DataOfWorld

Nutrition reference

Beans, Kidney, Mature Seeds, Sprouted, Cooked, Boiled, Drained, Without Salt

Beans, Kidney, Mature Seeds, Sprouted, Cooked, Boiled, Drained, Without Salt is published in Vegetables and Vegetable Products as SR Legacy data. Nutrient values in this profile use a 100 g comparison basis; the displayed energy value is 33 kcal per 100 g. USDA also provides 0 household portion references for this item where shown below. Nutrient percentiles and similar-food links compare only values with matching units across the published FoodData Central collections. These comparisons describe the dataset and are not dietary recommendations, medical advice or a substitute for individual nutrition guidance.

6.8Calorie Percentile
5Similar Foods Count

USDA Foundation Foods comparison

Nutrient percentiles

Percentiles compare same-unit values per 100 g within the published collection.

Calcium, Ca42.0th percentile
Carbohydrate, By Difference31.9th percentile
Cholesterol39.1th percentile
Copper, Cu80.8th percentile
Fatty Acids, Total Monounsaturated15.2th percentile
Fatty Acids, Total Polyunsaturated28.1th percentile
Fatty Acids, Total Saturated17.0th percentile
Folate, Total77.4th percentile
Iron, Fe41.4th percentile
Magnesium, Mg60.9th percentile
Niacin63.6th percentile
Phosphorus, P20.5th percentile
Potassium, K47.7th percentile
Protein39.3th percentile
Riboflavin81.2th percentile
Selenium, Se17.8th percentile
Sodium, Na12.6th percentile
Thiamin88.1th percentile
Total Lipid (Fat)19.4th percentile
Vitamin A, Rae28.0th percentile
Vitamin B-1238.0th percentile
Vitamin B-640.7th percentile
Vitamin C, Total Ascorbic Acid95.5th percentile
Vitamin D (D2 + D3)58.9th percentile
Zinc, Zn31.8th percentile

Key facts

Serving size
100 g reference basis
Calories
33.0
Food category
Vegetables and Vegetable Products
Food class
FinalFood
Food data type
SR Legacy
Publication date
4/1/2019
Historical reference
No
Nutrients
Alanine0.2 g
Arginine0.263 g
Ash0.58 g
Aspartic acid0.628 g
Calcium, Ca19.0 mg
Carbohydrate, by difference4.72 g
Cholesterol0.0 mg
Copper, Cu0.174 mg
Cystine0.055 g
Energy33.0 kcal
Fatty acids, total monounsaturated0.045 g
Fatty acids, total polyunsaturated0.318 g
Fatty acids, total saturated0.083 g
Fatty acids, total trans0.0 g
Folate, DFE47.0 µg
Folate, food47.0 µg
Folate, total47.0 µg
Folic acid0.0 µg
Glutamic acid0.589 g
Glycine0.166 g
Histidine0.135 g
Iron, Fe0.89 mg
Isoleucine0.214 g
Leucine0.347 g
Lysine0.275 g
MUFA 18:10.045 g
Magnesium, Mg23.0 mg
Manganese, Mn0.199 mg
Methionine0.05 g
Niacin3.02 mg
PUFA 18:20.123 g
PUFA 18:30.194 g
Pantothenic acid0.381 mg
Phenylalanine0.243 g
Phosphorus, P38.0 mg
Potassium, K194 mg
Proline0.195 g
Protein4.83 g
Retinol0.0 µg
Riboflavin0.273 mg
SFA 16:00.074 g
SFA 18:00.01 g
Selenium, Se0.6 µg
Serine0.258 g
Sodium, Na7.0 mg
Thiamin0.362 mg
Threonine0.203 g
Total lipid (fat)0.58 g
Tryptophan0.05 g
Tyrosine0.166 g
Valine0.248 g
Vitamin A, IU2.0 IU
Vitamin A, RAE0.0 µg
Vitamin B-120.0 µg
Vitamin B-60.093 mg
Vitamin C, total ascorbic acid35.6 mg
Vitamin D (D2 + D3)0.0 µg
Vitamin D (D2 + D3), International Units0.0 IU
Water89.3 g
Zinc, Zn0.44 mg

USDA analytical context

Nutrient identifiers and derivation

Nutrient IDs, data-point counts and derivation descriptions are preserved from FoodData Central; blank fields were not supplied by the source.

NutrientUSDA IDNumberData pointsDerivationMethod/source description
Alanine12225130
Arginine12205110
Ash10072070
Aspartic acid12235140
Calcium, Ca10873010
Carbohydrate, by difference10052050NCCalculated
Cholesterol12536010ZAssumed zero (Insignificant amount or not naturally occurring in a food, such as fiber in meat)
Copper, Cu10983120
Cystine12165070
Energy10082080NCCalculated
Fatty acids, total monounsaturated12926450
Fatty acids, total polyunsaturated12936460
Fatty acids, total saturated12586060
Fatty acids, total trans12576050ZAssumed zero (Insignificant amount or not naturally occurring in a food, such as fiber in meat)
Folate, DFE11904350NCCalculated
Folate, food11874320
Folate, total11774170
Folic acid11864310ZAssumed zero (Insignificant amount or not naturally occurring in a food, such as fiber in meat)
Glutamic acid12245150
Glycine12255160
Histidine12215120
Iron, Fe10893030
Isoleucine12125030
Leucine12135040
Lysine12145050
MUFA 18:112686170
Magnesium, Mg10903040
Manganese, Mn11013150
Methionine12155060
Niacin11674060
PUFA 18:212696180
PUFA 18:312706190
Pantothenic acid11704100
Phenylalanine12175080
Phosphorus, P10913050
Potassium, K10923060
Proline12265170
Protein10032030
Retinol11053190ZAssumed zero (Insignificant amount or not naturally occurring in a food, such as fiber in meat)
Riboflavin11664050
SFA 16:012656130
SFA 18:012666140
Selenium, Se11033170CAZNCalculated from different food; From average values for food category; No adjustment; Retention factors not used
Serine12275180
Sodium, Na10933070
Thiamin11654040
Threonine12115020
Total lipid (fat)10042040
Tryptophan12105010
Tyrosine12185090
Valine12195100
Vitamin A, IU11043180
Vitamin A, RAE11063200
Vitamin B-1211784180ZAssumed zero (Insignificant amount or not naturally occurring in a food, such as fiber in meat)
Vitamin B-611754150
Vitamin C, total ascorbic acid11624010
Vitamin D (D2 + D3)11143280ZAssumed zero (Insignificant amount or not naturally occurring in a food, such as fiber in meat)
Vitamin D (D2 + D3), International Units11103240ZAssumed zero (Insignificant amount or not naturally occurring in a food, such as fiber in meat)
Water10512550
Zinc, Zn10953090

Explore connected data

Nutritionally similar foods

USDA Foundation Foods compared on common nutrients with identical units per 100 g.

Beans, Kidney, Mature Seeds, Sprouted, Cooked, Boiled, Drained, With SaltSimilarity: 96.1 · Common Nutrients: 25Taro Leaves, Cooked, Steamed, Without SaltSimilarity: 67.5 · Common Nutrients: 25Peas And Carrots, Frozen, UnpreparedSimilarity: 66.6 · Common Nutrients: 25Broccoli, Chinese, RawSimilarity: 66.2 · Common Nutrients: 25Broccoli, Chinese, RawSimilarity: 66.2 · Common Nutrients: 25

Field-level provenance

Sources for this profile

Dates and licenses apply to the specific facts and series supplied by each source.

Reference data can change. Verify consequential decisions against the original source.