Beans, cranberry (roman), mature seeds, cooked, boiled, without salt

241 calories in 1 cup

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Calories in Beans, cranberry (roman), mature seeds, cooked, boiled, without salt
Beans, cranberry (roman), mature seeds, cooked, boiled, without salt Suggest a better name
241 calories in 1 cup
1 cup = 177g ≈ 0.390lb ≈ 6.24oz
1.36 calories / gram
3 Weight Watchers points
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Calorie Sources:73% carbohydrates; 24% proteins; 3% fats
Fats:0.81 g (7 calories, 0% by weight)
Carbohydrates:43.29 g (176 calories, 24% by weight)
Proteins:16.53 g (57 calories, 9% by weight)
Alcohol:~
Water:114.43 g (65% by weight)
Fat Composition:56% polyunsaturated; 32% saturated; 12% monounsaturated
Trans Fat :~
Dietary Fiber:17.70 g (10% by weight)
Cholesterol:~
Caffeine:~
Serving Sizes: 100 g
1 cup
Food Group:Legumes and Legume Products
USDA #:16020
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Vitamin A:0 IU
Retinol:~
Retinol Activity Equivalent:~
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:371.70 mcg
Vitamin B-2:106.20 mcg
Vitamin B-3:902.70 mcg
Vitamin B-5:424.80 mcg
Vitamin B-6:141.60 mcg
Vitamin B-9:366.39 mcg
Food folate:366.39 mcg
Dietary Folate Equivalent:366.39 mcg
Folic acid:~
Vitamin B-12:~
Added Vitamin B-12:~
Choline:~
Vitamin C:~
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):88.50 mg
Copper (Cu):407.10 mcg
Fluoride (F):~
Iron (Fe):3.70 mg
Magnesium (Mg):88.50 mg
Manganese (Mn):654.90 mcg
Phosphorus (P):0.24 g
Potassium (K):0.68 g
Selenium (Se):2.30 mcg
Sodium (Na):1.77 mg
Zinc (Zn):2.02 mg
Cholesterol:~
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:43.29 g
Dietary Fiber:17.70 g
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:16.53 g
Essential amino acids
Phenylalanine:0.88 g
Leucine:1.31 g
Methionine:0.25 g
Lysine:1.13 g
Isoleucine:0.73 g
Valine:0.85 g
Threonine:0.69 g
Tryptophan:0.19 g
Histidine:0.46 g
Arginine:1 g
Non-essential amino acids
Alanine:0.69 g
Aspartic acid:1.98 g
Betaine:~
Cystine:0.18 g
Glutamic acid:2.51 g
Glycine:0.64 g
Hydroxyproline:~
Proline:0.69 g
Serine:0.88 g
Tyrosine:0.46 g
Fats Total:0.81 g
Saturated fatty acids:0.19 g
Monounsaturated fatty acids:70.80 mg
Polyunsaturated fatty acids:0.34 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]:~
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:0.19 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:12.39 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]:70.80 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]:0.18 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:0.16 g
[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:1.93 g
Caffeine:~
Theobromine:~
Product Type:Beans
Weight Watchers Points:3 point(s)
Atkins Diet (Induction) Rating:3 / 10
Atkins Diet (Maintanence) Rating:3 / 10
Zone Diet Rating:3 / 10
Shorter URL for this page:http://calobonga.com/_4hD
Did you know?...Bees have been producing honey from flowering plants for at least 10 million years and maybe even as long as 20 million years.
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