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Baked beans nutrition, glycemic index, calories, net carbs & more

Beans, baked, home prepared
*all the values are displayed for the amount of 100 grams
Article author photo Ani Harutyunyan by Ani Harutyunyan | Last updated on April 20, 2022
Education: General Medicine at YSMU
Baked beans

Carbs in Baked beans

Baked beans primarily consist of water, but carbohydrates become its main component if we ignore the water content. 100g of home-prepared baked beans provides 21.6 grams of carbs, equalling 7% of the daily carbohydrate requirements.

Macronutrients chart

6% 6% 22% 66% 3%
Protein:
Daily Value: 11%
5.54 g of 50 g
11%
Fats:
Daily Value: 8%
5.15 g of 65 g
8%
Carbs:
Daily Value: 7%
21.63 g of 300 g
7%
Water:
Daily Value: 3%
65.17 g of 2,000 g
3%
Other:
2.51 g

Carbs per serving size

Baked beans are usually served in one cup (253 grams).

One cup of baked beans contains 54.6 grams of carbohydrates.

Baked beans net carbs

5.5 grams of all carbs in baked beans are fibers. Thus, the net carb content of this food equals 16.1g.

This food is processed and provides nearly five times less fiber than usual kidney beans do. Hence, baked beans tend to be higher in net carbs.

Soluble or insoluble fiber

Most of the fiber in baked beans is considered to be soluble. This food promotes digestive system health.

Fiber content ratio for Baked beans

5.5% 16.13%
Sugar: 0 g
Fiber: 5.5 g
Other: 16.13 g

COMPARISON WITH OTHER FOODS

Food

Carbs per serving

Carbs per 100g

Fiber

Baked beans

54.6g (253g)

21.6g

5.5g

Soup beans

27.2g (243g)

11.2g

4.6g

Soybean

56.2g (186g)

30.2g

9.3g

Kidney beans

110g (184g)

60g

24.9g

Article author photo Ani Harutyunyan
Education: General Medicine at YSMU
Last updated: April 20, 2022

Important nutritional characteristics for Baked beans

Baked beans
Glycemic index ⓘ Source:
Check out our Glycemic index chart page for the full list.
40 (low)
Insulin index ⓘ https://ses.library.usyd.edu.au/handle/2123/11945
88
Calories
155
Net Carbs ⓘ Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols
16.13 grams
Serving Size ⓘ Serving sizes are taken from FDA's Reference Amounts Customarily Consumed (RACCs)
1 cup (253 grams)
Acidity (Based on PRAL) ⓘ PRAL (Potential renal acid load) is calculated using a formula. On the PRAL scale the higher the positive value, the more is the acidifying effect on the body. The lower the negative value, the higher the alkalinity of the food. 0 is neutral.
-2.7 (alkaline)
83% Fiber
76% Potassium
76% Magnesium
75% Sodium
71% Folate, food
Explanation: The given food contains more Fiber than 83% of foods. Note that this food itself is richer in Fiber than it is in any other nutrient. Similarly, it is relatively rich in Potassium, Magnesium, Sodium, and Folate, food.

Baked beans Glycemic index (GI)

40

Mineral coverage chart

Calcium Iron Magnesium Phosphorus Potassium Sodium Zinc Copper Manganese Selenium Choline 19% 75% 31% 47% 32% 56% 20% 53% 34% 32% 0%
Calcium: 61 mg of 1,000 mg 6%
Iron: 1.99 mg of 8 mg 25%
Magnesium: 43 mg of 420 mg 10%
Phosphorus: 109 mg of 700 mg 16%
Potassium: 358 mg of 3,400 mg 11%
Sodium: 422 mg of 2,300 mg 18%
Zinc: 0.73 mg of 11 mg 7%
Copper: 0.159 mg of 1 mg 18%
Manganese: 0.255 mg of 2 mg 11%
Selenium: 5.7 µg of 55 µg 10%
Choline: 0 mg of 550 mg 0%

Mineral chart - relative view

Potassium
358 mg
TOP 24%
Magnesium
43 mg
TOP 24%
Sodium
422 mg
TOP 25%
Calcium
61 mg
TOP 30%
Copper
0.159 mg
TOP 36%
Iron
1.99 mg
TOP 38%
Manganese
0.255 mg
TOP 47%
Zinc
0.73 mg
TOP 60%
Phosphorus
109 mg
TOP 62%
Selenium
5.7 µg
TOP 66%

Vitamin coverage chart

Vitamin A Vitamin E Vitamin D Vitamin C Vitamin B1 Vitamin B2 Vitamin B3 Vitamin B5 Vitamin B6 Folate Vitamin B12 Vitamin K 0% 0% 0% 4% 34% 12% 8% 10% 21% 36% 0% 0%
Vitamin A: 0 IU of 5,000 IU 0%
Vitamin E : 0 mg of 15 mg 0%
Vitamin D: 0 µg of 10 µg 0%
Vitamin C: 1.1 mg of 90 mg 1%
Vitamin B1: 0.136 mg of 1 mg 11%
Vitamin B2: 0.049 mg of 1 mg 4%
Vitamin B3: 0.408 mg of 16 mg 3%
Vitamin B5: 0.155 mg of 5 mg 3%
Vitamin B6: 0.09 mg of 1 mg 7%
Folate: 48 µg of 400 µg 12%
Vitamin B12: 0 µg of 2 µg 0%
Vitamin K: 0 µg of 120 µg 0%

Vitamin chart - relative view

Folate
48 µg
TOP 35%
Vitamin C
1.1 mg
TOP 40%
Vitamin B1
0.136 mg
TOP 41%
Vitamin B6
0.09 mg
TOP 67%
Vitamin B3
0.408 mg
TOP 81%
Vitamin B2
0.049 mg
TOP 82%
Vitamin B5
0.155 mg
TOP 84%
Vitamin A
0 IU
TOP 100%
Vitamin D
0 µg
TOP 100%
Vitamin B12
0 µg
TOP 100%

Protein quality breakdown

Tryptophan Threonine Isoleucine Leucine Lysine Methionine Phenylalanine Valine Histidine 72% 66% 52% 48% 55% 25% 50% 47% 66%
Tryptophan: 67 mg of 280 mg 24%
Threonine: 228 mg of 1,050 mg 22%
Isoleucine: 242 mg of 1,400 mg 17%
Leucine: 428 mg of 2,730 mg 16%
Lysine: 379 mg of 2,100 mg 18%
Methionine: 86 mg of 1,050 mg 8%
Phenylalanine: 287 mg of 1,750 mg 16%
Valine: 282 mg of 1,820 mg 15%
Histidine: 153 mg of 700 mg 22%

Fat type information

1.948% 2.133% 0.74%
Saturated Fat: 1.948 g
Monounsaturated Fat: 2.133 g
Polyunsaturated fat: 0.74 g

All nutrients for Baked beans per 100g

Nutrient DV% In TOP % of foods Value Comparison
Net carbs N/A 36% 16.13g 3.4 times less than Chocolate Chocolate
Protein 13% 59% 5.54g 2 times more than Broccoli Broccoli
Fats 8% 50% 5.15g 6.5 times less than Cheese Cheese
Carbs 7% 33% 21.63g 1.3 times less than Rice Rice
Calories 8% 58% 155kcal 3.3 times more than Orange Orange
Fiber 22% 17% 5.5g 2.3 times more than Orange Orange
Calcium 6% 30% 61mg 2 times less than Milk Milk
Iron 25% 38% 1.99mg 1.3 times less than Beef Beef
Magnesium 10% 24% 43mg 3.3 times less than Almond Almond
Phosphorus 16% 62% 109mg 1.7 times less than Chicken meat Chicken meat
Potassium 11% 24% 358mg 2.4 times more than Cucumber Cucumber
Sodium 18% 25% 422mg 1.2 times less than White Bread White Bread
Zinc 7% 60% 0.73mg 8.6 times less than Beef Beef
Copper 18% 36% 0.16mg 1.1 times more than Shiitake Shiitake
Vitamin A 0% 100% 0IU N/A Carrot
Vitamin D 0% 100% 0µg N/A Egg
Vitamin C 1% 40% 1.1mg 48.2 times less than Lemon Lemon
Vitamin B1 11% 41% 0.14mg 2 times less than Pea Pea
Vitamin B2 4% 82% 0.05mg 2.7 times less than Avocado Avocado
Vitamin B3 3% 81% 0.41mg 23.5 times less than Turkey meat Turkey meat
Vitamin B5 3% 84% 0.16mg 7.3 times less than Sunflower seed Sunflower seed
Vitamin B6 7% 67% 0.09mg 1.3 times less than Oat Oat
Folate 12% 35% 48µg 1.3 times less than Brussels sprout Brussels sprout
Vitamin B12 0% 100% 0µg N/A Pork
Tryptophan 0% 83% 0.07mg 4.6 times less than Chicken meat Chicken meat
Threonine 0% 82% 0.23mg 3.2 times less than Beef Beef
Isoleucine 0% 83% 0.24mg 3.8 times less than Salmon Salmon
Leucine 0% 83% 0.43mg 5.7 times less than Tuna Tuna
Lysine 0% 78% 0.38mg 1.2 times less than Tofu Tofu
Methionine 0% 84% 0.09mg 1.1 times less than Quinoa Quinoa
Phenylalanine 0% 83% 0.29mg 2.3 times less than Egg Egg
Valine 0% 84% 0.28mg 7.2 times less than Soybean Soybean
Histidine 22% 82% 0.15mg 4.9 times less than Turkey meat Turkey meat
Cholesterol 2% 52% 5mg 74.6 times less than Egg Egg
Trans Fat N/A 100% 0g N/A Margarine
Saturated Fat 10% 48% 1.95g 3 times less than Beef Beef
Monounsaturated Fat N/A 51% 2.13g 4.6 times less than Avocado Avocado
Polyunsaturated fat N/A 53% 0.74g 63.7 times less than Walnut Walnut

Check out similar food or compare with current

NUTRITION FACTS LABEL

Nutrition Facts
___servings per container
Serving Size ______________
Amount Per 100g
Calories 155
% Daily Value*
8%
Total Fat 5g
9%
Saturated Fat 2g
Trans Fat g
2%
Cholesterol 5mg
18%
Sodium 422mg
7%
Total Carbohydrate 22g
24%
Dietary Fiber 6g
Total Sugars g
Includes ? g Added Sugars
Protein 6g
Vitamin D 0mcg 0%

Calcium 61mg 6%

Iron 2mg 25%

Potassium 358mg 11%

*
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
 ⓘ Dietary cholesterol is not associated with an increased risk of coronary heart disease in healthy individuals. However, dietary cholesterol is common in foods that are high in harmful saturated fats.
Source
No Trans Fats
ok
 ⓘ Trans fat consumption increases the risk of cardiovascular disease and mortality by negatively affecting blood lipid levels.
Source
Low in Saturated Fats
ok
 ⓘ Saturated fat intake can raise total cholesterol and LDL (low-density lipoprotein) levels, leading to an increased risk of atherosclerosis. Dietary guidelines recommend limiting saturated fats to under 10% of calories a day.
Source
Low in Sodium
ok
 ⓘ Increased sodium consumption leads to elevated blood pressure.
Source
Low in Sugars
ok
 ⓘ While the consumption of moderate amounts of added sugars is not detrimental to health, an excessive intake can increase the risk of obesity, and therefore, diabetes.
Source

Baked beans nutrition infographic

Baked beans nutrition infographic
Infographic link

References

The source of all the nutrient values on the page (excluding the main article and glycemic index text the sources for which are presented separately if present) is the USDA's FoodCentral. The exact link to the food presented on this page can be found below.

  1. https://fdc.nal.usda.gov/fdc-app.html#/food-details/173731/nutrients

Data provided by FoodStruct.com should be considered and used as information only. Please consult your physician before beginning any diet.