French Beans Nutrition Facts

The Nutritional Value of French Beans, mature seeds, raw

(Gerrman Grüne Bohnen, Spanish: Habichuelas Verdes)
Scientific Name: Phaseolus vulgaris

French Beans Nutrition Facts
French Beans Nutrition Facts

NDB No:     16022

Nutrient Units Value per
100 grams of
edible portion
Number
of Data
Points
Std.
Error
Proximates
Water
g
10.77
2
0
Energy
kcal
343
0
0
Energy
kj
1435
0
0
Protein
g
18.81
2
0
Total lipid (fat)
g
2.02
2
0
Ash
g
4.30
2
0
Carbohydrate, by difference
g
64.11
0
0
Fiber, total dietary
g
25.2
0
0
Minerals
Calcium, Ca
mg
186
2
0
Iron, Fe
mg
3.40
1
0
Magnesium, Mg
mg
188
2
0
Phosphorus, P
mg
304
2
0
Potassium, K
mg
1316
2
0
Sodium, Na
mg
18
1
0
Zinc, Zn
mg
1.90
1
0
Copper, Cu
mg
0.440
1
0
Manganese, Mn
mg
1.200
1
0
Selenium, Se
mcg
12.9
0
0
Vitamins
Vitamin C, total ascorbic acid
mg
4.6
0
0
Thiamin
mg
0.535
0
0
Riboflavin
mg
0.221
0
0
Niacin
mg
2.083
0
0
Pantothenic acid
mg
0.789
0
0
Vitamin B-6
mg
0.401
0
0
Folate, total
mcg
399
0
0
Folic acid
mcg
0
0
0
Folate, food
mcg
399
0
0
Folate, DFE
mcg_DFE
399
0
0
Vitamin B-12
mcg
0.00
0
0
Vitamin A, IU
IU
8
0
0
Vitamin A, RAE
mcg_RAE
0
0
0
Retinol
mcg
0
0
0
Lipids
Fatty acids, total saturated
g
0.221
0
0
14:0
g
0.005
0
0
16:0
g
0.186
0
0
18:0
g
0.023
0
0
Fatty acids, total monounsaturated
g
0.138
0
0
16:1 undifferentiated
g
0.003
0
0
18:1 undifferentiated
g
0.135
0
0
Fatty acids, total polyunsaturated
g
1.207
0
0
18:2 undifferentiated
g
0.442
0
0
18:3 undifferentiated
g
0.765
0
0
Cholesterol
mg
0
0
0
Amino acids
Tryptophan
g
0.223
0
0
Threonine
g
0.792
0
0
Isoleucine
g
0.831
0
0
Leucine
g
1.502
0
0
Lysine
g
1.291
0
0
Methionine
g
0.283
0
0
Cystine
g
0.205
0
0
Phenylalanine
g
1.017
0
0
Tyrosine
g
0.530
0
0
Valine
g
0.984
0
0
Arginine
g
1.165
0
0
Histidine
g
0.524
0
0
Alanine
g
0.789
0
0
Aspartic acid
g
2.276
0
0
Glutamic acid
g
2.869
0
0
Glycine
g
0.734
0
0
Proline
g
0.798
0
0
Serine
g
1.023
0
0
USDA National Nutrient Database for Standard Reference, Release 17 (2004)

Nutrition Note: All values are for 100 grams (3.52 ounces) and for raw fresh fruits or vegetables. The longer you store or cook your products the more nutritional value is lost, so if you need to cook do it short and fast and always use fresh products. Also If   you have special needs or conditions make sure you consult with your doctor or nutritionist.

 

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