Complete Foods

Yardlong bean, raw

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ProximatesAmount in 100g
Water87.85 g
Energy47 kcal
Energy197 kJ
Protein2.8 g
Total lipid (fat)0.4 g
Ash0.6 g
Carbohydrate, by difference8.35 g
LipidsAmount in 100g
Fatty acids, total saturated0.105 g
14:00.001 g
16:00.084 g
18:00.013 g
Fatty acids, total monounsaturated0.036 g
16:1 undifferentiated0.001 g
18:1 undifferentiated0.021 g
22:1 undifferentiated0.013 g
Fatty acids, total polyunsaturated0.169 g
18:2 undifferentiated0.096 g
18:3 undifferentiated0.07 g
Scientific Name
Vigna unguiculata subsp. sesquipedalis
Carbohydrate Factor
4.07
Fat Factor
8.37
Protein Factor
3.47
Nitrogen to Protein Conversion Factor
6.25
MineralsAmount in 100g
Calcium, Ca50 mg
Iron, Fe0.47 mg
Magnesium, Mg44 mg
Phosphorus, P59 mg
Potassium, K240 mg
Sodium, Na4 mg
Zinc, Zn0.37 mg
Copper, Cu0.048 mg
Manganese, Mn0.205 mg
Amino AcidsAmount in 100g
Tryptophan0.032 g
Threonine0.104 g
Isoleucine0.15 g
Leucine0.2 g
Lysine0.184 g
Methionine0.04 g
Cystine0.042 g
Phenylalanine0.154 g
Tyrosine0.115 g
Valine0.162 g
Arginine0.196 g
Histidine0.09 g
VitaminsAmount in 100g
Selenium, Se1.5 µg
Vitamin C, total ascorbic acid18.8 mg
Thiamin0.107 mg
Riboflavin0.11 mg
Niacin0.41 mg
Pantothenic acid0.055 mg
Vitamin B-60.024 mg
Folate, total62 µg
Folate, food62 µg
Folate, DFE62 µg
Vitamin A, RAE43 µg
Vitamin A, IU865 IU
LanguaL Codes
  • VEGETABLE OR VEGETABLE PRODUCT (US CFR)
  • 1100 VEGETABLES AND VEGETABLE PRODUCTS (USDA SR)
  • YARDLONG BEAN
  • POD CONTAINING SMALL, IMMATURE SEED
  • 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
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