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

Soup, bean with ham, canned, chunky, ready-to-serve
*all the values are displayed for the amount of 100 grams

Important nutritional characteristics for Soup beans

Soup beans
64 (medium)
Serving Size ⓘ Serving sizes are taken from FDA's Reference Amounts Customarily Consumed (RACCs)
1 cup (8 fl oz) (243 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.
0.1 (acidic )
Calories
95
84% Vitamin A
81% Fiber
74% Sodium
70% Vitamin A
64% Copper
Explanation: The given food contains more Vitamin A than 84% of foods. Note that this food itself is richer in Vitamin A than it is in any other nutrient. Similarly, it is relatively rich in Fiber, Sodium, Vitamin A, and Copper.
64

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Macronutrients chart

6% 4% 12% 79% 2%
Protein:
Daily Value: 10%
5.19 g of 50 g
10%
Fats:
Daily Value: 5%
3.5 g of 65 g
5%
Carbs:
Daily Value: 4%
11.16 g of 300 g
4%
Water:
Daily Value: 4%
78.63 g of 2,000 g
4%
Other:
1.52 g

NEW NUTRITION FACTS LABEL

Nutrition Facts
___servings per container
Serving Size ______________
Amount Per 100g
Calories 95
% Daily Value*
6%
Total Fat 4g
5%
Saturated Fat 1g
Trans Fat g
3%
Cholesterol 9mg
17%
Sodium 400mg
4%
Total Carbohydrate 11g
20%
Dietary Fiber 5g
Total Sugars g
Includes ? g Added Sugars
Protein 5g
Vitamin D 0mcg 0%

Calcium 32mg 3%

Iron 1mg 13%

Potassium 175mg 5%

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

Soup beans nutrition infographic

Soup beans nutrition infographic
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Mineral coverage chart

Calcium Iron Magnesium Phosphorus Potassium Sodium Zinc Copper Manganese Selenium Choline 10% 50% 14% 26% 16% 53% 12% 54% 38% 38% 0%
Calcium: 32 mg of 1,000 mg 3%
Iron: 1.33 mg of 8 mg 17%
Magnesium: 19 mg of 420 mg 5%
Phosphorus: 59 mg of 700 mg 8%
Potassium: 175 mg of 3,400 mg 5%
Sodium: 400 mg of 2,300 mg 17%
Zinc: 0.44 mg of 11 mg 4%
Copper: 0.16 mg of 1 mg 18%
Manganese: 0.29 mg of 2 mg 13%
Selenium: 6.9 µg of 55 µg 13%
Choline: mg of 550 mg 0%

Mineral chart - relative view

Sodium
400 mg
TOP 26%
Copper
0.16 mg
TOP 36%
Calcium
32 mg
TOP 43%
Manganese
0.29 mg
TOP 45%
Iron
1.33 mg
TOP 52%
Magnesium
19 mg
TOP 64%
Selenium
6.9 µg
TOP 65%
Potassium
175 mg
TOP 65%
Zinc
0.44 mg
TOP 72%
Phosphorus
59 mg
TOP 74%

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 98% 0% 0% 6% 15% 14% 14% 3% 12% 9% 4% 0%
Vitamin A: 1626 IU of 5,000 IU 33%
Vitamin E : mg of 15 mg 0%
Vitamin D: µg of 10 µg 0%
Vitamin C: 1.8 mg of 90 mg 2%
Vitamin B1: 0.06 mg of 1 mg 5%
Vitamin B2: 0.06 mg of 1 mg 5%
Vitamin B3: 0.7 mg of 16 mg 4%
Vitamin B5: 0.04 mg of 5 mg 1%
Vitamin B6: 0.05 mg of 1 mg 4%
Folate: 12 µg of 400 µg 3%
Vitamin B12: 0.03 µg of 2 µg 1%
Vitamin K: µg of 120 µg 0%

Vitamin chart - relative view

Vitamin A
1626 IU
TOP 16%
Vitamin C
1.8 mg
TOP 37%
Folate
12 µg
TOP 57%
Vitamin B12
0.03 µg
TOP 65%
Vitamin B1
0.06 mg
TOP 67%
Vitamin B3
0.7 mg
TOP 74%
Vitamin B2
0.06 mg
TOP 78%
Vitamin B6
0.05 mg
TOP 79%
Vitamin B5
0.04 mg
TOP 95%

Fat type information

1.37% 1.58% 0.39%
Saturated Fat: 1.37 g
Monounsaturated Fat: 1.58 g
Polyunsaturated fat: 0.39 g

Fiber content ratio for Soup beans

4.6% 6.56%
Sugar: g
Fiber: 4.6 g
Other: 6.56 g

All nutrients for Soup beans per 100g

Nutrient DV% In TOP % of foods Value Comparison
Protein 12% 60% 5.19g 1.8 times more than Broccoli
Fats 5% 59% 3.5g 9.5 times less than Cheese
Carbs 4% 47% 11.16g 2.5 times less than Rice
Calories 5% 74% 95kcal 2 times more than Orange
Fiber 18% 19% 4.6g 1.9 times more than Orange
Calcium 3% 43% 32mg 3.9 times less than Milk
Iron 17% 52% 1.33mg 2 times less than Beef
Magnesium 5% 64% 19mg 7.4 times less than Almond
Phosphorus 8% 74% 59mg 3.1 times less than Chicken meat
Potassium 5% 65% 175mg 1.2 times more than Cucumber
Sodium 17% 26% 400mg 1.2 times less than White Bread
Zinc 4% 72% 0.44mg 14.3 times less than Beef
Copper 18% 36% 0.16mg 1.1 times more than Shiitake
Vitamin C 2% 37% 1.8mg 29.4 times less than Lemon
Vitamin B1 5% 67% 0.06mg 4.4 times less than Pea
Vitamin B2 5% 78% 0.06mg 2.2 times less than Avocado
Vitamin B3 4% 74% 0.7mg 13.7 times less than Turkey meat
Vitamin B5 1% 95% 0.04mg 28.3 times less than Sunflower seed
Vitamin B6 4% 79% 0.05mg 2.4 times less than Oat
Folate 3% 57% 12µg 5.1 times less than Brussels sprout
Vitamin B12 1% 65% 0.03µg 23.3 times less than Pork
Cholesterol 3% 48% 9mg 41.4 times less than Egg
Saturated Fat 7% 55% 1.37g 4.3 times less than Beef
Monounsaturated Fat 0% 58% 1.58g 6.2 times less than Avocado
Polyunsaturated fat 0% 67% 0.39g 121 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/171144/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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