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Beans, snap, canned, all styles, seasoned, solids and liquids

18 calories in 0.5 cup

Calories in Beans, snap, canned, all styles, seasoned, solids and liquids
Beans, snap, canned, all styles, seasoned, solids and liquids Suggest a better name
18 calories in 0.5 cup
0.5 cup = 114g ≈ 0.251lb ≈ 4.02oz
0.16 calories / gram
0 Weight Watchers points
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Calorie Sources:77% carbohydrates; 13% proteins; 10% fats
Fats:0.23 g (2 calories, 0% by weight)
Carbohydrates:3.98 g (14 calories, 3% by weight)
Proteins:0.95 g (2 calories, 1% by weight)
Alcohol:~
Water:107.50 g (94% by weight)
Fat Composition:68% polyunsaturated; 27% saturated; 5% monounsaturated
Trans Fat :~
Dietary Fiber:1.71 g (2% by weight)
Cholesterol:~
Caffeine:~
Serving Sizes: 100 g
0.5 cup
1 can (303 x 406)
Food Group:Vegetables and Vegetable Products
USDA #:11058
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Vitamin A:599 IU
Retinol:~
Retinol Activity Equivalent:29.64 mcg
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:22.80 mcg
Vitamin B-2:45.60 mcg
Vitamin B-3:262.20 mcg
Vitamin B-5:102.60 mcg
Vitamin B-6:45.60 mcg
Vitamin B-9:20.52 mcg
Food folate:20.52 mcg
Dietary Folate Equivalent:20.52 mcg
Folic acid:~
Vitamin B-12:~
Added Vitamin B-12:~
Choline:~
Vitamin C:3.53 mg
Vitamin D:0
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:~
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:~
Calcium (Ca):25.08 mg
Copper (Cu):68.40 mcg
Fluoride (F):~
Iron (Fe):535.80 mcg
Magnesium (Mg):14.82 mg
Manganese (Mn):353.40 mcg
Phosphorus (P):18.24 mg
Potassium (K):0.11 g
Selenium (Se):0.23 mcg
Sodium (Na):0.43 g
Zinc (Zn):159.60 mcg
Cholesterol:~
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:3.98 g
Dietary Fiber:1.71 g
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:0.95 g
Essential amino acids
Phenylalanine:34.20 mg
Leucine:57 mg
Methionine:11.40 mg
Lysine:45.60 mg
Isoleucine:34.20 mg
Valine:45.60 mg
Threonine:34.20 mg
Tryptophan:10.26 mg
Histidine:11.40 mg
Arginine:34.20 mg
Non-essential amino acids
Alanine:34.20 mg
Aspartic acid:0.13 g
Betaine:~
Cystine:9.12 mg
Glutamic acid:91.20 mg
Glycine:34.20 mg
Hydroxyproline:~
Proline:34.20 mg
Serine:45.60 mg
Tyrosine:11.40 mg
Fats Total:0.23 g
Saturated fatty acids:45.60 mg
Monounsaturated fatty acids:9.12 mg
Polyunsaturated fatty acids:0.11 g
Trans fatty acids:~
Trans-monoenoic:~
Trans-polyenoic:~
Saturated fatty acids
Butanoic/Butyric [4:0]:~
Hexanoic/Caproic [6:0]:~
Octanoic/Caprylic [8:0]:~
Decanoic/Capric [10:0]:~
Dodecanoic/Lauric [12:0]:~
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:~
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:34.20 mg
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:7.98 mg
Eicosanoic/Arachidic [20:0]:~
Docosanoic/Behenic [22:0]:~
Tetracosanoic/Lignoceric [24:0]:~
Monounsaturated fatty acids
Tetradecenoic/Myristoleic [14:1]:~
Pentadecenoic [15:1]:~
Hexadecenoic/Palmitoleic [16:1]:~
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:7.98 mg
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:~
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:34.20 mg
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:68.40 mg
[18:3 Ω-3 c,c,c]:~
[18:3 Ω-6 c,c,c]:~
[18:3 i]:~
Octadecatetraenoic/Parinaric [18:4]:~
Eicosadienoic [20:2 Ω-6 c,c]:~
Eicosatrienoic [20:3]:~
[20:3 Ω-3]:~
[20:3 Ω-6]:~
Eicosatetraenoic/Arachidonic [20:4]:~
[20:4 Ω-6]:~
Eicosapentaenoic/Timnodonic [20:5 Ω-3]:~
Heneicosapentaenoic (HPA) [21:5]:~
Docosatetraenoic/Adrenic [22:4]:~
Docosapentaenoic/Clupanodonic [22:5 Ω-3]:~
Docosahexaenoic (DHA) [22:6 Ω-3]:~
Ash:1.35 g
Caffeine:~
Theobromine:~
Product Type:Beans
Weight Watchers Points:0 point(s)
Atkins Diet (Induction) Rating:1 / 10
Atkins Diet (Maintanence) Rating:2 / 10
Zone Diet Rating:2 / 10
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Did you know?...Onions come in three colors - yellow, red, and white. Approximately 88 percent of the onion crop is devoted to yellow onion production, with about 7 percent red onions and 5 percent white onions.
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