Beans, kidney, royal red, mature seeds, cooked, boiled, without salt nutrition: calories, carbs, GI, protein, fiber, fats
*all the values are displayed for the amount of 100 grams
Top nutrition facts for Beans, kidney, royal red, mature seeds, cooked, boiled, without salt
| Calories ⓘ Calories for selected serving | 123 kcal |
| Net Carbs ⓘ Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols | 13 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. | 0.3 (acidic) |
Beans, kidney, royal red, mature seeds, cooked, boiled, without salt calories (kcal)
| Calories for different serving sizes of beans, kidney, royal red, mature seeds, cooked, boiled, without salt | Calories | Weight |
|---|---|---|
| Calories in 100 grams | 123 | |
| Calories in 1 cup | 218 | 177 g |
Mineral coverage chart
Mineral chart - relative view
Vitamin coverage chart
Vitamin A:
0µg of 900µg
0%
Vitamin E:
0mg of 15mg
0%
Vitamin D:
0µg of 20µg
0%
Vitamin C:
3.6mg of 90mg
4%
Vitamin B1:
0.29mg of 1mg
24%
Vitamin B2:
0.2mg of 1mg
15%
Vitamin B3:
1.7mg of 16mg
10%
Vitamin B5:
0.66mg of 5mg
13%
Vitamin B6:
0.31mg of 1mg
24%
Folate:
222µg of 400µg
56%
Vitamin B12:
0µg of 2µg
0%
Choline:
0mg of 550mg
0%
Vitamin K:
0µg of 120µg
0%
Vitamin chart - relative view
Macronutrients chart
Protein:
Daily Value: 19%
9.5 g of 50 g
9.5 g (19% of DV )
Fats:
Daily Value: 0%
0.2 g of 65 g
0.2 g (0% of DV )
Carbs:
Daily Value: 7%
21.9 g of 300 g
21.9 g (7% of DV )
Water:
Daily Value: 3%
67 g of 2,000 g
67 g (3% of DV )
Other:
1.5 g
1.5 g
Protein quality breakdown
Tryptophan:
336mg of 280mg
120%
Threonine:
1197mg of 1,050mg
114%
Isoleucine:
1257mg of 1,400mg
90%
Leucine:
2271mg of 2,730mg
83%
Lysine:
1953mg of 2,100mg
93%
Methionine:
429mg of 1,050mg
41%
Phenylalanine:
1539mg of 1,750mg
88%
Valine:
1488mg of 1,820mg
82%
Histidine:
792mg of 700mg
113%
Fat type information
Saturated fat:
0.02 g
Monounsaturated fat:
0.01 g
Polyunsaturated fat:
0.09 g
Fiber content ratio for Beans, kidney, royal red, mature seeds, cooked, boiled, without salt
Sugar:
0 g
Fiber:
9.3 g
Other:
13 g
All nutrients for Beans, kidney, royal red, mature seeds, cooked, boiled, without salt per 100g
| Nutrient | Value | DV% | In TOP % of foods | Comparison |
| Vitamin A | 0µg | 0% | 100% | |
| Calories | 123kcal | 6% | 67% |
2.6 times more than Orange
|
| Protein | 9.5g | 23% | 45% |
3.4 times more than Broccoli
|
| Fats | 0.17g | 0% | 89% |
195.9 times less than Cheese
|
| Vitamin C | 1.2mg | 1% | 40% |
44.2 times less than Lemon
|
| Net carbs | 13g | N/A | 41% |
4.3 times less than Chocolate
|
| Carbs | 22g | 7% | 33% |
1.3 times less than Rice
|
| Cholesterol | 0mg | 0% | 100% |
N/A
|
| Vitamin D | 0µg | 0% | 100% |
N/A
|
| Magnesium | 42mg | 10% | 25% |
3.3 times less than Almonds
|
| Calcium | 44mg | 4% | 36% |
2.8 times less than Milk
|
| Potassium | 378mg | 11% | 20% |
2.6 times more than Cucumber
|
| Iron | 2.8mg | 35% | 24% |
1.1 times more than Beef broiled
|
| Fiber | 9.3g | 37% | 12% |
3.9 times more than Orange
|
| Copper | 0.26mg | 29% | 27% |
1.8 times more than Shiitake
|
| Zinc | 0.9mg | 8% | 56% |
7 times less than Beef broiled
|
| Phosphorus | 142mg | 20% | 54% |
1.3 times less than Chicken meat
|
| Sodium | 5mg | 0% | 90% |
98 times less than White bread
|
| Manganese | 0.26mg | 11% | 47% | |
| Selenium | 1.2µg | 2% | 81% | |
| Vitamin B1 | 0.1mg | 8% | 50% |
2.8 times less than Pea raw
|
| Vitamin B2 | 0.07mg | 5% | 76% |
1.9 times less than Avocado
|
| Vitamin B3 | 0.55mg | 3% | 77% |
17.3 times less than Turkey meat
|
| Vitamin B5 | 0.22mg | 4% | 80% |
5.2 times less than Sunflower seeds
|
| Vitamin B6 | 0.1mg | 8% | 63% |
1.1 times less than Oats
|
| Vitamin B12 | 0µg | 0% | 100% |
N/A
|
| Trans fat | 0g | N/A | 100% |
N/A
|
| Folate | 74µg | 19% | 29% |
1.2 times more than Brussels sprouts
|
| Saturated fat | 0.02g | 0% | 90% |
245.6 times less than Beef broiled
|
| Monounsaturated fat | 0.01g | N/A | 91% |
753.8 times less than Avocado
|
| Polyunsaturated fat | 0.09g | N/A | 86% |
507.2 times less than Walnut
|
| Tryptophan | 0.11mg | 0% | 77% |
2.7 times less than Chicken meat
|
| Threonine | 0.4mg | 0% | 75% |
1.8 times less than Beef broiled
|
| Isoleucine | 0.42mg | 0% | 76% |
2.2 times less than Salmon raw
|
| Leucine | 0.76mg | 0% | 77% |
3.2 times less than Tuna Bluefin
|
| Lysine | 0.65mg | 0% | 74% |
1.4 times more than Tofu
|
| Methionine | 0.14mg | 0% | 79% |
1.5 times more than Quinoa
|
| Phenylalanine | 0.51mg | 0% | 75% |
1.3 times less than Egg
|
| Valine | 0.5mg | 0% | 76% |
4.1 times less than Soybean raw
|
| Histidine | 0.26mg | 0% | 75% |
2.8 times less than Turkey meat
|
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NUTRITION FACTS LABEL
Nutrition Facts
___servings per container
Serving Size ______________
Serving Size ______________
Amount Per 100g
Calories 123
% Daily Value*
0.26%
Total Fat
0.17g
0.11%
Saturated Fat 0.02g
0
Trans Fat
0g
0
Cholesterol 0mg
0.22%
Sodium 5mg
7.3%
Total Carbohydrate
22g
37%
Dietary Fiber
9.3g
Total Sugars 0g
Includes ? g Added Sugars
Protein
9.5g
Vitamin D
0mcg
0
Calcium
44mg
4.4%
Iron
2.8mg
35%
Potassium
378mg
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
ⓘ
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
Low in Cholesterol
ⓘ
Trans fat consumption increases the risk of cardiovascular disease and mortality by negatively affecting blood lipid levels.
Source
No Trans Fats
ⓘ
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 Saturated Fats
ⓘ
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
Low in Sugars
References
All the values for which the sources are not specified explicitly are taken from FDA’s Food Central. The exact link to the food presented on this page can be found below.