Nutritional Information

Macro nutrients

Composition
Compositiongram
Fat0.4
Carbohydrate1.8
Protein1.9
Dietary fibre4.0
Alcohol0.0
Water92.0
Energy content
Energy contentenergiprosent
Fat13
Carbohydrate28
Protein29
Dietary fibre29
Alcohol0
  • Fat
  • Carbohydrate
  • Protein
  • Dietary fibre
  • Alcohol
  • Water
  • Energy in 100 g: 105 kJ (25 kcal)
  • Edible part: 100 %
NutrientSourceQuantityEnergiprosent
Fat13%
Carbohydrate27%
Dietary fibre29%
Protein29%
Alcohol0%
Water-

Carbohydrates

CarbohydrateSource1.8 g
Starch
Sugar, total
Sugar, added
Sugar, free

Fatty acids

FatSource0.4 g
Saturated fatty acids
Trans fatty acids
Monounsaturated fatty acids
Polyunsaturated fatty acids
Omega-3
Omega-6
Cholesterol
Saturated fatty acidsSource0.1 g
C12:0 (lauric acid)
C14:0 (myristic acid)
C16:0 (palmitic acid)
C18:0 (stearic acid)
Monounsaturated fatty acidsSource0 g
C16:1 sum (palmitoleic acid)
C18:1 sum (oleic acid)
Polyunsaturated fatty acidsSource0.1 g
C18:2n-6 (linoleic acid)
C18:3n-3 (alpha-linolenic acid)
C20:3n-3 (eicosatrienoic acid)
C20:3n-6 (dihomo-gamma-linolenic acid, DGLA)
C20:4n-3 (eicosatetraenoic acid)
C20:4n-6 (arachidonic acid)
C20:5n-3 (eicosapentaenoic acid, EPA)
C22:5n-3 (docosapentaenoic acid, DPA)
C22:6n-3 (docosahexaenoic acid, DHA)

Vitamins

Fat-soluble vitaminsSourceQuantity
Vitamin A (RAE)
Vitamin A (RE)56 RE7 %
Retinol
Beta-carotene
Vitamin D0 %
Vitamin E2 %
Water-soluble vitaminsSourceQuantity
Vitamin B1 (thiamin)6 %
Vitamin B2 (riboflavin)4 %
Vitamin B3 (niacin)
Niacin equivalents4 %
Vitamin B6 (pyridoxine)3 %
Vitamin B9 (folate)14 %
Vitamin B12 (cobalamin)0 %
Vitamin C (askorbic acid)11 %

Minerals and trace elements

MineralsSourceQuantity
Salt (NaCl)
Calcium (Ca)7 %
Sodium (Na)
Potassium (K)8 %
Magnesium (Mg)8 %
Phosphorus (P)8 %
Trace elementsSourceQuantity
Iron (Fe)8 %
Zinc (Zn)2 %
Selenium (Se)0 %
Copper (Cu)7 %
Iodine (I)0 %

Classification

Food ID: 06.741

Scientific name: Phaseolus L.

FoodEx2: French beans (with pods) (A00PG)

Facets
F28 ProcessFreezing (A07KQ)

LanguaL

The foods in Matvaretabellen are described using a classification system called LanguaL. LanguaL stands for "Langua aLimentaria" or "language of food". This language enables standardized descriptions of foods.

LanguaLClassification
A0152Vegetable or vegetable product (US CFR)
A0831Pulse or pulse product (EUROFIR)
B1371Green bean
C0158Pod or seed
E0150Whole, natural shape
F0018Partially heat-treated
G0003Cooking method not applicable
H0001Treatment applied not known
J0136Preserved by freezing
K0003No packing medium used
M0001Container or wrapping not known
N0001Food contact surface not known
P0024Human consumer, no age specification

10

Missing value, content not known.

50

Estimated as a naturally occurring zero value, not analysed.

73f

Calculated as the sum of omega-3 fatty acids from reference 460g: US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page

74f

Calculated as the sum of omega-6 fatty acids from reference 460g: US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page

400a

Swedish National Food Agency. The food database, version 2008.05.05.

460g

US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page

617

Jacobsen, J., Danielsen, M., Poulsen, A., Trolle, E. Næringsstofindhold i frosne frugter og grøntsager. DTU Fødevareinstitutet, 2023. Online version, www.food.dtu.dk

MI0120

Salt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0)

MI0142

Water by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g])

MI0181

Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])

MI0322

Vitamin A activity calculated from retinol and beta-carotene (factor 1/6) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 6))

MI0325

Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))

MI0421

Niacin equivalents calculated from niacin and tryptophan (NIAEQ[mg] = NIA[mg] + TRP[mg] / 60)

MI0512

Sugar calculated as the sum of individual mono- and disaccharides (SUGAR[g] = ARAS[g] + FRUS[g] + GALS[g] + GLUS[g] + MANS[g] + RIBS[g] + XYLS[g] + LACS[g] + MALS[g] + SUCS[g] + TRES[g])

Potassium (K) in Beans, green, French, frozen

Value typeBest estimate
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

Iron (Fe) in Beans, green, French, frozen

Value typeBest estimate
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

Protein in Beans, green, French, frozen

Value typeBest estimate
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

Carbohydrate in Beans, green, French, frozen

Value typeBest estimate
Acquisition typeValue created within host system
Method typeSummation from constituent components
MethodCarbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])

Sugar, added in Beans, green, French, frozen

Value typeLogical zero
Acquisition typeValue created within host system
Method typeEstimated according to logical deduction
MethodImputation

C22:5n-3 (docosapentaenoic acid, DPA) in Beans, green, French, frozen

Value typeBest estimate
Acquisition typeFood composition table
Method typeMethod type not known
MethodMethod not known

Salt (NaCl) in Beans, green, French, frozen

Value typeBest estimate
Acquisition typeValue created within host system
Method typeSummation from constituent components
MethodSalt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0)

Beta-carotene in Beans, green, French, frozen

Value typeBest estimate
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodHigh-performance liquid chromatography

Water in Beans, green, French, frozen

Value typeBest estimate
Acquisition typeValue created within host system
Method typeSummation from constituent components
MethodWater by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g])

Phosphorus (P) in Beans, green, French, frozen

Value typeBest estimate
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

C18:0 (stearic acid) in Beans, green, French, frozen

Value typeBest estimate
Acquisition typeFood composition table
Method typeMethod type not known
MethodMethod not known

Omega-3 in Beans, green, French, frozen

Value typeBest estimate
Acquisition typeValue created within host system
Method typeSummation from constituent components
MethodFatty acids, total cis n-3 polyunsaturated, calculated as sum of cis n-3 polyunsaturated fatty acids

Niacin equivalents in Beans, green, French, frozen

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculations including conversion factors
MethodNiacin equivalents calculated from niacin and tryptophan (NIAEQ[mg] = NIA[mg] + TRP[mg] / 60)

C18:1 sum (oleic acid) in Beans, green, French, frozen

Value typeBest estimate
Acquisition typeFood composition table
Method typeMethod type not known
MethodMethod not known

Copper (Cu) in Beans, green, French, frozen

Value typeBest estimate
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

Saturated fatty acids in Beans, green, French, frozen

Value typeBest estimate
Acquisition typeFood composition table
Method typeMethod type not known
MethodMethod not known

Cholesterol in Beans, green, French, frozen

Value typeLogical zero
Acquisition typeValue created within host system
Method typeEstimated according to logical deduction
MethodImputation

C20:4n-6 (arachidonic acid) in Beans, green, French, frozen

Value typeBest estimate
Acquisition typeFood composition table
Method typeMethod type not known
MethodMethod not known

Vitamin B3 (niacin) in Beans, green, French, frozen

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodHigh-performance liquid chromatography

Omega-6 in Beans, green, French, frozen

Value typeBest estimate
Acquisition typeValue created within host system
Method typeSummation from constituent components
MethodFatty acids, total cis n-6 polyunsaturated, calculated as the sum cis n-6 polyunsaturated fatty acids

C20:4n-3 (eicosatetraenoic acid) in Beans, green, French, frozen

Value typeBest estimate
Acquisition typeFood composition table
Method typeMethod type not known
MethodMethod not known

Trans fatty acids in Beans, green, French, frozen

Value typeLogical zero
Acquisition typeValue created within host system
Method typeEstimated according to logical deduction
MethodImputation

C18:3n-3 (alpha-linolenic acid) in Beans, green, French, frozen

Value typeBest estimate
Acquisition typeFood composition table
Method typeMethod type not known
MethodMethod not known

C20:5n-3 (eicosapentaenoic acid, EPA) in Beans, green, French, frozen

Value typeBest estimate
Acquisition typeFood composition table
Method typeMethod type not known
MethodMethod not known

C12:0 (lauric acid) in Beans, green, French, frozen

Value typeBest estimate
Acquisition typeFood composition table
Method typeMethod type not known
MethodMethod not known

Starch in Beans, green, French, frozen

Value typeBest estimate
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

Calcium (Ca) in Beans, green, French, frozen

Value typeBest estimate
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

Monounsaturated fatty acids in Beans, green, French, frozen

Value typeBest estimate
Acquisition typeFood composition table
Method typeMethod type not known
MethodMethod not known

C18:2n-6 (linoleic acid) in Beans, green, French, frozen

Value typeBest estimate
Acquisition typeFood composition table
Method typeMethod type not known
MethodMethod not known

Vitamin C (askorbic acid) in Beans, green, French, frozen

Value typeBest estimate
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodHigh-performance liquid chromatography

Sugar, free in Beans, green, French, frozen

Value typeLogical zero
Acquisition typeValue created within host system
Method typeEstimated according to logical deduction
MethodImputation

C16:0 (palmitic acid) in Beans, green, French, frozen

Value typeBest estimate
Acquisition typeFood composition table
Method typeMethod type not known
MethodMethod not known

Iodine (I) in Beans, green, French, frozen

Value typeBelow limit of quantification
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodInductively Coupled Plasma Mass Spectrometry

Selenium (Se) in Beans, green, French, frozen

Value typeBelow limit of quantification
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodInductively Coupled Plasma Mass Spectrometry

Vitamin E in Beans, green, French, frozen

Value typeBest estimate
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodHigh-performance liquid chromatography

Alcohol in Beans, green, French, frozen

Value typeLogical zero
Acquisition typeValue created within host system
Method typeEstimated according to logical deduction
MethodImputation

Zinc (Zn) in Beans, green, French, frozen

Value typeBest estimate
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

Retinol in Beans, green, French, frozen

Value typeLogical zero
Acquisition typeValue created within host system
Method typeEstimated according to logical deduction
MethodImputation

Polyunsaturated fatty acids in Beans, green, French, frozen

Value typeBest estimate
Acquisition typeFood composition table
Method typeMethod type not known
MethodMethod not known

Vitamin B2 (riboflavin) in Beans, green, French, frozen

Value typeBest estimate
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodHigh-performance liquid chromatography

Vitamin D in Beans, green, French, frozen

Value typeLogical zero
Acquisition typeValue created within host system
Method typeEstimated according to logical deduction
MethodImputation

C20:3n-3 (eicosatrienoic acid) in Beans, green, French, frozen

Value typeBest estimate
Acquisition typeFood composition table
Method typeMethod type not known
MethodMethod not known

C14:0 (myristic acid) in Beans, green, French, frozen

Value typeBest estimate
Acquisition typeFood composition table
Method typeMethod type not known
MethodMethod not known

Vitamin B1 (thiamin) in Beans, green, French, frozen

Value typeBest estimate
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodHigh-performance liquid chromatography

Dietary fibre in Beans, green, French, frozen

Value typeBest estimate
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

Vitamin B12 (cobalamin) in Beans, green, French, frozen

Value typeLogical zero
Acquisition typeValue created within host system
Method typeEstimated according to logical deduction
MethodImputation

Vitamin B9 (folate) in Beans, green, French, frozen

Value typeBest estimate
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

Vitamin A (RAE) in Beans, green, French, frozen

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculations including conversion factors
MethodVitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))

C22:6n-3 (docosahexaenoic acid, DHA) in Beans, green, French, frozen

Value typeBest estimate
Acquisition typeFood composition table
Method typeMethod type not known
MethodMethod not known

Sugar, total in Beans, green, French, frozen

Value typeBest estimate
Acquisition typeFood composition table
Method typeAnalytical results
MethodSugar calculated as the sum of individual mono- and disaccharides (SUGAR[g] = ARAS[g] + FRUS[g] + GALS[g] + GLUS[g] + MANS[g] + RIBS[g] + XYLS[g] + LACS[g] + MALS[g] + SUCS[g] + TRES[g])

Fat in Beans, green, French, frozen

Value typeBest estimate
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

Magnesium (Mg) in Beans, green, French, frozen

Value typeBest estimate
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

Sodium (Na) in Beans, green, French, frozen

Value typeBest estimate
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

Vitamin B6 (pyridoxine) in Beans, green, French, frozen

Value typeBest estimate
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodHigh-performance liquid chromatography

C16:1 sum (palmitoleic acid) in Beans, green, French, frozen

Value typeBest estimate
Acquisition typeFood composition table
Method typeMethod type not known
MethodMethod not known

C20:3n-6 (dihomo-gamma-linolenic acid, DGLA) in Beans, green, French, frozen

Value typeBest estimate
Acquisition typeFood composition table
Method typeMethod type not known
MethodMethod not known

Compare foods

Compare now
Suggestions: