Beans, snap, yellow, frozen, cooked, boiled, drained, without salt

28 calories in 100 g

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Calories in Beans, snap, yellow, frozen, cooked, boiled, drained, without salt
Beans, snap, yellow, frozen, cooked, boiled, drained, without salt Suggest a better name
28 calories in 100 g
100g ≈ 0.220lb ≈ 3.53oz
0.28 calories / gram
0 Weight Watchers points
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Calorie Sources:82% carbohydrates; 13% proteins; 5% fats
Fats:0.17 g (1 calorie, 0% by weight)
Carbohydrates:6.45 g (23 calories, 6% by weight)
Proteins:1.49 g (4 calories, 1% by weight)
Alcohol:~
Water:91.42 g (91% by weight)
Fat Composition:63% polyunsaturated; 31% saturated; 6% monounsaturated
Trans Fat :~
Dietary Fiber:3 g (3% by weight)
Cholesterol:~
Caffeine:~
Serving Sizes: 100 g
1 cup
Food Group:Vegetables and Vegetable Products
USDA #:11732
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Vitamin A:112 IU
Retinol:~
Retinol Activity Equivalent:6 mcg
α-Carotene:~
β-Carotene:67 mcg
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:564 mcg
Vitamin B-1:30 mcg
Vitamin B-2:90 mcg
Vitamin B-3:380 mcg
Vitamin B-5:40 mcg
Vitamin B-6:60 mcg
Vitamin B-9:23 mcg
Food folate:23 mcg
Dietary Folate Equivalent:23 mcg
Folic acid:~
Vitamin B-12:~
Added Vitamin B-12:~
Choline:13.50 mg
Vitamin C:4.10 mg
Vitamin D:0
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:40 mcg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:12.70 mcg
Calcium (Ca):49 mg
Copper (Cu):60 mcg
Fluoride (F):~
Iron (Fe):880 mcg
Magnesium (Mg):24 mg
Manganese (Mn):320 mcg
Phosphorus (P):31 mg
Potassium (K):0.13 g
Selenium (Se):0.40 mcg
Sodium (Na):9 mg
Zinc (Zn):480 mcg
Cholesterol:~
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:6.45 g
Dietary Fiber:3 g
Sugars Total:1.23 g
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:1.49 g
Essential amino acids
Phenylalanine:50 mg
Leucine:90 mg
Methionine:10 mg
Lysine:70 mg
Isoleucine:50 mg
Valine:70 mg
Threonine:60 mg
Tryptophan:10 mg
Histidine:20 mg
Arginine:60 mg
Non-essential amino acids
Alanine:60 mg
Aspartic acid:0.20 g
Betaine:100 mcg
Cystine:10 mg
Glutamic acid:0.15 g
Glycine:50 mg
Hydroxyproline:~
Proline:50 mg
Serine:80 mg
Tyrosine:30 mg
Fats Total:0.17 g
Saturated fatty acids:40 mg
Monounsaturated fatty acids:7 mg
Polyunsaturated fatty acids:80 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]:30 mg
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:6 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 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]:30 mg
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]: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:0.47 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:1 / 10
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Did you know?...Onions contain quercetin, a flavonoid - one category of antioxidant compounds. Studies have indicated that quercetin helps to eliminate free radicals in the body, to inhibit low-density lipoprotein oxidation, to protect and regenerate vitamin E and to inactivate the harmful effects of chelate metal ions.
Related: Beans, snap, green, frozen, cooked, boiled, drained, with salt
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