mature seeds Winged beans

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mature seeds Winged beans Food Facts

Winged beans, mature seeds, cooked, boiled, without salt food facts

USDA SR27 Database Food #16136 category legumes-beans Food Products
Measurement
measure spectrum
Amount: 1 cup = 172 grams
of WINGED BNS,MATURE SEEDS,CKD,BLD,WO/ SALT
Current Multiple = 1
16136
Multiply Current Measurement by:
1/2 1 2 3 4
Calories
nutrient-1
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
253 kcal
 
1058 kJ
 
Macronutrients
nutrient-2
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
25.7 g
 
10.04 g
 
18.27 g
 
115.57 g
 
2.46 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
0.081 mg
 
0 mcg
 
0.507 mg
 
0.222 mg
 
1.428 mg
 
0.268 mg
 
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Vitamins are:
Minerals
nutrient-4
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
244 mg
 
1.33 mg
 
7.45 mg
 
93 mg
 
2.062 mg
 
263 mg
 
5 mcg
 
482 mg
 
22 mg
 
2.48 mg
 
NS
 
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Minerals are:
Fat
nutrient-7
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
10.04 g
 
Fat Calories = 85.9 kcals = 34% of total
0.162 g
nmb/Ω6   0.06:1
2.506 g
Ω6/Ω3   15.47:1
Fats and sterols.
Proteins
nutrient-11
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
18.27 g
 
Protein Calories = 69.4 kcals = 27% of total
Nine Indispensable Amino Acids
0.415 g
 
1.311 g
 
0.771 g
 
1.121 g
 
0.619 g
 
0.401 g
 
0.803 g
 
End of Nine
 
 
0.187 g
 
0.286 g
 
0.765 g
 
0.75 g
 
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Proteins are:
Footnotes:

This food, briefly described as WINGED BNS,MATURE SEEDS,CKD,BLD,WO/ SALT, supplies an extra generous amount of the following vitamins, minerals and nutrients:
Energy This food has a high source of energy. The amount of energy is measured in joules or Calories (kilocals).


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
Total lipid (fat) This food has a higher than average amount of lipids (fat). Fat is required by the body, but some sources of fat are better than others. The fat types that are present in generous amounts (if any) are as follows: Fatty acids, total monounsaturated Fatty acids, total polyunsaturated 18:3 undifferentiated Ω3 18:2 undifferentiated Ω6
Carbohydrate, by difference The RDA for carbohydrates is based on its role as the primary energy source for the brain. The AMDR is based on its role as a source of Calories (kcal) while maintaining body weight.
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. Manganese, Mn, is involved in formation of bone, as well as enzymes involved in amino acid, cholsterol and carbohydrate metabolism. 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. Thiamin aka Vitamin B-1 Riboflavin aka Vitamin B-2 is a conenzyme in numerous redux reactions. Arginine Alanine Aspartic acid Glutamic acid Glycine Proline Serine Fatty acids, total saturated