snap Beans

Discussion

snap Beans Food Facts

Beans, snap, yellow, raw food facts

USDA SR27 Database Food #11722 category vegetable Food Products Refuse Desc: 12
Measurement
measure spectrum
Amount: 1 cup 1/2" pieces = 100 grams
of BEANS,SNAP,YELLOW,RAW
11 data points used
Current Multiple = 1
11722
Measurement Choices:
1 cup 1/2" pieces   10 beans (4" long)

Multiply Current Measurement by:
1/2 1 2 3 4
Calories
nutrient-1
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
31 kcal
 
129 kJ
 
Macronutrients
nutrient-2
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
7.13 g
 
0.12 g
 
1.82 g
 
3.4 g
 
90.27 g
 
0.66 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
0.074 mg
 
0 mcg
 
16.3 mg
 
0.084 mg
 
0.105 mg
 
0.752 mg
 
0.094 mg
 
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Vitamins are:
Minerals
nutrient-4
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
37 mg
 
0.069 mg
 
1.04 mg
 
25 mg
 
0.214 mg
 
38 mg
 
0.6 mcg
 
209 mg
 
6 mg
 
0.24 mg
 
NS
 
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Minerals are:
Fat
nutrient-7
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
0.12 g
 
Fat Calories = 0.9 kcals = 3% of total
0.036 g
nmb/Ω6   1.57:1
0.023 g
Ω6/Ω3   0.64:1
Fats and sterols.
Proteins
nutrient-11
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
1.82 g
 
Protein Calories = 6.1 kcals = 20% of total
Nine Indispensable Amino Acids
0.034 g
 
0.112 g
 
0.066 g
 
0.088 g
 
0.079 g
 
0.019 g
 
0.09 g
 
End of Nine
 
 
0.022 g
 
0.018 g
 
0.042 g
 
0.067 g
 
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Proteins are:
Footnotes:

This food, briefly described as BEANS,SNAP,YELLOW,RAW, 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. Threonine is the 3rd of 9 essential amino acids Valine is the 4th of 9 essential amino acids Lysine is the 8th of 9 essential amino acids
Fiber, total dietary Function: Adequate fiber improves laxation. Reduces the risk of coranary heart disease. Helps maintain normal blood glucose levels.
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 Thiamin aka Vitamin B-1 Riboflavin aka Vitamin B-2 is a conenzyme in numerous redux reactions. Niacin is a coenzyme in metabolism of Carbohydrates and branched amino acids. Folate, total is a coenzyme in the metabolism of nucleic and amino acids. Folate prevents megaloblastic anemia. Folate, food Folate, DFE Alanine Aspartic acid Serine