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Nutrition - Facts for Beans, baked, canned, with franks
Nutrition
Facts
Nutrition facts for a little less than ¼ pound (100 grams) of Beans, baked, canned, with franks.
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per 100 grams
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Beans, baked, canned, with franks

Calories 142 Calories from Fat 57
(40%)
 [1]
% Total Quantity
Total Fat 7g 7%
Saturated Fat 2g 2%
Trans Fat g %
Cholesterol 6mg 0.01%
Sodium 430mg 0.43%
Potassium 235mg 0.24%
Total Carbohydrate 15g 15%
Protein 7g 7%


NutrientQuantityUnits
Alanine 0.30 g
Alcohol, ethyl 0.00 g
Arginine 0.43 g
Ash 1.95 g
Aspartic acid 0.80 g
Caffeine 0.00 mg
Calcium, Ca 48.00 mg
Carbohydrate, by difference 15.39 g
Carotene, alpha 0.00 mcg
Carotene, beta 52.00 mcg
Cholesterol 6.00 mg
Choline, total 34.90 mg
Copper, Cu 0.21 mg
Cryptoxanthin, beta 0.00 mcg
Cystine 0.07 g
Energy 142.00 kcal
Energy 596.00 kJ
Fatty acids, total monounsaturated 2.83 g
Fatty acids, total polyunsaturated 0.84 g
Fatty acids, total saturated 2.35 g
Fiber, total dietary 6.90 g
Folate, DFE 30.00 mcg_DFE
Folate, food 30.00 mcg
Folate, total 30.00 mcg
Folic acid 0.00 mcg
Glutamic acid 1.04 g
Glycine 0.29 g
Histidine 0.19 g
Iron, Fe 1.73 mg
Isoleucine 0.30 g
Leucine 0.53 g
Lutein + zeaxanthin 13.00 mcg
Lycopene 409.00 mcg
Lysine 0.47 g
Magnesium, Mg 28.00 mg
Manganese, Mn 0.42 mg
Methionine 0.10 g
Niacin 0.90 mg
Pantothenic acid 0.14 mg
Phenylalanine 0.35 g
Phosphorus, P 104.00 mg
Potassium, K 235.00 mg
Proline 0.29 g
Protein 6.75 g
Retinol 0.00 mcg
Riboflavin 0.06 mg
Selenium, Se 6.50 mcg
Serine 0.36 g
Sodium, Na 430.00 mg
Sugars, total 6.53 g
Theobromine 0.00 mg
Thiamin 0.06 mg
Threonine 0.28 g
Total lipid (fat) 6.57 g
Tryptophan 0.08 g
Tyrosine 0.19 g
Valine 0.34 g
Vitamin A, IU 87.00 IU
Vitamin A, RAE 4.00 mcg_RAE
Vitamin B-12 0.34 mcg
Vitamin B-12, added 0.00 mcg
Vitamin B-6 0.05 mg
Vitamin C, total ascorbic acid 2.30 mg
Vitamin D 0.00 IU
Vitamin D (D2 + D3) 0.00 mcg
Vitamin E (alpha-tocopherol) 0.16 mg
Vitamin E, added 0.00 mg
Vitamin K (phylloquinone) 1.00 mcg
Water 69.34 g
Zinc, Zn 1.87 mg

References:

  1. Dr. Michael Colgan. "Optimum Sports Nutrition". 1993.
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