canned Refried beans

Discussion

canned Refried beans Food Facts

Refried beans, canned, vegetarian food facts

USDA SR27 Database Food #16171 category legumes-beans Food Products
Measurement
measure spectrum
Amount: 1 cup = 242 grams
of REFRIED BNS,CND,VEGETARIAN
6 data points used
Current Multiple = 1
16171
Measurement Choices:
1 cup   1 can

Multiply Current Measurement by:
1/2 1 2 3 4
Calories
nutrient-1
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
201 kcal
 
840 kJ
 
Macronutrients
nutrient-2
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
32.67 g
 
2.11 g
 
12.78 g
 
11.4 g
 
189.7 g
 
4.72 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
0.22 mg
 
0.097 mg
 
0.036 mg
 
0.895 mg
 
0.424 mg
 
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Vitamins are:
Minerals
nutrient-4
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
85 mg
 
0.414 mg
 
4.11 mg
 
92 mg
 
0.803 mg
 
276 mg
 
13.6 mcg
 
832 mg
 
1041 mg
 
1.79 mg
 
NS
 
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Minerals are:
Sugars
nutrient-5
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
1.43 g
 
20.93 g
 
1.43 g
 
0 g
 
0 g
 
0 g
 
0 g
 
0 g
 
Sugar
Fat
nutrient-7
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
2.11 g
 
Fat Calories = 19 kcals = 9% of total
0.344 g
 
0.007 g
 
0.852 g
nmb/Ω6   0.6:1
1.42 g
Ω6/Ω3   1.67:1
Fats and sterols.
Footnotes:

This food, briefly described as REFRIED BNS,CND,VEGETARIAN, 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.
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 polyunsaturated 18:3 undifferentiated Ω3 18:3 n-3 c,c,c (ALA) Ω3 18:2 undifferentiated Ω6
Fiber, total dietary Function: Adequate fiber improves laxation. Reduces the risk of coranary heart disease. Helps maintain normal blood glucose levels.
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. Starch
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. Sodium, Na, and chloride, in excessive amounts, increase blood pressure, heart disease, hypertension and stroke. Zinc, Zn, is a component of multiple enzymes and proteins; involved in the regulation of gene expression. Tocopherol, gamma Tocopherol, delta