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Beans, adzuki, mature seed, cooked, boiled, with salt

294 calories in 1 cup

Calories in Beans, adzuki, mature seed, cooked, boiled, with salt
Beans, adzuki, mature seed, cooked, boiled, with salt Suggest a better name
294 calories in 1 cup
1 cup = 230g ≈ 0.507lb ≈ 8.11oz
1.28 calories / gram
4 Weight Watchers points
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Calorie Sources:79% carbohydrates; 20% proteins; 1% fats
Fats:0.23 g (2 calories, 0% by weight)
Carbohydrates:56.97 g (232 calories, 25% by weight)
Proteins:17.30 g (60 calories, 8% by weight)
Alcohol:~
Water:152.47 g (66% by weight)
Fat Composition:100% saturated
Trans Fat :~
Dietary Fiber:16.79 g (7% by weight)
Cholesterol:~
Caffeine:~
Serving Sizes: 100 g
1 cup
Food Group:Legumes and Legume Products
USDA #:16302
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Vitamin A:14 IU
Retinol:~
Retinol Activity Equivalent:~
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:253.00 mcg
Vitamin B-2:138 mcg
Vitamin B-3:1.63 mg
Vitamin B-5:989 mcg
Vitamin B-6:207 mcg
Vitamin B-9:278.30 mcg
Food folate:278.30 mcg
Dietary Folate Equivalent:278.30 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):64.40 mg
Copper (Cu):667 mcg
Fluoride (F):~
Iron (Fe):4.60 mg
Magnesium (Mg):0.12 g
Manganese (Mn):1.31 mg
Phosphorus (P):0.39 g
Potassium (K):1.22 g
Selenium (Se):2.76 mcg
Sodium (Na):0.56 g
Zinc (Zn):4.07 mg
Cholesterol:~
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:56.97 g
Dietary Fiber:16.79 g
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:17.30 g
Essential amino acids
Phenylalanine:0.90 g
Leucine:1.45 g
Methionine:0.16 g
Lysine:1.29 g
Isoleucine:0.69 g
Valine:0.87 g
Threonine:0.57 g
Tryptophan:0.16 g
Histidine:0.44 g
Arginine:1.10 g
Non-essential amino acids
Alanine:0.99 g
Aspartic acid:2.05 g
Betaine:~
Cystine:0.16 g
Glutamic acid:2.69 g
Glycine:0.64 g
Hydroxyproline:~
Proline:0.76 g
Serine:0.83 g
Tyrosine:0.51 g
Fats Total:0.23 g
Saturated fatty acids:69 mg
Monounsaturated fatty acids:~
Polyunsaturated fatty acids:~
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]:~
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:~
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]:20.70 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]:46 mg
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:~
[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:3.06 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
Shorter URL for this page:http://calobonga.com/_1wZ
Did you know?...High avocado intake has been shown to have an effect on blood serum cholesterol levels. Specifically, after a seven-day diet rich in avocados, hypercholesterolemia patients showed a 17% decrease in total serum cholesterol levels. These subjects also showed a 22% decrease in both LDL (bad cholesterol) and triglyceride levels and 11% increase in HDL (good cholesterol) levels.
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Beans, black, mature seeds, cooked, boiled, with salt
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