United States Department of Agriculture
Agricultural Research Service

National Nutrient Database for Standard Reference Release 28
Basic Report:  16341, Beans, pink, mature seeds, cooked, boiled, with salt
heading Nutrient Unit
Value per 100 g

cup 169g
Proximates Water g 61.20 103.43
Proximates Energy kcal 149 252
Proximates Protein g 9.06 15.31
Proximates Total lipid (fat) g 0.49 0.83
Proximates Carbohydrate, by difference g 27.91 47.17
Proximates Fiber, total dietary g 5.3 9.0
Proximates Sugars, total g 0.36 0.61
Minerals Calcium, Ca mg 52 88
Minerals Iron, Fe mg 2.30 3.89
Minerals Magnesium, Mg mg 65 110
Minerals Phosphorus, P mg 165 279
Minerals Potassium, K mg 508 859
Minerals Sodium, Na mg 238 402
Minerals Zinc, Zn mg 0.96 1.62
Vitamins Vitamin C, total ascorbic acid mg 0.0 0.0
Vitamins Thiamin mg 0.257 0.434
Vitamins Riboflavin mg 0.063 0.106
Vitamins Niacin mg 0.570 0.963
Vitamins Vitamin B-6 mg 0.175 0.296
Vitamins Folate, DFE µg 168 284
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 E (alpha-tocopherol) mg 0.98 1.66
Vitamins Vitamin D (D2 + D3) µg 0.0 0.0
Vitamins Vitamin D IU 0 0
Vitamins Vitamin K (phylloquinone) µg 3.7 6.3
Lipids Fatty acids, total saturated g 0.126 0.213
Lipids Fatty acids, total monounsaturated g 0.042 0.071
Lipids Fatty acids, total polyunsaturated g 0.210 0.355
Lipids Fatty acids, total trans g 0.000 0.000
Lipids Cholesterol mg 0 0