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Nutrition - Facts for Beans, snap, green, raw
Nutrition
Facts
Nutrition facts for a little less than ¼ pound (100 grams) of Beans, snap, green, raw.
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Beans, snap, green, raw


Calories 31 Calories from Fat 2
(6%)
[1]

% Total Quantity

Total Fat 0g 0%

Saturated Fat 0g 0%

Trans Fat g %

Cholesterol 0mg 0%

Sodium 6mg 0.01%

Potassium 211mg 0.21%

Total Carbohydrate 7g 7%

Protein 2g 2%



NutrientQuantityUnits
Alanine 0.08 g
Alcohol, ethyl 0.00 g
Apigenin 0.00 mg
Arginine 0.07 g
Ash 0.66 g
Aspartic acid 0.26 g
Betaine 0.10 mg
Caffeine 0.00 mg
Calcium, Ca 37.00 mg
Carbohydrate, by difference 6.97 g
Carotene, alpha 69.00 mcg
Carotene, beta 379.00 mcg
Catechin(+)- 0.00 mg
Cholesterol 0.00 mg
Choline, total 15.30 mg
Copper, Cu 0.07 mg
Cryptoxanthin, beta 0.00 mcg
Cystine 0.02 g
Daidzein 0.00 mg
Energy 31.00 kcal
Energy 131.00 kJ
Epicatechin 3-gallate(-)- 0.00 mg
Epicatechin(-)- 0.00 mg
Epigallocatechin 3-gallate(-)- 0.00 mg
Epigallocatechin(-)- 0.00 mg
Fatty acids, total monounsaturated 0.01 g
Fatty acids, total polyunsaturated 0.11 g
Fatty acids, total saturated 0.05 g
Fiber, total dietary 2.70 g
Fluoride, F 19.00 mcg
Folate, DFE 33.00 mcg_DFE
Folate, food 33.00 mcg
Folate, total 33.00 mcg
Folic acid 0.00 mcg
Fructose 1.39 g
Galactose 0.00 g
Gallocatechin(+)- 0.00 mg
Genistein 0.00 mg
Glucose (dextrose) 1.51 g
Glutamic acid 0.19 g
Glycine 0.07 g
Histidine 0.03 g
Iron, Fe 1.03 mg
Isoflavones, total 0.00 mg
Isoleucine 0.07 g
Kaempferol 0.41 mg
Lactose 0.00 g
Leucine 0.11 g
Lutein + zeaxanthin 640.00 mcg
Luteolin 0.00 mg
Lycopene 0.00 mcg
Lysine 0.09 g
Magnesium, Mg 25.00 mg
Maltose 0.00 g
Manganese, Mn 0.22 mg
Methionine 0.02 g
Myricetin 0.00 mg
Niacin 0.73 mg
Pantothenic acid 0.23 mg
Phenylalanine 0.07 g
Phosphorus, P 38.00 mg
Potassium, K 211.00 mg
Proline 0.07 g
Protein 1.83 g
Quercetin 2.73 mg
Retinol 0.00 mcg
Riboflavin 0.10 mg
Selenium, Se 0.60 mcg
Serine 0.10 g
Sodium, Na 6.00 mg
Starch 0.88 g
Sucrose 0.36 g
Sugars, total 3.26 g
Theobromine 0.00 mg
Thiamin 0.08 mg
Threonine 0.08 g
Total lipid (fat) 0.22 g
Tryptophan 0.02 g
Tyrosine 0.04 g
Valine 0.09 g
Vitamin A, IU 690.00 IU
Vitamin A, RAE 35.00 mcg_RAE
Vitamin B-12 0.00 mcg
Vitamin B-12, added 0.00 mcg
Vitamin B-6 0.14 mg
Vitamin C, total ascorbic acid 12.20 mg
Vitamin D 0.00 IU
Vitamin D (D2 + D3) 0.00 mcg
Vitamin E (alpha-tocopherol) 0.41 mg
Vitamin E, added 0.00 mg
Vitamin K (phylloquinone) 14.40 mcg
Water 90.32 g
Zinc, Zn 0.24 mg

References:

  1. Dr. Michael Colgan. "Optimum Sports Nutrition". 1993.
  2. Nutrient Data Laboratory, ARS, USDA. "National Food and Nutrient Anlaysis Program Wave 12h". 2008 Beltsville MD
  3. Y 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 Pg. 87 - 96
  4. J L Bureau, R J Bushway. "HPLC determination of carotenoids in fruits and vegetables in the United States". 1986 J Food Sci 52 Pg. 128 - 130
  5. R 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 Pg. 437 - 443
  6. F 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 Pg. 390 - 398
  7. J.D.B. Featherstone, Carol Shields. "A Study of Fluoride Intake in New York State Residents". New York State Fluoride Analysis Contract - report date 12/1/1988
  8. Stephen 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 Pg. 216 - 226
  9. Robert Ophaug. "Fluoride, Unpublished - Ophaug". Microdiffision
  10. Albert Kingman. "Kingman, A. Unpublished data. NIDR/NIH, 1984". 9. Kingman, A. Unpublished data. NIDR/NIH, 1984.

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