Bean · Phaseolus vulgaris
Beans, yellow, mature seeds, cooked, boiled, without salt
Nutrition facts per 100 g · edible portion
Pulses106 forms & preparations
Dietary labels are inferred automatically from Beans, yellow, mature seeds, cooked, boiled, without salt's food group, name and nutrient profile — a helpful guide, not a guarantee. Recipes and brands vary, so always read the label on packaged foods.
Good nutrient density 33/100
How many beneficial nutrients Beans, yellow, mature seeds, cooked, boiled, without salt delivers for its calories — scored across 24 vitamins, minerals, protein and fiber, minus saturated fat and sodium. See the most nutrient-dense foods.
Caloric ratio
Where the calories in Beans, yellow, mature seeds, cooked, boiled, without salt come from — the split across carbs, fat & protein.
69% from carbs
-
Carbs 69%25.3 g per serving
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Fat 7%1.1 g per serving
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Protein 25%9.2 g per serving
What Beans, yellow, mature seeds, cooked, boiled, without salt is a good source of
Stand-out nutrients per 100 g, by share of your Daily Value. Bold figures are an excellent source (20%+ DV).
Full nutrition breakdown
- Beneficial
- Moderate
- Limit
- Neutral
Bars are shaded by how a high amount affects your diet — green for nutrients to seek out (fiber, protein, vitamins), red for those best kept low (saturated fat, sodium, cholesterol), neutral where it depends. Each bar shows the % of your Daily Value per serving.
| Carbohydrates | Amount | % DV |
|---|---|---|
| Total Carbohydrate | 25.3 g | |
| Dietary Fiber | 10.4 g |
| Fats & Fatty Acids | Amount | % DV |
|---|---|---|
| Total Fat | 1.1 g | |
| Saturated Fat | 0.3 g | |
| Monounsaturated Fat | 0.1 g | — |
| Polyunsaturated Fat | 0.5 g | — |
| Trans Fat | 0.0 g | — |
| Omega-3 Fatty Acids | 212.0 mg | — |
| Omega-6 Fatty Acids | 253.0 mg | — |
| Myristic Acid | 1.0 mg | — |
| Palmitic Acid | 262.0 mg | — |
| Stearic Acid | 17.0 mg | — |
| Oleic Acid | 94.0 mg | — |
| Linoleic Acid | 253.0 mg | — |
| Protein & Amino Acids | Amount | % DV |
|---|---|---|
| Protein | 9.2 g | |
| Histidine | 255.0 mg | — |
| Isoleucine | 405.0 mg | — |
| Leucine | 732.0 mg | — |
| Lysine | 629.0 mg | — |
| Methionine | 138.0 mg | — |
| Phenylalanine | 496.0 mg | — |
| Threonine | 386.0 mg | — |
| Tryptophan | 108.0 mg | — |
| Valine | 479.0 mg | — |
| Alanine | 384.0 mg | — |
| Arginine | 567.0 mg | — |
| Aspartic Acid | 1,108.0 mg | — |
| Cystine | 100.0 mg | — |
| Glutamic Acid | 1,397.0 mg | — |
| Glycine | 358.0 mg | — |
| Proline | 388.0 mg | — |
| Serine | 498.0 mg | — |
| Tyrosine | 258.0 mg | — |
| Vitamins | Amount | % DV |
|---|---|---|
| Vitamin A (RAE) | 0.0 mcg | |
| Vitamin C | 1.8 mg | |
| Vitamin D | 0.0 mcg | |
| Vitamin E | ~ | — |
| Vitamin K | ~ | — |
| Thiamin (B1) | 0.2 mg | |
| Riboflavin (B2) | 0.1 mg | |
| Niacin (B3) | 0.7 mg | |
| Vitamin B6 | 0.1 mg | |
| Folate (B9) | 81.0 mcg | |
| Vitamin B12 | 0.0 mcg | |
| Pantothenic Acid (B5) | 0.2 mg |
| Minerals | Amount | % DV |
|---|---|---|
| Calcium | 62.0 mg | |
| Iron | 2.5 mg | |
| Magnesium | 74.0 mg | |
| Phosphorus | 183.0 mg | |
| Potassium | 325.0 mg | |
| Sodium | 5.0 mg | |
| Zinc | 1.1 mg | |
| Copper | 0.2 mg | |
| Manganese | 0.5 mg | |
| Selenium | 1.3 mcg |
| Sterols | Amount | % DV |
|---|---|---|
| Cholesterol | 0.0 mg | |
| Phytosterols | ~ | — |
| Other | Amount | % DV |
|---|---|---|
| Alcohol | ~ | — |
| Caffeine | ~ | — |
| Theobromine | ~ | — |
| Ash | 1.5 g | — |
About Beans, yellow, mature seeds, cooked, boiled, without salt
The common bean (Phaseolus vulgaris) is one of the world's most important legumes, the single species behind a huge family of beans including kidney, pinto, black, navy, cannellini, great northern, and cranberry beans. Whether dried and rehydrated or eaten fresh as green string beans, they are a true nutritional powerhouse, loaded with plant protein, fiber, iron, folate, potassium, and slow-digesting complex carbohydrates that keep you full and your energy steady.
Beans are a dietary staple across the globe, simmered into chili, soups, and stews, mashed into refried beans, baked, tossed into salads, pureed into dips, and paired with rice to make a complete protein. Dried beans are inexpensive and need soaking and a long, gentle simmer, while canned beans offer everyday convenience, ready in minutes after a quick rinse. Soak dried beans overnight before cooking to shorten the time and make them easier to digest, add salt toward the end so the skins stay tender, and store dried beans in a cool, dry place, using them within a year for the best texture.
Source: USDA FoodData Central & FooDB. Values are per 100 g, edible portion.
Frequently asked questions
How many calories are in Beans, yellow, mature seeds, cooked, boiled, without salt?
There are 144 calories in 100 g of Beans, yellow, mature seeds, cooked, boiled, without salt, or about 255 calories in 1 cup (177 g).
How much protein is in Beans, yellow, mature seeds, cooked, boiled, without salt?
Beans, yellow, mature seeds, cooked, boiled, without salt contains 9.2 g of protein per 100 g.
How many carbs are in Beans, yellow, mature seeds, cooked, boiled, without salt?
Beans, yellow, mature seeds, cooked, boiled, without salt has 25.3 g of carbohydrates per 100 g.
How much fat is in Beans, yellow, mature seeds, cooked, boiled, without salt?
Beans, yellow, mature seeds, cooked, boiled, without salt provides 1.1 g of total fat per 100 g.
What is Beans, yellow, mature seeds, cooked, boiled, without salt a good source of?
Beans, yellow, mature seeds, cooked, boiled, without salt is an excellent source of Dietary Fiber (37% DV), Copper (21% DV), Folate (B9) (20% DV) and Manganese (20% DV) and a good source of Protein, Magnesium, Thiamin (B1), Phosphorus, Iron and Zinc (per 100 g). Daily Values are based on a 2,000-calorie diet.
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