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Beans, french, mature seeds, cooked, boiled, without salt

129 calories in 100 g

Calories in Beans, french, mature seeds, cooked, boiled, without salt
Beans, french, mature seeds, cooked, boiled, without salt Suggest a better name
129 calories in 100 g
100g ≈ 0.220lb ≈ 3.53oz
1.29 calories / gram
2 Weight Watchers points
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Calorie Sources:76% carbohydrates; 19% proteins; 5% fats
Fats:0.76 g (6 calories, 1% by weight)
Carbohydrates:24.02 g (98 calories, 24% by weight)
Proteins:7.05 g (24 calories, 7% by weight)
Alcohol:~
Water:66.57 g (67% by weight)
Fat Composition:78% polyunsaturated; 14% saturated; 9% monounsaturated
Trans Fat :~
Dietary Fiber:9.40 g (9% by weight)
Cholesterol:~
Caffeine:~
Serving Sizes: 100 g
1 cup
Food Group:Legumes and Legume Products
USDA #:16023
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Calories in Coconut
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Vitamin A:3 IU
Retinol:~
Retinol Activity Equivalent:~
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:130 mcg
Vitamin B-2:60 mcg
Vitamin B-3:540 mcg
Vitamin B-5:220 mcg
Vitamin B-6:100 mcg
Vitamin B-9:75 mcg
Food folate:75 mcg
Dietary Folate Equivalent:75 mcg
Folic acid:~
Vitamin B-12:~
Added Vitamin B-12:~
Choline:~
Vitamin C:1.20 mg
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):63 mg
Copper (Cu):110 mcg
Fluoride (F):~
Iron (Fe):1.08 mg
Magnesium (Mg):56 mg
Manganese (Mn):380 mcg
Phosphorus (P):0.10 g
Potassium (K):0.37 g
Selenium (Se):1.20 mcg
Sodium (Na):6 mg
Zinc (Zn):640 mcg
Cholesterol:~
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:24.02 g
Dietary Fiber:9.40 g
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:7.05 g
Essential amino acids
Phenylalanine:0.38 g
Leucine:0.56 g
Methionine:0.10 g
Lysine:0.48 g
Isoleucine:0.31 g
Valine:0.36 g
Threonine:0.29 g
Tryptophan:80 mg
Histidine:0.19 g
Arginine:0.43 g
Non-essential amino acids
Alanine:0.29 g
Aspartic acid:0.85 g
Betaine:~
Cystine:70 mg
Glutamic acid:1.07 g
Glycine:0.27 g
Hydroxyproline:~
Proline:0.29 g
Serine:0.38 g
Tyrosine:0.19 g
Fats Total:0.76 g
Saturated fatty acids:80 mg
Monounsaturated fatty acids:50 mg
Polyunsaturated fatty acids:0.45 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]:2 mg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:70 mg
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:9 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]:50 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]:0.16 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:0.28 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:1.61 g
Caffeine:~
Theobromine:~
Product Type:Beans
Weight Watchers Points:2 point(s)
Atkins Diet (Induction) Rating:2 / 10
Atkins Diet (Maintanence) Rating:3 / 10
Zone Diet Rating:2 / 10
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Did you know?...Broccoli's florets should be tightly closed and uniformly green; yellow florets are a sign that the broccoli is past its prime. Good color also indicates nutritional quality: dark green, purplish or bluish green florets have more beta carotene and vitamin C than paler florets.
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