Beans, black, mature seeds, cooked, boiled, with salt

227 calories in 1 cup

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Calories in Beans, black, mature seeds, cooked, boiled, with salt
Beans, black, mature seeds, cooked, boiled, with salt Suggest a better name
227 calories in 1 cup
1 cup = 172g ≈ 0.379lb ≈ 6.07oz
1.32 calories / gram
3 Weight Watchers points
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Calorie Sources:73% carbohydrates; 23% proteins; 3% fats
Fats:0.93 g (8 calories, 1% by weight)
Carbohydrates:40.78 g (166 calories, 24% by weight)
Proteins:15.24 g (53 calories, 9% by weight)
Alcohol:~
Water:113.07 g (66% by weight)
Fat Composition:58% polyunsaturated; 33% saturated; 10% monounsaturated
Trans Fat :~
Dietary Fiber:14.96 g (9% by weight)
Cholesterol:~
Caffeine:~
Serving Sizes: 100 g
1 cup
Food Group:Legumes and Legume Products
USDA #:16315
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Calories in Salt
Calories in Sprouted Mung Beans
Vitamin A:10 IU
Retinol:~
Retinol Activity Equivalent:~
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:412.80 mcg
Vitamin B-2:86 mcg
Vitamin B-3:860.00 mcg
Vitamin B-5:412.80 mcg
Vitamin B-6:103.20 mcg
Vitamin B-9:256.28 mcg
Food folate:256.28 mcg
Dietary Folate Equivalent:256.28 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):46.44 mg
Copper (Cu):344 mcg
Fluoride (F):~
Iron (Fe):3.61 mg
Magnesium (Mg):0.12 g
Manganese (Mn):756.80 mcg
Phosphorus (P):0.24 g
Potassium (K):0.61 g
Selenium (Se):2.06 mcg
Sodium (Na):0.41 g
Zinc (Zn):1.93 mg
Cholesterol:~
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:40.78 g
Dietary Fiber:14.96 g
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:15.24 g
Essential amino acids
Phenylalanine:0.81 g
Leucine:1.20 g
Methionine:0.22 g
Lysine:1.03 g
Isoleucine:0.67 g
Valine:0.79 g
Threonine:0.64 g
Tryptophan:0.17 g
Histidine:0.41 g
Arginine:0.93 g
Non-essential amino acids
Alanine:0.64 g
Aspartic acid:1.84 g
Betaine:~
Cystine:0.15 g
Glutamic acid:2.32 g
Glycine:0.58 g
Hydroxyproline:~
Proline:0.64 g
Serine:0.83 g
Tyrosine:0.43 g
Fats Total:0.93 g
Saturated fatty acids:0.22 g
Monounsaturated fatty acids:68.80 mg
Polyunsaturated fatty acids:0.40 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]:0.22 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:13.76 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]:68.80 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]:0.21 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:0.17 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:1.98 g
Caffeine:~
Theobromine:~
Product Type:Beans
Weight Watchers Points:3 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/_1wX
Did you know?...Most evidence suggests that many people at risk for high blood pressure reduce their chances of developing this condition by consuming less salt or sodium.
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