Item 35 of 40 (back to results) previous next   White bean, boiled               Source: Google Ingredients Ingredients List Additives List Beans, white, mature seeds, cooked, boiled, without salt 16050 Measurement Units Value Sample Size Grams 100 Nutrients Units Value Protein (203) g 9.73 Total lipid (fat) (204) g 0.35 Carbohydrate, by difference (205) g 25.09 Ash (207) g 1.75 Energy (208) kcal 139 Water (255) g 63.08 Energy (268) kJ 581 Sugars, total (269) g 0.34 Fiber, total dietary (291) g 6.3 Calcium, Ca (301) mg 90 Iron, Fe (303) mg 3.7 Magnesium, Mg (304) mg 63 Phosphorus, P (305) mg 113 Potassium, K (306) mg 561 Sodium, Na (307) mg 6 Zinc, Zn (309) mg 1.38 Copper, Cu (312) mg 0.287 Manganese, Mn (315) mg 0.636 Selenium, Se (317) mcg 1.3 Vitamin E (alpha-tocopherol) (323) mg 0.94 Thiamin (404) mg 0.118 Riboflavin (405) mg 0.046 Niacin (406) mg 0.14 Pantothenic acid (410) mg 0.229 Vitamin B-6 (415) mg 0.093 Folate, total (417) mcg 81 Choline, total (421) mg 35.1 Vitamin K (phylloquinone) (430) mcg 3.5 Folate, food (432) mcg 81 Folate, DFE (435) mcg DFE 81 Tryptophan (501) g 0.115 Threonine (502) g 0.409 Isoleucine (503) g 0.429 Leucine (504) g 0.776 Lysine (505) g 0.668 Methionine (506) g 0.146 Cystine (507) g 0.106 Phenylalanine (508) g 0.526 Tyrosine (509) g 0.274 Valine (510) g 0.509 Arginine (511) g 0.602 Histidine (512) g 0.271 Alanine (513) g 0.408 Aspartic acid (514) g 1.176 Glutamic acid (515) g 1.483 Glycine (516) g 0.38 Proline (517) g 0.412 Serine (518) g 0.529 Fatty acids, total saturated (606) g 0.091 16:0 (613) g 0.085 18:0 (614) g 0.005 18:1 undifferentiated (617) g 0.031 18:2 undifferentiated (618) g 0.083 18:3 undifferentiated (619) g 0.069 Fatty acids, total monounsaturated (645) g 0.031 Fatty acids, total polyunsaturated (646) g 0.152 Food Pesticides Table

Current search: G. Cooking Method: Cooked By Moist Heat × Select any link to see items in a related category. more general categories    information about this item A. Regulatory Category  A. Regulatory Category  Product Type, USA (221)   Product Type, U.S. Code of Federal Regulations, Title 21 (221)   Fruit or Vegetable Product (US CFR) (74)   Vegetable or Vegetable Product (US CFR) (49) B. Identifying Substance  B. Identifying Substance  Plant Used As Food Source (154)   Vegetable-Producing Plant (69)   Vegetable-Producing Plant, Above-Ground Parts Used (56)   Pod Or Seed Vegetable (29)   Bean (Vegetable) (9)   Phaseolus Vulgaris (3)   Phaseolus Vulgaris, Edible Seed Cultivar (2)   Common Bean (1) C. Part of Substance  C. Part of Substance  Part Of Plant (131)   Fruit Or Seed (103)   Fruit (103)   Pod Or Seed (59)   Seed (58)   Seed, Skin Present (28)   Seed, Skin Present, Germ Present (28) E. Physical State, Shape or Form  E. Physical State, Shape or Form  Solid (154)   Whole (84)   Whole, Natural Shape (60) F. Extent of Heat Treatment  F. Extent of Heat Treatment  Heat-Treated (162)   Fully Heat-Treated (145) G. Cooking Method  G. Cooking Method  Cooked By Moist Heat (40)   Cooked In Water Or Water-Based Liquid (40)   Boiled (35) H. Treatment Applied  H. Treatment Applied  Water Added Or Removed (52)   Rehydrated (22) J. Preservation Method  J. Preservation Method  Preservation Method Not Known (144) K. Packing Medium  K. Packing Medium  No Packing Medium Used (208) M. Container or Wrapping  M. Container or Wrapping  Container Or Wrapping Not Known (197) N. Contact Surface  N. Contact Surface  Food Contact Surface Not Known (214) P. Consumer Group/Dietary Use/Label Claim  P. Consumer Group/Dietary Use/Label Claim  Consumer Group (222)   Human Food (222)   Human Food, No Age Specification (222)  Dietary Claim Or Use (49)   Nutrition-Related Claim Or Use (45)   Salt Or Sodium Special Claim Or Use (36)   No Or Reduced Salt Or Sodium Claim Or Use (36)   No Salt Added Claim Or Use (36) S. Substances Included  S. Substances Included  Nutrients (141)   Proximates (141)   Ash (135)  Carbohydrates (123)  Energy, gross (140)  Protein (133)  Water (138)  Carbohydrate components (113)   Fiber (87)   Fiber, total dietary (87)  Sugars (98)   Sugars, total (98)  Lipid components (132)   Fats (132)   Fat, total (131)  Saturated fat, total (131)  Fatty acids (131)   Monounsaturated fatty acids (129)   Fatty acid 18:1 (octadecenoic acid) (129)  Fatty acids, total monounsaturated (129)    (129)    (129)  Polyunsaturated fatty acids (131)   Fatty acid 18:2 (131)  Fatty acid 18:3 (121)  Fatty acids, total polyunsaturated (131)  Saturated fatty acids (131)   Fatty acid 16:0 (palmitic acid) (131)  Fatty acid 18:0 (stearic acid) (123)  Minerals (140)   Macroelements (139)   Calcium (137)  Iron, total (138)  Magnesium (134)  Phosphorus (136)  Potassium (138)  Sodium (132)  Trace elements (137)   Copper (132)  Manganese (131)  Selenium, total (129)  Zinc (135)  Vitamins (139)   Fat soluble vitamins (119)   Vitamin E components (106)   Alpha-tocopherol (106)  Vitamin K components (90)   Vitamin K-1 (89)  Water soluble vitamins (139)   Folate components (124)   Folate, DFE (123)  Folate, food (123)  Folate, total (124)  Vitamin B components (139)   Choline (113)  Niacin equivalents, total (134)  Pantothenic acid (126)  Riboflavin (135)  Thiamin (134)  Vitamin B-6, total (130)  Nitrogen components (116)   Amino acids (113)   Alanine (112)  Arginine (110)  Aspartic acid (112)  Cystine (109)  Glutamic acid (113)  Glycine (112)  Histidine (111)  Isoleucine (111)  Leucine (111)  Lysine (111)  Methionine (111)  Phenylalanine (111)  Proline (112)  Serine (111)  Threonine (111)  Tryptophan (110)  Tyrosine (111)  Valine (111) Z. Adjunct Characteristics  Z. Adjunct Characteristics  Degree Of Plant Maturity (14)   Ripe Or Mature (9)