Soup beans nutrition: calories, carbs, GI, protein, fiber, fats
Soup, bean with ham, canned, chunky, ready-to-serve
*all the values are displayed for the amount of 100 grams
Top nutrition facts for Soup beans
| Calories ⓘ Calories for selected serving | 95 kcal |
|
Glycemic index ⓘ
Source:
Bean paste soup is 74 here https://www.nature.com/articles/1601606
Check out our Glycemic index chart page for the full list.
|
64 (medium) |
| Glycemic load ⓘ Glycemic Load (GL) is a metric that measures both the quality (Glycemic Index) and quantity of carbohydrates in a specific serving of food to estimate its impact on blood sugar levels. It is calculated as: (GI × Carbs in grams) / 100. | 10 (low) |
| Net carbs ⓘ Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols | 7 g |
| Default serving size ⓘ Serving sizes are mostly taken from FDA's Reference Amounts Customarily Consumed (RACCs) | 1 cup (8 fl oz) (243 g) |
| 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 (neutral) |
Soup beans calories (kcal)
| Calories for different serving sizes of soup beans | Calories | Weight |
|---|---|---|
| Calories in 100 grams | 95 |
| Calories for different varieties of soup beans | Calories | Weight |
|---|---|---|
| Soup, bean with ham, canned, chunky, ready-to-serve (this food) | 95 | 100 g |
| Soup, beef and vegetables, reduced sodium, canned, ready-to-serve | 42 | 100 g |
| Soup, beef barley, ready to serve | 52 | 100 g |
Extra Nutrition facts for Soup beans
| Protein per 100 calories ⓘ Shows how many grams of protein you get from 100 calories of this food, calculated as (protein in g ÷ calories) × 100. | 5.5 g |
| Calories per 10 g protein ⓘ Shows how many calories you need to eat from this food to get 10 g of protein, calculated as (calories ÷ protein in g) × 10. | 183 kcal |
| Weight per 100 calories ⓘ Shows how many grams of this food equal 100 kcal—higher grams mean a larger portion for the same calories. | 105 g |
| Unsaturated / Saturated Fat ratio ⓘ (monounsaturated + polyunsaturated) / saturated, ≥2 broadly recommended by major guidelines for heart health | 1.4 |
Soup beans Glycemic index (GI)
Source:
Bean paste soup is 74 here https://www.nature.com/articles/1601606
Check out our Glycemic index chart page for the full list.
Soup beans Glycemic load (GL)
Mineral coverage chart
Mineral chart - relative view
Vitamin coverage chart
Vitamin A:
243µg of 900µg
27%
Vitamin E:
0mg of 15mg
0%
Vitamin D:
0µg of 20µg
0%
Vitamin C:
5.4mg of 90mg
6%
Vitamin B1:
0.18mg of 1mg
15%
Vitamin B2:
0.18mg of 1mg
14%
Vitamin B3:
2.1mg of 16mg
13%
Vitamin B5:
0.12mg of 5mg
2.4%
Vitamin B6:
0.15mg of 1mg
12%
Folate:
36µg of 400µg
9%
Vitamin B12:
0.09µg of 2µg
3.8%
Vitamin K:
0µg of 120µg
0%
Vitamin chart - relative view
Macronutrients chart
Protein:
Daily Value: 10%
5.2 g of 50 g
5.2 g (10% of DV )
Fats:
Daily Value: 5%
3.5 g of 65 g
3.5 g (5% of DV )
Carbs:
Daily Value: 4%
11.2 g of 300 g
11.2 g (4% of DV )
Water:
Daily Value: 4%
78.6 g of 2,000 g
78.6 g (4% of DV )
Other:
1.5 g
1.5 g
Fat type information
Saturated fat:
1.4 g
Monounsaturated fat:
1.6 g
Polyunsaturated fat:
0.39 g
Fiber content ratio for Soup beans
Sugar:
0 g
Fiber:
4.6 g
Other:
6.6 g
All nutrients for Soup beans per 100g
| Nutrient | Value | DV% | In TOP % of foods | Comparison |
| Vitamin A | 81µg | 9% | 13% | |
| Calories | 95kcal | 5% | 75% |
2 times more than Orange
|
| Protein per 100 calories | 5.5g | N/A | 43% | |
| Calories per 10 g protein | 183kcal | N/A | 54% | |
| Weight per 100 calories | 105g | N/A | 26% | |
| Protein | 5.2g | 12% | 61% |
1.8 times more than Broccoli
|
| Unsaturated / Saturated Fat ratio | 1.4 | N/A | 59% | |
| Fats | 3.5g | 5% | 59% |
9.5 times less than Cheese
|
| Vitamin C | 1.8mg | 2% | 28% |
29.4 times less than Lemon
|
| Net carbs | 6.6g | N/A | 54% |
8.3 times less than Chocolate
|
| Carbs | 11g | 4% | 47% |
2.5 times less than Rice
|
| Cholesterol | 9mg | 3% | 44% |
41.4 times less than Egg
|
| Magnesium | 19mg | 5% | 56% |
7.4 times less than Almonds
|
| Calcium | 32mg | 3% | 39% |
3.9 times less than Milk
|
| Potassium | 175mg | 5% | 61% |
1.2 times more than Cucumber
|
| Iron | 1.3mg | 17% | 50% |
2 times less than Beef broiled
|
| Fiber | 4.6g | 18% | 13% |
1.9 times more than Orange
|
| Copper | 0.16mg | 18% | 22% |
1.1 times more than Shiitake
|
| Zinc | 0.44mg | 4% | 65% |
14.3 times less than Beef broiled
|
| Phosphorus | 59mg | 8% | 68% |
3.1 times less than Chicken meat
|
| Sodium | 400mg | 17% | 26% |
1.2 times less than White bread
|
| Manganese | 0.29mg | 13% | 22% | |
| Selenium | 6.9µg | 13% | 46% | |
| Vitamin B1 | 0.06mg | 5% | 61% |
4.4 times less than Pea raw
|
| Vitamin B2 | 0.06mg | 5% | 72% |
2.2 times less than Avocado
|
| Vitamin B3 | 0.7mg | 4% | 67% |
13.7 times less than Turkey meat
|
| Vitamin B5 | 0.04mg | 1% | 69% |
28.3 times less than Sunflower seeds
|
| Vitamin B6 | 0.05mg | 4% | 69% |
2.4 times less than Oats
|
| Vitamin B12 | 0.03µg | 1% | 52% |
23.3 times less than Pork
|
| Folate | 12µg | 3% | 43% |
5.1 times less than Brussels sprouts
|
| Saturated fat | 1.4g | 7% | 52% |
4.3 times less than Beef broiled
|
| Monounsaturated fat | 1.6g | N/A | 51% |
6.2 times less than Avocado
|
| Polyunsaturated fat | 0.39g | N/A | 60% |
121 times less than Walnut
|
Check out similar food or compare with current
NUTRITION FACTS LABEL
Nutrition Facts
___servings per container
Serving Size ______________
Serving Size ______________
Amount Per 100g
Calories 95
% Daily Value*
5.4%
Total Fat
3.5g
6.2%
Saturated Fat 1.4g
0
Trans Fat
0g
3%
Cholesterol 9mg
17%
Sodium 400mg
3.7%
Total Carbohydrate
11g
18%
Dietary Fiber
4.6g
Total Sugars 0g
Includes ? g Added Sugars
Protein
5.2g
Vitamin D
0mcg
0
Calcium
32mg
3.2%
Iron
1.3mg
17%
Potassium
175mg
5.1%
*
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
Soup beans nutrition infographic
Infographic link
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.