cooked Yardlong bean

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cooked Yardlong bean Food Facts

Yardlong bean, cooked, boiled, drained, without salt food facts

USDA SR27 Database Food #11200 category vegetable Food Products
Measurement
measure spectrum
Amount: 1 cup slices = 104 grams
of YARDLONG BEAN,CKD,BLD,DRND,WO/SALT
Current Multiple = 1
11200
Measurement Choices:
1 cup slices   1 pod

Multiply Current Measurement by:
1/2 1 2 3 4
Calories
nutrient-1
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
49 kcal
 
205 kJ
 
Macronutrients
nutrient-2
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
9.55 g
 
0.1 g
 
2.63 g
 
90.97 g
 
0.76 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
0.025 mg
 
0 mcg
 
16.8 mg
 
0.088 mg
 
0.103 mg
 
0.655 mg
 
0.053 mg
 
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Vitamins are:
Minerals
nutrient-4
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
46 mg
 
0.049 mg
 
1.02 mg
 
44 mg
 
0.209 mg
 
59 mg
 
1.6 mcg
 
302 mg
 
4 mg
 
0.37 mg
 
NS
 
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Minerals are:
Fat
nutrient-7
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
0.1 g
 
Fat Calories = 0.9 kcals = 2% of total
0.018 g
nmb/Ω6   0.72:1
0.025 g
Ω6/Ω3   1.39:1
Fats and sterols.
Proteins
nutrient-11
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
2.63 g
 
Protein Calories = 10.4 kcals = 21% of total
Nine Indispensable Amino Acids
0.085 g
 
0.187 g
 
0.14 g
 
0.173 g
 
0.098 g
 
0.03 g
 
0.152 g
 
End of Nine
 
 
0.037 g
 
0.04 g
 
0.107 g
 
0.145 g
 
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Proteins are:
Footnotes:

This food, briefly described as YARDLONG BEAN,CKD,BLD,DRND,WO/SALT, 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
Calcium, Ca, is the essential role in blood clotting, muscle contraction, nerve transmission, bone and tooth formation 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 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. Folate, total is a coenzyme in the metabolism of nucleic and amino acids. Folate prevents megaloblastic anemia. Folate, food Folate, DFE Arginine