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Beans, baked, canned, plain or vegetarian

94 calories in 100 g

Calories in Beans, baked, canned, plain or vegetarian
Beans, baked, canned, plain or vegetarian Suggest a better name
94 calories in 100 g
100g ≈ 0.220lb ≈ 3.53oz
0.94 calories / gram
1 Weight Watchers point
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Calorie Sources:76% carbohydrates; 20% proteins; 3% fats
Fats:0.37 g (3 calories, 0% by weight)
Carbohydrates:21.14 g (72 calories, 21% by weight)
Proteins:4.75 g (19 calories, 5% by weight)
Alcohol:~
Water:72 g (72% by weight)
Fat Composition:43% polyunsaturated; 32% monounsaturated; 25% saturated
Trans Fat :~
Dietary Fiber:4.10 g (4% by weight)
Cholesterol:~
Caffeine:~
Serving Sizes: 100 g
1 cup
Food Group:Legumes and Legume Products
USDA #:16006
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Vitamin A:108 IU
Retinol:~
Retinol Activity Equivalent:5 mcg
α-Carotene:~
β-Carotene:65 mcg
β-Cryptoxanthin:~
Lycopene:511 mcg
Lutein + Zeaxanthin:16 mcg
Vitamin B-1:90 mcg
Vitamin B-2:30 mcg
Vitamin B-3:420 mcg
Vitamin B-5:210 mcg
Vitamin B-6:80 mcg
Vitamin B-9:12 mcg
Food folate:12 mcg
Dietary Folate Equivalent:12 mcg
Folic acid:~
Vitamin B-12:~
Added Vitamin B-12:~
Choline:31.50 mg
Vitamin C:~
Vitamin D:0
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:150 mcg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:50 mcg
γ-Tocopherol:710 mcg
Vitamin K:0.80 mcg
Calcium (Ca):34 mg
Copper (Cu):140 mcg
Fluoride (F):~
Iron (Fe):1.19 mg
Magnesium (Mg):27 mg
Manganese (Mn):100 mcg
Phosphorus (P):74 mg
Potassium (K):0.22 g
Selenium (Se):5 mcg
Sodium (Na):0.34 g
Zinc (Zn):2.28 mg
Cholesterol:~
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:21.14 g
Dietary Fiber:4.10 g
Sugars Total:7.96 g
Fructose:1.56 g
Galactose:~
Glucose/Dextrose:1.59 g
Lactose:~
Maltose:~
Sucrose:4.80 g
Starch:7.38 g
Proteins Total:4.75 g
Essential amino acids
Phenylalanine:0.26 g
Leucine:0.40 g
Methionine:40 mg
Lysine:0.29 g
Isoleucine:0.22 g
Valine:0.26 g
Threonine:0.14 g
Tryptophan:50 mg
Histidine:0.13 g
Arginine:0.22 g
Non-essential amino acids
Alanine:0.20 g
Aspartic acid:0.63 g
Betaine:100 mcg
Cystine:30 mg
Glutamic acid:0.80 g
Glycine:0.18 g
Hydroxyproline:~
Proline:0.24 g
Serine:0.32 g
Tyrosine:0.12 g
Fats Total:0.37 g
Saturated fatty acids:70 mg
Monounsaturated fatty acids:90 mg
Polyunsaturated fatty acids:0.12 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]:1 mg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:40 mg
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:20 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]:1 mg
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:20 mg
[18:1 cis]:60 mg
[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]:50 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 mg
[18:3 Ω-3 c,c,c]:50 mg
[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:1.75 g
Caffeine:~
Theobromine:~
Product Type:Beans
Weight Watchers Points:1 point(s)
Atkins Diet (Induction) Rating:2 / 10
Atkins Diet (Maintanence) Rating:3 / 10
Zone Diet Rating:2 / 10
Shorter URL for this page:http://calobonga.com/_1et
Did you know?...Most of the calcium in milk is not bound up in the fat globules that are removed when 'skimming' the milk, but rather in the water content of the milk. Removing the part of the milk (the milk fat) with a lower percentage of calcium, increases the relative percentage of calcium in the remaining milk.
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