bean

Bean

Beans, snap, green, frozen, all styles, unprepared

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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
2%
39 kcal

Energy

0.3%
0.2 g

Fat

0.2%
0.0 g

Saturates

2.5%
2.2 g

Sugar

0.1%
0.0 g

Salt

carbs
77%
fat
5%
protein
18%

Caloric Ratio

Nutrition

Calories % Daily Value
Total Calories 39 (164 kJ)
2%
from Carbohydrate 30 (126 kJ)
from Fat 2 (8 kJ)
from Protein 7 (30 kJ)
from Alcohol 0 (0 kJ)
Carbohydrates % Daily Value
Total Carbohydrates 7.5 g
3%
Dietary Fiber 2.6 g
9%
Starch 1.5 g
Sugars 2.2 g
Sucrose 250.0 mg
Glucose 920.0 mg
Fructose 1,040.0 mg
Lactose 0.0 mg
Maltose 0.0 mg
Galactose 0.0 mg
Fats & Fatty Acids % Daily Value
Total Fat 0.2 g
0%
Saturated Fat 0.0 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 39.0 mg
Margaric Acid ~
Stearic Acid 7.0 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 8.0 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 0.1 g
Linoleic Acid 41.0 mg
18:2 CLAs ~
18:2 n-6 c,c ~
18:2 t,t ~
18:2 i ~
18:2 t ~
Linolenic Acid 66.0 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 66.0 mg
Omega-6 Fatty Acids 41.0 mg
Sterols % Daily Value
Cholesterol 0.0 mg
0%
Phytosterols ~
Campesterol ~
Stigmasterol ~
Beta-sitosterol ~
Protein & Amino Acids % Daily Value
Protein 1.8 g
4%
Essential Aminos
Histidine 34.0 mg
4%
Isoleucine 66.0 mg
6%
Leucine 111.0 mg
4%
Lysine 87.0 mg
4%
Methionine 22.0 mg
2%
Phenylalanine 66.0 mg
3%
Threonine 79.0 mg
7%
Tryptophan 19.0 mg
6%
Valine 89.0 mg
6%
Non-essential Aminos
Alanine 83.0 mg
Arginine 73.0 mg
Aspartic Acid 253.0 mg
Cystine 18.0 mg
Glutamic Acid 186.0 mg
Glycine 65.0 mg
Proline 67.0 mg
Serine 99.0 mg
Tyrosine 42.0 mg
Other Nutrients % Daily Value
Alcohol 0.0 g
Water 89.9 g
Ash 0.5 g
Caffiene ~
Theobromine ~
Vitamins % Daily Value
Betaine ~
Choline ~
Vitamin A 547 IU
11%
Vitamin B1 (thiamine) 0.1 mg
7%
Vitamin B2 (riboflavin) 0.1 mg
5%
Vitamin B3 (niacin) 0.5 mg
2%
Vitamin B5 (pantothenic acid) 0.1 mg
1%
Vitamin B6 (pyridoxine) 0.0 mg
2%
Vitamin B9 (folate) 15 mcg
4%
Vitamin B12 (cobalamin) 0 mcg
0%
Vitamin C 12.9 mg
22%
Vitamin D 0 IU
0%
Vitamin E 1 IU
2%
Vitamin K 45 mcg
56%
Minerals % Daily Value
Calcium 42.0 mg
4%
Copper 0.0 mg
2%
Fluoride ~
Iron 0.9 mg
5%
Magnesium 22.0 mg
6%
Manganese 0.4 mg
18%
Phosphorus 32.0 mg
3%
Potassium 186.0 mg
5%
Sodium 3.0 mg
0%
Zinc 0.3 mg
2%
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.