Beans, baked, canned, with pork and tomato sauce

231 calories in 1 cup

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Calories in Beans, baked, canned, with pork and tomato sauce
Beans, baked, canned, with pork and tomato sauce Suggest a better name
231 calories in 1 cup
1 cup = 246g ≈ 0.542lb ≈ 8.68oz
0.94 calories / gram
3 Weight Watchers points
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Calorie Sources:69% carbohydrates; 22% proteins; 9% fats
Fats:2.29 g (20 calories, 1% by weight)
Carbohydrates:45.98 g (161 calories, 19% by weight)
Proteins:12.67 g (51 calories, 5% by weight)
Water:180.81 g (74% by weight)
Fat Composition:41% saturated; 38% monounsaturated; 21% polyunsaturated
Trans Fat :~
Dietary Fiber:9.84 g (4% by weight)
Cholesterol:17.22 mg
Serving Sizes: 100 g
1 cup
Food Group:Legumes and Legume Products
USDA #:16011
Related Foods: Beans, kidney, mature seeds, sprouted, cooked, boiled, drained, without salt
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Calories in Tomato Sauce
Tomato products, canned, sauce, with onions
Vitamin A:207 IU
Retinol Activity Equivalent:9.84 mcg
β-Carotene:123 mcg
Lycopene:792.12 mcg
Lutein + Zeaxanthin:34.44 mcg
Vitamin B-1:123 mcg
Vitamin B-2:98.40 mcg
Vitamin B-3:1.21 mg
Vitamin B-5:959.40 mcg
Vitamin B-6:147.60 mcg
Vitamin B-9:36.90 mcg
Food folate:36.90 mcg
Dietary Folate Equivalent:36.90 mcg
Folic acid:~
Vitamin B-12:~
Added Vitamin B-12:~
Choline:96.43 mg
Vitamin C:7.38 mg
Vitamin D:0
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:246 mcg
Added α-Tocopherol:~
δ-Tocopherol:98.40 mcg
γ-Tocopherol:1.50 mg
Vitamin K:1.23 mcg
Calcium (Ca):0.14 g
Copper (Cu):516.60 mcg
Fluoride (F):~
Iron (Fe):7.97 mg
Magnesium (Mg):83.64 mg
Manganese (Mn):738 mcg
Phosphorus (P):0.29 g
Potassium (K):0.73 g
Selenium (Se):11.56 mcg
Sodium (Na):1.08 g
Zinc (Zn):13.48 mg
Cholesterol:17.22 mg
Carbohydrates Total:45.98 g
Dietary Fiber:9.84 g
Sugars Total:13.95 g
Fructose:2.53 g
Glucose/Dextrose:2.95 g
Maltose:0.22 g
Sucrose:8.27 g
Starch:19.80 g
Proteins Total:12.67 g
Essential amino acids
Phenylalanine:0.57 g
Leucine:0.93 g
Methionine:98.40 mg
Lysine:0.79 g
Isoleucine:0.54 g
Valine:0.62 g
Threonine:0.34 g
Tryptophan:0.17 g
Histidine:0.27 g
Arginine:0.57 g
Non-essential amino acids
Alanine:0.44 g
Aspartic acid:1.48 g
Betaine:984 mcg
Cystine:98.40 mg
Glutamic acid:1.82 g
Glycine:0.44 g
Proline:0.62 g
Serine:0.71 g
Tyrosine:0.27 g
Fats Total:2.29 g
Saturated fatty acids:0.71 g
Monounsaturated fatty acids:0.66 g
Polyunsaturated fatty acids:0.37 g
Trans fatty acids:~
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]:22.14 mg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:0.42 g
Heptadecanoic/Margaric [17:0]:2.46 mg
Octadecanoic/Stearic [18:0]:0.25 g
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]:24.60 mg
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:2.46 mg
Octadecenoic/Oleic [18:1]:0.64 g
[18:1 cis]:0.64 g
[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]:0.27 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:73.80 mg
[18:3 Ω-3 c,c,c]:73.80 mg
[18:3 Ω-6 c,c,c]:~
[18:3 i]:~
Octadecatetraenoic/Parinaric [18:4]:~
Eicosadienoic [20:2 Ω-6 c,c]:7.38 mg
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:4.26 g
Product Type:Beans
Weight Watchers Points:3 point(s)
Atkins Diet (Induction) Rating:2 / 10
Atkins Diet (Maintanence) Rating:3 / 10
Zone Diet Rating:3 / 10
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Did you know?...For long-cooking dishes, add herbs and spices an hour or less before serving. Cooking spices for too long may result in overly strong flavors.
Related: Beans, baked, canned, with pork and sweet sauce
Beans, black, mature seeds, raw
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