Nutritional Information

Macro nutrients

Composition
Compositiongram
Fat0.7
Carbohydrate10.5
Protein9.3
Dietary fibre15.0
Alcohol0.0
Water64.0
Energy content
Energy contentenergiprosent
Fat5
Carbohydrate37
Protein33
Dietary fibre25
Alcohol0
  • Fat
  • Carbohydrate
  • Protein
  • Dietary fibre
  • Alcohol
  • Water
  • Energy in 100 g: 485 kJ (116 kcal)
  • Edible part: 100 %
NutrientSourceQuantityEnergiprosent
Fat5%
Carbohydrate36%
Dietary fibre24%
Protein32%
Alcohol0%
Water-

Carbohydrates

CarbohydrateSource10.5 g
Starch
Sugar, total
Sugar, added
Sugar, free

Fatty acids

FatSource0.7 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 acidsSource0.4 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)0 RE0 %
Retinol
Beta-carotene
Vitamin D0 %
Vitamin E0 %
Water-soluble vitaminsSourceQuantity
Vitamin B1 (thiamin)8 %
Vitamin B2 (riboflavin)3 %
Vitamin B3 (niacin)
Niacin equivalents17 %
Vitamin B6 (pyridoxine)7 %
Vitamin B9 (folate)6 %
Vitamin B12 (cobalamin)0 %
Vitamin C (askorbic acid)0 %

Minerals and trace elements

MineralsSourceQuantity
Salt (NaCl)
Calcium (Ca)4 %
Sodium (Na)
Potassium (K)13 %
Magnesium (Mg)18 %
Phosphorus (P)36 %
Trace elementsSourceQuantity
Iron (Fe)20 %
Zinc (Zn)9 %
Selenium (Se)1 %
Copper (Cu)28 %
Iodine (I)0 %

Classification

Food ID: 06.252

Scientific name: Phaseolus L.

FoodEx2: Kidney bean (dry seeds) (A012V)

Facets
F01 SourceKidney bean (as plant) (A05HA)
F02 Part-natureDried legumes (pulses) and their flours (as part-nature) (A0ERV)
F27 Source-commoditiesKidney bean (dry seeds) (A012V)
F28 ProcessDrying (dehydration) (A07KG), Boiling (A07GL)

10

Missing value, content not known.

MI0002

EuroFIR recipe calculation procedure

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))

Beta-carotene in Beans, red, kidney, cooked

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

C22:6n-3 (docosahexaenoic acid, DHA) in Beans, red, kidney, cooked

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Niacin equivalents in Beans, red, kidney, cooked

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Selenium (Se) in Beans, red, kidney, cooked

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Alcohol in Beans, red, kidney, cooked

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Sugar, total in Beans, red, kidney, cooked

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Vitamin C (askorbic acid) in Beans, red, kidney, cooked

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Omega-3 in Beans, red, kidney, cooked

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Vitamin B9 (folate) in Beans, red, kidney, cooked

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Carbohydrate in Beans, red, kidney, cooked

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])

Monounsaturated fatty acids in Beans, red, kidney, cooked

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Calcium (Ca) in Beans, red, kidney, cooked

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

C22:5n-3 (docosapentaenoic acid, DPA) in Beans, red, kidney, cooked

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

C20:3n-3 (eicosatrienoic acid) in Beans, red, kidney, cooked

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Trans fatty acids in Beans, red, kidney, cooked

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Starch in Beans, red, kidney, cooked

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

C20:5n-3 (eicosapentaenoic acid, EPA) in Beans, red, kidney, cooked

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Zinc (Zn) in Beans, red, kidney, cooked

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Iodine (I) in Beans, red, kidney, cooked

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Sodium (Na) in Beans, red, kidney, cooked

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Protein in Beans, red, kidney, cooked

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

C20:4n-6 (arachidonic acid) in Beans, red, kidney, cooked

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Vitamin B12 (cobalamin) in Beans, red, kidney, cooked

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Vitamin B2 (riboflavin) in Beans, red, kidney, cooked

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

C14:0 (myristic acid) in Beans, red, kidney, cooked

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Magnesium (Mg) in Beans, red, kidney, cooked

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Retinol in Beans, red, kidney, cooked

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Copper (Cu) in Beans, red, kidney, cooked

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Dietary fibre in Beans, red, kidney, cooked

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Iron (Fe) in Beans, red, kidney, cooked

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Salt (NaCl) in Beans, red, kidney, cooked

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)

Polyunsaturated fatty acids in Beans, red, kidney, cooked

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Omega-6 in Beans, red, kidney, cooked

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

C18:3n-3 (alpha-linolenic acid) in Beans, red, kidney, cooked

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

C20:4n-3 (eicosatetraenoic acid) in Beans, red, kidney, cooked

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Vitamin B3 (niacin) in Beans, red, kidney, cooked

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Sugar, added in Beans, red, kidney, cooked

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Vitamin A (RAE) in Beans, red, kidney, cooked

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))

Cholesterol in Beans, red, kidney, cooked

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Saturated fatty acids in Beans, red, kidney, cooked

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

C18:2n-6 (linoleic acid) in Beans, red, kidney, cooked

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Potassium (K) in Beans, red, kidney, cooked

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Sugar, free in Beans, red, kidney, cooked

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

C16:0 (palmitic acid) in Beans, red, kidney, cooked

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Water in Beans, red, kidney, cooked

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])

Fat in Beans, red, kidney, cooked

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Vitamin D in Beans, red, kidney, cooked

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

C16:1 sum (palmitoleic acid) in Beans, red, kidney, cooked

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Vitamin E in Beans, red, kidney, cooked

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

C18:0 (stearic acid) in Beans, red, kidney, cooked

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

C12:0 (lauric acid) in Beans, red, kidney, cooked

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Phosphorus (P) in Beans, red, kidney, cooked

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Vitamin B1 (thiamin) in Beans, red, kidney, cooked

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

C20:3n-6 (dihomo-gamma-linolenic acid, DGLA) in Beans, red, kidney, cooked

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

C18:1 sum (oleic acid) in Beans, red, kidney, cooked

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Vitamin B6 (pyridoxine) in Beans, red, kidney, cooked

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

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