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Nutrition - Facts for Restaurant, Latino, Arroz con frijoles negros (rice and black beans)
Nutrition
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Nutrition facts for a little less than ¼ pound (100 grams) of Restaurant, Latino, Arroz con frijoles negros (rice and black beans).
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per 100 grams
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per common measure #2

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Restaurant, Latino, Arroz con frijoles negros (rice and black beans)

Calories 151 Calories from Fat 34
(22%)
 [1]
% Total Quantity
Total Fat 4g 4%
Saturated Fat 1g 1%
Trans Fat 0g 0%
Cholesterol mg 0%
Sodium 420mg 0.42%
Potassium 224mg 0.22%
Total Carbohydrate 24g 24%
Protein 5g 5%


NutrientQuantityUnits
Alanine 0.21 g
Arginine 0.32 g
Ash 1.63 g
Aspartic acid 0.52 g
Calcium, Ca 37.00 mg
Carbohydrate, by difference 24.40 g
Copper, Cu 0.16 mg
Cystine 0.05 g
Dihydrophylloquinone 0.00 mcg
Energy 631.00 kJ
Energy 151.00 kcal
Fatty acids, total monounsaturated 0.89 g
Fatty acids, total polyunsaturated 1.56 g
Fatty acids, total saturated 0.73 g
Fatty acids, total trans 0.05 g
Fatty acids, total trans-monoenoic 0.03 g
Fatty acids, total trans-polyenoic 0.01 g
Fiber, total dietary 3.40 g
Fructose 0.46 g
Galactose 0.00 g
Glucose (dextrose) 0.40 g
Glutamic acid 0.76 g
Glycine 0.18 g
Histidine 0.13 g
Iron, Fe 1.57 mg
Isoleucine 0.20 g
Lactose 0.00 g
Leucine 0.37 g
Lysine 0.26 g
Magnesium, Mg 26.00 mg
Maltose 0.00 g
Manganese, Mn 0.44 mg
Menaquinone-4 0.00 mcg
Methionine 0.07 g
Niacin 1.02 mg
Pantothenic acid 0.26 mg
Phenylalanine 0.26 g
Phosphorus, P 87.00 mg
Potassium, K 224.00 mg
Proline 0.16 g
Protein 4.64 g
Riboflavin 0.02 mg
Selenium, Se 4.80 mcg
Serine 0.26 g
Sodium, Na 420.00 mg
Starch 18.57 g
Sucrose 0.00 g
Sugars, total 0.86 g
Thiamin 0.12 mg
Threonine 0.19 g
Tocopherol, beta 0.03 mg
Tocopherol, delta 0.56 mg
Tocopherol, gamma 2.26 mg
Total lipid (fat) 3.85 g
Tryptophan 0.06 g
Tyrosine 0.15 g
Valine 0.27 g
Vitamin B-6 0.06 mg
Vitamin E (alpha-tocopherol) 0.47 mg
Vitamin K (phylloquinone) 10.30 mcg
Water 65.47 g
Zinc, Zn 0.74 mg

References:

  1. Dr. Michael Colgan. "Optimum Sports Nutrition". 1993.
  2. Nutrient Data Laboratory, ARS, USDA. "National Food and Nutrient Analysis Program Wave 12b". 2008 Beltsville MD

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