Nutritional Information

Macro nutrients

Composition
Compositiongram
Fat1.4
Carbohydrate6.0
Protein3.7
Dietary fibre6.0
Alcohol0.0
Water83.0
Energy content
Energy contentenergiprosent
Fat20
Carbohydrate39
Protein24
Dietary fibre18
Alcohol0
  • Fat
  • Carbohydrate
  • Protein
  • Dietary fibre
  • Alcohol
  • Water
  • Energy in 100 g: 265 kJ (63 kcal)
  • Edible part: 100 %
NutrientSourceQuantityEnergiprosent
Fat19%
Carbohydrate38%
Dietary fibre18%
Protein23%
Alcohol0%
Water-

Carbohydrates

CarbohydrateSource6 g
Starch
Sugar, total
Sugar, added
Sugar, free

Fatty acids

FatSource1.4 g
Saturated fatty acids
Trans fatty acids
Monounsaturated fatty acids
Polyunsaturated fatty acids
Omega-3
Omega-6
Cholesterol
Saturated fatty acidsSource0.2 g
C12:0 (lauric acid)
C14:0 (myristic acid)
C16:0 (palmitic acid)
C18:0 (stearic acid)
Monounsaturated fatty acidsSource0.6 g
C16:1 sum (palmitoleic acid)
C18:1 sum (oleic acid)
Polyunsaturated fatty acidsSource0.5 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)7 RE0 %
Retinol
Beta-carotene
Vitamin D0 %
Vitamin E1 %
Water-soluble vitaminsSourceQuantity
Vitamin B1 (thiamin)10 %
Vitamin B2 (riboflavin)6 %
Vitamin B3 (niacin)
Niacin equivalents7 %
Vitamin B6 (pyridoxine)5 %
Vitamin B9 (folate)3 %
Vitamin B12 (cobalamin)0 %
Vitamin C (askorbic acid)0 %

Minerals and trace elements

MineralsSourceQuantity
Salt (NaCl)
Calcium (Ca)4 %
Sodium (Na)
Potassium (K)7 %
Magnesium (Mg)8 %
Phosphorus (P)14 %
Trace elementsSourceQuantity
Iron (Fe)12 %
Zinc (Zn)4 %
Selenium (Se)1 %
Copper (Cu)16 %
Iodine (I)0 %

Classification

Food ID: 06.024

FoodEx2: Canned or jarred common beans (A01BB)

Facets
F02 Part-natureCanned legumes (as part-nature) (A0ERT)
F04 IngredientTomato ketchup and related sauces (A044P)
F06 Surrounding-mediumIn gravy or savoury sauce (A06XR)
F27 Source-commoditiesBorlotti or other common beans (without pods) (A012B)
F28 ProcessCanning / jarring (A0BYP)

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
A0172Prepared food product (US CFR)
A0832Pulse dish (EUROFIR)
B1567Bean (VEGETABLE)
C0133Seed, skin present, germ present
E0110Semiliquid with solid pieces
F0014Fully heat-treated
G0001Cooking method not known
H0350Tomato added
J0001Preservation method not known
K0003No packing medium used
M0151Metal container
M0213Box
N0041Metal
P0024Human consumer, no age specification
Z0112Food industry prepared

10

Missing value, content not known.

50

Estimated as a naturally occurring zero value, not analysed.

93

KBS (2019), University of Oslo

331

Frydenberg, H, Urke EB & Carlsen MH. Sugar project 2021-2024. University of Oslo, department of nutrition.

420i

National Food Institute - Technical University of Denmark (DTU). Food database, Frida version 5.1. (2023). Online version, http://frida.fooddata.dk

616

Jacobsen, J., Danielsen, M., Langwagen, M., Poulsen, A., Trolle, E. Næringsstofindhold i bælgfrukter. 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])

MI0208

Fatty acids, saturated, calculated as the sum of individual fatty acids, excluding branched chain isomers (FASAT[g] = F4:0[g] + F5:0[g] + F6:0[g] + F7:0[g] + F8:0[g] + F9:0[g] + F10:0[g] + F11:0[g] + F12:0[g] + F13:0[g] + F14:0[g] + F15:0[g] + F16:0[g] + F17:0[g] + F18:0[g] + F18:0DO[g] + F19:0[g] + F20:0[g] + F21:0[g] + F22:0[g] + F23:0[g] + F24:0[g] + F25:0[g] + F26:0[g])

MI0210

Fatty acids, monounsaturated, calculated as sum of individual fatty acids, cis isomers only (FAMSCIS[g] =F10:1CIS[g] +F12:1CIS[g] +F14:1CIS[g] + F15:1CN8[g] + F16:1CIS[g] + F17:1CIS[g] + F18:1CIS[g] + F20:1CIS[g] + F22:1CIS[g] + F24:1CIS[g])

MI0212

Fatty acids, polyunsaturated, calculated as sum of individual fatty acids, all-cis isomers only (FAPUCIS[g] = F16:2CN4[g] + F16:3CN3[g] + F18:2CN6[g] + F18:2CN9[g] + F18:3CN3[g] + F18:3CN6[g] + F18:4CN3[g] + F20:2CN6[g] + F20:3CN3[g] + F20:3CN6[g] + F20:3CN9[g] + F20:4CN3[g] + F20:4CN6[g] + F20:5CN3[g] + F22:2CN3[g] + F22:2CN6[g] + F22:4CN6[g] + F22:5CN3[g] + F22:5CN6[g] + F22:6CN3[g] + F24:2CN6[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])

C18:0 (stearic acid) in Beans, white, in tomato sauce, canned

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodMethod not known

C20:4n-6 (arachidonic acid) in Beans, white, in tomato sauce, canned

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodMethod not known

Vitamin B1 (thiamin) in Beans, white, in tomato sauce, canned

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

Vitamin B6 (pyridoxine) in Beans, white, in tomato sauce, canned

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

Omega-3 in Beans, white, in tomato sauce, canned

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodFatty acids, total cis n-3 polyunsaturated, calculated as sum of cis n-3 polyunsaturated fatty acids

Vitamin B2 (riboflavin) in Beans, white, in tomato sauce, canned

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

Iron (Fe) in Beans, white, in tomato sauce, canned

Value typeBest estimate
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

Polyunsaturated fatty acids in Beans, white, in tomato sauce, canned

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodFatty acids, polyunsaturated, calculated as sum of individual fatty acids, all-cis isomers only (FAPUCIS[g] = F16:2CN4[g] + F16:3CN3[g] + F18:2CN6[g] + F18:2CN9[g] + F18:3CN3[g] + F18:3CN6[g] + F18:4CN3[g] + F20:2CN6[g] + F20:3CN3[g] + F20:3CN6[g] + F20:3CN9[g] + F20:4CN3[g] + F20:4CN6[g] + F20:5CN3[g] + F22:2CN3[g] + F22:2CN6[g] + F22:4CN6[g] + F22:5CN3[g] + F22:5CN6[g] + F22:6CN3[g] + F24:2CN6[g])

Copper (Cu) in Beans, white, in tomato sauce, canned

Value typeBest estimate
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

Vitamin A (RAE) in Beans, white, in tomato sauce, canned

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, white, in tomato sauce, canned

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

Starch in Beans, white, in tomato sauce, canned

Value typeBest estimate
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

Iodine (I) in Beans, white, in tomato sauce, canned

Value typeBest estimate
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodInductively Coupled Plasma Mass Spectrometry

Vitamin D in Beans, white, in tomato sauce, canned

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

Selenium (Se) in Beans, white, in tomato sauce, canned

Value typeBest estimate
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodInductively Coupled Plasma Mass Spectrometry

Retinol in Beans, white, in tomato sauce, canned

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

Sugar, total in Beans, white, in tomato sauce, canned

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])

Vitamin B12 (cobalamin) in Beans, white, in tomato sauce, canned

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

C22:6n-3 (docosahexaenoic acid, DHA) in Beans, white, in tomato sauce, canned

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodMethod not known

Zinc (Zn) in Beans, white, in tomato sauce, canned

Value typeBest estimate
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

Sugar, free in Beans, white, in tomato sauce, canned

Value typeBest estimate
Acquisition typeValue created within host system
Method typeImputed/estimated, generic
MethodImputation

Magnesium (Mg) in Beans, white, in tomato sauce, canned

Value typeBest estimate
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

Water in Beans, white, in tomato sauce, canned

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])

Trans fatty acids in Beans, white, in tomato sauce, canned

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

C20:5n-3 (eicosapentaenoic acid, EPA) in Beans, white, in tomato sauce, canned

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodMethod not known

Phosphorus (P) in Beans, white, in tomato sauce, canned

Value typeBest estimate
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

Sodium (Na) in Beans, white, in tomato sauce, canned

Value typeBest estimate
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

Beta-carotene in Beans, white, in tomato sauce, canned

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

Omega-6 in Beans, white, in tomato sauce, canned

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodFatty acids, total cis n-6 polyunsaturated, calculated as the sum cis n-6 polyunsaturated fatty acids

Niacin equivalents in Beans, white, in tomato sauce, canned

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)

C20:4n-3 (eicosatetraenoic acid) in Beans, white, in tomato sauce, canned

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodMethod not known

Protein in Beans, white, in tomato sauce, canned

Value typeBest estimate
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

Fat in Beans, white, in tomato sauce, canned

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodMethod not known

Carbohydrate in Beans, white, in tomato sauce, canned

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])

Dietary fibre in Beans, white, in tomato sauce, canned

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodImputation

Vitamin B9 (folate) in Beans, white, in tomato sauce, canned

Value typeBest estimate
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

Calcium (Ca) in Beans, white, in tomato sauce, canned

Value typeBest estimate
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

Vitamin B3 (niacin) in Beans, white, in tomato sauce, canned

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

Sugar, added in Beans, white, in tomato sauce, canned

Value typeBest estimate
Acquisition typeValue created within host system
Method typeImputed/estimated, generic
MethodImputation

C14:0 (myristic acid) in Beans, white, in tomato sauce, canned

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodMethod not known

Vitamin C (askorbic acid) in Beans, white, in tomato sauce, canned

Value typeBest estimate
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

C20:3n-6 (dihomo-gamma-linolenic acid, DGLA) in Beans, white, in tomato sauce, canned

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodMethod not known

C16:0 (palmitic acid) in Beans, white, in tomato sauce, canned

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodMethod not known

C18:1 sum (oleic acid) in Beans, white, in tomato sauce, canned

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodMethod not known

C22:5n-3 (docosapentaenoic acid, DPA) in Beans, white, in tomato sauce, canned

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodMethod not known

Alcohol in Beans, white, in tomato sauce, canned

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

C18:3n-3 (alpha-linolenic acid) in Beans, white, in tomato sauce, canned

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodMethod not known

C20:3n-3 (eicosatrienoic acid) in Beans, white, in tomato sauce, canned

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodMethod not known

Vitamin E in Beans, white, in tomato sauce, canned

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

Monounsaturated fatty acids in Beans, white, in tomato sauce, canned

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodFatty acids, monounsaturated, calculated as sum of individual fatty acids, cis isomers only (FAMSCIS[g] =F10:1CIS[g] +F12:1CIS[g] +F14:1CIS[g] + F15:1CN8[g] + F16:1CIS[g] + F17:1CIS[g] + F18:1CIS[g] + F20:1CIS[g] + F22:1CIS[g] + F24:1CIS[g])

C18:2n-6 (linoleic acid) in Beans, white, in tomato sauce, canned

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodMethod not known

Potassium (K) in Beans, white, in tomato sauce, canned

Value typeBest estimate
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

C16:1 sum (palmitoleic acid) in Beans, white, in tomato sauce, canned

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodMethod not known

Salt (NaCl) in Beans, white, in tomato sauce, canned

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)

Saturated fatty acids in Beans, white, in tomato sauce, canned

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodFatty acids, saturated, calculated as the sum of individual fatty acids, excluding branched chain isomers (FASAT[g] = F4:0[g] + F5:0[g] + F6:0[g] + F7:0[g] + F8:0[g] + F9:0[g] + F10:0[g] + F11:0[g] + F12:0[g] + F13:0[g] + F14:0[g] + F15:0[g] + F16:0[g] + F17:0[g] + F18:0[g] + F18:0DO[g] + F19:0[g] + F20:0[g] + F21:0[g] + F22:0[g] + F23:0[g] + F24:0[g] + F25:0[g] + F26:0[g])

C12:0 (lauric acid) in Beans, white, in tomato sauce, canned

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodMethod not known

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