United States Department of Agriculture
Agricultural Research Service

National Nutrient Database for Standard Reference Release 28
Basic Report:  16343, Beans, pinto, mature seeds, cooked, boiled, with salt
heading Nutrient Unit
Value per 100 g

cup 171g
Proximates Water g 62.95 107.64
Proximates Energy kcal 143 245
Proximates Protein g 9.01 15.41
Proximates Total lipid (fat) g 0.65 1.11
Proximates Carbohydrate, by difference g 26.22 44.84
Proximates Fiber, total dietary g 9.0 15.4
Proximates Sugars, total g 0.34 0.58
Minerals Calcium, Ca mg 46 79
Minerals Iron, Fe mg 2.09 3.57
Minerals Magnesium, Mg mg 50 86
Minerals Phosphorus, P mg 147 251
Minerals Potassium, K mg 436 746
Minerals Sodium, Na mg 238 407
Minerals Zinc, Zn mg 0.98 1.68
Vitamins Vitamin C, total ascorbic acid mg 0.8 1.4
Vitamins Thiamin mg 0.193 0.330
Vitamins Riboflavin mg 0.062 0.106
Vitamins Niacin mg 0.318 0.544
Vitamins Vitamin B-6 mg 0.229 0.392
Vitamins Folate, DFE µg 172 294
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 0.94 1.61
Vitamins Vitamin D (D2 + D3) µg 0.0 0.0
Vitamins Vitamin D IU 0 0
Vitamins Vitamin K (phylloquinone) µg 3.5 6.0
Lipids Fatty acids, total saturated g 0.109 0.186
Lipids Fatty acids, total monounsaturated g 0.106 0.181
Lipids Fatty acids, total polyunsaturated g 0.188 0.321
Lipids Fatty acids, total trans g 0.000 0.000
Lipids Cholesterol mg 0 0