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beans

Beans, with beef, canned, baked

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Nutrition Facts
Portion Size266 g
Amount Per Portion322
Calories
% Daily Value *
Total Fat 9.2g 12 %
   Saturated Fat 4.5g 22 %
Cholesterol 59mg 20 %
Sodium 1264mg 55 %
Total Carbohydrate 45g 16 %
Protein 17g 34 %
Vitamin D 0mcg 0 %
Calcium 120mg 9 %
Iron 4.3mg 24 %
Potassium 851mg 18 %
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contribute to a daily diet. 2000 calories a day is used for general nutrition advice.
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Beans, with beef, canned, baked nutrition facts and analysis per 1 cup (266 g)

Vitamins
NutrientAmount DV
Vitamin A, RAE 29.26 mcg3 %
  Retinol 0.00 mcg
Thiamin [Vitamin B1]0.138 mg12 %
Riboflavin [Vitamin B2]0.120 mg9 %
Niacin [Vitamin B3]2.500 mg16 %
Pantothenic acid [Vitamin B5]0.487 mg10 %
Vitamin B6 0.239 mg14 %
Vitamin B12 [Cobalamin]0.00 mcg0 %
Folate, DFE [Vitamin B9]114.38 mcg29 %
  Folate, food 114.38 mcg
  Folic acid 0.00 mcg
Vitamin C [Ascorbic acid]4.8 mg5 %
Vitamin D 0.00 mcg0 %

Minerals
NutrientAmount DV
Calcium 119.70 mg9 %
Copper 0.80 mg89 %
Iron 4.26 mg24 %
Magnesium 66.50 mg16 %
Manganese 1.596 mg69 %
Phosphorus 215.46 mg17 %
Potassium 851.20 mg18 %
Selenium 25.54 mcg46 %
Sodium 1263.50 mg55 %
Zinc 3.19 mg29 %

Proteins and Amino acids
NutrientAmount DV
Protein 16.97 g34 %
  Alanine 0.771 g
  Arginine 1.067 g
  Aspartic acid 1.976 g
  Cystine 0.181 g
  Glutamic acid 2.596 g
  Glycine 0.753 g
  Histidine 0.484 g42 %
  Isoleucine 0.742 g48 %
  Leucine 1.357 g40 %
  Lysine 1.202 g39 %
  Methionine 0.277 g
  Phenylalanine 0.875 g
  Proline 0.739 g
  Serine 0.886 g
  Threonine 0.713 g44 %
  Tryptophan 0.205 g50 %
  Tyrosine 0.484 g
  Valine 0.878 g45 %
  Phenylalanine + Tyrosine 1.359 g50 %
  Methionine + Cysteine 0.277 g18 %

 
Carbohydrates
NutrientAmount DV
Carbohydrate 44.98 g16 %
  Net carbs 44.98 g

Fats and Fatty Acids
NutrientAmount DV
Fat 9.177 g12 %
  Saturated fatty acids 4.461 g22 %
    Dodecanoic acid 0.077 g
    Hexadecanoic acid 2.282 g
    Octadecanoic acid 1.655 g
    Tetradecanoic acid 0.322 g
  Monounsaturated fatty acids 3.684 g
    Eicosenoic acid 0.027 g
    Hexadecenoic acid 0.367 g
    Octadecenoic acid 3.179 g
  Polyunsaturated fatty acids 0.545 g
    Octadecadienoic acid 0.378 g
    Octadecatrienoic acid 0.141 g
  Fatty acids, total trans 0.000 g

Sterols
NutrientAmount DV
Cholesterol 58.52 mg20 %

Other
NutrientAmount DV
Ash 5.16 g
Water 189.74 g

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Beans, with beef, canned, baked contains 322 calories per 266 g serving. This serving contains 9.2 g of fat, 17 g of protein and 45 g of carbohydrate. The latter is g sugar and g of dietary fiber, the rest is complex carbohydrate. Beans, with beef, canned, baked contains 4.5 g of saturated fat and 59 mg of cholesterol per serving. 266 g of Beans, with beef, canned, baked contains 29.26 mcg vitamin A, 4.8 mg vitamin C, 0.00 mcg vitamin D as well as 4.26 mg of iron, 119.70 mg of calcium, 851 mg of potassium. Beans, with beef, canned, baked belong to 'Legumes and Legume Products' food category.
Food properties
SourceUSDA Standard reference
CategoryLegumes and Legume Products
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Beans, with beef, canned, baked nutrition facts and analysis.. Daily values are based on a 2000 calorie a day diet. Recommended daily intake of essential amino acids is provided for 180 lbs person. Actual daily nutrient requirements might be different based on your age, gender, level of physical activity, medical history and other factors. All data displayed on this site is for general informational purposes only and should not be considered a substitute of a doctor's advice. Please consult with your doctor before making any changes to your diet. Nutrition labels presented on this site is for illustration purposes only. Food images may show a similar or a related product and are not meant to be used for food identification. Nutritional value of a cooked product is provided for the given weight of cooked food. This page may contain affiliate links to products through which we earn commission used to support this website development and operations. Data from USDA National Nutrient Database.
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