Beans, snap, green, frozen, all styles, unprepared
Calories 39
Calories from Fat 2
(5%)
[1]
% Total Quantity
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat g
%
Cholesterol 0mg
0%
Sodium 3mg
0.00%
Potassium 186mg
0.19%
Total Carbohydrate 8g
8%
Protein 2g
2%
Nutrient
Quantity
Units
Alanine
0.08
g
Alcohol, ethyl
0.00
g
Arginine
0.07
g
Ash
0.53
g
Aspartic acid
0.25
g
Calcium, Ca
42.00
mg
Carbohydrate, by difference
7.54
g
Carotene, alpha
72.00
mcg
Carotene, beta
292.00
mcg
Cholesterol
0.00
mg
Copper, Cu
0.05
mg
Cryptoxanthin, beta
0.00
mcg
Cystine
0.02
g
Dihydrophylloquinone
0.00
mcg
Energy
39.00
kcal
Energy
164.00
kJ
Fatty acids, total monounsaturated
0.01
g
Fatty acids, total polyunsaturated
0.11
g
Fatty acids, total saturated
0.05
g
Fiber, total dietary
2.60
g
Folate, DFE
15.00
mcg_DFE
Folate, food
15.00
mcg
Folate, total
15.00
mcg
Folic acid
0.00
mcg
Fructose
1.04
g
Galactose
0.00
g
Glucose (dextrose)
0.92
g
Glutamic acid
0.19
g
Glycine
0.07
g
Histidine
0.03
g
Iron, Fe
0.85
mg
Isoleucine
0.07
g
Kaempferol
0.24
mg
Lactose
0.00
g
Leucine
0.11
g
Lutein + zeaxanthin
663.00
mcg
Lycopene
0.00
mcg
Lysine
0.09
g
Magnesium, Mg
22.00
mg
Maltose
0.00
g
Manganese, Mn
0.37
mg
Menaquinone-4
0.00
mcg
Methionine
0.02
g
Niacin
0.50
mg
Pantothenic acid
0.10
mg
Phenylalanine
0.07
g
Phosphorus, P
32.00
mg
Potassium, K
186.00
mg
Proline
0.07
g
Protein
1.79
g
Quercetin
1.30
mg
Retinol
0.00
mcg
Riboflavin
0.09
mg
Selenium, Se
0.60
mcg
Serine
0.10
g
Sodium, Na
3.00
mg
Starch
1.53
g
Sucrose
0.25
g
Sugars, total
2.21
g
Thiamin
0.10
mg
Threonine
0.08
g
Total lipid (fat)
0.21
g
Tryptophan
0.02
g
Tyrosine
0.04
g
Valine
0.09
g
Vitamin A, IU
547.00
IU
Vitamin A, RAE
27.00
mcg_RAE
Vitamin B-12
0.00
mcg
Vitamin B-6
0.04
mg
Vitamin C, total ascorbic acid
12.90
mg
Vitamin D
0.00
IU
Vitamin D (D2 + D3)
0.00
mcg
Vitamin E (alpha-tocopherol)
0.42
mg
Vitamin K (phylloquinone)
44.80
mcg
Water
89.93
g
Zinc, Zn
0.26
mg
References:
Dr. Michael Colgan. "Optimum Sports Nutrition". 1993.
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
Nutrient Data Laboratory, ARS, USDA. "National Food and Nutrient Analysis Program, Wave 9l". 2005 Beltsville MD