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

255 calories in 1 cup

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Calories in Beans, yellow, mature seeds, cooked, boiled, without salt
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255 calories in 1 cup
1 cup = 177g ≈ 0.390lb ≈ 6.24oz
1.44 calories / gram
4 Weight Watchers points
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Calorie Sources:72% carbohydrates; 22% proteins; 6% fats
Fats:1.91 g (16 calories, 1% by weight)
Carbohydrates:44.73 g (182 calories, 25% by weight)
Proteins:16.21 g (56 calories, 9% by weight)
Alcohol:~
Water:111.47 g (63% by weight)
Fat Composition:56% polyunsaturated; 33% saturated; 11% monounsaturated
Trans Fat :~
Dietary Fiber:18.41 g (10% by weight)
Cholesterol:~
Caffeine:~
Serving Sizes: 100 g
1 cup
Food Group:Legumes and Legume Products
USDA #:16048
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Vitamin A:4 IU
Retinol:~
Retinol Activity Equivalent:~
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:318.60 mcg
Vitamin B-2:177 mcg
Vitamin B-3:1.24 mg
Vitamin B-5:389.40 mcg
Vitamin B-6:212.40 mcg
Vitamin B-9:143.37 mcg
Food folate:143.37 mcg
Dietary Folate Equivalent:143.37 mcg
Folic acid:~
Vitamin B-12:~
Added Vitamin B-12:~
Choline:~
Vitamin C:3.19 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):0.11 g
Copper (Cu):318.60 mcg
Fluoride (F):~
Iron (Fe):4.39 mg
Magnesium (Mg):0.13 g
Manganese (Mn):796.50 mcg
Phosphorus (P):0.32 g
Potassium (K):0.58 g
Selenium (Se):2.30 mcg
Sodium (Na):8.85 mg
Zinc (Zn):1.88 mg
Cholesterol:~
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:44.73 g
Dietary Fiber:18.41 g
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:16.21 g
Essential amino acids
Phenylalanine:0.87 g
Leucine:1.29 g
Methionine:0.23 g
Lysine:1.10 g
Isoleucine:0.71 g
Valine:0.83 g
Threonine:0.67 g
Tryptophan:0.18 g
Histidine:0.44 g
Arginine:0.99 g
Non-essential amino acids
Alanine:0.67 g
Aspartic acid:1.95 g
Betaine:~
Cystine:0.18 g
Glutamic acid:2.46 g
Glycine:0.62 g
Hydroxyproline:~
Proline:0.67 g
Serine:0.87 g
Tyrosine:0.44 g
Fats Total:1.91 g
Saturated fatty acids:0.48 g
Monounsaturated fatty acids:0.16 g
Polyunsaturated fatty acids:0.81 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]:1.77 mg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:0.46 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:17.70 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]:0.16 g
[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]:0.44 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:0.37 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:2.65 g
Caffeine:~
Theobromine:~
Product Type:Beans
Weight Watchers Points:4 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?...Ultraviolet light from sunlight is responsible for the production of Vitamin D in the human body. Many anthropologists theorize that this fact accounts for the differences in skin color between different races of people. The theory suggests that as early humans migrated north from Africa into areas with decreased amounts of sunlight, skin tones lightened to increase Vitamin D absorption.
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