| back to USDA Nutrition Index |
 |
Beans, snap, green, cooked, boiled, drained, without salt |
|
|
Beans, snap, green, cooked, boiled, drained, without salt (USDA#11053) |
| Serving Size 1 cup |
|
|
|
| Water 89g |
|
| Calories 35 |
|
| Energy 147kj |
|
| Protein 1g |
|
| Total Fat 0g |
|
| Ash 0g |
|
| Total Carbohydrates 7g |
|
| Dietary Fiber 3g |
|
| Sugars 1g |
|
| Calcium, Ca 44mg |
|
| Iron, Fe 0mg |
|
| Magnesium, Mg 18mg |
|
| Phosphorus, P 29mg |
|
| Potassium 146mg |
|
| Sodium 1mg |
|
| Zinc, Zn 0mg |
|
| Copper, Cu 5mg |
|
| Manganese, Mn 0mg |
|
| Selenium, Se 0mcg |
|
| Vitamin C, total ascorbic acid 9mg |
|
| Thiamin 7mg |
|
| Riboflavin 9mg |
|
| Niacin 0mg |
|
| Pantothenic acid 7mg |
|
| Vitamin B-6 5mg |
|
| Folate, total 33mcg |
|
| Folic acid 0mcg |
|
| Folate, food 33mcg |
|
| Folate, DFE 33mcg_DFE |
|
| Choline, total 16mg |
|
| Betaine 0mg |
|
| Vitamin B-12 0mcg |
|
| Vitamin B-12, added 0mcg |
|
| Vitamin A, IU 700IU |
|
| Vitamin A, RAE 35mcg_RAE |
|
| Retinol 0mcg |
|
| Vitamin E (alpha-tocopherol) 0mg |
|
| Vitamin E, added 0mg |
|
| Vitamin K (phylloquinone) 16mcg |
|
| Fatty acids, total saturated 0g |
|
| 4:0 0g |
|
| 6:0 0g |
|
| 8:0 0g |
|
| 10:0 0g |
|
| 12:0 0g |
|
| 14:0 0g |
|
| 16:0 5g |
|
| 18:0 8g |
|
| Fatty acids, total monounsaturated 0g |
|
| 16:1 undifferentiated 0g |
|
| 18:1 undifferentiated 1g |
|
| 20:1 0g |
|
| 22:1 undifferentiated 0g |
|
| Fatty acids, total polyunsaturated 0g |
|
| 18:2 undifferentiated 5g |
|
| 18:3 undifferentiated 8g |
|
| 18:4 0g |
|
| 20:4 undifferentiated 0g |
|
| 20:5 n-3 0g |
|
| 22:5 n-3 0g |
|
| 22:6 n-3 0g |
|
| Cholesterol 0mg |
|
| Tryptophan 0g |
|
| Threonine 8g |
|
| Isoleucine 6g |
|
| Leucine 0g |
|
| Lysine 9g |
|
| Methionine 0g |
|
| Cystine 1g |
|
| Phenylalanine 6g |
|
| Tyrosine 4g |
|
| Valine 9g |
|
| Arginine 7g |
|
| Histidine 3g |
|
| Alanine 8g |
|
| Aspartic acid 0g |
|
| Glutamic acid 0g |
|
| Glycine 6g |
|
| Proline 7g |
|
| Serine 0g |
|
| Alcohol, ethyl 0g |
|
| Caffeine 0mg |
|
| Theobromine 0mg |
|
| Carotene, beta 420mcg |
|
| Carotene, alpha 0mcg |
|
| Cryptoxanthin, beta 0mcg |
|
| Lycopene 0mcg |
|
| Lutein + zeaxanthin 709mcg |
|
|
|
|
|
|
|
|
Beans, snap, green, cooked, boiled, drained, without salt usda nutrition - Related Content |
|
 |
|
 |
|
|
|
 |
|
|
|
| This dish will be a great complement to any meal, with the great flavor of the cheddar green beans and the interesting texture of the water chestnuts. |
|
|
 |
|
|
|
| Flavorful beans with bright colors and crisp textures. |
|
|
 |
|
|
|
| Not just the typical green bean casserole, the addition of your choice of vegetables adds a variety of flavors. |
|
|
 |
|
|
|
| The classic side dish is given an interesting twist with the addition of Swiss cheese, stuffing, and sour cream. |
|
|
 |
|
|
|
| Green beans are transformed into a hearty side dish or main meal with this distinctive recipe. |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Baked Bananas | Baked Plantains | Fried Bananas | Deep-Fried PlantainsDried Bananas | Reconstituting Dried Bananas
Bananas are most often eaten raw on their own, except ... |
|
|
|
|
|
|
|
| Hot Liquid Cooking Techniques for Grain | Cooking Wild Rice
The three basic techniques for cooking wild rice with hot liquid are boiling, absorption, and steaming, which ... |
|
|
|
|
|
|
|
| Hot Liquid Cooking Techniques for Grain | Cooking Rye
The three basic techniques for cooking rye with hot liquid are boiling, absorption, and steaming, which are perhaps ... |
|
|
|
|
|
|
|
| Hot Liquid Cooking Techniques for Grain | Cooking Quinoa
The three basic techniques for cooking quinoa with hot liquid are boiling, absorption, and steaming, which are ... |
|
|
|
|
|
|
|
| Hot Liquid Cooking Techniques for Grain | Cooking Millet
The three basic techniques for cooking millet with hot liquid are boiling, absorption, and steaming, which are ... |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| Also known as runner bean, snap bean, or string bean, a Green Beans is a long and slender vegetable with green pods. There are numerous varieties of Green Beans that all appear ... |
|
|
|
|
|
|
|
| Made with a plastic materials that are resistant to heat, Slow Cooker Liners are designed to hold foods as they cook in slow cooker appliances. Slow Cooker Liners assist not only ... |
|
|
|
|
|
|
|
| A small snap green or yellow bean that is long and straight in shape, tender in texture, yet crisp and very tasty. It is also referred to as a baby French green bean or a haricot ... |
|
|
|
|
|
|
|
| Hearty and meaty in substance, this soup combines the traditional flavors of smoked pork with beans and other vegetables. Somewhat similar to a common pork and beans casserole, ... |
|
|
|
|
|
|
|
| Elastic in texture, this cooking tool is designed for use in ovens, refrigerators, and freezers to keep various foods from drooping or falling apart while cooking. Typical ... |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| Are you making asparagus soup or even pickled asparagus? Let RecipeTips.com show you handy tips for cooking asparagus using the boiling method, ensuring that your favorite asparagus recipes incorporating boiled asparagus are a success. |
|
|
|
|
|
|
|
| RecipeTips.com's video demonstration, 'How to Cook a Ham,' is an easy-to-follow guide for preparing baked ham that can be used for a number of ham recipes, such as baked ham with cloves and honey baked ham. |
|
|
|
|
|
|
|
| RecipeTips.com's video tip on how to prevent boil overs. For more cooking tips and advice visit RecipeTips.com. |
|
|
|
|
|
|
|
|
|
|
|
 |
|
 |
|
|
|
|
|
|
|
|
|
|
