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Beans, white, mature seeds, raw

673 calories in 1 cup

Calories in Beans, white, mature seeds, raw
Beans, white, mature seeds, raw Suggest a better name
673 calories in 1 cup
1 cup = 202g ≈ 0.445lb ≈ 7.13oz
3.33 calories / gram
12 Weight Watchers points
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Calorie Sources:74% carbohydrates; 24% proteins; 2% fats
Fats:1.72 g (14 calories, 1% by weight)
Carbohydrates:121.75 g (496 calories, 60% by weight)
Proteins:47.19 g (164 calories, 23% by weight)
Alcohol:~
Water:22.87 g (11% by weight)
Fat Composition:56% polyunsaturated; 33% saturated; 11% monounsaturated
Trans Fat :~
Dietary Fiber:30.70 g (15% by weight)
Cholesterol:~
Caffeine:~
Serving Sizes: 100 g
1 cup
1 tbsp
Scientific Name:Phaseolus vulgaris
Food Group:Legumes and Legume Products
USDA #:16049
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Vitamin A:0 IU
Retinol:~
Retinol Activity Equivalent:~
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:868.60 mcg
Vitamin B-2:282.80 mcg
Vitamin B-3:949.40 mcg
Vitamin B-5:1.47 mg
Vitamin B-6:626.20 mcg
Vitamin B-9:783.76 mcg
Food folate:783.76 mcg
Dietary Folate Equivalent:783.76 mcg
Folic acid:~
Vitamin B-12:~
Added Vitamin B-12:~
Choline:0.13 g
Vitamin C:~
Vitamin D:0
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:424.20 mcg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:11.31 mcg
Calcium (Ca):0.48 g
Copper (Cu):1.98 mg
Fluoride (F):~
Iron (Fe):21.09 mg
Magnesium (Mg):0.38 g
Manganese (Mn):3.62 mg
Phosphorus (P):0.61 g
Potassium (K):3.63 g
Selenium (Se):25.86 mcg
Sodium (Na):32.32 mg
Zinc (Zn):7.41 mg
Cholesterol:~
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:121.75 g
Dietary Fiber:30.70 g
Sugars Total:4.26 g
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:47.19 g
Essential amino acids
Phenylalanine:2.55 g
Leucine:3.76 g
Methionine:0.71 g
Lysine:3.23 g
Isoleucine:2.08 g
Valine:2.46 g
Threonine:1.98 g
Tryptophan:0.55 g
Histidine:1.31 g
Arginine:2.91 g
Non-essential amino acids
Alanine:1.96 g
Aspartic acid:5.70 g
Betaine:~
Cystine:0.50 g
Glutamic acid:7.19 g
Glycine:1.84 g
Hydroxyproline:~
Proline:2.00 g
Serine:2.57 g
Tyrosine:1.31 g
Fats Total:1.72 g
Saturated fatty acids:0.42 g
Monounsaturated fatty acids:0.14 g
Polyunsaturated fatty acids:0.73 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]:2.02 mg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:0.40 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:20.20 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]:0.14 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]:0.38 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:0.32 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:8.48 g
Caffeine:~
Theobromine:~
Product Type:Beans
Weight Watchers Points:12 point(s)
Atkins Diet (Induction) Rating:3 / 10
Atkins Diet (Maintanence) Rating:3 / 10
Zone Diet Rating:3 / 10
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Did you know?...In the United States, broccoli was probably first grown by immigrants from Italy in home gardens in Brooklyn, New York. In 1923, a group of Italian vegetable farmers in Northern California started to grow broccoli commercially and in a few years they were shipping fresh broccoli to Boston and New York.
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