Brown Beans (Raw) Nutrition Facts

Description: Beans, small, red, mature seeds, raw

Local Names:

Scientific Name:

Category: Grain Legumes and Products

Calories in Brown Beans (Raw)

The calories in 100 grams of Brown Beans (Raw) is 340.045 calories (kcal).

Quick Brown Beans (Raw)  Nutritional Value

Here is a quick overview of Brown Beans (Raw) nutrition information:

Quantity

100g

Calories

340.045 kcl

Fat

1.474g

Protein

23.954g

Carb

56.572g

Detailed Brown Beans (Raw)  Nutrition Data

Here is the detailed data on Brown Beans (Raw)  nutrition info:

Brown Beans (Raw) Macronutrients data

Weight 

100g

Energy

1442.182 Kj

Calories

340.045 kcl

Fat

1.474g

Protein

23.954g

Carb

56.572g

Fiber

2.337g

Water

10.19g

Brown Beans (Raw) Minerals Data

Weight 

100g

Calcium

88mg

Iron (Fe)

8.613mg

Magnesium

204mg

Phosphorus (P)

437mg

Potassium (k)

1241.5mg

Sodium (Na)

20.5mg

Zinc (Zn)

5.853mg

Copper (Cu)

0.7mg

Manganese

mg

Brown Beans (Raw) Vitamins Data

Weight 

100g

Vitamin A, RAE

μg

Retinol

mg

Carotene, beta

μg

Vitamin D

μg

Thiamin, B1

0.608mg

Riboflavin, B2

0.215mg

Niacin, B3 

2.11mg

0.397mg

Folate, B9 (μg)

394μg

Vitamin B12 (μg)

μg

Vitamin C (mg)

4.5mg

other Brown Beans (Raw) Micronutrients

Weight 

100g

Ash

3.706g

Alcohol

-

Caffeine

-

Theobromine

-

Summary of Brown Beans (Raw)  Nutrition Info

Serving size of 100 grams of Brown Beans (Raw) , contains 340.045 calories, 23.954g of Protein, 1.474g of Fat, and 56.572g of Carbs.

Brown Beans (Raw) Nutrition facts Summary 

Description: 

Beans, small, red, mature seeds, raw

Local Names:

Scientific Name: 

Category: 

Grain Legumes and Products

Serving Size:

100 grams

Calories: 

340.045 Kcal/100g

Nutrients

- Energy: 1442.182Kj
- Calories: 340.045Kcal
- Fat: 1.474g
- Protein:
23.954g
- Carb:
56.572g
- Fiber:
2.337g
- Water:
10.19g
- Calcium:
88mg
- Iron:
8.613mg
- Magnesium:
204mg
- Phosphorus:
437mg
- Potassium:
1241.5mg
- Sodium:
20.5mg
- Zinc: 
5.853mg
- Copper:
0.7mg
- Manganese: 
mg
- Vitamin A, RAE:
μg
- Retinol:
μg
- Carotene, beta:
μg
- Vitamin D:
μg
- Thiamin, B1: 
0.608mg
- Riboflavin, B2:
0.215mg
- Niacin, B3:
2.11mg
- Vitamin B6:
0.397mg
- Folate, B9:
394μg
- Vitamin B12:
μg
- Vitamin C:
4.5mg
- Ash: 
3.706g

Data sources include: US Department of Agriculture, Agricultural Research Service, Nutrient Data Laboratory. USDA National Nutrient Database for Standard Reference (https://fdc.nal.usda.gov/), Bamigboye Y.A. Adepoju O.T. Onyenweaku, E. O., Ene-Obong, H. N., Williams, I. O. (2016).Nutrient quality of Nigerian egg species, raw and boiled. Unpublished data, Human Nutrition Unit, Department of Biochemistry, University of Calabar, Nigeria.5 Effects of processing methods on nutritive values of Ekuru from two cultivers of Beans( Vigna unguiculata and Vigna angustifoliata) African Joournal of Biotechnology Vol 14(21) pp Adepoju, O.T., Adegun, M.O., Lawal, I.M. and Olaide, E.A. (Onyenweaku, E. O., Ene-Obong, H. N., Williams, I. O. (2016).Nutrient quality of Nigerian egg species, raw and boiled. Unpublished data, Human Nutrition Unit, Department of Biochemistry, University of Calabar, Nigeria.0). Nutrient and anti-nutrient composition of jam preparation from Hibiscs sabdariffa calyx extract. Nig. J. Nutr. 31: 8-11.0-Adepoju, O.T., Adegun, M.O., Lawal, I.M. and Olaide, E.A. (Onyenweaku, E. O., Ene-Obong, H. N., Williams, I. O. (2016).Nutrient quality of Nigerian egg species, raw and boiled. Unpublished data, Human Nutrition Unit, Department of Biochemistry, University of Calabar, Nigeria.0). Nutrient and anti-nutrient composition of jam preparation from Hibiscs sabdariffa calyx extract. Nig. J. Nutr. 31: 8-11.5, Ene-Obon, H. N., Carnovale E. (1992).A comparison of the proximate, mineral and amino acid composition of some known and lesser known legumes in Nigeria. Food Chemistry, 43:169-175, Owolabi A.O., Ndidi U.S., James B.D., Amune F.A. Onyenweaku, E. O., Ene-Obong, H. N., Williams, I. O. (2016).Nutrient quality of Nigerian egg species, raw and boiled. Unpublished data, Human Nutrition Unit, Department of Biochemistry, University of Calabar, Nigeria.2 Proximate, Antinutrient and Mineral Composition of Five Varieties(Improved and Local) of Cowpea, Vigna unguiculata, Commonly Consumed in Samaru Community, Zaria-Nigeria. Asian Jornal of Food Science and Technology 4(2): pp 70-72, https://fdc.nal.usda.gov/