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Hyacinth beans, without salt, boiled, cooked, mature seeds

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Nutrition Facts

Portion Size	194 g

Amount Per Portion	227
Calories

% Daily Value *

Total Fat 1.1g	1 %

Saturated Fat 0.2g	1 %

Sodium 14mg	1 %

Total Carbohydrate 40g	15 %

Protein 16g	32 %

Vitamin D 0mcg	0 %

Calcium 78mg	6 %

Iron 8.9mg	49 %

Potassium 654mg	14 %

* 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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Hyacinth beans, without salt, boiled, cooked, mature seeds nutrition facts and analysis per 1 cup (194 g)

Vitamins
Nutrient	Amount	DV
Vitamin A, RAE	0.00 mcg	0 %
Retinol	0.00 mcg
Thiamin [Vitamin B1]	0.524 mg	44 %
Riboflavin [Vitamin B2]	0.072 mg	6 %
Niacin [Vitamin B3]	0.797 mg	5 %
Pantothenic acid [Vitamin B5]	0.613 mg	12 %
Vitamin B6	0.072 mg	4 %
Vitamin B12 [Cobalamin]	0.00 mcg	0 %
Folate, DFE [Vitamin B9]	7.76 mcg	2 %
Folate, food	7.76 mcg
Folic acid	0.00 mcg
Vitamin C [Ascorbic acid]	0.0 mg	0 %
Vitamin D	0.00 mcg	0 %

Minerals
Nutrient	Amount	DV
Calcium	77.60 mg	6 %
Copper	0.66 mg	73 %
Iron	8.89 mg	49 %
Magnesium	159.08 mg	38 %
Manganese	0.935 mg	41 %
Phosphorus	232.80 mg	19 %
Potassium	653.78 mg	14 %
Selenium	5.43 mcg	10 %
Sodium	13.58 mg	1 %
Zinc	5.53 mg	50 %

Proteins and Amino acids

Nutrient	Amount	DV
Protein	15.79 g	32 %
Alanine	0.706 g
Arginine	1.160 g
Aspartic acid	1.866 g
Cystine	0.184 g
Glutamic acid	2.567 g
Glycine	0.681 g
Histidine	0.452 g	40 %
Isoleucine	0.757 g	49 %
Leucine	1.341 g	39 %
Lysine	1.079 g	35 %
Methionine	0.126 g
Phenylalanine	0.795 g
Proline	0.768 g
Serine	0.869 g
Threonine	0.611 g	37 %
Tryptophan	0.132 g	32 %
Tyrosine	0.565 g
Valine	0.819 g	42 %
Phenylalanine + Tyrosine	1.36 g	50 %
Methionine + Cysteine	0.126 g	8 %

Carbohydrates
Nutrient	Amount	DV
Carbohydrate	40.14 g	15 %
Net carbs	40.14 g

Fats and Fatty Acids

Nutrient	Amount	DV
Fat	1.125 g	1 %
Saturated fatty acids	0.192 g	1 %
Monounsaturated fatty acids	0.050 g
Octadecenoic acid	0.050 g
Polyunsaturated fatty acids	0.475 g
Octadecadienoic acid	0.475 g
Fatty acids, total trans	0.000 g

Sterols
Nutrient	Amount	DV
Cholesterol	0.00 mg	0 %

Other
Nutrient	Amount	DV
Ash	2.83 g
Water	134.11 g

Foods related to hyacinth beans, without salt, boiled, cooked, mature seeds

Hyacinth beans, without salt, boiled, cooked, mature seeds contains 227 calories per 194 g serving. This serving contains 1.1 g of fat, 16 g of protein and 40 g of carbohydrate. The latter is g sugar and g of dietary fiber, the rest is complex carbohydrate. Hyacinth beans, without salt, boiled, cooked, mature seeds contains 0.2 g of saturated fat and 0 mg of cholesterol per serving. 194 g of Hyacinth beans, without salt, boiled, cooked, mature seeds contains 0.00 mcg vitamin A, 0.0 mg vitamin C, 0.00 mcg vitamin D as well as 8.89 mg of iron, 77.60 mg of calcium, 654 mg of potassium. Hyacinth beans, without salt, boiled, cooked, mature seeds belong to 'Legumes and Legume Products' food category.

Food properties
Source	USDA Standard reference
Category	Legumes and Legume Products

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Hyacinth beans, without salt, boiled, cooked, mature seeds 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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