Bean white, cooked

Food number: 395
Food type: Food
Processing method: Boiled
Ingredient class: Pulses vegetables
Food use class: Canned vegetables
Edible proportion: 100%
Special diets
Food portions

Total energy content is divided into
fat, total		3%
protein, total		32%
carbohydrate, available		53%
alcohol		0%
fibre, total		12%
organic acids, total		0%
sugar alcohols		0%

Percentage of energy from fatty acids
fatty acids, total saturated		1%
fatty acids, total trans		0%
fatty acids, total monounsaturated cis		0%
fatty acids, total polyunsaturated		3%

Percentage of energy from carbohydrates
sugars, total		6%
starch, total		47%

Nutrient values / 100 g

Nutrient factor	Content	Unit	Method	Acquisition	Reference
Macro-components
energy,calculated	450 (108)	kJ (kcal)	summation from constituent components	value created within host-system
carbohydrate, available	14.0	g	summation from constituent components	value created within host-system
fat, total	0.3	g	other method type	food composition table
protein, total	8.4	g	summation from constituent components	value created within host-system
alcohol	0	g	estimated according to logical deduction	value created within host-system
Carbohydrate Components
organic acids, total	0	g	calculated as recipe	value created within host-system
starch, total	12.5	g	calculated, generic	value created within host-system
sugars, total	1.5	g	other method type	food composition table	394
sucrose	0.3	g	calculated as recipe	value created within host-system
lactose	0	g	estimated according to logical deduction	value created within host-system
fructose	0.3	g	calculated as recipe	value created within host-system
sugar alcohols	0	g	calculated as recipe	value created within host-system
fibre, total	7.0	g	other method type	food composition table	394
fibre, water-insoluble	5.1	g	calculated as recipe	value created within host-system
polysaccharides, non-cellulosic, water-soluble	3.1	g	calculated as recipe	value created within host-system
glucose	0.5	g	calculated as recipe	value created within host-system
maltose	0	g	calculated as recipe	value created within host-system
galactose	0	g	calculated as recipe	value created within host-system
Fat
fatty acids, total, calculated as TAG equivalents	0.5	g	calculated as recipe	value created within host-system
fatty acids, total	0.5	g	calculated as recipe	value created within host-system
fatty acids, total saturated	< 0.1	g	calculated as recipe	value created within host-system
fatty acids, total monounsaturated cis	< 0.1	g	calculated as recipe	value created within host-system
fatty acids, total polyunsaturated	0.4	g	calculated as recipe	value created within host-system
fatty acids, total trans	0	g	calculated as recipe	value created within host-system
fatty acid 18:2 cis,cis n-6 (linoleic acid)	0	mg	calculated as recipe	value created within host-system
fatty acid 18:3 n-3 (alpha-linolenic acid)	0	mg	calculated as recipe	value created within host-system
fatty acid 20:5 n-3 (EPA)	0	mg	calculated as recipe	value created within host-system
fatty acid 22:6 n-3 (DHA)	0	mg	calculated as recipe	value created within host-system
cholesterol (GC)	0	mg	calculated as recipe	value created within host-system
sterols, total	47.9	mg	summation from constituent components	value created within host-system
Minerals
sodium	7.0	mg	other method type	food composition table	47
salt	17.8	mg	summation from constituent components	value created within host-system
potassium	561.0	mg	other method type	food composition table
magnesium	63.0	mg	other method type	food composition table
calcium	90.0	mg	other method type	food composition table
phosphorus	113.0	mg	other method type	food composition table
iron, total	3.7	mg	other method type	food composition table
zinc	1.4	mg	other method type	food composition table
iodide (iodine)	0	µg	other method type	food composition table
selenium, total	8.1	µg	calculated as recipe	value created within host-system
Nitrogen Components
tryptophan	91.2	mg	calculated as recipe	value created within host-system
Vitamins
vitamin A retinol activity equivalents	40.0	µg	summation from constituent components	value created within host-system
vitamin D	0	µg	other method type	food composition table
vitamin E alphatocopherol	0.1	mg	summation from constituent components	value created within host-system
vitamin K, total	27.00	µg	analytical, generic	published and peer reviewed scientific paper	315
vitamin C (ascorbic acid)	0	mg	other method type	food composition table
folate (HPLC)	149.7	µg	calculated as recipe	value created within host-system
niacin equivalents, total	2.2	mg	summation from constituent components	value created within host-system
niacin, preformed (nicotinic acid + nicotinamide)	0.7	mg	other method type	food composition table	394
riboflavine	0.05	mg	other method type	food composition table
thiamin (vitamin B1)	0.12	mg	other method type	food composition table
vitamin B-12 (cobalamin)	0	µg	imputed/estimated, generic	value created within host-system
vitamers pyridoxine (hydrochloride)	0.18	mg	calculated as recipe	value created within host-system
carotenoids, total	555.0	µg	summation from constituent components	value created within host-system

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