Calorie Counter : Hyacinth beans, mature seeds, cooked, boiled, with salt

Calorie Counter » Foods » Legumes and Legume Products » Calories in Hyacinth beans, mature seeds, cooked, boiled, with salt
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Summary
Vitamins
Minerals
Sterols
Carbohydrates
Proteins
Fats
Other

	Hyacinth beans, mature seeds, cooked, boiled, with salt
	3 1
	117 calories in 100 g
	100g ≈ 0.220lb ≈ 3.53oz
	1.17 calories / gram
	2 Weight Watchers points


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Calorie Sources:	72% carbohydrates; 24% proteins; 4% fats
Fats:	0.58 g (5 calories, 1% by weight)
Carbohydrates:	20.70 g (84 calories, 21% by weight)
Proteins:	8.14 g (28 calories, 8% by weight)
Alcohol:	~
Water:	69.13 g (69% by weight)

Fat Composition:	100% saturated
Trans Fat :	~
Dietary Fiber:	~
Cholesterol:	~
Caffeine:	~

Serving Sizes:	100 g 1 cup

Food Group:	Legumes and Legume Products
USDA #:	16368

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Vitamin A:	0 IU
Retinol:	~
Retinol Activity Equivalent:	~
α-Carotene:	~
β-Carotene:	~
β-Cryptoxanthin:	~
Lycopene:	~
Lutein + Zeaxanthin:	~

Vitamin B-1:	270 mcg
Vitamin B-2:	30 mcg
Vitamin B-3:	410 mcg
Vitamin B-5:	310 mcg
Vitamin B-6:	30 mcg
Vitamin B-9:	4 mcg
Food folate:	4 mcg
Dietary Folate Equivalent:	4 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):	40 mg
Copper (Cu):	340 mcg
Fluoride (F):	~
Iron (Fe):	4.58 mg
Magnesium (Mg):	82 mg
Manganese (Mn):	480 mcg
Phosphorus (P):	0.12 g
Potassium (K):	0.34 g
Selenium (Se):	2.80 mcg
Sodium (Na):	0.24 g
Zinc (Zn):	2.85 mg

Cholesterol:	~

Phytosterols:	~
Campesterol:	~
Stigmasterol:	~
β-sitosterol:	~

Carbohydrates Total:	20.70 g

Dietary Fiber:	~

Sugars Total:	~
Fructose:	~
Galactose:	~
Glucose/Dextrose:	~
Lactose:	~
Maltose:	~
Sucrose:	~

Starch:	~

Essential amino acids
Proteins Total:	8.14 g

Phenylalanine:	0.41 g
Leucine:	0.69 g
Methionine:	60 mg
Lysine:	0.55 g
Isoleucine:	0.39 g
Valine:	0.42 g
Threonine:	0.31 g
Tryptophan:	60 mg
Histidine:	0.23 g
Arginine:	0.59 g

Non-essential amino acids
Alanine:	0.36 g
Aspartic acid:	0.96 g
Betaine:	~
Cystine:	90 mg
Glutamic acid:	1.32 g
Glycine:	0.35 g
Hydroxyproline:	~
Proline:	0.39 g
Serine:	0.44 g
Tyrosine:	0.29 g

Saturated fatty acids
Fats Total:	0.58 g

Saturated fatty acids:	90 mg
Monounsaturated fatty acids:	~
Polyunsaturated fatty acids:	~

Trans fatty acids:	~
Trans-monoenoic:	~
Trans-polyenoic:	~

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 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]:	0.24 g
[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:	1.46 g
Caffeine:	~
Theobromine:	~

Product Type:	Hyacinth

Weight Watchers Points:	2 point(s)

Atkins Diet (Induction) Rating:	3 / 10
Atkins Diet (Maintanence) Rating:	3 / 10
Zone Diet Rating:	3 / 10

Shorter URL for this page:	http://calobonga.com/_5jR

Did you know?...	As a general rule, herbs and ground spices will retain their best flavors for a year. Whole spices may last for 3 to 5 years.

Related:	Cowpeas, common (blackeyes, crowder, southern), mature seeds, cooked, boiled, with salt Lentils, mature seeds, cooked, boiled, with salt

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Hyacinth beans, mature seeds, cooked, boiled, with salt

117 calories in 100 g