Beans, kidney, mature seeds, sprouted, raw

Add to Recipe
Serving size:
ProximatesAmount in 100g
Water90.7 g
Energy29 kcal
Energy121 kJ
Protein4.2 g
Total lipid (fat)0.5 g
Ash0.5 g
Carbohydrate, by difference4.1 g
LipidsAmount in 100g
Fatty acids, total saturated0.072 g
16:00.064 g
18:00.009 g
Fatty acids, total monounsaturated0.039 g
18:1 undifferentiated0.039 g
Fatty acids, total polyunsaturated0.276 g
18:2 undifferentiated0.107 g
18:3 undifferentiated0.169 g
Scientific Name
Phaseolus vulgaris
Carbohydrate Factor
3.57
Fat Factor
8.37
Protein Factor
2.44
Nitrogen to Protein Conversion Factor
6.25
MineralsAmount in 100g
Calcium, Ca17 mg
Iron, Fe0.81 mg
Magnesium, Mg21 mg
Phosphorus, P37 mg
Potassium, K187 mg
Sodium, Na6 mg
Zinc, Zn0.4 mg
Copper, Cu0.159 mg
Manganese, Mn0.182 mg
Amino AcidsAmount in 100g
Tryptophan0.044 g
Threonine0.176 g
Isoleucine0.186 g
Leucine0.302 g
Lysine0.239 g
Methionine0.044 g
Cystine0.048 g
Phenylalanine0.212 g
Tyrosine0.144 g
Valine0.216 g
Arginine0.228 g
Histidine0.118 g
Alanine0.174 g
Aspartic acid0.546 g
Glutamic acid0.512 g
Glycine0.144 g
Proline0.169 g
VitaminsAmount in 100g
Selenium, Se0.6 µg
Vitamin C, total ascorbic acid38.7 mg
Thiamin0.37 mg
Riboflavin0.25 mg
Niacin2.92 mg
Pantothenic acid0.368 mg
Vitamin B-60.085 mg
Folate, total59 µg
Folate, food59 µg
Folate, DFE59 µg
Vitamin A, IU2 IU
LanguaL Codes
  • VEGETABLE OR VEGETABLE PRODUCT (US CFR)
  • 1100 VEGETABLES AND VEGETABLE PRODUCTS (USDA SR)
  • KIDNEY BEAN
  • SPROUT
  • WHOLE, NATURAL SHAPE
  • NOT HEAT-TREATED
  • COOKING METHOD NOT APPLICABLE
  • NO TREATMENT APPLIED
  • PRESERVATION METHOD NOT KNOWN
  • NO PACKING MEDIUM USED
  • CONTAINER OR WRAPPING NOT KNOWN
  • FOOD CONTACT SURFACE NOT KNOWN
  • HUMAN FOOD, NO AGE SPECIFICATION
  • RIPE OR MATURE