chili Beans

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chili Beans Food Facts

Beans, chili, barbecue, ranch style, cooked food facts

USDA SR27 Database Food #43112 category legumes-beans Food Products
Measurement
measure spectrum
Amount: 1 cup = 253 grams
of BEANS,CHILI,BARBECUE,RANCH STYLE,CKD
Current Multiple = 1
43112
Multiply Current Measurement by:
1/2 1 2 3 4
Calories
nutrient-1
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
245 kcal
 
1022 kJ
 
Macronutrients
nutrient-2
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
42.76 g
 
2.53 g
 
12.65 g
 
10.6 g
 
191.02 g
 
4.05 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
0.683 mg
 
0.03 mcg
 
4.3 mg
 
0.53 mg
 
0.101 mg
 
0.38 mg
 
66 mcg
 
91.8 mg
 
1 mcg
 
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Vitamins are:
Minerals
nutrient-4
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
78 mg
 
0.638 mg
 
4.71 mg
 
114 mg
 
390 mg
 
3.3 mcg
 
1139 mg
 
1834 mg
 
5.06 mg
 
NS
 
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Minerals are:
Sugars
nutrient-5
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
13.28 g
 
0 g
 
NS
 
0 mg
 
0 mg
 
Fat
nutrient-7
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
2.53 g
 
Fat Calories = 22.8 kcals = 9% of total
0.858 g
nmb/Ω6   1.57:1
0.546 g
Ω6/Ω3   0.64:1
Fats and sterols.
Cartenoids
nutrient-13
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
Vitamin A - RAE
3 mcg
 
0 mcg
 
Vitamin A - IU
30 mcg
 
751 mcg
 
Cartenoids are:
Footnotes:

This food, briefly described as BEANS,CHILI,BARBECUE,RANCH STYLE,CKD, 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 18:2 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. 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 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 B-6 is a coenzyme to metabolize amino acids, glycogen and sphingoid bases. Vitamin B-12 prevents megabolastic anemia. Coenzyme in nucleic acid metabolism. Riboflavin aka Vitamin B-2 is a conenzyme in numerous redux reactions. Choline, total is a precursor for acetylcholine, phospholipids and betaine.