Beans and Legumes Nutrition Data
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Fruit Nutrition Facts
Frijoles rojos volteados (Refried beans Refried beans Food Facts
Refried beans, Frijoles rojos volteados (Refried beans, red, canned) food factsUSDA SR27 Database Food #16173 category legumes-beans Food Products
of FRIJOLES ROJOS VOLTEADOS (REFRIED BNS,RED,CANNED)
12 data points used
Current Multiple = 1
**(417) ~Value based on the analysis of 5-methyltetrahydrofolate~ N
This food, briefly described as FRIJOLES ROJOS VOLTEADOS (REFRIED BNS,RED,CANNED), 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 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 Fatty acids, total trans-polyenoic 18:3 undifferentiated Ω3 18:3 n-3 c,c,c (ALA) Ω3 18:2 undifferentiated Ω6 18:2 n-6 c,c Ω6 18:3 n-6 c,c,c Ω6 20:3 n-6 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 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. 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. Vitamin E (alpha-tocopherol) is a chain-breaking antioxidant. Tocopherol, beta Tocopherol, gamma Tocopherol, delta Arginine Alanine Aspartic acid Glutamic acid Glycine Proline Serine Fatty acids, total trans Fatty acids, total saturated