United States Department of Agriculture
Agricultural Research Service

National Nutrient Database for Standard Reference Release 28
Basic Report:  16368, Hyacinth beans, mature seeds, cooked, boiled, with salt
heading Nutrient Unit
Value per 100 g

cup 194 g
Proximates Water g 69.13 134.11
Proximates Energy kcal 117 227
Proximates Protein g 8.14 15.79
Proximates Total lipid (fat) g 0.58 1.13
Proximates Carbohydrate, by difference g 20.70 40.16
Minerals Calcium, Ca mg 40 78
Minerals Iron, Fe mg 4.58 8.89
Minerals Magnesium, Mg mg 82 159
Minerals Phosphorus, P mg 120 233
Minerals Potassium, K mg 337 654
Minerals Sodium, Na mg 243 471
Minerals Zinc, Zn mg 2.85 5.53
Vitamins Vitamin C, total ascorbic acid mg 0.0 0.0
Vitamins Thiamin mg 0.270 0.524
Vitamins Riboflavin mg 0.037 0.072
Vitamins Niacin mg 0.411 0.797
Vitamins Vitamin B-6 mg 0.037 0.072
Vitamins Folate, DFE µg 4 8
Vitamins Vitamin B-12 µg 0.00 0.00
Vitamins Vitamin A, RAE µg 0 0
Vitamins Vitamin A, IU IU 0 0
Vitamins Vitamin D (D2 + D3) µg 0.0 0.0
Vitamins Vitamin D IU 0 0
Lipids Fatty acids, total saturated g 0.099 0.192
Lipids Fatty acids, total monounsaturated g 0.026 0.050
Lipids Fatty acids, total polyunsaturated g 0.245 0.475
Lipids Fatty acids, total trans g 0.000 0.000
Lipids Cholesterol mg 0 0