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Beans, snap, yellow, canned, regular pack, drained solids

20 calories in 100 g

Calories in Beans, snap, yellow, canned, regular pack, drained solids
Beans, snap, yellow, canned, regular pack, drained solids Suggest a better name
20 calories in 100 g
100g ≈ 0.220lb ≈ 3.53oz
0.20 calories / gram
0 Weight Watchers points
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Calorie Sources:82% carbohydrates; 14% proteins; 4% fats
Fats:0.10 g (1 calorie, 0% by weight)
Carbohydrates:4.50 g (16 calories, 5% by weight)
Proteins:1.15 g (3 calories, 1% by weight)
Alcohol:~
Water:93.30 g (93% by weight)
Fat Composition:68% polyunsaturated; 27% saturated; 5% monounsaturated
Trans Fat :~
Dietary Fiber:1.30 g (1% by weight)
Cholesterol:~
Caffeine:~
Serving Sizes: 100 g
1 cup
10 beans
1 can (303 x 406)
Food Group:Vegetables and Vegetable Products
USDA #:11932
Related Foods: Beans, kidney, mature seeds, sprouted, cooked, boiled, drained, without salt
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Vitamin A:105 IU
Retinol:~
Retinol Activity Equivalent:5 mcg
α-Carotene:~
β-Carotene:63 mcg
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:441 mcg
Vitamin B-1:10 mcg
Vitamin B-2:50 mcg
Vitamin B-3:200 mcg
Vitamin B-5:120 mcg
Vitamin B-6:30 mcg
Vitamin B-9:32 mcg
Food folate:32 mcg
Dietary Folate Equivalent:32 mcg
Folic acid:~
Vitamin B-12:~
Added Vitamin B-12:~
Choline:10.50 mg
Vitamin C:4.80 mg
Vitamin D:0
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:290 mcg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:9.90 mcg
Calcium (Ca):26 mg
Copper (Cu):30 mcg
Fluoride (F):~
Iron (Fe):900 mcg
Magnesium (Mg):13 mg
Manganese (Mn):200 mcg
Phosphorus (P):19 mg
Potassium (K):0.11 g
Selenium (Se):0.40 mcg
Sodium (Na):0.25 g
Zinc (Zn):290 mcg
Cholesterol:~
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:4.50 g
Dietary Fiber:1.30 g
Sugars Total:0.96 g
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:1.15 g
Essential amino acids
Phenylalanine:40 mg
Leucine:70 mg
Methionine:10 mg
Lysine:50 mg
Isoleucine:40 mg
Valine:50 mg
Threonine:50 mg
Tryptophan:10 mg
Histidine:20 mg
Arginine:40 mg
Non-essential amino acids
Alanine:50 mg
Aspartic acid:0.16 g
Betaine:100 mcg
Cystine:10 mg
Glutamic acid:0.11 g
Glycine:40 mg
Hydroxyproline:~
Proline:40 mg
Serine:60 mg
Tyrosine:20 mg
Fats Total:0.10 g
Saturated fatty acids:20 mg
Monounsaturated fatty acids:4 mg
Polyunsaturated fatty acids:50 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]:10 mg
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:3 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]:4 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]:10 mg
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:30 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:0.95 g
Caffeine:~
Theobromine:~
Product Type:Beans
Weight Watchers Points:0 point(s)
Atkins Diet (Induction) Rating:1 / 10
Atkins Diet (Maintanence) Rating:3 / 10
Zone Diet Rating:1 / 10
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Did you know?...Lemons should be firm and have a bright yellow color. Avoid soft, shriveled lemons with spots. The best lemons will be fine textured and heavy for their size. Thin skinned fruit tends to have more juice, while fruit that has a greenish cast is likely to be more acidic. One medium lemon has about 3 tablespoons of juice and 3 tablespoons of grated peel.
Related: Peppers, sweet, red, freeze-dried
Beans, snap, yellow, canned, no salt added, drained solids
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