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Beans, snap, canned, all styles, seasoned, solids and liquids |
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Beans, snap, canned, all styles, seasoned, solids and liquids (USDA#11058) |
| Serving Size 0.5 cup |
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| Water 94g |
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| Calories 16 |
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| Energy 67kj |
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| Protein 0g |
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| Total Fat 0g |
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| Ash 1g |
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| Total Carbohydrates 3g |
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| Dietary Fiber 1g |
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| Calcium, Ca 22mg |
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| Iron, Fe 0mg |
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| Magnesium, Mg 13mg |
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| Phosphorus, P 16mg |
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| Potassium 93mg |
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| Sodium 373mg |
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| Zinc, Zn 0mg |
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| Copper, Cu 5mg |
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| Manganese, Mn 0mg |
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| Selenium, Se 0mcg |
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| Vitamin C, total ascorbic acid 3mg |
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| Thiamin 2mg |
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| Riboflavin 4mg |
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| Niacin 0mg |
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| Pantothenic acid 9mg |
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| Vitamin B-6 4mg |
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| Folate, total 18mcg |
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| Folic acid 0mcg |
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| Folate, food 18mcg |
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| Folate, DFE 18mcg_DFE |
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| Vitamin B-12 0mcg |
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| Vitamin B-12, added 0mcg |
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| Vitamin A, IU 525IU |
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| Vitamin A, RAE 26mcg_RAE |
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| Retinol 0mcg |
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| Fatty acids, total saturated 4g |
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| 14:0 0g |
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| 16:0 3g |
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| 18:0 7g |
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| Fatty acids, total monounsaturated 8g |
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| 16:1 undifferentiated 0g |
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| 18:1 undifferentiated 7g |
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| Fatty acids, total polyunsaturated 0g |
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| 18:2 undifferentiated 0g |
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| 18:3 undifferentiated 0g |
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| Cholesterol 0mg |
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| Tryptophan 8g |
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| Threonine 3g |
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| Isoleucine 2g |
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| Leucine 5g |
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| Lysine 4g |
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| Methionine 0g |
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| Cystine 8g |
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| Phenylalanine 2g |
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| Tyrosine 0g |
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| Valine 4g |
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| Arginine 3g |
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| Histidine 0g |
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| Alanine 3g |
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| Aspartic acid 0g |
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| Glutamic acid 8g |
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| Glycine 2g |
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| Proline 0g |
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| Serine 4g |
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See More Information on Canning Vegetables and Fruits:Canning Vegetables and Fruits | Canning PreparationCanning Temperatures and Processing Times | Canning Methods ... |
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See More Information on Canning Vegetables and Fruits:Canning Vegetables and Fruits | Canning PreparationCanning Methods | Canning Safety, Storage, and Tips
Canning - ... |
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See More Information on Canning Vegetables and Fruits:Canning Vegetables and Fruits | Canning PreparationCanning Temperatures and Processing Times | Canning Safety, ... |
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See More Information on Canning Vegetables and Fruits:Canning Vegetables and Fruits | Canning Temperatures and Processing TimesCanning Methods | Canning Safety, Storage, ... |
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Additional Canning Information:
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| Bands and lids used to seal foods in canning jars. The set includes a lid that has a rubber seal around the outer edge and a screw on band that is placed over the lid and screwed ... |
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| The substances added to other foods to enhance their flavor and smell, such as salt, pepper, herbs, spices, oils, and vinegars to name a few. Although the term "seasoning" and ... |
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| A fine-grained salt that does not contain iodine or other additives, that is used in the process to pickle meats and can foods. This salt prevents the brine from becoming cloudy ... |
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