Serving size:
Proximates | Amount in |
---|
Water | 11.75 g |
Energy | 330 kcal |
Energy | 1381 kJ |
Protein | 24.37 g |
Total lipid (fat) | 0.25 g |
Ash | 3.83 g |
Carbohydrate, by difference | 59.8 g |
Fiber, total dietary | 24.9 g |
Lipids | Amount in |
---|
Fatty acids, total saturated | 0.036 g |
16:0 | 0.032 g |
18:0 | 0.004 g |
Fatty acids, total monounsaturated | 0.019 g |
18:1 undifferentiated | 0.019 g |
Fatty acids, total polyunsaturated | 0.138 g |
18:2 undifferentiated | 0.054 g |
18:3 undifferentiated | 0.084 g |
- Scientific Name
- Phaseolus vulgaris
- Carbohydrate Factor
- 4.07
- Fat Factor
- 8.37
- Protein Factor
- 3.47
- Nitrogen to Protein Conversion Factor
- 6.25
Minerals | Amount in |
---|
Calcium, Ca | 195 mg |
Iron, Fe | 9.35 mg |
Magnesium, Mg | 160 mg |
Phosphorus, P | 405 mg |
Potassium, K | 1490 mg |
Sodium, Na | 11 mg |
Zinc, Zn | 2.55 mg |
Copper, Cu | 1.1 mg |
Manganese, Mn | 1 mg |
Amino Acids | Amount in |
---|
Tryptophan | 0.289 g |
Threonine | 1.026 g |
Isoleucine | 1.076 g |
Leucine | 1.946 g |
Lysine | 1.673 g |
Methionine | 0.367 g |
Cystine | 0.265 g |
Phenylalanine | 1.318 g |
Tyrosine | 0.686 g |
Valine | 1.275 g |
Arginine | 1.509 g |
Histidine | 0.679 g |
Alanine | 1.022 g |
Aspartic acid | 2.948 g |
Glutamic acid | 3.717 g |
Glycine | 0.952 g |
Proline | 1.034 g |
Vitamins | Amount in |
---|
Selenium, Se | 3.2 µg |
Vitamin C, total ascorbic acid | 4.5 mg |
Thiamin | 0.529 mg |
Riboflavin | 0.219 mg |
Niacin | 2.06 mg |
Pantothenic acid | 0.78 mg |
Vitamin B-6 | 0.397 mg |
Folate, total | 394 µg |
Folate, food | 394 µg |
Folate, DFE | 394 µg |
Vitamin A, IU | 8 IU |
LanguaL Codes
- VEGETABLE OR VEGETABLE PRODUCT (US CFR)
- 1600 LEGUMES AND LEGUME PRODUCTS (USDA SR)
- RED KIDNEY BEAN
- SEED, SKIN PRESENT, GERM PRESENT
- WHOLE, NATURAL SHAPE
- EXTENT OF HEAT TREATMENT NOT KNOWN
- COOKING METHOD NOT APPLICABLE
- WATER REMOVED
- DEHYDRATED OR DRIED
- NO PACKING MEDIUM USED
- CONTAINER OR WRAPPING NOT KNOWN
- FOOD CONTACT SURFACE NOT KNOWN
- HUMAN FOOD, NO AGE SPECIFICATION
- RIPE OR MATURE