org/ns/prov#value>	"Free of dairy, gluten, added sugars and animal fats, dal is high in fiber, rich in B vitamins including thiamine and folic acid and an excellent source of iron and zinc." .