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Lablab nutrition chart, glycemic index and rich nutrients

Hyacinth beans, mature seeds, cooked, boiled, without salt
*all the values are displayed for the amount of 100 grams

What is Lablab rich in: TOP 5 nutrients.

Lablab
richer than 88% foods
richer than 84% foods
richer than 77% foods
richer than 72% foods
richer than 71% foods
88% Iron
84% Magnesium
77% Copper
72% Potassium
71% Vitamin B1
Explanation: This food contains more Iron than 88% of foods. More importantly, although there are several foods (12%) which contain more Iron, this food itself is rich in Iron more than it is in any other nutrient. Similarly it is relatively rich in Magnesium, Copper, Potassium and Vitamin B1

Lablab Glycemic index (GI)

45
Similar food data
42 Cowpea Cowpea
28 Chickpea Chickpea
32 Bean Bean

Check out similar food or compare with current

Macronutrients chart

Protein:
Daily Value: 16%
8.14 g of 50 g
16%
Fats:
Daily Value: 1%
0.58 g of 65 g
1%
Carbs:
Daily Value: 7%
20.69 g of 300 g
7%
Water:
Daily Value: 3%
69.13 g of 2,000 g
3%
Other:
1.46 g

NEW NUTRITION FACTS LABEL

Nutrition Facts
___ servings per container
Serving Size ______________
Amount Per Serving
Calories 117
% Daily Value*
2%
Total Fat 1g
0%
Saturated Fat 0g
Trans Fat g
0%
Cholesterol 0mg
0%
Sodium 7mg
7%
TotalCarbohydrate 21g
0%
Dietary Fiber 0g
Total Sugars 0g
Includes 1g Added Sugars
Protein 8g
Vitamin D 0mcg 0%

Calcium 40mg 4%

Iron 5mg 28%

Potassium 337mg 10%

*
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Health checks

Low in Cholesterol
ok
details
High level of Cholesterol may be dangerous for your health, especially if you suffer from cardio-vascular deseases.
No Trans Fats
ok
details
Trans fats tend to increase risk of coronary heart disease according to various studies. The National Academy of Sciences (NAS) states that trans fats increase levels of LDL and decrease levels of HDL. According to NAS trans fatty acid consumption should be as low as possible while consuming a nutritionally adequate diet.
Low in Saturated Fats
ok
details
Dietary Guidelines for Americans 2015-2020 recommends using less than 10 percent of calories from saturated fats link
Low in Sodium
ok
details
Extensive usage of sodium is not recommended for the people suffering from hypertonia.
Low in Sugars
ok
details
Using too much sugars can lead to weight gain or diabetes.

Mineral coverage chart

Calcium: 40 mg of 1,000 mg 4%
Iron: 4.58 mg of 18 mg 25%
Magnesium: 82 mg of 400 mg 21%
Phosphorus: 120 mg of 1,000 mg 12%
Potassium: 337 mg of 3,500 mg 10%
Sodium: 7 mg of 2,400 mg 0%
Zinc: 2.85 mg of 15 mg 19%
Copper: 0.341 mg of 2 mg 17%
Manganese: 0.482 mg of 2 mg 24%
Selenium: 2.8 µg of 70 µg 4%
Choline: mg of 550 mg 0%

Mineral chart - relative view

Iron
4.58 mg
TOP 12%
Magnesium
82 mg
TOP 16%
Copper
0.341 mg
TOP 23%
Potassium
337 mg
TOP 28%
Zinc
2.85 mg
TOP 32%
Calcium
40 mg
TOP 38%
Manganese
0.482 mg
TOP 38%
Phosphorus
120 mg
TOP 59%
Selenium
2.8 mg
TOP 73%
Sodium
7 mg
TOP 87%

Vitamin coverage chart

Vitamin A: 0 IU of 5,000 IU 0%
Vitamin E : mg of 20 mg 0%
Vitamin D: 0 IU of 400 IU 0%
Vitamin C: 0 mg of 60 mg 0%
Vitamin B1: 0.27 mg of 2 mg 18%
Vitamin B2: 0.037 mg of 2 mg 2%
Vitamin B3: 0.411 mg of 20 mg 2%
Vitamin B5: 0.316 mg of 10 mg 3%
Vitamin B6: 0.037 mg of 2 mg 2%
Vitamin B12: 0 µg of 6 µg 0%
Vitamin K: µg of 80 µg 0%
Folic acid (B9): 0 µg of 400 µg 0%

Vitamin chart - relative view

Vitamin B1
0.27 µg
TOP 29%
Vitamin B5
0.316 µg
TOP 72%
Vitamin B3
0.411 µg
TOP 81%
Vitamin B6
0.037 µg
TOP 85%
Vitamin B2
0.037 µg
TOP 85%
Vitamin A
0 µg
TOP 100%
Vitamin B12
0 µg
TOP 100%
Vitamin C
0 µg
TOP 100%
Folic acid (B9)
0 µg
TOP 100%
Vitamin D
0 µg
TOP 100%

Protein quality breakdown

Tryptophan: 68 mg of 280 mg 24%
Threonine: 315 mg of 1,050 mg 30%
Isoleucine: 390 mg of 1,400 mg 28%
Leucine: 691 mg of 2,730 mg 25%
Lysine: 556 mg of 2,100 mg 26%
Methionine: 65 mg of 1,050 mg 6%
Phenylalanine: 410 mg of 1,750 mg 23%
Valine: 422 mg of 1,820 mg 23%
Histidine: 233 mg of 700 mg 33%

Fat type information

Saturated Fat: 0.099 g
Monounsaturated Fat: 0.026 g
Polyunsaturated fat: 0.245 g
The main source of information is USDA Food Composition Database (U.S. Department of Agriculture)
Dietary Guidelines for Americans is used as the primary source for advice in this web resource
Data provided by FoodStruct.com should be considered and used as information only. Please consult your physician before beginning any diet.