Beans, small white, 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, small white, mature seeds, cooked, boiled, without salt
| Calories ⓘ Calories for selected serving | 142 kcal |
| Net Carbs ⓘ Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols | 15 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. | -1.8 (alkaline) |
Beans, small white, mature seeds, cooked, boiled, without salt calories (kcal)
| Calories for different serving sizes of beans, small white, mature seeds, cooked, boiled, without salt | Calories | Weight |
|---|---|---|
| Calories in 100 grams | 142 | |
| Calories in 1 cup | 254 | 179 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:
0mg of 90mg
0%
Vitamin B1:
0.71mg of 1mg
59%
Vitamin B2:
0.18mg of 1mg
14%
Vitamin B3:
0.82mg of 16mg
5.1%
Vitamin B5:
0.75mg of 5mg
15%
Vitamin B6:
0.38mg of 1mg
29%
Folate:
411µg of 400µg
103%
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: 18%
9 g of 50 g
9 g (18% of DV )
Fats:
Daily Value: 1%
0.6 g of 65 g
0.6 g (1% of DV )
Carbs:
Daily Value: 9%
25.8 g of 300 g
25.8 g (9% of DV )
Water:
Daily Value: 3%
63.2 g of 2,000 g
63.2 g (3% of DV )
Other:
1.3 g
1.3 g
Protein quality breakdown
Tryptophan:
318mg of 280mg
114%
Threonine:
1131mg of 1,050mg
108%
Isoleucine:
1188mg of 1,400mg
85%
Leucine:
2148mg of 2,730mg
79%
Lysine:
1848mg of 2,100mg
88%
Methionine:
405mg of 1,050mg
39%
Phenylalanine:
1455mg of 1,750mg
83%
Valine:
1407mg of 1,820mg
77%
Histidine:
750mg of 700mg
107%
Fat type information
Saturated fat:
0.17 g
Monounsaturated fat:
0.06 g
Polyunsaturated fat:
0.28 g
Fiber content ratio for Beans, small white, mature seeds, cooked, boiled, without salt
Sugar:
0 g
Fiber:
10 g
Other:
15 g
All nutrients for Beans, small white, mature seeds, cooked, boiled, without salt per 100g
| Nutrient | Value | DV% | In TOP % of foods | Comparison |
| Vitamin A | 0µg | 0% | 100% | |
| Calories | 142kcal | 7% | 62% |
3 times more than Orange
|
| Protein | 9g | 21% | 47% |
3.2 times more than Broccoli
|
| Fats | 0.64g | 1% | 78% |
52 times less than Cheese
|
| Vitamin C | 0mg | 0% | 100% |
N/A
|
| Net carbs | 15g | N/A | 37% |
3.5 times less than Chocolate
|
| Carbs | 26g | 9% | 29% |
1.1 times less than Rice
|
| Cholesterol | 0mg | 0% | 100% |
N/A
|
| Vitamin D | 0µg | 0% | 100% |
N/A
|
| Magnesium | 68mg | 16% | 18% |
2.1 times less than Almonds
|
| Calcium | 73mg | 7% | 27% |
1.7 times less than Milk
|
| Potassium | 463mg | 14% | 14% |
3.1 times more than Cucumber
|
| Iron | 2.8mg | 36% | 23% |
1.1 times more than Beef broiled
|
| Fiber | 10g | 42% | 10% |
4.3 times more than Orange
|
| Copper | 0.15mg | 17% | 37% |
Equal to Shiitake
|
| Zinc | 1.1mg | 10% | 52% |
5.8 times less than Beef broiled
|
| Phosphorus | 169mg | 24% | 48% |
1.1 times less than Chicken meat
|
| Sodium | 2mg | 0% | 96% |
245 times less than White bread
|
| Manganese | 0.51mg | 22% | 37% | |
| Selenium | 1.3µg | 2% | 80% | |
| Vitamin B1 | 0.24mg | 20% | 31% |
1.1 times less than Pea raw
|
| Vitamin B2 | 0.06mg | 5% | 78% |
2.2 times less than Avocado
|
| Vitamin B3 | 0.27mg | 2% | 85% |
35.2 times less than Turkey meat
|
| Vitamin B5 | 0.25mg | 5% | 77% |
4.5 times less than Sunflower seeds
|
| Vitamin B6 | 0.13mg | 10% | 59% |
1.1 times more than Oats
|
| Vitamin B12 | 0µg | 0% | 100% |
N/A
|
| Folate | 137µg | 34% | 21% |
2.2 times more than Brussels sprouts
|
| Trans fat | 0g | N/A | 100% |
N/A
|
| Saturated fat | 0.17g | 1% | 78% |
35.5 times less than Beef broiled
|
| Monounsaturated fat | 0.06g | N/A | 84% |
175 times less than Avocado
|
| Polyunsaturated fat | 0.28g | N/A | 73% |
170.9 times less than Walnut
|
| Tryptophan | 0.11mg | 0% | 78% |
2.9 times less than Chicken meat
|
| Threonine | 0.38mg | 0% | 75% |
1.9 times less than Beef broiled
|
| Isoleucine | 0.4mg | 0% | 77% |
2.3 times less than Salmon raw
|
| Leucine | 0.72mg | 0% | 77% |
3.4 times less than Tuna Bluefin
|
| Lysine | 0.62mg | 0% | 75% |
1.4 times more than Tofu
|
| Methionine | 0.14mg | 0% | 80% |
1.4 times more than Quinoa
|
| Phenylalanine | 0.49mg | 0% | 76% |
1.4 times less than Egg
|
| Valine | 0.47mg | 0% | 77% |
4.3 times less than Soybean raw
|
| Histidine | 0.25mg | 0% | 76% |
3 times less than Turkey meat
|
Check out similar food or compare with current
NUTRITION FACTS LABEL
Nutrition Facts
___servings per container
Serving Size ______________
Serving Size ______________
Amount Per 100g
Calories 142
% Daily Value*
0.98%
Total Fat
0.64g
0.75%
Saturated Fat 0.17g
0
Trans Fat
0g
0
Cholesterol 0mg
0.09%
Sodium 2mg
8.6%
Total Carbohydrate
26g
42%
Dietary Fiber
10g
Total Sugars 0g
Includes ? g Added Sugars
Protein
9g
Vitamin D
0mcg
0
Calcium
73mg
7.3%
Iron
2.8mg
36%
Potassium
463mg
14%
*
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.