bean

Bean

Beans, snap, green, canned, no salt added, drained solids

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style (includes USDA commodity) Refried beans, canned, vegetarian Winged bean, immature seeds, cooked, boiled, drained, with salt Winged beans, immature seeds, cooked, boiled, drained, without salt Winged beans, mature seeds, cooked, boiled, with salt Winged beans, mature seeds, cooked, boiled, without salt
View Label
1.1%
21 kcal

Energy

0.5%
0.4 g

Fat

0.4%
0.1 g

Saturates

1.5%
1.3 g

Sugar

0.1%
0.0 g

Salt

carbs
68%
fat
12%
protein
20%

Caloric Ratio

Nutrition

Calories % Daily Value
Total Calories 21 (89 kJ)
1%
from Carbohydrate 17 (71 kJ)
from Fat 3 (14 kJ)
from Protein 5 (21 kJ)
from Alcohol 0 (0 kJ)
Carbohydrates % Daily Value
Total Carbohydrates 4.3 g
2%
Dietary Fiber 2.5 g
8%
Starch 1.0 g
Sugars 1.3 g
Sucrose 140.0 mg
Glucose 520.0 mg
Fructose 560.0 mg
Lactose 0.0 mg
Maltose 90.0 mg
Galactose 0.0 mg
Fats & Fatty Acids % Daily Value
Total Fat 0.4 g
1%
Saturated Fat 0.1 g
0%
Butyric Acid 0.0 mg
Caproic Acid 0.0 mg
Caprylic Acid 0.0 mg
Capric Acid 0.0 mg
Lauric Acid 0.0 mg
Tridecylic Acid ~
Myristic Acid 0.0 mg
Pentadecanoic Acid ~
Palmitic Acid 73.0 mg
Margaric Acid ~
Stearic Acid 12.0 mg
Arachidic Acid ~
Behenic Acid ~
Lignoceric Acid ~
Monounsaturated Fat 0.0 g
Myristoleic Acid ~
15:1 ~
Palmitoleic Acid 0.0 mg
16:1 c ~
16:1 t ~
17:1 ~
Oleic Acid 15.0 mg
18:1 c ~
18:1 t ~
Gadoleic Acid 0.0 mg
Erucic Acid 0.0 mg
22:1 c ~
22:1 t ~
Nervonic Acid ~
Polyunsaturated Fat 0.2 g
Linoleic Acid 73.0 mg
18:2 CLAs ~
18:2 n-6 c,c ~
18:2 t,t ~
18:2 i ~
18:2 t ~
Linolenic Acid 119.0 mg
alpha-Linolenic Acid ~
gamma-Linolenic acid ~
Parinaric Acid 0.0 mg
Eicosadienoic Acid ~
Eicosatrienoic Acid ~
20:3 n-3 ~
Dihomo-gamma-linolenic acid ~
Arachidonic Acid 0.0 mg
20:4 n-6 ~
Timnodonic Acid 0.0 mg
Clupanodonic Acid 0.0 mg
Docosahexaenoic Acid 0.0 mg
Trans Fat 0.0 g
Omega-3 Fatty Acids 119.0 mg
Omega-6 Fatty Acids 73.0 mg
Sterols % Daily Value
Cholesterol 0.0 mg
0%
Phytosterols ~
Campesterol ~
Stigmasterol ~
Beta-sitosterol ~
Protein & Amino Acids % Daily Value
Protein 1.3 g
3%
Essential Aminos
Histidine 23.0 mg
3%
Isoleucine 45.0 mg
4%
Leucine 77.0 mg
3%
Lysine 60.0 mg
3%
Methionine 15.0 mg
1%
Phenylalanine 46.0 mg
2%
Threonine 54.0 mg
5%
Tryptophan 13.0 mg
4%
Valine 62.0 mg
4%
Non-essential Aminos
Alanine 58.0 mg
Arginine 50.0 mg
Aspartic Acid 175.0 mg
Cystine 12.0 mg
Glutamic Acid 128.0 mg
Glycine 45.0 mg
Proline 47.0 mg
Serine 68.0 mg
Tyrosine 29.0 mg
Other Nutrients % Daily Value
Alcohol 0.0 g
Water 93.1 g
Ash 1.0 g
Caffiene 0.0 mg
Theobromine 0.0 mg
Vitamins % Daily Value
Betaine 0.2 mg
Choline 14.7 mg
Vitamin A 353 IU
7%
Vitamin B1 (thiamine) 0.0 mg
1%
Vitamin B2 (riboflavin) 0.0 mg
3%
Vitamin B3 (niacin) 0.2 mg
1%
Vitamin B5 (pantothenic acid) 0.2 mg
2%
Vitamin B6 (pyridoxine) 0.0 mg
2%
Vitamin B9 (folate) 28 mcg
7%
Vitamin B12 (cobalamin) 0 mcg
0%
Vitamin C 2.7 mg
5%
Vitamin D 0 IU
0%
Vitamin E 0 IU
0%
Vitamin K 39 mcg
49%
Minerals % Daily Value
Calcium 38.0 mg
4%
Copper 0.0 mg
2%
Fluoride ~
Iron 0.9 mg
5%
Magnesium 13.0 mg
3%
Manganese 0.2 mg
9%
Phosphorus 21.0 mg
2%
Potassium 106.0 mg
3%
Sodium 2.0 mg
0%
Zinc 0.2 mg
1%
Bean

About Bean

Phaseolus vulgaris, the common bean, string bean, field bean, flageolet bean, French bean, garden bean, haricot bean, pop bean, or snap bean, is a herbaceous annual plant grown worldwide for its edible fruit, either the dry seed or the unripe fruit, both of which are referred to as beans. The leaf is also occasionally used as a vegetable, and the straw can be used for fodder. Along with other species of the bean genus (Phaseolus), it is classified botanically into the legume family (Fabaceae), most of whose members acquire nitrogen through an association with rhizobia, a species of nitrogen-fixing bacteria.