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

252 calories in 1 cup

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Calories in Beans, pink, mature seeds, cooked, boiled, with salt
Beans, pink, mature seeds, cooked, boiled, with salt Suggest a better name
252 calories in 1 cup
1 cup = 169g ≈ 0.373lb ≈ 5.96oz
1.49 calories / gram
4 Weight Watchers points
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Calorie Sources:76% carbohydrates; 21% proteins; 3% fats
Fats:0.83 g (7 calories, 0% by weight)
Carbohydrates:47.17 g (192 calories, 28% by weight)
Proteins:15.31 g (53 calories, 9% by weight)
Alcohol:~
Water:103.43 g (61% by weight)
Fat Composition:57% polyunsaturated; 32% saturated; 11% monounsaturated
Trans Fat :~
Dietary Fiber:8.96 g (5% by weight)
Cholesterol:~
Caffeine:~
Serving Sizes: 100 g
1 cup
Food Group:Legumes and Legume Products
USDA #:16341
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Calories in Salt
Seeds, sunflower seed kernels, dry roasted, with salt added
Calories in Sprouted Navy Beans
Vitamin A:0 IU
Retinol:~
Retinol Activity Equivalent:~
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:422.50 mcg
Vitamin B-2:101.40 mcg
Vitamin B-3:963.30 mcg
Vitamin B-5:490.10 mcg
Vitamin B-6:287.30 mcg
Vitamin B-9:283.92 mcg
Food folate:283.92 mcg
Dietary Folate Equivalent:283.92 mcg
Folic acid:~
Vitamin B-12:~
Added Vitamin B-12:~
Choline:62.36 mg
Vitamin C:~
Vitamin D:0
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:1.66 mg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:6.25 mcg
Calcium (Ca):87.88 mg
Copper (Cu):456.30 mcg
Fluoride (F):~
Iron (Fe):3.89 mg
Magnesium (Mg):0.11 g
Manganese (Mn):912.60 mcg
Phosphorus (P):0.28 g
Potassium (K):0.86 g
Selenium (Se):2.37 mcg
Sodium (Na):0.40 g
Zinc (Zn):1.62 mg
Cholesterol:~
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:47.17 g
Dietary Fiber:8.96 g
Sugars Total:0.61 g
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:15.31 g
Essential amino acids
Phenylalanine:0.83 g
Leucine:1.22 g
Methionine:0.22 g
Lysine:1.05 g
Isoleucine:0.68 g
Valine:0.79 g
Threonine:0.64 g
Tryptophan:0.17 g
Histidine:0.42 g
Arginine:0.95 g
Non-essential amino acids
Alanine:0.64 g
Aspartic acid:1.84 g
Betaine:~
Cystine:0.15 g
Glutamic acid:2.33 g
Glycine:0.59 g
Hydroxyproline:~
Proline:0.64 g
Serine:0.83 g
Tyrosine:0.42 g
Fats Total:0.83 g
Saturated fatty acids:0.20 g
Monounsaturated fatty acids:67.60 mg
Polyunsaturated fatty acids:0.35 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]:0.19 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:13.52 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]:67.60 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]:0.19 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:0.15 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:2.26 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?...White potatoes were first cultivated by local Indians in the Andes Mountains of South America.
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