white Beans

Discussion

white Beans Food Facts

Beans, white, mature seeds, raw food facts

USDA SR27 Database Food #16049 category legumes-beans Food Products
Measurement
measure spectrum
Amount: 1 cup = 202 grams
of BEANS,WHITE,MATURE SEEDS,RAW
Current Multiple = 1
16049
Measurement Choices:
1 cup   1 tbsp

Multiply Current Measurement by:
1/2 1 2 3 4
Calories
nutrient-1
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
673 kcal
 
2814 kJ
 
Macronutrients
nutrient-2
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
121.75 g
 
1.72 g
 
47.19 g
 
30.7 g
 
22.87 g
 
8.48 g
 
Macronutrients are elements or substances that are essential in larger amounts to the growth and health of a living organism.
Close Notes
Vitamins
nutrient-3
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
0.642 mg
 
0 mcg
 
0 mg
 
0.42 mg
 
0.883 mg
 
0.295 mg
 
0.968 mg
 
1.479 mg
 
784 mcg
 
133.7 mg
 
11.3 mcg
 
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Vitamins are:
Minerals
nutrient-4
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
485 mg
 
1.988 mg
 
21.09 mg
 
384 mg
 
3.628 mg
 
608 mg
 
25.9 mcg
 
3626 mg
 
32 mg
 
7.41 mg
 
NS
 
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Minerals are:
Sugars
nutrient-5
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
4.26 g
 
0 g
 
NS
 
0 mg
 
0 mg
 
Fat
nutrient-7
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
1.72 g
 
Fat Calories = 15.1 kcals = 2% of total
0.335 g
nmb/Ω6   0.84:1
0.4 g
Ω6/Ω3   1.19:1
Fats and sterols.
Proteins
nutrient-11
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
47.19 g
 
Protein Calories = 183.8 kcals = 27% of total
Nine Indispensable Amino Acids
1.313 g
 
3.767 g
 
2.083 g
 
3.238 g
 
1.986 g
 
0.56 g
 
2.468 g
 
End of Nine
 
 
0.709 g
 
0.513 g
 
1.329 g
 
2.551 g
 
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Proteins are:
Footnotes:

This food, briefly described as BEANS,WHITE,MATURE SEEDS,RAW, supplies an extra generous amount of the following vitamins, minerals and nutrients:


Protein is the major structural component of all cells in the body and function as enzymes in membranes as transport carriers and as some hormones. During digestion and absorption, dietary proteins are broken down into amino acids which become building blocks of these fuctional and structural compounds. Histidine is the 1st of 9 essential amino acids Isoleucine is the 2nd of 9 essential amino acids Threonine is the 3rd of 9 essential amino acids Valine is the 4th of 9 essential amino acids Methionine is the 5th of 9 essential amino acids Tyrosine is the 6th of 9 essential amino acids Leucine is the 7th of 9 essential amino acids Lysine is the 8th of 9 essential amino acids Tryptophan is the 9th of 9 essential amino acids Cystine Phenylalanine
Fiber, total dietary Function: Adequate fiber improves laxation. Reduces the risk of coranary heart disease. Helps maintain normal blood glucose levels.
Calcium, Ca, is the essential role in blood clotting, muscle contraction, nerve transmission, bone and tooth formation Copper, Cu, is a component of enzymes in iron metabolism. Iron, Fe, prevents microcitic hypochromic anemia. Magnesium, Mg, is a cofactor for enzyme systems. Phosphorus, P, helps in the maintenance of PH, storage and transfer of energy and nucleotide synthesis. Potassium, K, maintains cell function. Potassium blunts the rise in blood pressure due to excess sodium intake and decrease recurrence of kidney stones Selenium, Se, provides defense against oxidative stress and regulation of thyroid hormone action, and reduction and oxidation. Zinc, Zn, is a component of multiple enzymes and proteins; involved in the regulation of gene expression. Folate, total is a coenzyme in the metabolism of nucleic and amino acids. Folate prevents megaloblastic anemia. Folate, food Folate, DFE Arginine Alanine Aspartic acid Glutamic acid Glycine Proline Serine