United States Department of Agriculture
Agricultural Research Service

National Nutrient Database for Standard Reference Legacy Release
Basic Report:  36405, Restaurant, Latino, Arroz con frijoles negros (rice and black beans)
heading Nutrient Unit
Value per 100 g

serving 461 g

cup 146 g
Proximates Water g 65.47 301.82 95.59
Proximates Energy kcal 151 696 220
Proximates Protein g 4.64 21.39 6.77
Proximates Total lipid (fat) g 3.85 17.75 5.62
Proximates Carbohydrate, by difference g 24.40 112.48 35.62
Proximates Fiber, total dietary g 3.4 15.7 5.0
Proximates Sugars, total g 0.86 3.96 1.26
Minerals Calcium, Ca mg 37 171 54
Minerals Iron, Fe mg 1.57 7.24 2.29
Minerals Magnesium, Mg mg 26 120 38
Minerals Phosphorus, P mg 87 401 127
Minerals Potassium, K mg 224 1033 327
Minerals Sodium, Na mg 420 1936 613
Minerals Zinc, Zn mg 0.74 3.41 1.08
Vitamins Thiamin mg 0.122 0.562 0.178
Vitamins Riboflavin mg 0.021 0.097 0.031
Vitamins Niacin mg 1.017 4.688 1.485
Vitamins Vitamin B-6 mg 0.062 0.286 0.091
Vitamins Vitamin E (alpha-tocopherol) mg 0.47 2.17 0.69
Vitamins Vitamin K (phylloquinone) µg 10.3 47.5 15.0
Lipids Fatty acids, total saturated g 0.729 3.361 1.064
Lipids Fatty acids, total monounsaturated g 0.889 4.098 1.298
Lipids Fatty acids, total polyunsaturated g 1.557 7.178 2.273
Lipids Fatty acids, total trans g 0.047 0.217 0.069