DataOfWorld

Nutrition reference

Beans, Pink, Mature Seeds, Cooked, Boiled, With Salt

Beans, Pink, Mature Seeds, Cooked, Boiled, With Salt is published in Legumes and Legume Products as SR Legacy data. Nutrient values in this profile use a 100 g comparison basis; the displayed energy value is 149 kcal per 100 g. USDA also provides 1 household portion reference 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.

43.5Calorie Percentile
5Similar Foods Count

USDA Foundation Foods comparison

Nutrient percentiles

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

Calcium, Ca66.4th percentile
Carbohydrate, By Difference75.9th percentile
Cholesterol39.1th percentile
Choline, Total68.3th percentile
Copper, Cu89.5th percentile
Fatty Acids, Total Monounsaturated15.0th percentile
Fatty Acids, Total Polyunsaturated22.7th percentile
Fatty Acids, Total Saturated19.2th percentile
Fiber, Total Dietary91.7th percentile
Folate, Total97.1th percentile
Iron, Fe77.7th percentile
Magnesium, Mg91.2th percentile
Niacin26.6th percentile
Phosphorus, P63.5th percentile
Potassium, K94.2th percentile
Protein56.8th percentile
Riboflavin26.7th percentile
Selenium, Se25.4th percentile
Sodium, Na53.9th percentile
Thiamin81.0th percentile
Total Sugars26.2th percentile
Total Lipid (Fat)18.3th percentile
Vitamin A, Rae28.0th percentile
Vitamin B-1238.0th percentile
Vitamin B-663.6th percentile
Vitamin C, Total Ascorbic Acid42.4th percentile
Vitamin D (D2 + D3)58.9th percentile
Vitamin E (Alpha-Tocopherol)73.3th percentile
Vitamin K (Phylloquinone)56.6th percentile
Zinc, Zn56.5th percentile

Key facts

Serving size
100 g reference basis
Calories
149
Food category
Legumes and Legume Products
Food class
FinalFood
Food data type
SR Legacy
Publication date
4/1/2019
Historical reference
No
Nutrients
Alanine0.38 g
Arginine0.561 g
Ash1.34 g
Aspartic acid1.1 g
Calcium, Ca52.0 mg
Carbohydrate, by difference27.9 g
Carotene, alpha0.0 µg
Carotene, beta0.0 µg
Cholesterol0.0 mg
Choline, total36.9 mg
Copper, Cu0.271 mg
Cryptoxanthin, beta0.0 µg
Cystine0.099 g
Energy149 kcal
Fatty acids, total monounsaturated0.042 g
Fatty acids, total polyunsaturated0.21 g
Fatty acids, total saturated0.126 g
Fatty acids, total trans0.0 g
Fiber, total dietary5.3 g
Folate, DFE168 µg
Folate, food168 µg
Folate, total168 µg
Folic acid0.0 µg
Glutamic acid1.38 g
Glycine0.354 g
Histidine0.252 g
Iron, Fe2.3 mg
Isoleucine0.4 g
Leucine0.723 g
Lutein + zeaxanthin0.0 µg
Lycopene0.0 µg
Lysine0.622 g
MUFA 18:10.042 g
Magnesium, Mg65.0 mg
Manganese, Mn0.548 mg
Methionine0.136 g
Niacin0.57 mg
PUFA 18:20.114 g
PUFA 18:30.096 g
Pantothenic acid0.299 mg
Phenylalanine0.49 g
Phosphorus, P165 mg
Potassium, K508 mg
Proline0.384 g
Protein9.06 g
Retinol0.0 µg
Riboflavin0.063 mg
SFA 14:00.0 g
SFA 16:00.118 g
SFA 18:00.008 g
Selenium, Se1.4 µg
Serine0.493 g
Sodium, Na238 mg
Thiamin0.257 mg
Threonine0.381 g
Total Sugars0.36 g
Total lipid (fat)0.49 g
Tryptophan0.107 g
Tyrosine0.255 g
Valine0.474 g
Vitamin A, IU0.0 IU
Vitamin A, RAE0.0 µg
Vitamin B-120.0 µg
Vitamin B-60.175 mg
Vitamin C, total ascorbic acid0.0 mg
Vitamin D (D2 + D3)0.0 µg
Vitamin D (D2 + D3), International Units0.0 IU
Vitamin E (alpha-tocopherol)0.98 mg
Vitamin K (phylloquinone)3.7 µg
Water61.2 g
Zinc, Zn0.96 mg

USDA household references

Published portions

Portions translate household measures to gram weights; nutrient comparisons on this site remain per 100 g.

AmountMeasureGram weight
1.0undetermined169.0 g

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
Ash10072079
Aspartic acid12235140
Calcium, Ca10873019
Carbohydrate, by difference10052050NCCalculated
Carotene, alpha11083220BFSNBased on another form of the food or similar food; Concentration adjustment; Solids; Retention factors not used
Carotene, beta11073210BFSNBased on another form of the food or similar food; Concentration adjustment; Solids; Retention factors not used
Cholesterol12536010
Choline, total11804210BFSNBased on another form of the food or similar food; Concentration adjustment; Solids; Retention factors not used
Copper, Cu109831215
Cryptoxanthin, beta11203340BFSNBased on another form of the food or similar food; Concentration adjustment; Solids; Retention factors not used
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)
Fiber, total dietary10792910BFZNBased on another form of the food or similar food; Concentration adjustment; No adjustment; Retention factors not used
Folate, DFE11904350NCCalculated
Folate, food11874328
Folate, total11774178
Folic acid11864310ZAssumed zero (Insignificant amount or not naturally occurring in a food, such as fiber in meat)
Glutamic acid12245150
Glycine12255160
Histidine12215120
Iron, Fe10893039
Isoleucine12125030
Leucine12135040
Lutein + zeaxanthin11233380BFSNBased on another form of the food or similar food; Concentration adjustment; Solids; Retention factors not used
Lycopene11223370BFSNBased on another form of the food or similar food; Concentration adjustment; Solids; Retention factors not used
Lysine12145050
MUFA 18:112686170
Magnesium, Mg10903049
Manganese, Mn11013159
Methionine12155060
Niacin11674069
PUFA 18:212696180
PUFA 18:312706190
Pantothenic acid11704108
Phenylalanine12175080
Phosphorus, P10913059
Potassium, K10923069
Proline12265170
Protein10032039
Retinol11053190ZAssumed zero (Insignificant amount or not naturally occurring in a food, such as fiber in meat)
Riboflavin11664059
SFA 14:012646120
SFA 16:012656130
SFA 18:012666140
Selenium, Se11033170BFSNBased on another form of the food or similar food; Concentration adjustment; Solids; Retention factors not used
Serine12275180
Sodium, Na10933070
Thiamin11654049
Threonine12115020
Total Sugars20002690BFSNBased on another form of the food or similar food; Concentration adjustment; Solids; Retention factors not used
Total lipid (fat)10042049
Tryptophan12105010
Tyrosine12185090
Valine12195100
Vitamin A, IU11043180NCCalculated
Vitamin A, RAE11063200NCCalculated
Vitamin B-1211784180
Vitamin B-611754158
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)
Vitamin E (alpha-tocopherol)11093230BFSNBased on another form of the food or similar food; Concentration adjustment; Solids; Retention factors not used
Vitamin K (phylloquinone)11854300BFSNBased on another form of the food or similar food; Concentration adjustment; Solids; Retention factors not used
Water10512558
Zinc, Zn109530915

Explore connected data

Nutritionally similar foods

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

Beans, Pink, Mature Seeds, Cooked, Boiled, Without SaltSimilarity: 96.7 · Common Nutrients: 30Beans, Cranberry (Roman), Mature Seeds, Cooked, Boiled, With SaltSimilarity: 88.0 · Common Nutrients: 25Beans, Black, Mature Seeds, Cooked, Boiled, With SaltSimilarity: 86.8 · Common Nutrients: 30Beans, Small White, Mature Seeds, Cooked, Boiled, With SaltSimilarity: 84.8 · Common Nutrients: 26Beans, Cranberry (Roman), Mature Seeds, Cooked, Boiled, Without SaltSimilarity: 84.0 · 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.