Beans, pinto, mature seeds, sprouted, raw

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ProximatesAmount in 100g
Water81.3 g
Energy62 kcal
Energy259 kJ
Protein5.25 g
Total lipid (fat)0.9 g
Ash0.95 g
Carbohydrate, by difference11.6 g
LipidsAmount in 100g
Fatty acids, total saturated0.109 g
16:00.097 g
18:00.012 g
Fatty acids, total monounsaturated0.067 g
18:1 undifferentiated0.067 g
Fatty acids, total polyunsaturated0.523 g
18:2 undifferentiated0.189 g
18:3 undifferentiated0.334 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, Ca43 mg
Iron, Fe1.97 mg
Magnesium, Mg53 mg
Phosphorus, P94 mg
Potassium, K307 mg
Sodium, Na153 mg
Zinc, Zn0.5 mg
Copper, Cu0.32 mg
Manganese, Mn0.366 mg
Amino AcidsAmount in 100g
Tryptophan0.055 g
Threonine0.22 g
Isoleucine0.233 g
Leucine0.377 g
Lysine0.299 g
Methionine0.055 g
Cystine0.06 g
Phenylalanine0.265 g
Tyrosine0.181 g
Valine0.27 g
Arginine0.286 g
Histidine0.147 g
Alanine0.218 g
Aspartic acid0.682 g
Glutamic acid0.64 g
Glycine0.181 g
Proline0.212 g
VitaminsAmount in 100g
Selenium, Se0.6 µg
Vitamin C, total ascorbic acid21.7 mg
Thiamin0.23 mg
Riboflavin0.175 mg
Niacin2.28 mg
Pantothenic acid0.74 mg
Vitamin B-60.171 mg
Folate, total118 µg
Folate, food118 µg
Folate, DFE118 µg
Vitamin A, IU2 IU
LanguaL Codes
  • VEGETABLE OR VEGETABLE PRODUCT (US CFR)
  • 1100 VEGETABLES AND VEGETABLE PRODUCTS (USDA SR)
  • PINTO 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