Beans, brown, dried - Nutrition data & facts, nutritional informationHome » Vegetables and vegetable products » Pulses, legumes

Beans, brown, dried

Phaseolus vulgaris L.

	Energy Distribution % of total food energy
	Protein, total	21.8 %
	Fat, total	5.2 %
	Carbohydrate, total	73.1 %
	Alcohol	0 %

Refuse: 0%


Content per 100 grams
Energy	1313	kJ
Protein, total	18.9	g
total-N	3	g
Fat, total	2	g
saturated fatty acids	0.3	g
monounsaturated fatty acids	0.1	g
polyunsaturated fatty acids	0.8	g
Carbohydrate, total	63.4	g
carbohydrate, available	45.6	g
added sugar	0	g
dietary fibre	17.8	g
Alcohol	0	g
Ash	3.4	g
Moisture	12.3	g

Vitamins
Vitamin A	1.08	RE
retinol	0	μg
ß-carotene	13	μg
Vitamin D	0	μg
Vitamin E	0.34	aTE
alpha-tocopherol	0.34	mg
Vitamin K	170	μg
Vitamin B1, thiamin	0.35	mg
Vitamin B2, riboflavin	0.14	mg
Niacin equivalents	6	NE
niacin	2	mg
tryptophan	4	mg
Vitamin B6	0.415	mg
Pantothenic Acid	0.5	mg
Biotin	0.5	μg
Folates	140	μg
Vitamin B12	0	μg
Vitamin C	0	mg

Minerals
Sodium, Na	8	mg
Potassium, K	1327	mg
Calcium, Ca	77.3	mg
Magnesium, Mg	131	mg
Phosphorus, P	477	mg
Iron, Fe	5	mg
Copper, Cu	0.5	mg
Zinc, Zn	2	mg
Iodine, I	1.9	μg
Manganese, Mn	2	mg
Chromium, Cr	11.4	μg
Selenium, Se	8.8	μg
Nickel, Ni	273	μg

Carbohydrates
All sugars, total	3.2	g

Lipids
Trans fatty acids	0	g

Cholesterol
Cholesterol	0	mg

Amino acids
Isoleucin	880	mg
Leucine	1300	mg
Lysine	1400	mg
Methionine	170	mg
Cystine	120	mg
Phenylalanine	940	mg
Tyrosine	420	mg
Threonine	790	mg
Tryptophan	240	mg
Valine	1900	mg
Arginine	910	mg
Histidine	480	mg
Alanine	730	mg
Aspartic acid	230	mg
Glutamic acid	2500	mg
Glycine	700	mg
Proline	700	mg
Serine	1200	mg

© The Food Composition Databank v7.01. Department of Nutrition, The National Food Institute, Technical University of Denmark,
ID: 0029