United States Department of Agriculture
Agricultural Research Service

National Nutrient Database for Standard Reference Legacy Release
Full Report (All Nutrients):  11052, Beans, snap, green, raw
Food Group: Vegetables and Vegetable Products
Scientific Name:  Phaseolus vulgaris
Carbohydrate Factor: 3.57   Fat Factor:8.37   Protein Factor: 2.44   Nitrogen to Protein Conversion Factor: 6.25  
Refuse: 12%   Refuse Description:   Ends, strings, trimmings
heading Nutrient Unit
Value per 100 g
# of Data Points Std. Error
cup 1/2" pieces 100 g

beans (4" long) 55 g
Proximates Water 1 g 90.32 165 0.270 90.32 49.68
Proximates Energy kcal 31 -- -- 31 17
Proximates Energy kJ 131 -- -- 131 72
Proximates Protein g 1.83 104 0.040 1.83 1.01
Proximates Total lipid (fat) 1 g 0.22 14 0.030 0.22 0.12
Proximates Ash 1 g 0.66 144 0.010 0.66 0.36
Proximates Carbohydrate, by difference g 6.97 -- -- 6.97 3.83
Proximates Fiber, total dietary 1 g 2.7 4 0.050 2.7 1.5
Proximates Sugars, total g 3.26 4 0.230 3.26 1.79
Proximates Sucrose 1 g 0.36 4 0.160 0.36 0.20
Proximates Glucose (dextrose) 1 g 1.51 4 0.110 1.51 0.83
Proximates Fructose 1 g 1.39 4 0.200 1.39 0.76
Proximates Lactose 1 g 0.00 4 0.000 0.00 0.00
Proximates Maltose 1 g 0.00 4 0.000 0.00 0.00
Proximates Galactose 1 g 0.00 4 0.000 0.00 0.00
Proximates Starch 1 g 0.88 4 0.140 0.88 0.48
Minerals Calcium, Ca 1 mg 37 153 1.000 37 20
Minerals Iron, Fe 1 mg 1.03 155 0.070 1.03 0.57
Minerals Magnesium, Mg 1 mg 25 151 0.000 25 14
Minerals Phosphorus, P 1 mg 38 140 0.000 38 21
Minerals Potassium, K 1 mg 211 154 4.000 211 116
Minerals Sodium, Na 1 mg 6 154 0.000 6 3
Minerals Zinc, Zn 1 mg 0.24 152 0.020 0.24 0.13
Minerals Copper, Cu 1 mg 0.069 161 0.004 0.069 0.038
Minerals Manganese, Mn 1 mg 0.216 150 0.008 0.216 0.119
Minerals Selenium, Se µg 0.6 1 -- 0.6 0.3
Minerals Fluoride, F 2, 3, 4, 5 µg 19.0 36 6.600 19.0 10.4
Vitamins Vitamin C, total ascorbic acid 1 mg 12.2 9 0.700 12.2 6.7
Vitamins Thiamin 1 mg 0.082 102 0.002 0.082 0.045
Vitamins Riboflavin 1 mg 0.104 102 0.003 0.104 0.057
Vitamins Niacin 1 mg 0.734 12 0.030 0.734 0.404
Vitamins Pantothenic acid 1 mg 0.225 4 0.023 0.225 0.124
Vitamins Vitamin B-6 1 mg 0.141 4 0.002 0.141 0.078
Vitamins Folate, total 1 µg 33 8 2.000 33 18
Vitamins Folic acid µg 0 -- -- 0 0
Vitamins Folate, food µg 33 8 2.000 33 18
Vitamins Folate, DFE µg 33 -- -- 33 18
Vitamins Choline, total mg 15.3 -- -- 15.3 8.4
Vitamins Betaine mg 0.1 -- -- 0.1 0.1
Vitamins Vitamin B-12 µg 0.00 -- -- 0.00 0.00
Vitamins Vitamin B-12, added µg 0.00 -- -- 0.00 0.00
Vitamins Vitamin A, RAE µg 35 -- -- 35 19
Vitamins Retinol µg 0 -- -- 0 0
Vitamins Carotene, beta 6, 7, 8, 9 µg 379 77 48.000 379 208
Vitamins Carotene, alpha 7, 8, 9 µg 69 70 10.000 69 38
Vitamins Cryptoxanthin, beta 7, 9 µg 0 21 0.000 0 0
Vitamins Vitamin A, IU IU 690 -- -- 690 380
Vitamins Lycopene 9 µg 0 6 0.000 0 0
Vitamins Lutein + zeaxanthin 9 µg 640 6 50.000 640 352
Vitamins Vitamin E (alpha-tocopherol) mg 0.41 -- -- 0.41 0.23
Vitamins Vitamin E, added mg 0.00 -- -- 0.00 0.00
Vitamins Vitamin D (D2 + D3) µg 0.0 -- -- 0.0 0.0
Vitamins Vitamin D IU 0 -- -- 0 0
Vitamins Vitamin K (phylloquinone) µg 43.0 -- -- 43.0 23.6
Lipids Fatty acids, total saturated g 0.050 -- -- 0.050 0.028
Lipids 4:0 g 0.000 -- -- 0.000 0.000
Lipids 6:0 g 0.000 -- -- 0.000 0.000
Lipids 8:0 g 0.000 -- -- 0.000 0.000
Lipids 10:0 g 0.000 -- -- 0.000 0.000
Lipids 12:0 g 0.000 -- -- 0.000 0.000
Lipids 14:0 g 0.000 1 -- 0.000 0.000
Lipids 16:0 g 0.042 2 -- 0.042 0.023
Lipids 18:0 g 0.008 2 -- 0.008 0.004
Lipids Fatty acids, total monounsaturated g 0.010 -- -- 0.010 0.006
Lipids 16:1 undifferentiated g 0.000 1 -- 0.000 0.000
Lipids 18:1 undifferentiated g 0.008 2 -- 0.008 0.004
Lipids 20:1 g 0.000 -- -- 0.000 0.000
Lipids 22:1 undifferentiated g 0.000 -- -- 0.000 0.000
Lipids Fatty acids, total polyunsaturated g 0.113 -- -- 0.113 0.062
Lipids 18:2 undifferentiated g 0.044 2 -- 0.044 0.024
Lipids 18:3 undifferentiated g 0.069 2 -- 0.069 0.038
Lipids 18:4 g 0.000 -- -- 0.000 0.000
Lipids 20:4 undifferentiated g 0.000 -- -- 0.000 0.000
Lipids 20:5 n-3 (EPA) g 0.000 -- -- 0.000 0.000
Lipids 22:5 n-3 (DPA) g 0.000 -- -- 0.000 0.000
Lipids 22:6 n-3 (DHA) g 0.000 -- -- 0.000 0.000
Lipids Fatty acids, total trans g 0.000 -- -- 0.000 0.000
Lipids Cholesterol mg 0 -- -- 0 0
Amino Acids Tryptophan g 0.019 -- -- 0.019 0.010
Amino Acids Threonine g 0.079 -- -- 0.079 0.043
Amino Acids Isoleucine g 0.066 -- -- 0.066 0.036
Amino Acids Leucine g 0.112 -- -- 0.112 0.062
Amino Acids Lysine g 0.088 -- -- 0.088 0.048
Amino Acids Methionine g 0.022 -- -- 0.022 0.012
Amino Acids Cystine g 0.018 -- -- 0.018 0.010
Amino Acids Phenylalanine g 0.067 -- -- 0.067 0.037
Amino Acids Tyrosine g 0.042 -- -- 0.042 0.023
Amino Acids Valine g 0.090 -- -- 0.090 0.050
Amino Acids Arginine g 0.073 -- -- 0.073 0.040
Amino Acids Histidine g 0.034 -- -- 0.034 0.019
Amino Acids Alanine g 0.084 -- -- 0.084 0.046
Amino Acids Aspartic acid g 0.255 -- -- 0.255 0.140
Amino Acids Glutamic acid g 0.187 -- -- 0.187 0.103
Amino Acids Glycine g 0.065 -- -- 0.065 0.036
Amino Acids Proline g 0.068 -- -- 0.068 0.037
Amino Acids Serine g 0.099 -- -- 0.099 0.054
Other Alcohol, ethyl g 0.0 -- -- 0.0 0.0
Other Caffeine mg 0 -- -- 0 0
Other Theobromine mg 0 -- -- 0 0
Flavan-3-ols (+)-Catechin 10, 11 mg 0.0 11 0 0.0 0.0
Flavan-3-ols (-)-Epigallocatechin 10, 11 mg 0.0 11 0 0.0 0.0
Flavan-3-ols (-)-Epicatechin 10, 11 mg 0.0 11 0 0.0 0.0
Flavan-3-ols (-)-Epicatechin 3-gallate 10, 11 mg 0.0 11 0 0.0 0.0
Flavan-3-ols (-)-Epigallocatechin 3-gallate 10, 11 mg 0.0 11 0 0.0 0.0
Flavan-3-ols (+)-Gallocatechin 10, 11 mg 0.0 11 0 0.0 0.0
Flavones Apigenin 12, 13 mg 0.0 5 0 0.0 0.0
Flavones Luteolin 12, 13, 14 mg 0.1 8 0.13 0.1 0.1
Flavonols Kaempferol 12, 13, 14, 15, 16, 17 mg 0.5 23 0.06 0.5 0.2
Flavonols Myricetin 12, 13, 14, 16 mg 0.1 9 0.12 0.1 0.1
Flavonols Quercetin 12, 13, 14, 15, 16, 17, 18, 19 mg 2.7 30 0.22 2.7 1.5
Isoflavones Daidzein 21, 22, 23 mg 0.01 4 0.01 0.01 0.00
Isoflavones Genistein 21, 22, 23 mg 0.01 4 0.01 0.01 0.01
Isoflavones Total isoflavones 21, 22, 23 mg 0.01 4 0.01 0.01 0.01
Isoflavones Biochanin A mg 0.03 2 -- 0.03 0.02
Isoflavones Formononetin mg 0.15 2 -- 0.15 0.08
Isoflavones Coumestrol mg 0.00 2 -- 0.00 0.00
Proanthocyanidin Proanthocyanidin dimers 20 mg 0.0 3 0 0.0 0.0
Proanthocyanidin Proanthocyanidin trimers 20 mg 0.0 3 0 0.0 0.0

Sources of Data

1Nutrient Data Laboratory, ARS, USDA National Food and Nutrient Anlaysis Program Wave 12h , 2008  Beltsville MD  
2J.D.B. Featherstone, Carol Shields A Study of Fluoride Intake in New York State Residents , 1988 New York State Fluoride Analysis Contract - report date 12/1/1988   
3Stephen Adair, Dennis Leverett, Carol Shields Fluoride Content of School Lunches from Optimally Fluoridated and a Fluoride-Deficient Community , 1991 Journal of Food Composition and Analysis 4   pp.216-226
4Robert Ophaug Fluoride, Unpublished - Ophaug ,  Microdiffision   
5A. Kingman Unpublished data. NIDR/NIH, 1984 , 1984 Unpublished data. NIDR/NIH, 1984.   
6Y Wu, A K Perry, B P Klein Vitamin C and beta-carotene in fresh and frozen green beans and broccoli in a simulated system. , 1992 J. Food Quality 15 2   pp.87-96
7J L Bureau, R J Bushway HPLC determination of carotenoids in fruits and vegetables in the United States , 1986 J Food Sci 52   pp.128-130
8R J Bushway, A Yang, A M Yamani Comparison of alpha- and beta-carotene content of supermarket versus roadside stand produce , 1987 J Food Qual 9   pp.437-443
9F Khachik, M B Goli, G R Beecher, J Holden, W R Lusby, M D Tenoro, M R Barrera Effect of food preparation on qualitative and quantitative distribution of major carotenoid constituents of tomatoes and several green vegetables. , 1992 J. Agric Food Chem 40   pp.390-398
10Arts, I. C. W., van de Putte, B., and Hollman, P. C. H.  Catechin content of foods commonly consumed in the Netherlands. 1. Fruits, vegetables, staple foods and processed foods. , 2000 J. Agric. Food Chem. 48   pp.1746-1751
11de Pascual-Teresa, S., Santos-Buelga, C., & Rivas-Gonzalo, J.C.  Quantitative analysis of flavan-3-ols in Spanish foodstuffs and beverages. , 2000 J. Agric. Food Chem. 48   pp.5331-5337
12Franke, A.A., Custer, L.J., Arakaki, C., and Murphy, S.P. Vitamin C and flavonoid levels of fruits and vegetables consumed in Hawaii. , 2004 J. Food Comp. Anal. 17   pp.1-35
13Hertog, M. G. L., Hollman, P. C. H., and Katan, M. B.  Content of potentially anticarcinogenic flavonoids of 28 vegetables and fruits commonly consumed in The Netherlands. , 1992 J. Agric. Food Chem. 40   pp.2379-2383
14Arai, Yusuke, Watanabe, S., Kimira, M., Shimoi, K., Mochizuki, R., and Kinae, N. Dietary intakes of flavonols and isoflavones by Japanese women and inverse correlation between quercetin intake and plasma LDL cholesterol concentration , 2000 J. Nutr. 130   pp.2243-2250
15Hempel, J., and B�hm, H.  Quality and quantity of prevailing flavonoid glycosides of yellow and green french beans (Phaseolus vulgaris L.). , 1996 J. Agric. Food Chem. 44   pp.2114-2116
16Kevers, C., Falkowski, M., Tabart, J., Defraigne, J-O., Dommes, J., and Pincemail, J.  Evolution of antioxidant capacity during storage of selected fruits and vegetables , 2007 J. Agric. Food Chem. 55   pp.8596-8603
17Price, K. R., Colquhoun, I. J., Barnes, K. A., and Rhodes, M. J. C.  Composition and content of flavonol glycosides in green beans and their fate during processing. , 1998 J. Agric. Food Chem. 46   pp.4898-4903
18Andlauer, W., Stumpf, C., Hubert, M., Rings, A., and Furst, P.  Influence of cooking process on phenolic marker compounds of vegetables. , 2003 Int. J. Vitam. Nutr. Res. 73 2   pp.152-159
19Justesen, U., Knuthsen, P., and Leth, T. Quantitative analysis of flavonols, flavones, and flavonones in fruits, vegetables and beverages by high-performance liquid chromatography with photo-diode array and mass spectrometric detection. , 1998 J. Chromatogr. A 799   pp.101-110
20de Pascual-Teresa, S., Santos-Buelga, C., and Rivas-Gonzalo, J.C. Quantitative analysis of flavan-3-ols in Spanish foodstuffs and beverages , 2000 J. Agric. Food Chem. 48   pp.5331-5337
21Horn-Ross, P. L., Barnes, S., Lee, M., Coward, L., Mandel, E., Koo, J., John, E. M., and Smith, M.  Assesing phytoestrogen exposure in epidemiologic studies: development of a database (United States). , 2000 Cancer Causes and Control 11   pp.289-298
22Liggins, J., Bluck, L. J. C., Runswick, C., Atkinson, C., Coward, W. A., and Bingham, S. A.  Daidzein and genistein content of vegetables. , 2000 Brit. J. Nutr. 84   pp.717-725
23Franke, A. A., Custer, L. J., Cerna, C. M., and Narala, K.  Rapid HPLC analysis of dietary phytoestrogens from legumes and from human urine. , 1995 Proc. Soc. Exp. Biol. Med. 208   pp.18-26
Langual Code(s)

  • A0152 VEGETABLE OR VEGETABLE PRODUCT (US CFR)
  • A1281 1100 VEGETABLES AND VEGETABLE PRODUCTS (USDA SR)
  • B1371 GREEN BEAN
  • C0169 POD CONTAINING SMALL, IMMATURE SEED
  • E0150 WHOLE, NATURAL SHAPE
  • F0003 NOT HEAT-TREATED
  • G0003 COOKING METHOD NOT APPLICABLE
  • H0003 NO TREATMENT APPLIED
  • J0001 PRESERVATION METHOD NOT KNOWN
  • K0003 NO PACKING MEDIUM USED
  • M0001 CONTAINER OR WRAPPING NOT KNOWN
  • N0001 FOOD CONTACT SURFACE NOT KNOWN
  • P0024 HUMAN FOOD, NO AGE SPECIFICATION