Yellow beans raw nutrition: calories, carbs, GI, protein, fiber, fats
Beans, yellow, mature seeds, raw
*all the values are displayed for the amount of 100 grams
Important nutritional characteristics for Yellow beans raw
| Calories ⓘ Calories for selected serving | 345 kcal |
| Net Carbs ⓘ Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols | 36 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 (alkaline) |
Fiber ⓘHigher in Fiber content than 93% of foods
Potassium ⓘHigher in Potassium content than 93% of foods
Iron ⓘHigher in Iron content than 92% of foods
Phosphorus ⓘHigher in Phosphorus content than 90% of foods
Magnesium ⓘHigher in Magnesium content than 90% of foods
Yellow beans raw calories (kcal)
| Serving Size | Calories | Weight |
|---|---|---|
| Calories in 100 grams | 345 | |
| Calories in 1 cup | 676 | 196 g |
Mineral coverage chart
Mineral chart - relative view
Vitamin coverage chart
Vitamin A:
18IU of 5,000IU
0.36%
Vitamin E:
0mg of 15mg
0%
Vitamin D:
0µg of 10µg
0%
Vitamin C:
0mg of 90mg
0%
Vitamin B1:
2.1mg of 1mg
173%
Vitamin B2:
0.99mg of 1mg
76%
Vitamin B3:
7.3mg of 16mg
46%
Vitamin B5:
2.2mg of 5mg
44%
Vitamin B6:
1.3mg of 1mg
102%
Folate:
1167µg of 400µg
292%
Vitamin B12:
0µg of 2µg
0%
Choline:
0mg of 550mg
0%
Vitamin K:
0µg of 120µg
0%
Vitamin chart - relative view
Vitamin D
0 µg
TOP 100%
Macronutrients chart
Protein:
Daily Value: 44%
22 g of 50 g
22 g (44% of DV )
Fats:
Daily Value: 4%
2.6 g of 65 g
2.6 g (4% of DV )
Carbs:
Daily Value: 20%
60.7 g of 300 g
60.7 g (20% of DV )
Water:
Daily Value: 1%
11.1 g of 2,000 g
11.1 g (1% of DV )
Other:
3.6 g
3.6 g
Protein quality breakdown
Tryptophan:
780mg of 280mg
279%
Threonine:
2778mg of 1,050mg
265%
Isoleucine:
2916mg of 1,400mg
208%
Leucine:
5268mg of 2,730mg
193%
Lysine:
4530mg of 2,100mg
216%
Methionine:
993mg of 1,050mg
95%
Phenylalanine:
3570mg of 1,750mg
204%
Valine:
3453mg of 1,820mg
190%
Histidine:
1836mg of 700mg
262%
Fat type information
Saturated Fat:
0.67 g
Monounsaturated Fat:
0.23 g
Polyunsaturated fat:
1.1 g
Fiber content ratio for Yellow beans raw
Sugar:
0 g
Fiber:
25 g
Other:
36 g
All nutrients for Yellow beans raw per 100g
| Nutrient | Value | DV% | In TOP % of foods | Comparison |
| Calories | 345kcal | 17% | 24% |
7.3 times more than Orange
|
| Protein | 22g | 52% | 19% |
7.8 times more than Broccoli
|
| Fats | 2.6g | 4% | 64% |
12.8 times less than Cheese
|
| Vitamin C | 0mg | 0% | 100% |
N/A
|
| Net carbs | 36g | N/A | 24% |
1.5 times less than Chocolate
|
| Carbs | 61g | 20% | 16% |
2.2 times more than Rice
|
| Cholesterol | 0mg | 0% | 100% |
N/A
|
| Vitamin D | 0µg | 0% | 100% |
N/A
|
| Magnesium | 222mg | 53% | 10% |
1.6 times more than Almonds
|
| Calcium | 166mg | 17% | 14% |
1.3 times more than Milk
|
| Potassium | 1042mg | 31% | 7% |
7.1 times more than Cucumber
|
| Iron | 7mg | 88% | 8% |
2.7 times more than Beef broiled
|
| Fiber | 25g | 100% | 7% |
10.5 times more than Orange
|
| Copper | 0.64mg | 71% | 19% |
4.5 times more than Shiitake
|
| Zinc | 2.8mg | 26% | 32% |
2.2 times less than Beef broiled
|
| Phosphorus | 488mg | 70% | 10% |
2.7 times more than Chicken meat
|
| Sodium | 12mg | 1% | 84% |
40.8 times less than White Bread
|
| Vitamin A | 0µg | 0% | 100% | |
| Manganese | 1.3mg | 56% | 30% | |
| Selenium | 13µg | 23% | 56% | |
| Vitamin B1 | 0.69mg | 58% | 13% |
2.6 times more than Pea raw
|
| Vitamin B2 | 0.33mg | 25% | 23% |
2.5 times more than Avocado
|
| Vitamin B3 | 2.4mg | 15% | 55% |
3.9 times less than Turkey meat
|
| Vitamin B5 | 0.73mg | 15% | 44% |
1.5 times less than Sunflower seeds
|
| Vitamin B6 | 0.44mg | 34% | 28% |
3.7 times more than Oat
|
| Vitamin B12 | 0µg | 0% | 100% |
N/A
|
| Trans Fat | 0g | N/A | 100% |
N/A
|
| Folate | 389µg | 97% | 16% |
6.4 times more than Brussels sprouts
|
| Saturated Fat | 0.67g | 3% | 66% |
8.8 times less than Beef broiled
|
| Monounsaturated Fat | 0.23g | N/A | 77% |
43.4 times less than Avocado
|
| Polyunsaturated fat | 1.1g | N/A | 43% |
42.2 times less than Walnut
|
| Tryptophan | 0.26mg | 0% | 55% |
1.2 times less than Chicken meat
|
| Threonine | 0.93mg | 0% | 59% |
1.3 times more than Beef broiled
|
| Isoleucine | 0.97mg | 0% | 60% |
1.1 times more than Salmon raw
|
| Leucine | 1.8mg | 0% | 59% |
1.4 times less than Tuna Bluefin
|
| Lysine | 1.5mg | 0% | 66% |
3.3 times more than Tofu
|
| Methionine | 0.33mg | 0% | 71% |
3.4 times more than Quinoa
|
| Phenylalanine | 1.2mg | 0% | 46% |
1.8 times more than Egg
|
| Valine | 1.2mg | 0% | 56% |
1.8 times less than Soybean raw
|
| Histidine | 0.61mg | 0% | 63% |
1.2 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 345
% Daily Value*
4%
Total Fat
2.6g
3.1%
Saturated Fat 0.67g
0
Trans Fat
0g
0
Cholesterol 0mg
0.52%
Sodium 12mg
20%
Total Carbohydrate
61g
100%
Dietary Fiber
25g
Total Sugars 0g
Includes ? g Added Sugars
Protein
22g
Vitamin D
0mcg
0
Calcium
166mg
17%
Iron
7mg
88%
Potassium
1042mg
31%
*
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.