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Baked beans nutrition, glycemic index, calories, and serving size

Beans, baked, home prepared
*all the values are displayed for the amount of 100 grams

Important nutritional characteristics for Baked beans

Baked beans
40 (low)
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)
Calories
155
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.
40

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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

NEW 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
details
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
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details
Trans fat consumption increases the risk of cardiovascular disease and mortality by negatively affecting blood lipid levels.
Source
Low in Saturated Fats
ok
details
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
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details
Increased sodium consumption leads to elevated blood pressure.
Source
Low in Sugars
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details
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
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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: 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 : 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: 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

Fiber content ratio for Baked beans

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

All nutrients for Baked beans per 100g

Nutrient DV% In TOP % of foods Value Comparison
Protein 13% 59% 5.54g 2 times more than Broccoli
Fats 8% 50% 5.15g 6.5 times less than Cheese
Carbs 7% 33% 21.63g 1.3 times less than Rice
Calories 8% 58% 155kcal 3.3 times more than Orange
Fiber 22% 17% 5.5g 2.3 times more than Orange
Calcium 6% 30% 61mg 2 times less than Milk
Iron 25% 38% 1.99mg 1.3 times less than Beef
Magnesium 10% 24% 43mg 3.3 times less than Almond
Phosphorus 16% 62% 109mg 1.7 times less than Chicken meat
Potassium 11% 24% 358mg 2.4 times more than Cucumber
Sodium 18% 25% 422mg 1.2 times less than White Bread
Zinc 7% 60% 0.73mg 8.6 times less than Beef
Copper 18% 36% 0.16mg 1.1 times more than Shiitake
Vitamin D 0% 100% 0µg N/A
Vitamin C 1% 40% 1.1mg 48.2 times less than Lemon
Vitamin B1 11% 41% 0.14mg 2 times less than Pea
Vitamin B2 4% 82% 0.05mg 2.7 times less than Avocado
Vitamin B3 3% 81% 0.41mg 23.5 times less than Turkey meat
Vitamin B5 3% 84% 0.16mg 7.3 times less than Sunflower seed
Vitamin B6 7% 67% 0.09mg 1.3 times less than Oat
Folate 12% 35% 48µg 1.3 times less than Brussels sprout
Vitamin B12 0% 100% 0µg N/A
Tryptophan 0% 83% 0.07mg 4.6 times less than Chicken meat
Threonine 0% 82% 0.23mg 3.2 times less than Beef
Isoleucine 0% 83% 0.24mg 3.8 times less than Salmon
Leucine 0% 84% 0.43mg 5.7 times less than Tuna
Lysine 0% 79% 0.38mg 1.2 times less than Tofu
Methionine 0% 84% 0.09mg 1.1 times less than Quinoa
Phenylalanine 0% 83% 0.29mg 2.3 times less than Egg
Valine 0% 84% 0.28mg 7.2 times less than Soybean
Histidine 22% 82% 0.15mg 4.9 times less than Turkey meat
Cholesterol 2% 52% 5mg 74.6 times less than Egg
Trans Fat 0% 100% 0g N/A
Saturated Fat 10% 48% 1.95g 3 times less than Beef
Monounsaturated Fat 0% 51% 2.13g 4.6 times less than Avocado
Polyunsaturated fat 0% 53% 0.74g 63.7 times less than Walnut

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.
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