Yardlong bean, cooked, boiled, drained, without salt

49 calories in 1 cup slices

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Yardlong bean, cooked, boiled, drained, without salt Suggest a better name
Weight Loss Rating:
Total Calories:49 calories in 1 cup slices
Serving Weight:1 cup slices = 104g ≈ 0.229lb ≈ 3.67oz
Caloric Density:0.47 calories / gram
Weight Watchers Counter:1 Weight Watchers point
 
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Calorie Sources:80% carbohydrates; 19% proteins; 2% fats
Fats:0.10 g (1 calorie, 0% by weight)
Carbohydrates:9.55 g (39 calories, 9% by weight)
Proteins:2.63 g (9 calories, 3% by weight)
Alcohol:~
Water:90.97 g (87% by weight)
Fat Composition:58% polyunsaturated; 29% saturated; 13% monounsaturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:~
Caffeine:~
Serving Sizes: 100 g
1 cup slices
1 pod
Food Group:Vegetables and Vegetable Products
USDA #:11200
Related Foods: Calories in Boiled Egg
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Calories in Jicama
Calories in Salt
Calories in Winged Bean Leaves
Calories in Winged Bean Tuber
Vitamin A:468 IU
Retinol:~
Retinol Activity Equivalent:23.92 mcg
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:83.20 mcg
Vitamin B-2:93.60 mcg
Vitamin B-3:655.20 mcg
Vitamin B-5:52 mcg
Vitamin B-6:20.80 mcg
Vitamin B-9:46.80 mcg
Food folate:46.80 mcg
Dietary Folate Equivalent:46.80 mcg
Folic acid:~
Vitamin B-12:~
Added Vitamin B-12:~
Choline:~
Vitamin C:16.85 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):45.76 mg
Copper (Cu):41.60 mcg
Fluoride (F):~
Iron (Fe):1.02 mg
Magnesium (Mg):43.68 mg
Manganese (Mn):208 mcg
Phosphorus (P):59.28 mg
Potassium (K):0.30 g
Selenium (Se):1.56 mcg
Sodium (Na):4.16 mg
Zinc (Zn):374.40 mcg
Cholesterol:~
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:9.55 g
Dietary Fiber:~
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:2.63 g
Essential amino acids
Phenylalanine:0.14 g
Leucine:0.19 g
Methionine:31.20 mg
Lysine:0.17 g
Isoleucine:0.14 g
Valine:0.15 g
Threonine:93.60 mg
Tryptophan:20.80 mg
Histidine:83.20 mg
Arginine:0.18 g
Non-essential amino acids
Alanine:~
Aspartic acid:~
Betaine:~
Cystine:31.20 mg
Glutamic acid:~
Glycine:~
Hydroxyproline:~
Proline:~
Serine:~
Tyrosine:0.10 g
Fats Total:0.10 g
Saturated fatty acids:20.80 mg
Monounsaturated fatty acids:9.36 mg
Polyunsaturated fatty acids:41.60 mg
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]:20.80 mg
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:3.12 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]:5.20 mg
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:~
Docosenoic/Erucic [22:1]:3.12 mg
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:20.80 mg
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:10.40 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:0.76 g
Caffeine:~
Theobromine:~
Product Type:Yardlong
Weight Watchers Points:1 point(s)
Atkins Diet (Induction) Rating:2 / 10
Atkins Diet (Maintanence) Rating:3 / 10
Zone Diet Rating:2 / 10
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Did you know?...Onions should be dry and hard. Avoid onions with wet necks, this indicates decay. Also, avoid onions that have sprouted. Onions can be stored at either room temperature or refrigerated.
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