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Beans, kidney, california red, mature seeds, raw

607 calories in 1 cup

Calories in Beans, kidney, california red, mature seeds, raw
Beans, kidney, california red, mature seeds, raw Suggest a better name
607 calories in 1 cup
1 cup = 184g ≈ 0.406lb ≈ 6.49oz
3.30 calories / gram
11 Weight Watchers points
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Calorie Sources:74% carbohydrates; 26% proteins; 1% fats
Fats:0.46 g (4 calories, 0% by weight)
Carbohydrates:110.03 g (448 calories, 60% by weight)
Proteins:44.84 g (156 calories, 24% by weight)
Alcohol:~
Water:21.62 g (12% by weight)
Fat Composition:76% polyunsaturated; 18% saturated; 6% monounsaturated
Trans Fat :~
Dietary Fiber:45.82 g (25% by weight)
Cholesterol:~
Caffeine:~
Serving Sizes: 100 g
1 cup
Scientific Name:Phaseolus vulgaris
Food Group:Legumes and Legume Products
USDA #:16030
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Vitamin A:15 IU
Retinol:~
Retinol Activity Equivalent:~
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:956.80 mcg
Vitamin B-2:386.40 mcg
Vitamin B-3:3.79 mg
Vitamin B-5:1.44 mg
Vitamin B-6:717.60 mcg
Vitamin B-9:724.96 mcg
Food folate:724.96 mcg
Dietary Folate Equivalent:724.96 mcg
Folic acid:~
Vitamin B-12:~
Added Vitamin B-12:~
Choline:~
Vitamin C:8.28 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):0.36 g
Copper (Cu):2.02 mg
Fluoride (F):~
Iron (Fe):17.20 mg
Magnesium (Mg):0.29 g
Manganese (Mn):1.84 mg
Phosphorus (P):0.75 g
Potassium (K):2.74 g
Selenium (Se):5.89 mcg
Sodium (Na):20.24 mg
Zinc (Zn):4.69 mg
Cholesterol:~
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:110.03 g
Dietary Fiber:45.82 g
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:44.84 g
Essential amino acids
Phenylalanine:2.41 g
Leucine:3.57 g
Methionine:0.66 g
Lysine:3.07 g
Isoleucine:1.97 g
Valine:2.34 g
Threonine:1.88 g
Tryptophan:0.52 g
Histidine:1.23 g
Arginine:2.76 g
Non-essential amino acids
Alanine:1.88 g
Aspartic acid:5.41 g
Betaine:~
Cystine:0.48 g
Glutamic acid:6.83 g
Glycine:1.75 g
Hydroxyproline:~
Proline:1.90 g
Serine:2.43 g
Tyrosine:1.25 g
Fats Total:0.46 g
Saturated fatty acids:55.20 mg
Monounsaturated fatty acids:18.40 mg
Polyunsaturated fatty acids:0.24 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]:55.20 mg
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:7.36 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]:18.40 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]:92 mg
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:0.15 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:7.05 g
Caffeine:~
Theobromine:~
Product Type:Beans
Weight Watchers Points:11 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/_2U3
Did you know?...When you need cabbage leaves for stuffed cabbage, try freezing the whole cabbage first, then let it thaw, and the leaves will come apart easier.
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Beans, kidney, california red, mature seeds, cooked, boiled, without salt
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