Beans, Dry, Pink, 477 (0% moisture)
Protein: 23.6 G
Total lipid (fat): 1.09 G
Fiber, total dietary: 4.2 G
Starch: 36.9 G
Calcium, Ca: 123 MG
Iron, Fe: 5.12 MG
Magnesium, Mg: 161 MG
Phosphorus, P: 418 MG
Potassium, K: 1810 MG
Zinc, Zn: 3.53 MG
Copper, Cu: 0.953 MG
Manganese, Mn: 1.39 MG
Sulfur, S: 210 MG
Nickel, Ni: 278 UG
Molybdenum, Mo: 320 UG
Cobalt, Co: 38 UG
Boron, B: 1170 UG
Beans, Dry, Pink, 478 (0% moisture)
Protein: 24.5 G
Total lipid (fat): 0.96 G
Fiber, total dietary: 3.7 G
Starch: 39.3 G
Calcium, Ca: 148 MG
Iron, Fe: 5.31 MG
Magnesium, Mg: 163 MG
Phosphorus, P: 456 MG
Potassium, K: 1430 MG
Zinc, Zn: 3.48 MG
Copper, Cu: 0.928 MG
Manganese, Mn: 1.68 MG
Sulfur, S: 224 MG
Nickel, Ni: 224 UG
Molybdenum, Mo: 272 UG
Cobalt, Co: 41 UG
Boron, B: 1140 UG
Beans, Dry, Pink, 481 (0% moisture)
Protein: 25.7 G
Total lipid (fat): 1.18 G
Fiber, total dietary: 4.1 G
Starch: 36.2 G
Calcium, Ca: 136 MG
Iron, Fe: 5.32 MG
Magnesium, Mg: 167 MG
Phosphorus, P: 526 MG
Potassium, K: 1480 MG
Zinc, Zn: 3.84 MG
Copper, Cu: 1.12 MG
Manganese, Mn: 1.66 MG
Sulfur, S: 255 MG
Nickel, Ni: 224 UG
Molybdenum, Mo: 1080 UG
Cobalt, Co: 30 UG
Boron, B: 1400 UG
Beans, Dry, Pink, 483 (0% moisture)
Protein: 25 G
Total lipid (fat): 1.06 G
Fiber, total dietary: 4 G
Starch: 37.6 G
Calcium, Ca: 149 MG
Iron, Fe: 4.74 MG
Magnesium, Mg: 161 MG
Phosphorus, P: 529 MG
Potassium, K: 1590 MG
Zinc, Zn: 3.49 MG
Copper, Cu: 0.988 MG
Manganese, Mn: 1.46 MG
Sulfur, S: 220 MG
Nickel, Ni: 184 UG
Molybdenum, Mo: 343 UG
Cobalt, Co: 46 UG
Boron, B: 1170 UG
Beans, Dry, Pink, 486 (0% moisture)
Protein: 26.5 G
Total lipid (fat): 1.23 G
Fiber, total dietary: 4.1 G
Starch: 35.9 G
Calcium, Ca: 189 MG
Iron, Fe: 5.19 MG
Magnesium, Mg: 156 MG
Phosphorus, P: 469 MG
Potassium, K: 1410 MG
Zinc, Zn: 3.53 MG
Copper, Cu: 1.06 MG
Manganese, Mn: 2.1 MG
Sulfur, S: 247 MG
Nickel, Ni: 211 UG
Molybdenum, Mo: 674 UG
Cobalt, Co: 60 UG
Boron, B: 1330 UG
Beans, Dry, Pink, 502 (0% moisture)
Protein: 24.3 G
Total lipid (fat): 1.39 G
Fiber, total dietary: 4.4 G
Starch: 37.4 G
Calcium, Ca: 95 MG
Iron, Fe: 4.72 MG
Magnesium, Mg: 176 MG
Phosphorus, P: 522 MG
Potassium, K: 1650 MG
Zinc, Zn: 3.65 MG
Copper, Cu: 1.06 MG
Manganese, Mn: 1.48 MG
Sulfur, S: 263 MG
Nickel, Ni: 239 UG
Molybdenum, Mo: 1270 UG
Cobalt, Co: 47 UG
Boron, B: 1300 UG
Beans, Dry, Pink, 504 (0% moisture)
Protein: 23.8 G
Total lipid (fat): 1.06 G
Fiber, total dietary: 3.9 G
Starch: 40 G
Calcium, Ca: 211 MG
Iron, Fe: 5.37 MG
Magnesium, Mg: 158 MG
Phosphorus, P: 476 MG
Potassium, K: 1470 MG
Zinc, Zn: 3.43 MG
Copper, Cu: 0.947 MG
Manganese, Mn: 2.08 MG
Sulfur, S: 216 MG
Nickel, Ni: 188 UG
Molybdenum, Mo: 270 UG
Cobalt, Co: 55 UG
Boron, B: 1320 UG
Beans, Dry, Pink, 629 (0% moisture)
Protein: 23.2 G
Total lipid (fat): 1.06 G
Fiber, total dietary: 3.8 G
Starch: 39.3 G
Calcium, Ca: 115 MG
Iron, Fe: 5.99 MG
Magnesium, Mg: 157 MG
Phosphorus, P: 491 MG
Potassium, K: 1490 MG
Zinc, Zn: 3.11 MG
Copper, Cu: 1.09 MG
Manganese, Mn: 1.6 MG
Sulfur, S: 238 MG
Nickel, Ni: 295 UG
Molybdenum, Mo: 764 UG
Cobalt, Co: 67 UG
Boron, B: 1290 UG
Beans, Dry, Pink, 636 (0% moisture)
Protein: 21 G
Total lipid (fat): 1.31 G
Fiber, total dietary: 3.9 G
Starch: 40.9 G
Calcium, Ca: 155 MG
Iron, Fe: 5.12 MG
Magnesium, Mg: 149 MG
Phosphorus, P: 414 MG
Potassium, K: 1470 MG
Zinc, Zn: 2.78 MG
Copper, Cu: 0.895 MG
Manganese, Mn: 2.44 MG
Sulfur, S: 188 MG
Nickel, Ni: 313 UG
Molybdenum, Mo: 347 UG
Cobalt, Co: 81 UG
Boron, B: 1220 UG
Beans, Dry, Pink, 641 (0% moisture)
Protein: 22 G
Total lipid (fat): 1.13 G
Fiber, total dietary: 4.1 G
Starch: 39 G
Calcium, Ca: 153 MG
Iron, Fe: 4.71 MG
Magnesium, Mg: 159 MG
Phosphorus, P: 492 MG
Potassium, K: 1470 MG
Zinc, Zn: 3.25 MG
Copper, Cu: 0.983 MG
Manganese, Mn: 1.88 MG
Sulfur, S: 208 MG
Nickel, Ni: 267 UG
Molybdenum, Mo: 541 UG
Cobalt, Co: 66 UG
Boron, B: 1170 UG
Beans, Dry, Pink, 652 (0% moisture)
Protein: 20.8 G
Total lipid (fat): 0.83 G
Fiber, total dietary: 3.8 G
Starch: 41.2 G
Calcium, Ca: 107 MG
Iron, Fe: 4.68 MG
Magnesium, Mg: 162 MG
Phosphorus, P: 437 MG
Potassium, K: 1080 MG
Zinc, Zn: 3.14 MG
Copper, Cu: 0.848 MG
Manganese, Mn: 1.49 MG
Sulfur, S: 209 MG
Nickel, Ni: 191 UG
Molybdenum, Mo: 361 UG
Cobalt, Co: 48 UG
Boron, B: 1180 UG
Beans, Dry, Pink, 664 (0% moisture)
Protein: 21.8 G
Total lipid (fat): 0.95 G
Fiber, total dietary: 4 G
Starch: 39.5 G
Calcium, Ca: 166 MG
Iron, Fe: 5.49 MG
Magnesium, Mg: 183 MG
Phosphorus, P: 452 MG
Potassium, K: 1440 MG
Zinc, Zn: 3.3 MG
Copper, Cu: 0.913 MG
Manganese, Mn: 1.81 MG
Sulfur, S: 211 MG
Nickel, Ni: 255 UG
Molybdenum, Mo: 420 UG
Cobalt, Co: 64 UG
Boron, B: 1350 UG
Beans, Dry, Pink, 687 (0% moisture)
Protein: 21.1 G
Total lipid (fat): 1.07 G
Fiber, total dietary: 4.2 G
Starch: 38.5 G
Calcium, Ca: 211 MG
Iron, Fe: 4.69 MG
Magnesium, Mg: 173 MG
Phosphorus, P: 411 MG
Potassium, K: 1580 MG
Zinc, Zn: 3.2 MG
Copper, Cu: 0.946 MG
Manganese, Mn: 1.94 MG
Sulfur, S: 197 MG
Nickel, Ni: 267 UG
Molybdenum, Mo: 433 UG
Cobalt, Co: 67 UG
Boron, B: 1410 UG
Beans, Dry, Pink, 699 (0% moisture)
Protein: 24.3 G
Total lipid (fat): 1 G
Fiber, total dietary: 3.9 G
Starch: 38.6 G
Calcium, Ca: 148 MG
Iron, Fe: 4.9 MG
Magnesium, Mg: 162 MG
Phosphorus, P: 479 MG
Potassium, K: 1480 MG
Zinc, Zn: 3.36 MG
Copper, Cu: 0.866 MG
Manganese, Mn: 1.72 MG
Sulfur, S: 221 MG
Nickel, Ni: 203 UG
Molybdenum, Mo: 526 UG
Cobalt, Co: 37 UG
Boron, B: 1100 UG
Beans, Dry, Pink, 701 (0% moisture)
Protein: 23.4 G
Total lipid (fat): 1.17 G
Fiber, total dietary: 4 G
Starch: 38.2 G
Calcium, Ca: 180 MG
Iron, Fe: 5.03 MG
Magnesium, Mg: 172 MG
Phosphorus, P: 499 MG
Potassium, K: 1070 MG
Zinc, Zn: 3.46 MG
Copper, Cu: 1.09 MG
Manganese, Mn: 2.07 MG
Sulfur, S: 246 MG
Nickel, Ni: 218 UG
Molybdenum, Mo: 868 UG
Cobalt, Co: 69 UG
Boron, B: 1430 UG
Beans, Dry, Pink, 712 (0% moisture)
Protein: 21 G
Total lipid (fat): 1.2 G
Fiber, total dietary: 3.9 G
Starch: 39.8 G
Calcium, Ca: 120 MG
Iron, Fe: 4.93 MG
Magnesium, Mg: 158 MG
Phosphorus, P: 459 MG
Potassium, K: 1550 MG
Zinc, Zn: 3.34 MG
Copper, Cu: 1.07 MG
Manganese, Mn: 1.63 MG
Sulfur, S: 215 MG
Nickel, Ni: 257 UG
Molybdenum, Mo: 574 UG
Cobalt, Co: 55 UG
Boron, B: 1300 UG
Beans, Dry, Pink, 725 (0% moisture)
Protein: 21.8 G
Total lipid (fat): 1.54 G
Fiber, total dietary: 3.9 G
Starch: 40.2 G
Calcium, Ca: 128 MG
Iron, Fe: 4.23 MG
Magnesium, Mg: 175 MG
Phosphorus, P: 438 MG
Potassium, K: 1470 MG
Zinc, Zn: 3.3 MG
Copper, Cu: 0.948 MG
Manganese, Mn: 1.54 MG
Sulfur, S: 204 MG
Nickel, Ni: 194 UG
Molybdenum, Mo: 943 UG
Cobalt, Co: 54 UG
Boron, B: 1380 UG
Beans, Dry, Pink, 732 (0% moisture)
Protein: 23.1 G
Total lipid (fat): 1.39 G
Fiber, total dietary: 4 G
Starch: 37.1 G
Calcium, Ca: 246 MG
Iron, Fe: 5.52 MG
Magnesium, Mg: 196 MG
Phosphorus, P: 521 MG
Potassium, K: 1560 MG
Zinc, Zn: 4.22 MG
Copper, Cu: 1.17 MG
Manganese, Mn: 2.37 MG
Sulfur, S: 259 MG
Nickel, Ni: 273 UG
Molybdenum, Mo: 1420 UG
Cobalt, Co: 49 UG
Boron, B: 1480 UG
Beans, Dry, Pink, 739 (0% moisture)
Protein: 22.4 G
Total lipid (fat): 1 G
Fiber, total dietary: 4.1 G
Starch: 38.2 G
Calcium, Ca: 107 MG
Iron, Fe: 4.86 MG
Magnesium, Mg: 174 MG
Phosphorus, P: 453 MG
Potassium, K: 1540 MG
Zinc, Zn: 3.08 MG
Copper, Cu: 1.06 MG
Manganese, Mn: 1.7 MG
Sulfur, S: 217 MG
Nickel, Ni: 240 UG
Molybdenum, Mo: 1390 UG
Cobalt, Co: 47 UG
Boron, B: 1080 UG
Beans, Dry, Pink, 752 (0% moisture)
Protein: 23 G
Total lipid (fat): 1.11 G
Fiber, total dietary: 4.1 G
Starch: 37.4 G
Calcium, Ca: 129 MG
Iron, Fe: 5.7 MG
Magnesium, Mg: 173 MG
Phosphorus, P: 504 MG
Potassium, K: 1730 MG
Zinc, Zn: 3.86 MG
Copper, Cu: 1.07 MG
Manganese, Mn: 1.52 MG
Sulfur, S: 227 MG
Nickel, Ni: 282 UG
Molybdenum, Mo: 617 UG
Cobalt, Co: 41 UG
Boron, B: 1350 UG
Beans, Dry, Pink, 779 (0% moisture)
Protein: 22.1 G
Total lipid (fat): 1.64 G
Fiber, total dietary: 4.2 G
Starch: 37.6 G
Calcium, Ca: 148 MG
Iron, Fe: 4.81 MG
Magnesium, Mg: 140 MG
Phosphorus, P: 431 MG
Potassium, K: 1400 MG
Zinc, Zn: 3.02 MG
Copper, Cu: 0.877 MG
Manganese, Mn: 1.88 MG
Sulfur, S: 203 MG
Nickel, Ni: 183 UG
Molybdenum, Mo: 970 UG
Cobalt, Co: 47 UG
Boron, B: 1230 UG
Beans, Dry, Pink, 794 (0% moisture)
Protein: 23.5 G
Total lipid (fat): 1.17 G
Fiber, total dietary: 4 G
Starch: 39 G
Calcium, Ca: 120 MG
Iron, Fe: 5.53 MG
Magnesium, Mg: 178 MG
Phosphorus, P: 565 MG
Potassium, K: 1650 MG
Zinc, Zn: 3.74 MG
Copper, Cu: 1.23 MG
Manganese, Mn: 1.56 MG
Sulfur, S: 262 MG
Nickel, Ni: 244 UG
Molybdenum, Mo: 1010 UG
Cobalt, Co: 46 UG
Boron, B: 1270 UG
Beans, Dry, Pink, 796 (0% moisture)
Protein: 21.6 G
Total lipid (fat): 0.98 G
Fiber, total dietary: 4 G
Starch: 39.8 G
Calcium, Ca: 141 MG
Iron, Fe: 5.06 MG
Magnesium, Mg: 162 MG
Phosphorus, P: 420 MG
Potassium, K: 1380 MG
Zinc, Zn: 3.09 MG
Copper, Cu: 0.967 MG
Manganese, Mn: 1.62 MG
Sulfur, S: 195 MG
Nickel, Ni: 202 UG
Molybdenum, Mo: 629 UG
Cobalt, Co: 37 UG
Boron, B: 1160 UG
Beans, Dry, Pink, 803 (0% moisture)
Protein: 24.3 G
Total lipid (fat): 0.94 G
Fiber, total dietary: 4.1 G
Starch: 37.6 G
Calcium, Ca: 139 MG
Iron, Fe: 4.72 MG
Magnesium, Mg: 152 MG
Phosphorus, P: 429 MG
Potassium, K: 1370 MG
Zinc, Zn: 3.3 MG
Copper, Cu: 0.842 MG
Manganese, Mn: 1.61 MG
Sulfur, S: 199 MG
Nickel, Ni: 183 UG
Molybdenum, Mo: 296 UG
Cobalt, Co: 34 UG
Boron, B: 1080 UG
Beans, Dry, Pink, 817 (0% moisture)
Protein: 25.4 G
Total lipid (fat): 1.23 G
Fiber, total dietary: 4.2 G
Starch: 35.8 G
Calcium, Ca: 137 MG
Iron, Fe: 5.32 MG
Magnesium, Mg: 157 MG
Phosphorus, P: 501 MG
Potassium, K: 1450 MG
Zinc, Zn: 3.81 MG
Copper, Cu: 1.09 MG
Manganese, Mn: 1.54 MG
Sulfur, S: 245 MG
Nickel, Ni: 202 UG
Molybdenum, Mo: 1070 UG
Cobalt, Co: 29 UG
Boron, B: 1240 UG
Beans, Dry, Pink, 819 (0% moisture)
Protein: 26 G
Total lipid (fat): 1.37 G
Fiber, total dietary: 4.4 G
Starch: 36 G
Calcium, Ca: 115 MG
Iron, Fe: 5.76 MG
Magnesium, Mg: 209 MG
Phosphorus, P: 596 MG
Potassium, K: 1640 MG
Zinc, Zn: 4.03 MG
Copper, Cu: 1.18 MG
Manganese, Mn: 1.58 MG
Sulfur, S: 277 MG
Nickel, Ni: 239 UG
Molybdenum, Mo: 1280 UG
Cobalt, Co: 52 UG
Boron, B: 1420 UG
Beans, Dry, Pinto (0% moisture)
Protein: 23.7 G
Total lipid (fat): 1.24 G
Fiber, total dietary: 4.1 G
Starch: 38.5 G
Calcium, Ca: 161 MG
Iron, Fe: 5.4 MG
Magnesium, Mg: 170 MG
Phosphorus, P: 507 MG
Potassium, K: 1510 MG
Zinc, Zn: 3.43 MG
Copper, Cu: 0.978 MG
Manganese, Mn: 1.78 MG
Sulfur, S: 219 MG
Nickel, Ni: 186 UG
Molybdenum, Mo: 515 UG
Cobalt, Co: 49.9 UG
Boron, B: 1230 UG
Beans, Dry, Pinto (0% moisture)
Protein: 23.7 G
Total lipid (fat): 1.24 G
Fiber, total dietary: 4.1 G
Starch: 38.5 G
Calcium, Ca: 161 MG
Iron, Fe: 5.4 MG
Magnesium, Mg: 170 MG
Phosphorus, P: 507 MG
Potassium, K: 1510 MG
Zinc, Zn: 3.43 MG
Copper, Cu: 0.978 MG
Manganese, Mn: 1.78 MG
Sulfur, S: 219 MG
Nickel, Ni: 186 UG
Molybdenum, Mo: 515 UG
Cobalt, Co: 49.9 UG
Boron, B: 1230 UG
Beans, Dry, Pinto, 11F-8006 (0% moisture)
Protein: 23.8 G
Total lipid (fat): 1.23 G
Fiber, total dietary: 4.6 G
Starch: 34.3 G
Calcium, Ca: 152 MG
Iron, Fe: 6.68 MG
Magnesium, Mg: 171 MG
Phosphorus, P: 574 MG
Potassium, K: 1480 MG
Zinc, Zn: 3.16 MG
Copper, Cu: 0.915 MG
Manganese, Mn: 1.69 MG
Sulfur, S: 211 MG
Nickel, Ni: 153 UG
Molybdenum, Mo: 291 UG
Cobalt, Co: 36 UG
Boron, B: 1020 UG
Beans, Dry, Pinto, 11F-8012 (0% moisture)
Protein: 27.1 G
Total lipid (fat): 1.18 G
Fiber, total dietary: 4.3 G
Starch: 38.4 G
Calcium, Ca: 194 MG
Iron, Fe: 7.36 MG
Magnesium, Mg: 184 MG
Phosphorus, P: 651 MG
Potassium, K: 1430 MG
Zinc, Zn: 4.08 MG
Copper, Cu: 0.995 MG
Manganese, Mn: 1.81 MG
Sulfur, S: 245 MG
Nickel, Ni: 135 UG
Molybdenum, Mo: 347 UG
Cobalt, Co: 43 UG
Boron, B: 1140 UG
Beans, Dry, Pinto, 11F-8024 (0% moisture)
Protein: 24.3 G
Total lipid (fat): 1.42 G
Fiber, total dietary: 4.2 G
Starch: 38 G
Calcium, Ca: 99 MG
Iron, Fe: 6.74 MG
Magnesium, Mg: 173 MG
Phosphorus, P: 592 MG
Potassium, K: 1580 MG
Zinc, Zn: 3.6 MG
Copper, Cu: 0.965 MG
Manganese, Mn: 1.6 MG
Sulfur, S: 229 MG
Nickel, Ni: 101 UG
Molybdenum, Mo: 247 UG
Cobalt, Co: 32 UG
Boron, B: 1090 UG
Beans, Dry, Pinto, 11F-8026 (0% moisture)
Protein: 24.9 G
Total lipid (fat): 1.14 G
Fiber, total dietary: 4.6 G
Starch: 37.3 G
Calcium, Ca: 113 MG
Iron, Fe: 6.73 MG
Magnesium, Mg: 191 MG
Phosphorus, P: 589 MG
Potassium, K: 1480 MG
Zinc, Zn: 3.45 MG
Copper, Cu: 0.963 MG
Manganese, Mn: 1.53 MG
Sulfur, S: 223 MG
Nickel, Ni: 122 UG
Molybdenum, Mo: 538 UG
Cobalt, Co: 40 UG
Boron, B: 993 UG
Beans, Dry, Pinto, 11F-8031 (0% moisture)
Protein: 22.2 G
Total lipid (fat): 1.49 G
Fiber, total dietary: 4.6 G
Starch: 37.1 G
Calcium, Ca: 138 MG
Iron, Fe: 7.13 MG
Magnesium, Mg: 158 MG
Phosphorus, P: 523 MG
Potassium, K: 1230 MG
Zinc, Zn: 3.12 MG
Copper, Cu: 0.864 MG
Manganese, Mn: 1.64 MG
Sulfur, S: 201 MG
Nickel, Ni: 104 UG
Molybdenum, Mo: 235 UG
Cobalt, Co: 32 UG
Boron, B: 1060 UG
Beans, Dry, Pinto, 11F-8032 (0% moisture)
Protein: 22 G
Total lipid (fat): 1.12 G
Fiber, total dietary: 4.1 G
Starch: 40.7 G
Calcium, Ca: 133 MG
Iron, Fe: 6.25 MG
Magnesium, Mg: 160 MG
Phosphorus, P: 557 MG
Potassium, K: 1380 MG
Zinc, Zn: 3.02 MG
Copper, Cu: 0.828 MG
Manganese, Mn: 1.49 MG
Sulfur, S: 199 MG
Nickel, Ni: 100 UG
Molybdenum, Mo: 330 UG
Cobalt, Co: 29 UG
Boron, B: 1000 UG
Beans, Dry, Pinto, 11F-8035 (0% moisture)
Protein: 22.3 G
Total lipid (fat): 1.07 G
Fiber, total dietary: 4.3 G
Starch: 38.7 G
Calcium, Ca: 140 MG
Iron, Fe: 6.26 MG
Magnesium, Mg: 172 MG
Phosphorus, P: 520 MG
Potassium, K: 1390 MG
Zinc, Zn: 3.13 MG
Copper, Cu: 0.886 MG
Manganese, Mn: 1.46 MG
Sulfur, S: 199 MG
Nickel, Ni: 90 UG
Molybdenum, Mo: 332 UG
Cobalt, Co: 27 UG
Boron, B: 1180 UG
Beans, Dry, Pinto, 11F-8037 (0% moisture)
Protein: 20.6 G
Total lipid (fat): 1.49 G
Fiber, total dietary: 4.3 G
Starch: 35.3 G
Calcium, Ca: 147 MG
Iron, Fe: 6.76 MG
Magnesium, Mg: 165 MG
Phosphorus, P: 545 MG
Potassium, K: 1400 MG
Zinc, Zn: 3.53 MG
Copper, Cu: 0.788 MG
Manganese, Mn: 1.54 MG
Sulfur, S: 204 MG
Nickel, Ni: 63 UG
Molybdenum, Mo: 426 UG
Cobalt, Co: 20 UG
Boron, B: 1100 UG
Beans, Dry, Pinto, 11F-8038 (0% moisture)
Protein: 24.5 G
Total lipid (fat): 1.4 G
Fiber, total dietary: 4 G
Starch: 42.7 G
Calcium, Ca: 135 MG
Iron, Fe: 7.49 MG
Magnesium, Mg: 187 MG
Phosphorus, P: 592 MG
Potassium, K: 1490 MG
Zinc, Zn: 3.59 MG
Copper, Cu: 0.886 MG
Manganese, Mn: 1.76 MG
Sulfur, S: 232 MG
Nickel, Ni: 108 UG
Molybdenum, Mo: 387 UG
Cobalt, Co: 31 UG
Boron, B: 1120 UG
Beans, Dry, Pinto, 11F-8047 (0% moisture)
Protein: 27.3 G
Total lipid (fat): 1.3 G
Fiber, total dietary: 4.3 G
Starch: 36.2 G
Calcium, Ca: 232 MG
Iron, Fe: 6.8 MG
Magnesium, Mg: 210 MG
Phosphorus, P: 610 MG
Potassium, K: 1430 MG
Zinc, Zn: 3.42 MG
Copper, Cu: 0.982 MG
Manganese, Mn: 2.18 MG
Sulfur, S: 244 MG
Nickel, Ni: 107 UG
Molybdenum, Mo: 516 UG
Cobalt, Co: 43 UG
Boron, B: 1210 UG
Beans, Dry, Pinto, 11F-8048 (0% moisture)
Protein: 25.6 G
Total lipid (fat): 1.16 G
Fiber, total dietary: 4.6 G
Starch: 36.2 G
Calcium, Ca: 151 MG
Iron, Fe: 7.11 MG
Magnesium, Mg: 172 MG
Phosphorus, P: 661 MG
Potassium, K: 1500 MG
Zinc, Zn: 3.79 MG
Copper, Cu: 0.842 MG
Manganese, Mn: 1.51 MG
Sulfur, S: 229 MG
Nickel, Ni: 101 UG
Molybdenum, Mo: 316 UG
Cobalt, Co: 38 UG
Boron, B: 1100 UG
Beans, Dry, Pinto, 11F-8049 (0% moisture)
Protein: 24.7 G
Total lipid (fat): 1.19 G
Fiber, total dietary: 4.3 G
Starch: 37.8 G
Calcium, Ca: 147 MG
Iron, Fe: 6.79 MG
Magnesium, Mg: 174 MG
Phosphorus, P: 639 MG
Potassium, K: 1440 MG
Zinc, Zn: 3.56 MG
Copper, Cu: 0.952 MG
Manganese, Mn: 1.63 MG
Sulfur, S: 225 MG
Nickel, Ni: 124 UG
Molybdenum, Mo: 269 UG
Cobalt, Co: 54 UG
Boron, B: 1000 UG
Beans, Dry, Pinto, 11F-8054 (0% moisture)
Protein: 24.2 G
Total lipid (fat): 1.25 G
Fiber, total dietary: 4.5 G
Starch: 38.5 G
Calcium, Ca: 137 MG
Iron, Fe: 7.05 MG
Magnesium, Mg: 182 MG
Phosphorus, P: 626 MG
Potassium, K: 1420 MG
Zinc, Zn: 3.69 MG
Copper, Cu: 0.92 MG
Manganese, Mn: 1.57 MG
Sulfur, S: 230 MG
Nickel, Ni: 115 UG
Molybdenum, Mo: 235 UG
Cobalt, Co: 31 UG
Boron, B: 1100 UG
Beans, Dry, Pinto, 11F-8055 (0% moisture)
Protein: 22.1 G
Total lipid (fat): 1.25 G
Fiber, total dietary: 4.2 G
Starch: 39.1 G
Calcium, Ca: 127 MG
Iron, Fe: 7.35 MG
Magnesium, Mg: 177 MG
Phosphorus, P: 578 MG
Potassium, K: 1440 MG
Zinc, Zn: 3.65 MG
Copper, Cu: 0.948 MG
Manganese, Mn: 1.8 MG
Sulfur, S: 240 MG
Nickel, Ni: 120 UG
Molybdenum, Mo: 235 UG
Cobalt, Co: 24 UG
Boron, B: 1080 UG
Beans, Dry, Pinto, 11F-8065 (0% moisture)
Protein: 22.3 G
Total lipid (fat): 0.97 G
Fiber, total dietary: 4.5 G
Starch: 39.3 G
Calcium, Ca: 144 MG
Iron, Fe: 6.36 MG
Magnesium, Mg: 174 MG
Phosphorus, P: 579 MG
Potassium, K: 1400 MG
Zinc, Zn: 3.49 MG
Copper, Cu: 0.922 MG
Manganese, Mn: 1.72 MG
Sulfur, S: 216 MG
Nickel, Ni: 96 UG
Molybdenum, Mo: 414 UG
Cobalt, Co: 34 UG
Boron, B: 999 UG
Beans, Dry, Pinto, 11F-8069 (0% moisture)
Protein: 24.3 G
Total lipid (fat): 1.25 G
Fiber, total dietary: 4.3 G
Starch: 39.4 G
Calcium, Ca: 93 MG
Iron, Fe: 6.49 MG
Magnesium, Mg: 161 MG
Phosphorus, P: 591 MG
Potassium, K: 1480 MG
Zinc, Zn: 3.65 MG
Copper, Cu: 0.982 MG
Manganese, Mn: 1.33 MG
Sulfur, S: 228 MG
Nickel, Ni: 80 UG
Molybdenum, Mo: 503 UG
Cobalt, Co: 21 UG
Boron, B: 931 UG
Beans, Dry, Pinto, 11F-8070 (0% moisture)
Protein: 25.4 G
Total lipid (fat): 1.24 G
Fiber, total dietary: 4.4 G
Starch: 38.6 G
Calcium, Ca: 139 MG
Iron, Fe: 6.4 MG
Magnesium, Mg: 179 MG
Phosphorus, P: 584 MG
Potassium, K: 1450 MG
Zinc, Zn: 3.32 MG
Copper, Cu: 0.885 MG
Manganese, Mn: 1.42 MG
Sulfur, S: 241 MG
Nickel, Ni: 113 UG
Molybdenum, Mo: 532 UG
Cobalt, Co: 39 UG
Boron, B: 1010 UG
Beans, Dry, Pinto, 11F-8072 (0% moisture)
Protein: 23.4 G
Total lipid (fat): 1.19 G
Fiber, total dietary: 4.3 G
Starch: 36.4 G
Calcium, Ca: 120 MG
Iron, Fe: 6.5 MG
Magnesium, Mg: 186 MG
Phosphorus, P: 589 MG
Potassium, K: 1480 MG
Zinc, Zn: 3.77 MG
Copper, Cu: 0.868 MG
Manganese, Mn: 1.85 MG
Sulfur, S: 229 MG
Nickel, Ni: 113 UG
Molybdenum, Mo: 497 UG
Cobalt, Co: 41 UG
Boron, B: 945 UG
Beans, Dry, Pinto, 11F-8075 (0% moisture)
Protein: 22.7 G
Total lipid (fat): 1.14 G
Fiber, total dietary: 4.7 G
Starch: 32.1 G
Calcium, Ca: 123 MG
Iron, Fe: 6.45 MG
Magnesium, Mg: 164 MG
Phosphorus, P: 564 MG
Potassium, K: 1370 MG
Zinc, Zn: 3.25 MG
Copper, Cu: 0.906 MG
Manganese, Mn: 1.52 MG
Sulfur, S: 217 MG
Nickel, Ni: 83 UG
Molybdenum, Mo: 265 UG
Cobalt, Co: 35 UG
Boron, B: 1050 UG
Beans, Dry, Pinto, 11F-8076 (0% moisture)
Protein: 24.7 G
Total lipid (fat): 1.11 G
Fiber, total dietary: 4.4 G
Starch: 38.3 G
Calcium, Ca: 163 MG
Iron, Fe: 7.14 MG
Magnesium, Mg: 201 MG
Phosphorus, P: 651 MG
Potassium, K: 1500 MG
Zinc, Zn: 3.95 MG
Copper, Cu: 1.12 MG
Manganese, Mn: 1.75 MG
Sulfur, S: 243 MG
Nickel, Ni: 122 UG
Molybdenum, Mo: 681 UG
Cobalt, Co: 44 UG
Boron, B: 998 UG
Beans, Dry, Pinto, 11F-8078 (0% moisture)
Protein: 22.4 G
Total lipid (fat): 1.29 G
Fiber, total dietary: 4.7 G
Starch: 36.6 G
Calcium, Ca: 147 MG
Iron, Fe: 6.26 MG
Magnesium, Mg: 159 MG
Phosphorus, P: 560 MG
Potassium, K: 1360 MG
Zinc, Zn: 3.15 MG
Copper, Cu: 0.772 MG
Manganese, Mn: 1.63 MG
Sulfur, S: 217 MG
Nickel, Ni: 86 UG
Molybdenum, Mo: 322 UG
Cobalt, Co: 21 UG
Boron, B: 1120 UG
Beans, Dry, Pinto, 11F-8079 (0% moisture)
Protein: 22.4 G
Total lipid (fat): 0.96 G
Fiber, total dietary: 4.2 G
Starch: 38.4 G
Calcium, Ca: 165 MG
Iron, Fe: 6.45 MG
Magnesium, Mg: 172 MG
Phosphorus, P: 593 MG
Potassium, K: 1380 MG
Zinc, Zn: 3.64 MG
Copper, Cu: 0.892 MG
Manganese, Mn: 1.92 MG
Sulfur, S: 216 MG
Nickel, Ni: 139 UG
Molybdenum, Mo: 283 UG
Cobalt, Co: 52 UG
Boron, B: 1100 UG
Beans, Dry, Pinto, 11F-8081 (0% moisture)
Protein: 24 G
Total lipid (fat): 1.33 G
Fiber, total dietary: 4.2 G
Starch: 40.1 G
Calcium, Ca: 119 MG
Iron, Fe: 6.73 MG
Magnesium, Mg: 169 MG
Phosphorus, P: 595 MG
Potassium, K: 1440 MG
Zinc, Zn: 3.69 MG
Copper, Cu: 1.05 MG
Manganese, Mn: 1.96 MG
Sulfur, S: 229 MG
Nickel, Ni: 118 UG
Molybdenum, Mo: 202 UG
Cobalt, Co: 51 UG
Boron, B: 936 UG
Beans, Dry, Pinto, 11F-8083 (0% moisture)
Protein: 23.7 G
Total lipid (fat): 1.32 G
Fiber, total dietary: 4.2 G
Starch: 38.5 G
Calcium, Ca: 108 MG
Iron, Fe: 7.11 MG
Magnesium, Mg: 167 MG
Phosphorus, P: 562 MG
Potassium, K: 1450 MG
Zinc, Zn: 3.57 MG
Copper, Cu: 0.898 MG
Manganese, Mn: 1.63 MG
Sulfur, S: 219 MG
Nickel, Ni: 109 UG
Molybdenum, Mo: 252 UG
Cobalt, Co: 35 UG
Boron, B: 1090 UG
Beans, Dry, Pinto, 11F-8088 (0% moisture)
Protein: 24.3 G
Total lipid (fat): 1.09 G
Fiber, total dietary: 4.6 G
Starch: 36.7 G
Calcium, Ca: 114 MG
Iron, Fe: 6.63 MG
Magnesium, Mg: 149 MG
Phosphorus, P: 591 MG
Potassium, K: 1320 MG
Zinc, Zn: 3.27 MG
Copper, Cu: 0.858 MG
Manganese, Mn: 1.39 MG
Sulfur, S: 220 MG
Nickel, Ni: 125 UG
Molybdenum, Mo: 284 UG
Cobalt, Co: 24 UG
Boron, B: 1060 UG
Beans, Dry, Pinto, 11F-8089 (0% moisture)
Protein: 25.2 G
Total lipid (fat): 1.2 G
Fiber, total dietary: 4.2 G
Starch: 38.2 G
Calcium, Ca: 142 MG
Iron, Fe: 6.35 MG
Magnesium, Mg: 160 MG
Phosphorus, P: 593 MG
Potassium, K: 1330 MG
Zinc, Zn: 3.52 MG
Copper, Cu: 0.848 MG
Manganese, Mn: 1.36 MG
Sulfur, S: 208 MG
Nickel, Ni: 139 UG
Molybdenum, Mo: 204 UG
Cobalt, Co: 41 UG
Boron, B: 981 UG
Beans, Dry, Pinto, 11F-8091 (0% moisture)
Protein: 26.3 G
Total lipid (fat): 1.34 G
Fiber, total dietary: 4.5 G
Starch: 39.8 G
Calcium, Ca: 136 MG
Iron, Fe: 6.2 MG
Magnesium, Mg: 158 MG
Phosphorus, P: 591 MG
Potassium, K: 1340 MG
Zinc, Zn: 3.46 MG
Copper, Cu: 0.856 MG
Manganese, Mn: 1.4 MG
Sulfur, S: 215 MG
Nickel, Ni: 115 UG
Molybdenum, Mo: 457 UG
Cobalt, Co: 46 UG
Boron, B: 993 UG
Beans, Dry, Pinto, 11F-8094 (0% moisture)
Protein: 23.8 G
Total lipid (fat): 1.03 G
Fiber, total dietary: 4.4 G
Starch: 38.9 G
Calcium, Ca: 135 MG
Iron, Fe: 7.03 MG
Magnesium, Mg: 171 MG
Phosphorus, P: 566 MG
Potassium, K: 1490 MG
Zinc, Zn: 3.23 MG
Copper, Cu: 0.808 MG
Manganese, Mn: 1.72 MG
Sulfur, S: 221 MG
Nickel, Ni: 113 UG
Molybdenum, Mo: 272 UG
Cobalt, Co: 47 UG
Boron, B: 1030 UG
Beans, Dry, Pinto, 11F-8095 (0% moisture)
Protein: 24.3 G
Total lipid (fat): 1.09 G
Fiber, total dietary: 4.3 G
Starch: 38 G
Calcium, Ca: 136 MG
Iron, Fe: 6.92 MG
Magnesium, Mg: 170 MG
Phosphorus, P: 591 MG
Potassium, K: 1440 MG
Zinc, Zn: 3.64 MG
Copper, Cu: 0.982 MG
Manganese, Mn: 1.81 MG
Sulfur, S: 228 MG
Nickel, Ni: 125 UG
Molybdenum, Mo: 516 UG
Cobalt, Co: 61 UG
Boron, B: 1060 UG
Beans, Dry, Pinto, 11F-8096 (0% moisture)
Protein: 24.4 G
Total lipid (fat): 1.47 G
Fiber, total dietary: 4.2 G
Starch: 38.4 G
Calcium, Ca: 162 MG
Iron, Fe: 6.92 MG
Magnesium, Mg: 172 MG
Phosphorus, P: 608 MG
Potassium, K: 1380 MG
Zinc, Zn: 3.64 MG
Copper, Cu: 0.942 MG
Manganese, Mn: 1.77 MG
Sulfur, S: 229 MG
Nickel, Ni: 95 UG
Molybdenum, Mo: 251 UG
Cobalt, Co: 50 UG
Boron, B: 1150 UG
Beans, Dry, Pinto, 11F-8099 (0% moisture)
Protein: 27.3 G
Total lipid (fat): 1.33 G
Fiber, total dietary: 4.6 G
Starch: 38.3 G
Calcium, Ca: 134 MG
Iron, Fe: 7.67 MG
Magnesium, Mg: 177 MG
Phosphorus, P: 575 MG
Potassium, K: 1390 MG
Zinc, Zn: 3.58 MG
Copper, Cu: 0.972 MG
Manganese, Mn: 1.39 MG
Sulfur, S: 256 MG
Nickel, Ni: 69 UG
Molybdenum, Mo: 809 UG
Cobalt, Co: 33 UG
Boron, B: 1210 UG
Beans, Dry, Pinto, 11F-8100 (0% moisture)
Protein: 21.8 G
Total lipid (fat): 1.34 G
Fiber, total dietary: 4.5 G
Starch: 36.8 G
Calcium, Ca: 148 MG
Iron, Fe: 6.36 MG
Magnesium, Mg: 166 MG
Phosphorus, P: 584 MG
Potassium, K: 1370 MG
Zinc, Zn: 3.32 MG
Copper, Cu: 0.796 MG
Manganese, Mn: 1.7 MG
Sulfur, S: 228 MG
Nickel, Ni: 86 UG
Molybdenum, Mo: 279 UG
Cobalt, Co: 22 UG
Boron, B: 1140 UG
Beans, Dry, Pinto, 11F-8101 (0% moisture)
Protein: 24.6 G
Total lipid (fat): 1 G
Fiber, total dietary: 3.9 G
Starch: 39.8 G
Calcium, Ca: 93 MG
Iron, Fe: 6.51 MG
Magnesium, Mg: 158 MG
Phosphorus, P: 587 MG
Potassium, K: 1450 MG
Zinc, Zn: 3.53 MG
Copper, Cu: 0.927 MG
Manganese, Mn: 1.43 MG
Sulfur, S: 231 MG
Nickel, Ni: 106 UG
Molybdenum, Mo: 557 UG
Cobalt, Co: 44 UG
Boron, B: 948 UG
Beans, Dry, Pinto, 11F-8102 (0% moisture)
Protein: 22.6 G
Total lipid (fat): 1.26 G
Fiber, total dietary: 4.4 G
Starch: 38.4 G
Calcium, Ca: 134 MG
Iron, Fe: 6.54 MG
Magnesium, Mg: 173 MG
Phosphorus, P: 605 MG
Potassium, K: 1390 MG
Zinc, Zn: 3.73 MG
Copper, Cu: 0.935 MG
Manganese, Mn: 1.82 MG
Sulfur, S: 234 MG
Nickel, Ni: 88 UG
Molybdenum, Mo: 550 UG
Cobalt, Co: 51 UG
Boron, B: 991 UG
Beans, Dry, Pinto, 11F-8103 (0% moisture)
Protein: 25.2 G
Total lipid (fat): 1.2 G
Fiber, total dietary: 4.1 G
Starch: 40.3 G
Calcium, Ca: 119 MG
Iron, Fe: 6.2 MG
Magnesium, Mg: 184 MG
Phosphorus, P: 565 MG
Potassium, K: 1340 MG
Zinc, Zn: 3.46 MG
Copper, Cu: 0.88 MG
Manganese, Mn: 1.41 MG
Sulfur, S: 220 MG
Nickel, Ni: 119 UG
Molybdenum, Mo: 625 UG
Cobalt, Co: 45 UG
Boron, B: 1030 UG
Beans, Dry, Pinto, 11F-8106 (0% moisture)
Protein: 24 G
Total lipid (fat): 0.98 G
Fiber, total dietary: 4.4 G
Starch: 39.4 G
Calcium, Ca: 153 MG
Iron, Fe: 5.56 MG
Magnesium, Mg: 174 MG
Phosphorus, P: 532 MG
Potassium, K: 1480 MG
Zinc, Zn: 2.98 MG
Copper, Cu: 0.864 MG
Manganese, Mn: 1.62 MG
Sulfur, S: 198 MG
Nickel, Ni: 132 UG
Molybdenum, Mo: 387 UG
Cobalt, Co: 43 UG
Boron, B: 976 UG
Beans, Dry, Pinto, 11F-8108 (0% moisture)
Protein: 27.5 G
Total lipid (fat): 1.33 G
Fiber, total dietary: 4.6 G
Starch: 38.5 G
Calcium, Ca: 203 MG
Iron, Fe: 6.32 MG
Magnesium, Mg: 201 MG
Phosphorus, P: 550 MG
Potassium, K: 1520 MG
Zinc, Zn: 2.69 MG
Copper, Cu: 0.879 MG
Manganese, Mn: 1.86 MG
Sulfur, S: 220 MG
Nickel, Ni: 92 UG
Molybdenum, Mo: 498 UG
Cobalt, Co: 43 UG
Boron, B: 1090 UG
Beans, Dry, Pinto, 11F-8109 (0% moisture)
Protein: 23.2 G
Total lipid (fat): 1.13 G
Fiber, total dietary: 4.3 G
Starch: 35.7 G
Calcium, Ca: 140 MG
Iron, Fe: 6.04 MG
Magnesium, Mg: 168 MG
Phosphorus, P: 555 MG
Potassium, K: 1540 MG
Zinc, Zn: 2.8 MG
Copper, Cu: 0.808 MG
Manganese, Mn: 1.54 MG
Sulfur, S: 204 MG
Nickel, Ni: 129 UG
Molybdenum, Mo: 356 UG
Cobalt, Co: 58 UG
Boron, B: 1040 UG
Beans, Dry, Pinto, 11F-8114 (0% moisture)
Protein: 29.2 G
Total lipid (fat): 1.58 G
Fiber, total dietary: 4.1 G
Starch: 40.1 G
Calcium, Ca: 122 MG
Iron, Fe: 7.5 MG
Magnesium, Mg: 179 MG
Phosphorus, P: 577 MG
Potassium, K: 1570 MG
Zinc, Zn: 3.34 MG
Copper, Cu: 0.979 MG
Manganese, Mn: 1.47 MG
Sulfur, S: 246 MG
Nickel, Ni: 112 UG
Molybdenum, Mo: 772 UG
Cobalt, Co: 59 UG
Boron, B: 1090 UG
Beans, Dry, Pinto, 11F-8118 (0% moisture)
Protein: 24 G
Total lipid (fat): 1.36 G
Fiber, total dietary: 4.4 G
Starch: 37.6 G
Calcium, Ca: 165 MG
Iron, Fe: 6.62 MG
Magnesium, Mg: 183 MG
Phosphorus, P: 619 MG
Potassium, K: 1620 MG
Zinc, Zn: 3.95 MG
Copper, Cu: 0.978 MG
Manganese, Mn: 1.97 MG
Sulfur, S: 219 MG
Nickel, Ni: 148 UG
Molybdenum, Mo: 293 UG
Cobalt, Co: 53 UG
Boron, B: 1140 UG
Beans, Dry, Pinto, 11F-8120 (0% moisture)
Protein: 23.4 G
Total lipid (fat): 1.63 G
Fiber, total dietary: 4.3 G
Starch: 36.5 G
Calcium, Ca: 132 MG
Iron, Fe: 7.3 MG
Magnesium, Mg: 167 MG
Phosphorus, P: 552 MG
Potassium, K: 1490 MG
Zinc, Zn: 3.14 MG
Copper, Cu: 0.858 MG
Manganese, Mn: 1.69 MG
Sulfur, S: 212 MG
Nickel, Ni: 121 UG
Molybdenum, Mo: 200 UG
Cobalt, Co: 46 UG
Boron, B: 1070 UG
Beans, Dry, Pinto, 11F-8121 (0% moisture)
Protein: 24.4 G
Total lipid (fat): 1.11 G
Fiber, total dietary: 4.1 G
Starch: 39.9 G
Calcium, Ca: 131 MG
Iron, Fe: 7.04 MG
Magnesium, Mg: 169 MG
Phosphorus, P: 559 MG
Potassium, K: 1690 MG
Zinc, Zn: 3.28 MG
Copper, Cu: 0.869 MG
Manganese, Mn: 1.61 MG
Sulfur, S: 208 MG
Nickel, Ni: 124 UG
Molybdenum, Mo: 219 UG
Cobalt, Co: 46 UG
Boron, B: 996 UG
Beans, Dry, Pinto, 11F-8126 (0% moisture)
Protein: 24.2 G
Total lipid (fat): 1.05 G
Fiber, total dietary: 4.6 G
Starch: 37.4 G
Calcium, Ca: 113 MG
Iron, Fe: 6.88 MG
Magnesium, Mg: 170 MG
Phosphorus, P: 542 MG
Potassium, K: 1630 MG
Zinc, Zn: 2.98 MG
Copper, Cu: 0.87 MG
Manganese, Mn: 1.57 MG
Sulfur, S: 198 MG
Nickel, Ni: 117 UG
Molybdenum, Mo: 256 UG
Cobalt, Co: 40 UG
Boron, B: 1030 UG
Beans, Dry, Pinto, 11F-8133 (0% moisture)
Protein: 24.5 G
Total lipid (fat): 1.18 G
Fiber, total dietary: 4.6 G
Starch: 35 G
Calcium, Ca: 121 MG
Iron, Fe: 6.49 MG
Magnesium, Mg: 172 MG
Phosphorus, P: 563 MG
Potassium, K: 1600 MG
Zinc, Zn: 3.41 MG
Copper, Cu: 1.04 MG
Manganese, Mn: 1.76 MG
Sulfur, S: 210 MG
Nickel, Ni: 144 UG
Molybdenum, Mo: 168 UG
Cobalt, Co: 52 UG
Boron, B: 878 UG
Beans, Dry, Pinto, 11F-8144 (0% moisture)
Protein: 25.6 G
Total lipid (fat): 1.35 G
Fiber, total dietary: 4.8 G
Starch: 35.5 G
Calcium, Ca: 145 MG
Iron, Fe: 6.84 MG
Magnesium, Mg: 164 MG
Phosphorus, P: 579 MG
Potassium, K: 1590 MG
Zinc, Zn: 3.18 MG
Copper, Cu: 0.775 MG
Manganese, Mn: 1.62 MG
Sulfur, S: 202 MG
Nickel, Ni: 133 UG
Molybdenum, Mo: 290 UG
Cobalt, Co: 52 UG
Boron, B: 1060 UG
Beans, Dry, Pinto, 11F-8147 (0% moisture)
Protein: 26.6 G
Total lipid (fat): 1.18 G
Fiber, total dietary: 4.5 G
Starch: 33.1 G
Calcium, Ca: 116 MG
Iron, Fe: 6.28 MG
Magnesium, Mg: 160 MG
Phosphorus, P: 574 MG
Potassium, K: 1580 MG
Zinc, Zn: 3.27 MG
Copper, Cu: 0.864 MG
Manganese, Mn: 1.42 MG
Sulfur, S: 214 MG
Nickel, Ni: 104 UG
Molybdenum, Mo: 463 UG
Cobalt, Co: 41 UG
Boron, B: 1060 UG
Beans, Dry, Pinto, 11F-8151 (0% moisture)
Protein: 25.3 G
Total lipid (fat): 1.25 G
Fiber, total dietary: 4.2 G
Starch: 36.9 G
Calcium, Ca: 106 MG
Iron, Fe: 6.97 MG
Magnesium, Mg: 174 MG
Phosphorus, P: 572 MG
Potassium, K: 1640 MG
Zinc, Zn: 3.52 MG
Copper, Cu: 0.956 MG
Manganese, Mn: 1.69 MG
Sulfur, S: 220 MG
Nickel, Ni: 141 UG
Molybdenum, Mo: 170 UG
Cobalt, Co: 51 UG
Boron, B: 1040 UG
Beans, Dry, Pinto, 11F-8157 (0% moisture)
Protein: 23.7 G
Total lipid (fat): 0.97 G
Fiber, total dietary: 4.3 G
Starch: 36.5 G
Calcium, Ca: 100 MG
Iron, Fe: 6.19 MG
Magnesium, Mg: 154 MG
Phosphorus, P: 512 MG
Potassium, K: 1470 MG
Zinc, Zn: 2.83 MG
Copper, Cu: 0.819 MG
Manganese, Mn: 1.33 MG
Sulfur, S: 198 MG
Nickel, Ni: 83 UG
Molybdenum, Mo: 319 UG
Cobalt, Co: 36 UG
Boron, B: 1030 UG
Beans, Dry, Pinto, 11F-8159 (0% moisture)
Protein: 23.9 G
Total lipid (fat): 1.36 G
Fiber, total dietary: 4.4 G
Starch: 34.8 G
Calcium, Ca: 105 MG
Iron, Fe: 6.76 MG
Magnesium, Mg: 154 MG
Phosphorus, P: 538 MG
Potassium, K: 1510 MG
Zinc, Zn: 3.27 MG
Copper, Cu: 0.836 MG
Manganese, Mn: 1.36 MG
Sulfur, S: 218 MG
Nickel, Ni: 125 UG
Molybdenum, Mo: 356 UG
Cobalt, Co: 24 UG
Boron, B: 1170 UG
Beans, Dry, Pinto, 11F-8164 (0% moisture)
Protein: 23.5 G
Total lipid (fat): 1.35 G
Fiber, total dietary: 4.6 G
Starch: 37.9 G
Calcium, Ca: 121 MG
Iron, Fe: 6.06 MG
Magnesium, Mg: 160 MG
Phosphorus, P: 518 MG
Potassium, K: 1540 MG
Zinc, Zn: 3.04 MG
Copper, Cu: 0.827 MG
Manganese, Mn: 1.44 MG
Sulfur, S: 200 MG
Nickel, Ni: 103 UG
Molybdenum, Mo: 353 UG
Cobalt, Co: 41 UG
Boron, B: 1040 UG
Beans, Dry, Pinto, 11F-8166 (0% moisture)
Protein: 22.9 G
Total lipid (fat): 1.33 G
Fiber, total dietary: 4.5 G
Starch: 36.7 G
Calcium, Ca: 158 MG
Iron, Fe: 7.01 MG
Magnesium, Mg: 171 MG
Phosphorus, P: 568 MG
Potassium, K: 1510 MG
Zinc, Zn: 3.42 MG
Copper, Cu: 0.968 MG
Manganese, Mn: 1.7 MG
Sulfur, S: 238 MG
Nickel, Ni: 124 UG
Molybdenum, Mo: 262 UG
Cobalt, Co: 40 UG
Boron, B: 1070 UG
Beans, Dry, Pinto, 11F-8167 (0% moisture)
Protein: 24.2 G
Total lipid (fat): 1.21 G
Fiber, total dietary: 4.2 G
Starch: 38.6 G
Calcium, Ca: 152 MG
Iron, Fe: 6.56 MG
Magnesium, Mg: 159 MG
Phosphorus, P: 562 MG
Potassium, K: 1490 MG
Zinc, Zn: 3.08 MG
Copper, Cu: 0.853 MG
Manganese, Mn: 1.47 MG
Sulfur, S: 196 MG
Nickel, Ni: 103 UG
Molybdenum, Mo: 277 UG
Cobalt, Co: 42 UG
Boron, B: 999 UG
Beans, Dry, Pinto, 11F-8170 (0% moisture)
Protein: 27 G
Total lipid (fat): 1.36 G
Fiber, total dietary: 4.4 G
Starch: 35.9 G
Calcium, Ca: 177 MG
Iron, Fe: 7.21 MG
Magnesium, Mg: 176 MG
Phosphorus, P: 602 MG
Potassium, K: 1450 MG
Zinc, Zn: 3.38 MG
Copper, Cu: 0.908 MG
Manganese, Mn: 1.79 MG
Sulfur, S: 226 MG
Nickel, Ni: 139 UG
Molybdenum, Mo: 293 UG
Cobalt, Co: 47 UG
Boron, B: 1060 UG
Beans, Dry, Pinto, 11F-8173 (0% moisture)
Protein: 24.8 G
Total lipid (fat): 1.25 G
Fiber, total dietary: 4.1 G
Starch: 39.8 G
Calcium, Ca: 147 MG
Iron, Fe: 6.63 MG
Magnesium, Mg: 176 MG
Phosphorus, P: 556 MG
Potassium, K: 1600 MG
Zinc, Zn: 3.29 MG
Copper, Cu: 0.975 MG
Manganese, Mn: 1.58 MG
Sulfur, S: 215 MG
Nickel, Ni: 98 UG
Molybdenum, Mo: 466 UG
Cobalt, Co: 38 UG
Boron, B: 1000 UG
Beans, Dry, Pinto, 11F-8176 (0% moisture)
Protein: 25.4 G
Total lipid (fat): 1.13 G
Fiber, total dietary: 4.7 G
Starch: 31.9 G
Calcium, Ca: 140 MG
Iron, Fe: 6.87 MG
Magnesium, Mg: 164 MG
Phosphorus, P: 554 MG
Potassium, K: 1480 MG
Zinc, Zn: 2.79 MG
Copper, Cu: 0.854 MG
Manganese, Mn: 1.61 MG
Sulfur, S: 198 MG
Nickel, Ni: 126 UG
Molybdenum, Mo: 223 UG
Cobalt, Co: 66 UG
Boron, B: 1020 UG
Beans, Dry, Pinto, 11F-8178 (0% moisture)
Protein: 25.3 G
Total lipid (fat): 1.18 G
Fiber, total dietary: 4.3 G
Starch: 34.4 G
Calcium, Ca: 172 MG
Iron, Fe: 7.03 MG
Magnesium, Mg: 193 MG
Phosphorus, P: 591 MG
Potassium, K: 1650 MG
Zinc, Zn: 3.38 MG
Copper, Cu: 1.03 MG
Manganese, Mn: 1.84 MG
Sulfur, S: 222 MG
Nickel, Ni: 167 UG
Molybdenum, Mo: 458 UG
Cobalt, Co: 61 UG
Boron, B: 1010 UG
Beans, Dry, Pinto, 11F-8181 (0% moisture)
Protein: 25.4 G
Total lipid (fat): 1.37 G
Fiber, total dietary: 4.3 G
Starch: 35.8 G
Calcium, Ca: 150 MG
Iron, Fe: 6.22 MG
Magnesium, Mg: 165 MG
Phosphorus, P: 563 MG
Potassium, K: 1500 MG
Zinc, Zn: 3.45 MG
Copper, Cu: 0.878 MG
Manganese, Mn: 1.62 MG
Sulfur, S: 215 MG
Nickel, Ni: 141 UG
Molybdenum, Mo: 168 UG
Cobalt, Co: 40 UG
Boron, B: 1070 UG
Beans, Dry, Pinto, 11F-8182 (0% moisture)
Protein: 21.7 G
Total lipid (fat): 1.19 G
Fiber, total dietary: 4.2 G
Starch: 36.6 G
Calcium, Ca: 149 MG
Iron, Fe: 6.64 MG
Magnesium, Mg: 173 MG
Phosphorus, P: 523 MG
Potassium, K: 1510 MG
Zinc, Zn: 3.58 MG
Copper, Cu: 0.791 MG
Manganese, Mn: 1.53 MG
Sulfur, S: 202 MG
Nickel, Ni: 115 UG
Molybdenum, Mo: 200 UG
Cobalt, Co: 34 UG
Boron, B: 1120 UG
Beans, Dry, Pinto, 11F-8189 (0% moisture)
Protein: 21.8 G
Total lipid (fat): 0.94 G
Fiber, total dietary: 4.2 G
Starch: 36.8 G
Calcium, Ca: 114 MG
Iron, Fe: 5.89 MG
Magnesium, Mg: 159 MG
Phosphorus, P: 494 MG
Potassium, K: 1460 MG
Zinc, Zn: 3.03 MG
Copper, Cu: 0.781 MG
Manganese, Mn: 1.47 MG
Sulfur, S: 193 MG
Nickel, Ni: 85 UG
Molybdenum, Mo: 385 UG
Cobalt, Co: 29 UG
Boron, B: 793 UG
Beans, Dry, Pinto, 11F-8191 (0% moisture)
Protein: 24.5 G
Total lipid (fat): 1.13 G
Fiber, total dietary: 4.3 G
Starch: 36.3 G
Calcium, Ca: 159 MG
Iron, Fe: 6.49 MG
Magnesium, Mg: 171 MG
Phosphorus, P: 545 MG
Potassium, K: 1430 MG
Zinc, Zn: 3.18 MG
Copper, Cu: 0.92 MG
Manganese, Mn: 1.64 MG
Sulfur, S: 207 MG
Nickel, Ni: 98 UG
Molybdenum, Mo: 154 UG
Cobalt, Co: 41 UG
Boron, B: 1050 UG
Beans, Dry, Pinto, 11F-8196 (0% moisture)
Protein: 24.7 G
Total lipid (fat): 1.53 G
Fiber, total dietary: 4.4 G
Starch: 38.2 G
Calcium, Ca: 140 MG
Iron, Fe: 7.15 MG
Magnesium, Mg: 167 MG
Phosphorus, P: 555 MG
Potassium, K: 1490 MG
Zinc, Zn: 3.44 MG
Copper, Cu: 0.886 MG
Manganese, Mn: 1.69 MG
Sulfur, S: 211 MG
Nickel, Ni: 114 UG
Molybdenum, Mo: 300 UG
Cobalt, Co: 37 UG
Boron, B: 1050 UG
Beans, Dry, Pinto, 11F-8198 (0% moisture)
Protein: 24.9 G
Total lipid (fat): 1.06 G
Fiber, total dietary: 4.3 G
Starch: 37.4 G
Calcium, Ca: 137 MG
Iron, Fe: 6.16 MG
Magnesium, Mg: 168 MG
Phosphorus, P: 529 MG
Potassium, K: 1530 MG
Zinc, Zn: 3 MG
Copper, Cu: 0.859 MG
Manganese, Mn: 1.35 MG
Sulfur, S: 222 MG
Nickel, Ni: 100 UG
Molybdenum, Mo: 515 UG
Cobalt, Co: 41 UG
Boron, B: 969 UG
Beans, Dry, Pinto, 218 (0% moisture)
Protein: 21.2 G
Total lipid (fat): 1.46 G
Fiber, total dietary: 3.9 G
Starch: 40.1 G
Calcium, Ca: 186 MG
Iron, Fe: 3.4 MG
Magnesium, Mg: 155 MG
Phosphorus, P: 491 MG
Potassium, K: 1570 MG
Zinc, Zn: 3.21 MG
Copper, Cu: 1.04 MG
Manganese, Mn: 1.95 MG
Sulfur, S: 241 MG
Nickel, Ni: 181 UG
Molybdenum, Mo: 834 UG
Cobalt, Co: 42 UG
Boron, B: 1190 UG
Beans, Dry, Pinto, 224 (0% moisture)
Protein: 22.3 G
Total lipid (fat): 1.45 G
Fiber, total dietary: 4 G
Starch: 39.5 G
Calcium, Ca: 164 MG
Iron, Fe: 4.88 MG
Magnesium, Mg: 179 MG
Phosphorus, P: 487 MG
Potassium, K: 1650 MG
Zinc, Zn: 3.36 MG
Copper, Cu: 1.13 MG
Manganese, Mn: 1.74 MG
Sulfur, S: 217 MG
Nickel, Ni: 262 UG
Molybdenum, Mo: 440 UG
Cobalt, Co: 56 UG
Boron, B: 1470 UG
Beans, Dry, Pinto, 270 (0% moisture)
Protein: 25.1 G
Total lipid (fat): 1.13 G
Fiber, total dietary: 4.4 G
Starch: 36.8 G
Calcium, Ca: 231 MG
Iron, Fe: 5.39 MG
Magnesium, Mg: 162 MG
Phosphorus, P: 551 MG
Potassium, K: 1550 MG
Zinc, Zn: 3.73 MG
Copper, Cu: 1.01 MG
Manganese, Mn: 2.07 MG
Sulfur, S: 246 MG
Nickel, Ni: 218 UG
Molybdenum, Mo: 532 UG
Cobalt, Co: 60 UG
Boron, B: 1630 UG
Beans, Dry, Pinto, 322 (0% moisture)
Protein: 20.9 G
Total lipid (fat): 1.23 G
Fiber, total dietary: 3.8 G
Starch: 41.5 G
Calcium, Ca: 160 MG
Iron, Fe: 4.19 MG
Magnesium, Mg: 149 MG
Phosphorus, P: 419 MG
Potassium, K: 1470 MG
Zinc, Zn: 2.92 MG
Copper, Cu: 0.944 MG
Manganese, Mn: 1.5 MG
Sulfur, S: 189 MG
Nickel, Ni: 230 UG
Molybdenum, Mo: 585 UG
Cobalt, Co: 43 UG
Boron, B: 1220 UG
Beans, Dry, Pinto, 324 (0% moisture)
Protein: 19.1 G
Total lipid (fat): 1.26 G
Fiber, total dietary: 3.7 G
Starch: 41.8 G
Calcium, Ca: 191 MG
Iron, Fe: 4.5 MG
Magnesium, Mg: 156 MG
Phosphorus, P: 419 MG
Potassium, K: 1530 MG
Zinc, Zn: 2.86 MG
Copper, Cu: 0.806 MG
Manganese, Mn: 2.08 MG
Sulfur, S: 190 MG
Nickel, Ni: 249 UG
Molybdenum, Mo: 456 UG
Cobalt, Co: 46 UG
Boron, B: 1110 UG
Beans, Dry, Pinto, 325 (0% moisture)
Protein: 20.8 G
Total lipid (fat): 1.15 G
Fiber, total dietary: 3.8 G
Starch: 41.6 G
Calcium, Ca: 167 MG
Iron, Fe: 5.3 MG
Magnesium, Mg: 150 MG
Phosphorus, P: 410 MG
Potassium, K: 1410 MG
Zinc, Zn: 2.93 MG
Copper, Cu: 0.911 MG
Manganese, Mn: 1.79 MG
Sulfur, S: 196 MG
Nickel, Ni: 217 UG
Molybdenum, Mo: 431 UG
Cobalt, Co: 72 UG
Boron, B: 1300 UG
Beans, Dry, Pinto, 326 (0% moisture)
Protein: 20.3 G
Total lipid (fat): 1.38 G
Fiber, total dietary: 3.8 G
Starch: 41.8 G
Calcium, Ca: 186 MG
Iron, Fe: 4 MG
Magnesium, Mg: 152 MG
Phosphorus, P: 342 MG
Potassium, K: 1420 MG
Zinc, Zn: 2.73 MG
Copper, Cu: 0.86 MG
Manganese, Mn: 2.19 MG
Sulfur, S: 181 MG
Nickel, Ni: 244 UG
Molybdenum, Mo: 275 UG
Cobalt, Co: 60 UG
Boron, B: 1220 UG
Beans, Dry, Pinto, 328 (0% moisture)
Protein: 22.9 G
Total lipid (fat): 1.09 G
Fiber, total dietary: 3.6 G
Starch: 40.6 G
Calcium, Ca: 170 MG
Iron, Fe: 4.62 MG
Magnesium, Mg: 177 MG
Phosphorus, P: 446 MG
Potassium, K: 1480 MG
Zinc, Zn: 2.78 MG
Copper, Cu: 0.874 MG
Manganese, Mn: 1.76 MG
Sulfur, S: 225 MG
Nickel, Ni: 272 UG
Molybdenum, Mo: 320 UG
Cobalt, Co: 40 UG
Boron, B: 1070 UG
Beans, Dry, Pinto, 329 (0% moisture)
Protein: 22.1 G
Total lipid (fat): 1.55 G
Fiber, total dietary: 3.8 G
Starch: 40.9 G
Calcium, Ca: 129 MG
Iron, Fe: 3.92 MG
Magnesium, Mg: 196 MG
Phosphorus, P: 422 MG
Potassium, K: 1580 MG
Zinc, Zn: 2.94 MG
Copper, Cu: 0.936 MG
Manganese, Mn: 1.6 MG
Sulfur, S: 202 MG
Nickel, Ni: 222 UG
Molybdenum, Mo: 856 UG
Cobalt, Co: 52 UG
Boron, B: 1260 UG
Beans, Dry, Pinto, 333 (0% moisture)
Protein: 22.3 G
Total lipid (fat): 1.2 G
Fiber, total dietary: 3.9 G
Starch: 39.3 G
Calcium, Ca: 161 MG
Iron, Fe: 5.34 MG
Magnesium, Mg: 162 MG
Phosphorus, P: 492 MG
Potassium, K: 1580 MG
Zinc, Zn: 3.11 MG
Copper, Cu: 0.928 MG
Manganese, Mn: 1.72 MG
Sulfur, S: 201 MG
Nickel, Ni: 184 UG
Molybdenum, Mo: 389 UG
Cobalt, Co: 56 UG
Boron, B: 1110 UG
Beans, Dry, Pinto, 334 (0% moisture)
Protein: 20.5 G
Total lipid (fat): 1.41 G
Fiber, total dietary: 3.8 G
Starch: 41.8 G
Calcium, Ca: 198 MG
Iron, Fe: 4.64 MG
Magnesium, Mg: 162 MG
Phosphorus, P: 381 MG
Potassium, K: 1480 MG
Zinc, Zn: 2.61 MG
Copper, Cu: 0.851 MG
Manganese, Mn: 1.79 MG
Sulfur, S: 185 MG
Nickel, Ni: 190 UG
Molybdenum, Mo: 203 UG
Cobalt, Co: 66 UG
Boron, B: 1230 UG
Beans, Dry, Pinto, 336 (0% moisture)
Protein: 26.4 G
Total lipid (fat): 1.34 G
Fiber, total dietary: 4.2 G
Starch: 37 G
Calcium, Ca: 226 MG
Iron, Fe: 4.93 MG
Magnesium, Mg: 190 MG
Phosphorus, P: 409 MG
Potassium, K: 1590 MG
Zinc, Zn: 3.17 MG
Copper, Cu: 1.21 MG
Manganese, Mn: 2.03 MG
Sulfur, S: 252 MG
Nickel, Ni: 331 UG
Molybdenum, Mo: 940 UG
Cobalt, Co: 59 UG
Boron, B: 1400 UG
Beans, Dry, Pinto, 340 (0% moisture)
Protein: 25.2 G
Total lipid (fat): 1.25 G
Fiber, total dietary: 4.2 G
Starch: 38 G
Calcium, Ca: 166 MG
Iron, Fe: 5.42 MG
Magnesium, Mg: 190 MG
Phosphorus, P: 483 MG
Potassium, K: 1620 MG
Zinc, Zn: 3.43 MG
Copper, Cu: 1.28 MG
Manganese, Mn: 1.96 MG
Sulfur, S: 247 MG
Nickel, Ni: 255 UG
Molybdenum, Mo: 1180 UG
Cobalt, Co: 59 UG
Boron, B: 1340 UG
Beans, Dry, Pinto, 343 (0% moisture)
Protein: 25 G
Total lipid (fat): 1.06 G
Fiber, total dietary: 4 G
Starch: 38 G
Calcium, Ca: 165 MG
Iron, Fe: 5.16 MG
Magnesium, Mg: 162 MG
Phosphorus, P: 505 MG
Potassium, K: 1600 MG
Zinc, Zn: 3.18 MG
Copper, Cu: 1.24 MG
Manganese, Mn: 1.86 MG
Sulfur, S: 233 MG
Nickel, Ni: 230 UG
Molybdenum, Mo: 1000 UG
Cobalt, Co: 74 UG
Boron, B: 1140 UG
Beans, Dry, Pinto, 349 (0% moisture)
Protein: 23.8 G
Total lipid (fat): 1.34 G
Fiber, total dietary: 4.1 G
Starch: 38.6 G
Calcium, Ca: 127 MG
Iron, Fe: 4.71 MG
Magnesium, Mg: 170 MG
Phosphorus, P: 524 MG
Potassium, K: 1850 MG
Zinc, Zn: 3.21 MG
Copper, Cu: 1.12 MG
Manganese, Mn: 1.76 MG
Sulfur, S: 230 MG
Nickel, Ni: 206 UG
Molybdenum, Mo: 285 UG
Cobalt, Co: 58 UG
Boron, B: 1300 UG
Beans, Dry, Pinto, 352 (0% moisture)
Protein: 24.5 G
Total lipid (fat): 1.33 G
Fiber, total dietary: 4.2 G
Starch: 36.5 G
Calcium, Ca: 135 MG
Iron, Fe: 5.21 MG
Magnesium, Mg: 169 MG
Phosphorus, P: 521 MG
Potassium, K: 1690 MG
Zinc, Zn: 3.07 MG
Copper, Cu: 1.05 MG
Manganese, Mn: 1.67 MG
Sulfur, S: 221 MG
Nickel, Ni: 207 UG
Molybdenum, Mo: 290 UG
Cobalt, Co: 51 UG
Boron, B: 1310 UG
Beans, Dry, Pinto, 353 (0% moisture)
Protein: 22 G
Total lipid (fat): 1.45 G
Fiber, total dietary: 3.9 G
Starch: 39.8 G
Calcium, Ca: 203 MG
Iron, Fe: 4.93 MG
Magnesium, Mg: 163 MG
Phosphorus, P: 435 MG
Potassium, K: 1620 MG
Zinc, Zn: 3.55 MG
Copper, Cu: 0.958 MG
Manganese, Mn: 2.4 MG
Sulfur, S: 206 MG
Nickel, Ni: 263 UG
Molybdenum, Mo: 375 UG
Cobalt, Co: 70 UG
Boron, B: 1490 UG
Beans, Dry, Pinto, 355 (0% moisture)
Protein: 19.9 G
Total lipid (fat): 1.18 G
Fiber, total dietary: 3.7 G
Starch: 42.9 G
Calcium, Ca: 115 MG
Magnesium, Mg: 136 MG
Phosphorus, P: 374 MG
Potassium, K: 1150 MG
Zinc, Zn: 2.71 MG
Copper, Cu: 0.948 MG
Manganese, Mn: 1.66 MG
Sulfur, S: 195 MG
Nickel, Ni: 237 UG
Molybdenum, Mo: 447 UG
Cobalt, Co: 57 UG
Boron, B: 1250 UG
Beans, Dry, Pinto, 356 (0% moisture)
Protein: 24.5 G
Total lipid (fat): 1.43 G
Fiber, total dietary: 4.2 G
Starch: 38 G
Calcium, Ca: 185 MG
Iron, Fe: 3.6 MG
Magnesium, Mg: 188 MG
Phosphorus, P: 387 MG
Potassium, K: 1520 MG
Zinc, Zn: 2.91 MG
Copper, Cu: 1.06 MG
Manganese, Mn: 1.61 MG
Sulfur, S: 219 MG
Nickel, Ni: 176 UG
Molybdenum, Mo: 192 UG
Cobalt, Co: 41 UG
Boron, B: 1270 UG
Beans, Dry, Pinto, 358 (0% moisture)
Protein: 20 G
Total lipid (fat): 1.25 G
Fiber, total dietary: 3.7 G
Starch: 43.4 G
Calcium, Ca: 178 MG
Iron, Fe: 4.12 MG
Magnesium, Mg: 165 MG
Phosphorus, P: 417 MG
Potassium, K: 1490 MG
Zinc, Zn: 3.06 MG
Copper, Cu: 0.937 MG
Manganese, Mn: 1.58 MG
Sulfur, S: 192 MG
Nickel, Ni: 171 UG
Molybdenum, Mo: 296 UG
Cobalt, Co: 51 UG
Boron, B: 1410 UG
Beans, Dry, Pinto, 360 (0% moisture)
Protein: 22.2 G
Total lipid (fat): 1.2 G
Fiber, total dietary: 3.9 G
Starch: 39.1 G
Calcium, Ca: 142 MG
Iron, Fe: 5.12 MG
Magnesium, Mg: 146 MG
Phosphorus, P: 442 MG
Potassium, K: 1570 MG
Zinc, Zn: 3.31 MG
Copper, Cu: 1.18 MG
Manganese, Mn: 1.44 MG
Sulfur, S: 197 MG
Nickel, Ni: 240 UG
Molybdenum, Mo: 1450 UG
Cobalt, Co: 57 UG
Boron, B: 1200 UG
Beans, Dry, Pinto, 361 (0% moisture)
Protein: 22.5 G
Total lipid (fat): 1.74 G
Fiber, total dietary: 4.1 G
Starch: 39.1 G
Calcium, Ca: 133 MG
Iron, Fe: 4.93 MG
Magnesium, Mg: 174 MG
Phosphorus, P: 501 MG
Potassium, K: 1560 MG
Zinc, Zn: 3.23 MG
Copper, Cu: 1.19 MG
Manganese, Mn: 1.81 MG
Sulfur, S: 228 MG
Nickel, Ni: 286 UG
Molybdenum, Mo: 1180 UG
Cobalt, Co: 37 UG
Boron, B: 1260 UG
Beans, Dry, Pinto, 362 (0% moisture)
Protein: 22.8 G
Total lipid (fat): 1.23 G
Fiber, total dietary: 3.8 G
Starch: 40.5 G
Calcium, Ca: 149 MG
Iron, Fe: 5.2 MG
Magnesium, Mg: 171 MG
Phosphorus, P: 446 MG
Potassium, K: 1680 MG
Zinc, Zn: 3.64 MG
Copper, Cu: 0.851 MG
Manganese, Mn: 1.92 MG
Sulfur, S: 198 MG
Nickel, Ni: 253 UG
Molybdenum, Mo: 300 UG
Cobalt, Co: 42 UG
Boron, B: 1350 UG
Beans, Dry, Pinto, 365 (0% moisture)
Protein: 22.1 G
Total lipid (fat): 1.22 G
Fiber, total dietary: 3.7 G
Starch: 40.6 G
Calcium, Ca: 204 MG
Iron, Fe: 3.58 MG
Magnesium, Mg: 149 MG
Phosphorus, P: 409 MG
Potassium, K: 1560 MG
Zinc, Zn: 3.19 MG
Copper, Cu: 0.84 MG
Manganese, Mn: 1.67 MG
Sulfur, S: 184 MG
Nickel, Ni: 214 UG
Molybdenum, Mo: 222 UG
Cobalt, Co: 37 UG
Boron, B: 1150 UG
Beans, Dry, Pinto, 366 (0% moisture)
Protein: 23.7 G
Total lipid (fat): 1.52 G
Fiber, total dietary: 4 G
Starch: 38.5 G
Calcium, Ca: 209 MG
Iron, Fe: 5.36 MG
Magnesium, Mg: 149 MG
Phosphorus, P: 422 MG
Potassium, K: 1520 MG
Zinc, Zn: 3.18 MG
Copper, Cu: 1.08 MG
Manganese, Mn: 2.06 MG
Sulfur, S: 236 MG
Nickel, Ni: 242 UG
Molybdenum, Mo: 1160 UG
Cobalt, Co: 60 UG
Boron, B: 1320 UG
Beans, Dry, Pinto, 367 (0% moisture)
Protein: 23.3 G
Total lipid (fat): 1.3 G
Fiber, total dietary: 4.2 G
Starch: 38.8 G
Calcium, Ca: 165 MG
Iron, Fe: 4.67 MG
Magnesium, Mg: 164 MG
Phosphorus, P: 413 MG
Potassium, K: 1610 MG
Zinc, Zn: 3.04 MG
Copper, Cu: 0.929 MG
Manganese, Mn: 1.72 MG
Sulfur, S: 198 MG
Nickel, Ni: 188 UG
Molybdenum, Mo: 171 UG
Cobalt, Co: 30 UG
Boron, B: 1380 UG
Beans, Dry, Pinto, 368 (0% moisture)
Protein: 23.1 G
Total lipid (fat): 1.21 G
Fiber, total dietary: 3.7 G
Starch: 40.9 G
Calcium, Ca: 142 MG
Iron, Fe: 5.13 MG
Magnesium, Mg: 168 MG
Phosphorus, P: 521 MG
Potassium, K: 1420 MG
Zinc, Zn: 3.35 MG
Copper, Cu: 0.977 MG
Manganese, Mn: 1.77 MG
Sulfur, S: 222 MG
Nickel, Ni: 186 UG
Molybdenum, Mo: 315 UG
Cobalt, Co: 49 UG
Boron, B: 1080 UG
Beans, Dry, Pinto, 371 (0% moisture)
Protein: 25.9 G
Total lipid (fat): 1.29 G
Fiber, total dietary: 4 G
Starch: 37.4 G
Calcium, Ca: 145 MG
Iron, Fe: 5.94 MG
Magnesium, Mg: 163 MG
Phosphorus, P: 496 MG
Potassium, K: 1610 MG
Zinc, Zn: 3.47 MG
Copper, Cu: 1.04 MG
Manganese, Mn: 1.88 MG
Sulfur, S: 228 MG
Nickel, Ni: 246 UG
Molybdenum, Mo: 475 UG
Cobalt, Co: 79 UG
Boron, B: 1360 UG
Beans, Dry, Pinto, 372 (0% moisture)
Protein: 22 G
Total lipid (fat): 1.46 G
Fiber, total dietary: 3.8 G
Starch: 40.1 G
Calcium, Ca: 176 MG
Iron, Fe: 4.02 MG
Magnesium, Mg: 188 MG
Phosphorus, P: 450 MG
Potassium, K: 1620 MG
Zinc, Zn: 2.94 MG
Copper, Cu: 0.83 MG
Manganese, Mn: 1.69 MG
Sulfur, S: 202 MG
Nickel, Ni: 186 UG
Molybdenum, Mo: 929 UG
Cobalt, Co: 40 UG
Boron, B: 1080 UG
Beans, Dry, Pinto, 373 (0% moisture)
Protein: 25.9 G
Total lipid (fat): 1.43 G
Fiber, total dietary: 4.3 G
Starch: 37.1 G
Calcium, Ca: 138 MG
Iron, Fe: 6.09 MG
Magnesium, Mg: 161 MG
Phosphorus, P: 545 MG
Potassium, K: 1460 MG
Zinc, Zn: 3.8 MG
Copper, Cu: 1.01 MG
Manganese, Mn: 1.64 MG
Sulfur, S: 236 MG
Nickel, Ni: 241 UG
Molybdenum, Mo: 290 UG
Cobalt, Co: 63 UG
Boron, B: 1460 UG
Beans, Dry, Pinto, 377 (0% moisture)
Protein: 22 G
Total lipid (fat): 1.31 G
Fiber, total dietary: 3.8 G
Starch: 41.4 G
Calcium, Ca: 162 MG
Iron, Fe: 4.36 MG
Magnesium, Mg: 149 MG
Phosphorus, P: 408 MG
Potassium, K: 1440 MG
Zinc, Zn: 3.15 MG
Copper, Cu: 0.955 MG
Manganese, Mn: 1.72 MG
Sulfur, S: 199 MG
Nickel, Ni: 207 UG
Molybdenum, Mo: 238 UG
Cobalt, Co: 63 UG
Boron, B: 1100 UG
Beans, Dry, Pinto, 381 (0% moisture)
Protein: 21.9 G
Total lipid (fat): 1.24 G
Fiber, total dietary: 4.1 G
Starch: 40.3 G
Calcium, Ca: 139 MG
Iron, Fe: 4.76 MG
Magnesium, Mg: 198 MG
Phosphorus, P: 510 MG
Potassium, K: 1540 MG
Zinc, Zn: 2.96 MG
Copper, Cu: 0.86 MG
Manganese, Mn: 1.6 MG
Sulfur, S: 201 MG
Nickel, Ni: 172 UG
Molybdenum, Mo: 296 UG
Cobalt, Co: 57 UG
Boron, B: 1080 UG
Beans, Dry, Pinto, 382 (0% moisture)
Protein: 22 G
Total lipid (fat): 1.11 G
Fiber, total dietary: 3.8 G
Starch: 40.5 G
Calcium, Ca: 186 MG
Iron, Fe: 4.96 MG
Magnesium, Mg: 159 MG
Phosphorus, P: 447 MG
Potassium, K: 1480 MG
Zinc, Zn: 3.15 MG
Copper, Cu: 0.916 MG
Manganese, Mn: 1.75 MG
Sulfur, S: 195 MG
Nickel, Ni: 190 UG
Molybdenum, Mo: 349 UG
Cobalt, Co: 60 UG
Boron, B: 1280 UG
Beans, Dry, Pinto, 383 (0% moisture)
Protein: 22.6 G
Total lipid (fat): 1.14 G
Fiber, total dietary: 4.2 G
Starch: 39.2 G
Calcium, Ca: 161 MG
Iron, Fe: 4.95 MG
Magnesium, Mg: 206 MG
Phosphorus, P: 500 MG
Potassium, K: 1620 MG
Zinc, Zn: 3.46 MG
Copper, Cu: 0.932 MG
Manganese, Mn: 1.7 MG
Sulfur, S: 228 MG
Nickel, Ni: 222 UG
Molybdenum, Mo: 414 UG
Cobalt, Co: 46 UG
Boron, B: 1280 UG
Beans, Dry, Pinto, 388 (0% moisture)
Protein: 24.1 G
Total lipid (fat): 1.2 G
Fiber, total dietary: 4 G
Starch: 37.4 G
Calcium, Ca: 207 MG
Iron, Fe: 3.84 MG
Magnesium, Mg: 194 MG
Phosphorus, P: 455 MG
Potassium, K: 1580 MG
Zinc, Zn: 3.06 MG
Copper, Cu: 1.01 MG
Manganese, Mn: 1.77 MG
Sulfur, S: 221 MG
Nickel, Ni: 163 UG
Molybdenum, Mo: 1020 UG
Cobalt, Co: 39 UG
Boron, B: 1170 UG
Beans, Dry, Pinto, 389 (0% moisture)
Protein: 21.3 G
Total lipid (fat): 1.17 G
Fiber, total dietary: 4 G
Starch: 41.1 G
Calcium, Ca: 160 MG
Iron, Fe: 5.24 MG
Magnesium, Mg: 156 MG
Phosphorus, P: 466 MG
Potassium, K: 1450 MG
Zinc, Zn: 3.2 MG
Copper, Cu: 0.951 MG
Manganese, Mn: 1.7 MG
Sulfur, S: 210 MG
Nickel, Ni: 206 UG
Molybdenum, Mo: 405 UG
Cobalt, Co: 57 UG
Boron, B: 1400 UG
Beans, Dry, Pinto, 390 (0% moisture)
Protein: 22.3 G
Total lipid (fat): 1.17 G
Fiber, total dietary: 3.9 G
Starch: 39.5 G
Calcium, Ca: 198 MG
Iron, Fe: 5.94 MG
Magnesium, Mg: 199 MG
Phosphorus, P: 475 MG
Potassium, K: 1620 MG
Zinc, Zn: 3.16 MG
Copper, Cu: 0.954 MG
Manganese, Mn: 2 MG
Sulfur, S: 214 MG
Nickel, Ni: 231 UG
Molybdenum, Mo: 495 UG
Cobalt, Co: 61 UG
Boron, B: 1290 UG
Beans, Dry, Pinto, 391 (0% moisture)
Protein: 25.1 G
Total lipid (fat): 1.36 G
Fiber, total dietary: 4.1 G
Starch: 37.6 G
Calcium, Ca: 155 MG
Iron, Fe: 5.48 MG
Magnesium, Mg: 175 MG
Phosphorus, P: 505 MG
Potassium, K: 1570 MG
Zinc, Zn: 3.82 MG
Copper, Cu: 1.21 MG
Manganese, Mn: 1.86 MG
Sulfur, S: 243 MG
Nickel, Ni: 212 UG
Molybdenum, Mo: 399 UG
Cobalt, Co: 57 UG
Boron, B: 1290 UG
Beans, Dry, Pinto, 393 (0% moisture)
Protein: 23.2 G
Total lipid (fat): 1.13 G
Fiber, total dietary: 3.8 G
Starch: 39.2 G
Calcium, Ca: 192 MG
Iron, Fe: 4.12 MG
Magnesium, Mg: 194 MG
Phosphorus, P: 463 MG
Potassium, K: 1660 MG
Zinc, Zn: 3.41 MG
Copper, Cu: 0.879 MG
Manganese, Mn: 1.75 MG
Sulfur, S: 222 MG
Nickel, Ni: 193 UG
Molybdenum, Mo: 259 UG
Cobalt, Co: 56 UG
Boron, B: 1360 UG
Beans, Dry, Pinto, 394 (0% moisture)
Protein: 25.5 G
Total lipid (fat): 1.44 G
Fiber, total dietary: 4.2 G
Starch: 36.5 G
Calcium, Ca: 131 MG
Iron, Fe: 6.21 MG
Magnesium, Mg: 177 MG
Phosphorus, P: 529 MG
Potassium, K: 1600 MG
Zinc, Zn: 4.32 MG
Copper, Cu: 1.18 MG
Manganese, Mn: 2.02 MG
Sulfur, S: 258 MG
Nickel, Ni: 279 UG
Molybdenum, Mo: 359 UG
Cobalt, Co: 68 UG
Boron, B: 1490 UG
Beans, Dry, Pinto, 397 (0% moisture)
Protein: 23.8 G
Total lipid (fat): 1.29 G
Fiber, total dietary: 3.9 G
Starch: 38.4 G
Calcium, Ca: 192 MG
Iron, Fe: 4.67 MG
Magnesium, Mg: 163 MG
Phosphorus, P: 451 MG
Potassium, K: 1530 MG
Zinc, Zn: 3.14 MG
Copper, Cu: 0.832 MG
Manganese, Mn: 2.24 MG
Sulfur, S: 181 MG
Nickel, Ni: 228 UG
Molybdenum, Mo: 153 UG
Cobalt, Co: 70 UG
Boron, B: 1120 UG
Beans, Dry, Pinto, 398 (0% moisture)
Protein: 27.7 G
Total lipid (fat): 1.21 G
Fiber, total dietary: 4.1 G
Starch: 36.3 G
Calcium, Ca: 185 MG
Iron, Fe: 5.56 MG
Magnesium, Mg: 169 MG
Phosphorus, P: 544 MG
Potassium, K: 1540 MG
Zinc, Zn: 3.88 MG
Copper, Cu: 0.946 MG
Manganese, Mn: 2.01 MG
Sulfur, S: 238 MG
Nickel, Ni: 245 UG
Molybdenum, Mo: 271 UG
Cobalt, Co: 77 UG
Boron, B: 1270 UG
Beans, Dry, Pinto, 408 (0% moisture)
Protein: 24.9 G
Total lipid (fat): 1.4 G
Fiber, total dietary: 4 G
Starch: 37.9 G
Calcium, Ca: 148 MG
Iron, Fe: 4.96 MG
Magnesium, Mg: 169 MG
Phosphorus, P: 519 MG
Potassium, K: 1740 MG
Zinc, Zn: 3.84 MG
Copper, Cu: 1.22 MG
Manganese, Mn: 1.95 MG
Sulfur, S: 233 MG
Nickel, Ni: 204 UG
Molybdenum, Mo: 1030 UG
Cobalt, Co: 59 UG
Boron, B: 1180 UG
Beans, Dry, Pinto, 410 (0% moisture)
Protein: 24.4 G
Total lipid (fat): 1.31 G
Fiber, total dietary: 4.1 G
Starch: 39 G
Calcium, Ca: 162 MG
Iron, Fe: 5.23 MG
Magnesium, Mg: 174 MG
Phosphorus, P: 539 MG
Potassium, K: 1500 MG
Zinc, Zn: 3.53 MG
Copper, Cu: 1.03 MG
Manganese, Mn: 1.87 MG
Sulfur, S: 240 MG
Nickel, Ni: 240 UG
Molybdenum, Mo: 337 UG
Cobalt, Co: 61 UG
Boron, B: 1120 UG
Beans, Dry, Pinto, 413 (0% moisture)
Protein: 23.1 G
Total lipid (fat): 1.35 G
Fiber, total dietary: 4 G
Starch: 38.7 G
Calcium, Ca: 139 MG
Iron, Fe: 4.9 MG
Magnesium, Mg: 177 MG
Phosphorus, P: 511 MG
Potassium, K: 1680 MG
Zinc, Zn: 3.27 MG
Copper, Cu: 1.06 MG
Manganese, Mn: 1.79 MG
Sulfur, S: 220 MG
Nickel, Ni: 213 UG
Molybdenum, Mo: 425 UG
Cobalt, Co: 41 UG
Boron, B: 1330 UG
Beans, Dry, Pinto, 414 (0% moisture)
Protein: 25 G
Total lipid (fat): 1.4 G
Fiber, total dietary: 4.2 G
Starch: 37 G
Calcium, Ca: 139 MG
Iron, Fe: 4.55 MG
Magnesium, Mg: 173 MG
Phosphorus, P: 489 MG
Potassium, K: 1590 MG
Zinc, Zn: 3.32 MG
Copper, Cu: 1 MG
Manganese, Mn: 1.61 MG
Sulfur, S: 212 MG
Nickel, Ni: 212 UG
Molybdenum, Mo: 468 UG
Cobalt, Co: 42 UG
Boron, B: 1270 UG
Beans, Dry, Pinto, 416 (0% moisture)
Protein: 26.1 G
Total lipid (fat): 1.2 G
Fiber, total dietary: 4 G
Starch: 37.3 G
Calcium, Ca: 162 MG
Iron, Fe: 4.12 MG
Magnesium, Mg: 168 MG
Phosphorus, P: 475 MG
Potassium, K: 1550 MG
Zinc, Zn: 3.44 MG
Copper, Cu: 1.03 MG
Manganese, Mn: 1.64 MG
Sulfur, S: 224 MG
Nickel, Ni: 177 UG
Molybdenum, Mo: 713 UG
Cobalt, Co: 57 UG
Boron, B: 1300 UG
Beans, Dry, Pinto, 420 (0% moisture)
Protein: 23.1 G
Total lipid (fat): 1.15 G
Fiber, total dietary: 4 G
Starch: 38.7 G
Calcium, Ca: 169 MG
Iron, Fe: 5.02 MG
Magnesium, Mg: 166 MG
Phosphorus, P: 481 MG
Potassium, K: 1620 MG
Zinc, Zn: 3.01 MG
Copper, Cu: 0.994 MG
Manganese, Mn: 1.81 MG
Sulfur, S: 230 MG
Nickel, Ni: 186 UG
Molybdenum, Mo: 1110 UG
Cobalt, Co: 59 UG
Boron, B: 1330 UG
Beans, Dry, Pinto, 421 (0% moisture)
Protein: 23.2 G
Total lipid (fat): 1.16 G
Fiber, total dietary: 4 G
Starch: 39.1 G
Calcium, Ca: 145 MG
Iron, Fe: 5.4 MG
Magnesium, Mg: 154 MG
Phosphorus, P: 491 MG
Potassium, K: 1590 MG
Zinc, Zn: 3.61 MG
Copper, Cu: 0.922 MG
Manganese, Mn: 1.76 MG
Sulfur, S: 202 MG
Nickel, Ni: 228 UG
Molybdenum, Mo: 376 UG
Cobalt, Co: 78 UG
Boron, B: 1360 UG
Beans, Dry, Pinto, 425 (0% moisture)
Protein: 26.3 G
Total lipid (fat): 1.19 G
Fiber, total dietary: 4.2 G
Starch: 36 G
Calcium, Ca: 154 MG
Iron, Fe: 4.4 MG
Magnesium, Mg: 179 MG
Phosphorus, P: 482 MG
Potassium, K: 1620 MG
Zinc, Zn: 3.47 MG
Copper, Cu: 1.06 MG
Manganese, Mn: 1.68 MG
Sulfur, S: 220 MG
Nickel, Ni: 192 UG
Molybdenum, Mo: 1080 UG
Cobalt, Co: 61 UG
Boron, B: 1340 UG
Beans, Dry, Pinto, 426 (0% moisture)
Protein: 24.8 G
Total lipid (fat): 1.13 G
Fiber, total dietary: 3.8 G
Starch: 40.1 G
Calcium, Ca: 127 MG
Iron, Fe: 3.72 MG
Magnesium, Mg: 181 MG
Phosphorus, P: 394 MG
Potassium, K: 1380 MG
Zinc, Zn: 2.88 MG
Copper, Cu: 0.986 MG
Manganese, Mn: 1.76 MG
Sulfur, S: 205 MG
Nickel, Ni: 192 UG
Molybdenum, Mo: 641 UG
Cobalt, Co: 44 UG
Boron, B: 1070 UG
Beans, Dry, Pinto, 427 (0% moisture)
Protein: 21.9 G
Total lipid (fat): 1.24 G
Fiber, total dietary: 4 G
Starch: 40.8 G
Calcium, Ca: 186 MG
Iron, Fe: 4.98 MG
Magnesium, Mg: 157 MG
Phosphorus, P: 476 MG
Potassium, K: 1520 MG
Zinc, Zn: 3.65 MG
Copper, Cu: 0.958 MG
Manganese, Mn: 1.89 MG
Sulfur, S: 214 MG
Nickel, Ni: 240 UG
Molybdenum, Mo: 381 UG
Cobalt, Co: 55 UG
Boron, B: 1400 UG
Beans, Dry, Pinto, 428 (0% moisture)
Protein: 20.8 G
Total lipid (fat): 1.25 G
Fiber, total dietary: 3.8 G
Starch: 40.1 G
Calcium, Ca: 224 MG
Iron, Fe: 4.61 MG
Magnesium, Mg: 191 MG
Phosphorus, P: 478 MG
Potassium, K: 1630 MG
Zinc, Zn: 3.29 MG
Copper, Cu: 0.764 MG
Manganese, Mn: 1.99 MG
Sulfur, S: 198 MG
Nickel, Ni: 204 UG
Molybdenum, Mo: 385 UG
Cobalt, Co: 38 UG
Boron, B: 1330 UG
Beans, Dry, Pinto, 432 (0% moisture)
Protein: 27.5 G
Total lipid (fat): 1.03 G
Fiber, total dietary: 4.2 G
Starch: 36.4 G
Calcium, Ca: 196 MG
Iron, Fe: 6.19 MG
Magnesium, Mg: 153 MG
Phosphorus, P: 550 MG
Potassium, K: 1610 MG
Zinc, Zn: 3.79 MG
Copper, Cu: 1.06 MG
Manganese, Mn: 2.13 MG
Sulfur, S: 256 MG
Nickel, Ni: 198 UG
Molybdenum, Mo: 471 UG
Cobalt, Co: 41 UG
Boron, B: 1330 UG
Beans, Dry, Pinto, 435 (0% moisture)
Protein: 23.2 G
Total lipid (fat): 1.04 G
Fiber, total dietary: 3.9 G
Starch: 39.3 G
Calcium, Ca: 201 MG
Iron, Fe: 4.88 MG
Magnesium, Mg: 157 MG
Phosphorus, P: 454 MG
Potassium, K: 1630 MG
Zinc, Zn: 3.56 MG
Copper, Cu: 0.903 MG
Manganese, Mn: 1.91 MG
Sulfur, S: 209 MG
Nickel, Ni: 185 UG
Molybdenum, Mo: 231 UG
Cobalt, Co: 49 UG
Boron, B: 1190 UG
Beans, Dry, Pinto, 436 (0% moisture)
Protein: 22 G
Total lipid (fat): 1.09 G
Fiber, total dietary: 3.9 G
Starch: 40.1 G
Calcium, Ca: 115 MG
Iron, Fe: 4.6 MG
Magnesium, Mg: 151 MG
Phosphorus, P: 429 MG
Potassium, K: 1440 MG
Zinc, Zn: 2.98 MG
Copper, Cu: 0.923 MG
Manganese, Mn: 1.6 MG
Sulfur, S: 198 MG
Nickel, Ni: 186 UG
Molybdenum, Mo: 348 UG
Cobalt, Co: 54 UG
Boron, B: 1070 UG
Beans, Dry, Pinto, 437 (0% moisture)
Protein: 24.6 G
Total lipid (fat): 1.44 G
Fiber, total dietary: 3.8 G
Starch: 39.2 G
Calcium, Ca: 138 MG
Iron, Fe: 4.52 MG
Magnesium, Mg: 170 MG
Phosphorus, P: 485 MG
Potassium, K: 1590 MG
Zinc, Zn: 3.31 MG
Copper, Cu: 1.14 MG
Manganese, Mn: 1.72 MG
Sulfur, S: 250 MG
Nickel, Ni: 198 UG
Molybdenum, Mo: 1200 UG
Cobalt, Co: 53 UG
Boron, B: 1420 UG
Beans, Dry, Pinto, 440 (0% moisture)
Protein: 21.1 G
Total lipid (fat): 1.53 G
Fiber, total dietary: 3.8 G
Starch: 41.6 G
Calcium, Ca: 150 MG
Iron, Fe: 5.08 MG
Magnesium, Mg: 156 MG
Phosphorus, P: 415 MG
Potassium, K: 1560 MG
Zinc, Zn: 2.91 MG
Copper, Cu: 1.04 MG
Manganese, Mn: 1.93 MG
Sulfur, S: 210 MG
Nickel, Ni: 240 UG
Molybdenum, Mo: 1130 UG
Cobalt, Co: 52 UG
Boron, B: 1340 UG
Beans, Dry, Pinto, 442 (0% moisture)
Protein: 25 G
Total lipid (fat): 1.17 G
Fiber, total dietary: 4.2 G
Starch: 37.2 G
Calcium, Ca: 206 MG
Iron, Fe: 4.57 MG
Magnesium, Mg: 158 MG
Phosphorus, P: 524 MG
Potassium, K: 1530 MG
Zinc, Zn: 3.51 MG
Copper, Cu: 0.95 MG
Manganese, Mn: 2.07 MG
Sulfur, S: 238 MG
Nickel, Ni: 233 UG
Molybdenum, Mo: 486 UG
Cobalt, Co: 57 UG
Boron, B: 1430 UG
Beans, Dry, Pinto, 450 (0% moisture)
Protein: 22.4 G
Total lipid (fat): 0.95 G
Fiber, total dietary: 3.8 G
Starch: 40.4 G
Calcium, Ca: 138 MG
Iron, Fe: 4.9 MG
Magnesium, Mg: 147 MG
Phosphorus, P: 462 MG
Potassium, K: 1450 MG
Zinc, Zn: 3 MG
Copper, Cu: 0.913 MG
Manganese, Mn: 1.65 MG
Sulfur, S: 199 MG
Nickel, Ni: 198 UG
Molybdenum, Mo: 425 UG
Cobalt, Co: 55 UG
Boron, B: 1240 UG
Beans, Dry, Pinto, 451 (0% moisture)
Protein: 24 G
Total lipid (fat): 1.12 G
Fiber, total dietary: 4.1 G
Starch: 37.1 G
Calcium, Ca: 188 MG
Iron, Fe: 4.26 MG
Magnesium, Mg: 183 MG
Phosphorus, P: 483 MG
Potassium, K: 1610 MG
Zinc, Zn: 3.11 MG
Copper, Cu: 1.07 MG
Manganese, Mn: 1.7 MG
Sulfur, S: 219 MG
Nickel, Ni: 186 UG
Molybdenum, Mo: 1140 UG
Cobalt, Co: 38 UG
Boron, B: 1210 UG
Beans, Dry, Pinto, 452 (0% moisture)
Protein: 23 G
Total lipid (fat): 0.99 G
Fiber, total dietary: 3.7 G
Starch: 40.1 G
Calcium, Ca: 215 MG
Iron, Fe: 5.07 MG
Magnesium, Mg: 170 MG
Phosphorus, P: 572 MG
Potassium, K: 1570 MG
Zinc, Zn: 3.82 MG
Copper, Cu: 0.873 MG
Manganese, Mn: 2.04 MG
Sulfur, S: 221 MG
Nickel, Ni: 204 UG
Molybdenum, Mo: 351 UG
Cobalt, Co: 41 UG
Boron, B: 1420 UG
Beans, Dry, Pinto, 454 (0% moisture)
Protein: 22.7 G
Total lipid (fat): 1.29 G
Fiber, total dietary: 3.9 G
Starch: 39.4 G
Calcium, Ca: 199 MG
Iron, Fe: 4.67 MG
Magnesium, Mg: 172 MG
Phosphorus, P: 419 MG
Potassium, K: 1500 MG
Zinc, Zn: 3.31 MG
Copper, Cu: 0.953 MG
Manganese, Mn: 1.95 MG
Sulfur, S: 212 MG
Nickel, Ni: 175 UG
Molybdenum, Mo: 235 UG
Cobalt, Co: 47 UG
Boron, B: 1280 UG
Beans, Dry, Pinto, 455 (0% moisture)
Protein: 24.5 G
Total lipid (fat): 1.18 G
Fiber, total dietary: 4.2 G
Starch: 38.2 G
Calcium, Ca: 172 MG
Iron, Fe: 5.24 MG
Magnesium, Mg: 176 MG
Phosphorus, P: 472 MG
Potassium, K: 1660 MG
Zinc, Zn: 4.18 MG
Copper, Cu: 1.28 MG
Manganese, Mn: 1.78 MG
Sulfur, S: 231 MG
Nickel, Ni: 310 UG
Molybdenum, Mo: 354 UG
Cobalt, Co: 56 UG
Boron, B: 1380 UG
Beans, Dry, Pinto, 456 (0% moisture)
Protein: 23.7 G
Total lipid (fat): 1.26 G
Fiber, total dietary: 3.8 G
Starch: 40 G
Calcium, Ca: 142 MG
Iron, Fe: 4.39 MG
Magnesium, Mg: 175 MG
Phosphorus, P: 473 MG
Potassium, K: 1550 MG
Zinc, Zn: 3.71 MG
Copper, Cu: 1.02 MG
Manganese, Mn: 1.67 MG
Sulfur, S: 217 MG
Nickel, Ni: 169 UG
Molybdenum, Mo: 924 UG
Cobalt, Co: 66 UG
Boron, B: 1090 UG
Beans, Dry, Pinto, 459 (0% moisture)
Protein: 20.6 G
Total lipid (fat): 1.28 G
Fiber, total dietary: 3.7 G
Starch: 40.9 G
Calcium, Ca: 169 MG
Iron, Fe: 4.35 MG
Magnesium, Mg: 178 MG
Phosphorus, P: 405 MG
Potassium, K: 1600 MG
Zinc, Zn: 2.99 MG
Copper, Cu: 0.747 MG
Manganese, Mn: 1.76 MG
Sulfur, S: 182 MG
Nickel, Ni: 187 UG
Molybdenum, Mo: 228 UG
Cobalt, Co: 29 UG
Boron, B: 1260 UG
Beans, Dry, Pinto, 462 (0% moisture)
Protein: 26 G
Total lipid (fat): 1.18 G
Fiber, total dietary: 4.4 G
Starch: 34.1 G
Calcium, Ca: 149 MG
Iron, Fe: 5.67 MG
Magnesium, Mg: 170 MG
Phosphorus, P: 585 MG
Potassium, K: 1810 MG
Zinc, Zn: 4.31 MG
Copper, Cu: 1.25 MG
Manganese, Mn: 1.64 MG
Sulfur, S: 253 MG
Nickel, Ni: 252 UG
Molybdenum, Mo: 772 UG
Cobalt, Co: 55 UG
Boron, B: 1250 UG
Beans, Dry, Pinto, 463 (0% moisture)
Protein: 25.5 G
Total lipid (fat): 1.31 G
Fiber, total dietary: 4.1 G
Starch: 37.3 G
Calcium, Ca: 184 MG
Iron, Fe: 4.57 MG
Magnesium, Mg: 164 MG
Phosphorus, P: 486 MG
Potassium, K: 1570 MG
Zinc, Zn: 3.32 MG
Copper, Cu: 0.903 MG
Manganese, Mn: 1.61 MG
Sulfur, S: 224 MG
Nickel, Ni: 161 UG
Molybdenum, Mo: 307 UG
Cobalt, Co: 36 UG
Boron, B: 1240 UG
Beans, Dry, Pinto, 464 (0% moisture)
Protein: 22 G
Total lipid (fat): 1.33 G
Fiber, total dietary: 4 G
Starch: 39.9 G
Calcium, Ca: 160 MG
Iron, Fe: 4.35 MG
Magnesium, Mg: 198 MG
Phosphorus, P: 453 MG
Potassium, K: 1650 MG
Zinc, Zn: 3.87 MG
Copper, Cu: 1.01 MG
Manganese, Mn: 1.78 MG
Sulfur, S: 217 MG
Nickel, Ni: 244 UG
Molybdenum, Mo: 321 UG
Cobalt, Co: 50 UG
Boron, B: 1450 UG
Beans, Dry, Pinto, 465 (0% moisture)
Protein: 29.4 G
Total lipid (fat): 1.27 G
Fiber, total dietary: 4.5 G
Starch: 32.7 G
Calcium, Ca: 146 MG
Iron, Fe: 6.82 MG
Magnesium, Mg: 163 MG
Phosphorus, P: 615 MG
Potassium, K: 1670 MG
Zinc, Zn: 4.1 MG
Copper, Cu: 1.1 MG
Manganese, Mn: 1.98 MG
Sulfur, S: 271 MG
Nickel, Ni: 244 UG
Molybdenum, Mo: 395 UG
Cobalt, Co: 66 UG
Boron, B: 1240 UG
Beans, Dry, Pinto, 466 (0% moisture)
Protein: 25.7 G
Total lipid (fat): 1.04 G
Fiber, total dietary: 4.1 G
Starch: 37.8 G
Calcium, Ca: 158 MG
Iron, Fe: 4.31 MG
Magnesium, Mg: 153 MG
Phosphorus, P: 499 MG
Potassium, K: 1480 MG
Zinc, Zn: 3.62 MG
Copper, Cu: 1.04 MG
Manganese, Mn: 1.48 MG
Sulfur, S: 217 MG
Nickel, Ni: 194 UG
Molybdenum, Mo: 222 UG
Cobalt, Co: 54 UG
Boron, B: 1340 UG
Beans, Dry, Pinto, 468 (0% moisture)
Protein: 30.8 G
Total lipid (fat): 1.24 G
Fiber, total dietary: 4.4 G
Starch: 32.2 G
Calcium, Ca: 182 MG
Iron, Fe: 7.15 MG
Magnesium, Mg: 173 MG
Phosphorus, P: 580 MG
Potassium, K: 1640 MG
Zinc, Zn: 4.16 MG
Copper, Cu: 1.09 MG
Manganese, Mn: 2.03 MG
Sulfur, S: 253 MG
Nickel, Ni: 233 UG
Molybdenum, Mo: 426 UG
Cobalt, Co: 75 UG
Boron, B: 1380 UG
Beans, Dry, Pinto, 469 (0% moisture)
Protein: 22.9 G
Total lipid (fat): 1.01 G
Fiber, total dietary: 3.9 G
Starch: 40.6 G
Calcium, Ca: 192 MG
Iron, Fe: 6.4 MG
Magnesium, Mg: 153 MG
Phosphorus, P: 492 MG
Potassium, K: 1480 MG
Zinc, Zn: 3.45 MG
Copper, Cu: 1 MG
Manganese, Mn: 1.9 MG
Sulfur, S: 217 MG
Nickel, Ni: 181 UG
Molybdenum, Mo: 457 UG
Cobalt, Co: 57 UG
Boron, B: 1280 UG
Beans, Dry, Pinto, 475 (0% moisture)
Protein: 26.6 G
Total lipid (fat): 1.13 G
Fiber, total dietary: 4.2 G
Starch: 36.7 G
Calcium, Ca: 241 MG
Iron, Fe: 4.54 MG
Magnesium, Mg: 213 MG
Phosphorus, P: 523 MG
Potassium, K: 1560 MG
Zinc, Zn: 3.91 MG
Copper, Cu: 1.1 MG
Manganese, Mn: 2.11 MG
Sulfur, S: 238 MG
Nickel, Ni: 186 UG
Molybdenum, Mo: 903 UG
Cobalt, Co: 59 UG
Boron, B: 1300 UG
Beans, Dry, Pinto, 479 (0% moisture)
Protein: 23.3 G
Total lipid (fat): 1.36 G
Fiber, total dietary: 3.8 G
Starch: 40.6 G
Calcium, Ca: 122 MG
Iron, Fe: 4.55 MG
Magnesium, Mg: 163 MG
Phosphorus, P: 535 MG
Potassium, K: 1580 MG
Zinc, Zn: 3.54 MG
Copper, Cu: 1.08 MG
Manganese, Mn: 1.64 MG
Sulfur, S: 228 MG
Nickel, Ni: 176 UG
Molybdenum, Mo: 1070 UG
Cobalt, Co: 45 UG
Boron, B: 1300 UG
Beans, Dry, Pinto, 480 (0% moisture)
Protein: 25.4 G
Total lipid (fat): 1.18 G
Fiber, total dietary: 4.1 G
Starch: 36.9 G
Calcium, Ca: 138 MG
Iron, Fe: 4.85 MG
Magnesium, Mg: 172 MG
Phosphorus, P: 532 MG
Potassium, K: 1780 MG
Zinc, Zn: 3.89 MG
Copper, Cu: 1.15 MG
Manganese, Mn: 1.68 MG
Sulfur, S: 229 MG
Nickel, Ni: 207 UG
Molybdenum, Mo: 227 UG
Cobalt, Co: 45 UG
Boron, B: 1260 UG
Beans, Dry, Pinto, 482 (0% moisture)
Protein: 20.3 G
Total lipid (fat): 1.23 G
Fiber, total dietary: 3.9 G
Starch: 40.2 G
Calcium, Ca: 157 MG
Iron, Fe: 6.05 MG
Magnesium, Mg: 164 MG
Phosphorus, P: 483 MG
Potassium, K: 1620 MG
Zinc, Zn: 3.23 MG
Copper, Cu: 0.905 MG
Manganese, Mn: 1.7 MG
Sulfur, S: 201 MG
Nickel, Ni: 192 UG
Molybdenum, Mo: 509 UG
Cobalt, Co: 42 UG
Boron, B: 1160 UG
Beans, Dry, Pinto, 484 (0% moisture)
Protein: 24 G
Total lipid (fat): 0.98 G
Fiber, total dietary: 4 G
Starch: 38.6 G
Calcium, Ca: 199 MG
Iron, Fe: 5.3 MG
Magnesium, Mg: 164 MG
Phosphorus, P: 449 MG
Potassium, K: 1510 MG
Zinc, Zn: 3.66 MG
Copper, Cu: 0.973 MG
Manganese, Mn: 1.89 MG
Sulfur, S: 219 MG
Nickel, Ni: 188 UG
Molybdenum, Mo: 210 UG
Cobalt, Co: 58 UG
Boron, B: 1280 UG
Beans, Dry, Pinto, 489 (0% moisture)
Protein: 20.2 G
Total lipid (fat): 1.4 G
Fiber, total dietary: 3.9 G
Starch: 40.8 G
Calcium, Ca: 178 MG
Iron, Fe: 4.38 MG
Magnesium, Mg: 161 MG
Phosphorus, P: 454 MG
Potassium, K: 1560 MG
Zinc, Zn: 3.59 MG
Copper, Cu: 0.773 MG
Manganese, Mn: 1.91 MG
Sulfur, S: 188 MG
Nickel, Ni: 169 UG
Molybdenum, Mo: 368 UG
Cobalt, Co: 47 UG
Boron, B: 1280 UG
Beans, Dry, Pinto, 492 (0% moisture)
Protein: 24.5 G
Total lipid (fat): 1.4 G
Fiber, total dietary: 4.2 G
Starch: 37.5 G
Calcium, Ca: 159 MG
Iron, Fe: 5.36 MG
Magnesium, Mg: 172 MG
Phosphorus, P: 503 MG
Potassium, K: 1730 MG
Zinc, Zn: 3.84 MG
Copper, Cu: 1.13 MG
Manganese, Mn: 1.95 MG
Sulfur, S: 227 MG
Nickel, Ni: 229 UG
Molybdenum, Mo: 636 UG
Cobalt, Co: 47 UG
Boron, B: 1410 UG
Beans, Dry, Pinto, 494 (0% moisture)
Protein: 25.1 G
Total lipid (fat): 1.02 G
Fiber, total dietary: 4 G
Starch: 36.5 G
Calcium, Ca: 203 MG
Iron, Fe: 4.88 MG
Magnesium, Mg: 155 MG
Phosphorus, P: 485 MG
Potassium, K: 1640 MG
Zinc, Zn: 3.4 MG
Copper, Cu: 0.94 MG
Manganese, Mn: 2.1 MG
Sulfur, S: 222 MG
Nickel, Ni: 193 UG
Molybdenum, Mo: 922 UG
Cobalt, Co: 41 UG
Boron, B: 1300 UG
Beans, Dry, Pinto, 496 (0% moisture)
Protein: 23.9 G
Total lipid (fat): 0.88 G
Fiber, total dietary: 4 G
Starch: 38 G
Calcium, Ca: 193 MG
Iron, Fe: 5.25 MG
Magnesium, Mg: 156 MG
Phosphorus, P: 454 MG
Potassium, K: 1540 MG
Zinc, Zn: 3.34 MG
Copper, Cu: 0.775 MG
Manganese, Mn: 1.91 MG
Sulfur, S: 197 MG
Nickel, Ni: 173 UG
Molybdenum, Mo: 199 UG
Cobalt, Co: 30 UG
Boron, B: 1320 UG
Beans, Dry, Pinto, 497 (0% moisture)
Protein: 25.4 G
Total lipid (fat): 1.29 G
Fiber, total dietary: 4 G
Starch: 38.2 G
Calcium, Ca: 214 MG
Iron, Fe: 4.62 MG
Magnesium, Mg: 153 MG
Phosphorus, P: 488 MG
Potassium, K: 1560 MG
Zinc, Zn: 3.59 MG
Copper, Cu: 0.806 MG
Manganese, Mn: 1.91 MG
Sulfur, S: 202 MG
Nickel, Ni: 211 UG
Molybdenum, Mo: 152 UG
Cobalt, Co: 57 UG
Boron, B: 1280 UG
Beans, Dry, Pinto, 498 (0% moisture)
Protein: 24.5 G
Total lipid (fat): 1.2 G
Fiber, total dietary: 4.1 G
Starch: 39 G
Calcium, Ca: 112 MG
Iron, Fe: 5.57 MG
Magnesium, Mg: 150 MG
Phosphorus, P: 496 MG
Potassium, K: 1590 MG
Zinc, Zn: 3.76 MG
Copper, Cu: 0.953 MG
Manganese, Mn: 1.69 MG
Sulfur, S: 228 MG
Nickel, Ni: 214 UG
Molybdenum, Mo: 330 UG
Cobalt, Co: 60 UG
Boron, B: 1250 UG
Beans, Dry, Pinto, 499 (0% moisture)
Protein: 23.6 G
Total lipid (fat): 1.48 G
Fiber, total dietary: 4.1 G
Starch: 39 G
Calcium, Ca: 130 MG
Iron, Fe: 5.5 MG
Magnesium, Mg: 171 MG
Phosphorus, P: 531 MG
Potassium, K: 1690 MG
Zinc, Zn: 3.11 MG
Copper, Cu: 1.12 MG
Manganese, Mn: 1.86 MG
Sulfur, S: 220 MG
Nickel, Ni: 186 UG
Molybdenum, Mo: 344 UG
Cobalt, Co: 46 UG
Boron, B: 1250 UG
Beans, Dry, Pinto, 503 (0% moisture)
Protein: 23.8 G
Total lipid (fat): 1.18 G
Fiber, total dietary: 3.7 G
Starch: 40.6 G
Calcium, Ca: 200 MG
Iron, Fe: 5.23 MG
Magnesium, Mg: 161 MG
Phosphorus, P: 462 MG
Potassium, K: 1530 MG
Zinc, Zn: 3.58 MG
Copper, Cu: 0.998 MG
Manganese, Mn: 1.8 MG
Sulfur, S: 216 MG
Nickel, Ni: 211 UG
Molybdenum, Mo: 246 UG
Cobalt, Co: 48 UG
Boron, B: 1150 UG
Beans, Dry, Pinto, 506 (0% moisture)
Protein: 27.8 G
Total lipid (fat): 1.33 G
Fiber, total dietary: 4.2 G
Starch: 36.6 G
Calcium, Ca: 169 MG
Iron, Fe: 4.81 MG
Magnesium, Mg: 192 MG
Phosphorus, P: 464 MG
Potassium, K: 1530 MG
Zinc, Zn: 3.5 MG
Copper, Cu: 0.987 MG
Manganese, Mn: 1.61 MG
Sulfur, S: 225 MG
Nickel, Ni: 192 UG
Molybdenum, Mo: 989 UG
Cobalt, Co: 46 UG
Boron, B: 1340 UG
Beans, Dry, Pinto, 510 (0% moisture)
Protein: 25.6 G
Total lipid (fat): 1.19 G
Fiber, total dietary: 4 G
Starch: 38.5 G
Calcium, Ca: 202 MG
Iron, Fe: 5.24 MG
Magnesium, Mg: 182 MG
Phosphorus, P: 510 MG
Potassium, K: 1500 MG
Zinc, Zn: 3.55 MG
Copper, Cu: 1.05 MG
Manganese, Mn: 2.14 MG
Sulfur, S: 226 MG
Nickel, Ni: 188 UG
Molybdenum, Mo: 883 UG
Cobalt, Co: 50 UG
Boron, B: 1320 UG
Beans, Dry, Pinto, 511 (0% moisture)
Protein: 25.1 G
Total lipid (fat): 1.02 G
Fiber, total dietary: 4 G
Starch: 36.8 G
Calcium, Ca: 145 MG
Iron, Fe: 4.96 MG
Magnesium, Mg: 160 MG
Phosphorus, P: 500 MG
Potassium, K: 1480 MG
Zinc, Zn: 3.47 MG
Copper, Cu: 0.928 MG
Manganese, Mn: 1.53 MG
Sulfur, S: 204 MG
Nickel, Ni: 181 UG
Molybdenum, Mo: 222 UG
Cobalt, Co: 54 UG
Boron, B: 1100 UG
Beans, Dry, Pinto, 512 (0% moisture)
Protein: 25.7 G
Total lipid (fat): 1.37 G
Fiber, total dietary: 4.2 G
Starch: 36.9 G
Calcium, Ca: 129 MG
Iron, Fe: 6.37 MG
Magnesium, Mg: 161 MG
Phosphorus, P: 539 MG
Potassium, K: 1590 MG
Zinc, Zn: 3.68 MG
Copper, Cu: 1.04 MG
Manganese, Mn: 1.74 MG
Sulfur, S: 241 MG
Nickel, Ni: 177 UG
Molybdenum, Mo: 1290 UG
Cobalt, Co: 48 UG
Boron, B: 1230 UG
Beans, Dry, Pinto, 513 (0% moisture)
Protein: 23.9 G
Total lipid (fat): 0.96 G
Fiber, total dietary: 4.1 G
Starch: 37.9 G
Calcium, Ca: 172 MG
Iron, Fe: 5.46 MG
Magnesium, Mg: 167 MG
Phosphorus, P: 495 MG
Potassium, K: 1580 MG
Zinc, Zn: 3.67 MG
Copper, Cu: 0.966 MG
Manganese, Mn: 1.44 MG
Sulfur, S: 209 MG
Nickel, Ni: 187 UG
Molybdenum, Mo: 289 UG
Cobalt, Co: 51 UG
Boron, B: 1180 UG
Beans, Dry, Pinto, 515 (0% moisture)
Protein: 26.1 G
Total lipid (fat): 1.03 G
Fiber, total dietary: 4.3 G
Starch: 35.8 G
Calcium, Ca: 160 MG
Magnesium, Mg: 182 MG
Phosphorus, P: 525 MG
Potassium, K: 1560 MG
Zinc, Zn: 3.44 MG
Copper, Cu: 0.887 MG
Manganese, Mn: 1.5 MG
Sulfur, S: 205 MG
Nickel, Ni: 183 UG
Molybdenum, Mo: 211 UG
Cobalt, Co: 36 UG
Boron, B: 1130 UG
Beans, Dry, Pinto, 516 (0% moisture)
Protein: 26.3 G
Total lipid (fat): 1.09 G
Fiber, total dietary: 4.1 G
Starch: 36.9 G
Calcium, Ca: 202 MG
Iron, Fe: 5.68 MG
Magnesium, Mg: 167 MG
Phosphorus, P: 519 MG
Potassium, K: 1500 MG
Zinc, Zn: 3.93 MG
Copper, Cu: 0.958 MG
Manganese, Mn: 1.84 MG
Sulfur, S: 242 MG
Nickel, Ni: 228 UG
Molybdenum, Mo: 215 UG
Cobalt, Co: 38 UG
Boron, B: 1460 UG
Beans, Dry, Pinto, 517 (0% moisture)
Protein: 25.4 G
Total lipid (fat): 1.35 G
Fiber, total dietary: 4.1 G
Starch: 35.9 G
Calcium, Ca: 103 MG
Iron, Fe: 4.75 MG
Magnesium, Mg: 175 MG
Phosphorus, P: 490 MG
Potassium, K: 1610 MG
Zinc, Zn: 3.54 MG
Copper, Cu: 0.995 MG
Manganese, Mn: 1.58 MG
Sulfur, S: 236 MG
Nickel, Ni: 176 UG
Molybdenum, Mo: 804 UG
Cobalt, Co: 35 UG
Boron, B: 1280 UG
Beans, Dry, Pinto, 520 (0% moisture)
Protein: 23.2 G
Total lipid (fat): 1.34 G
Fiber, total dietary: 4 G
Starch: 39.2 G
Calcium, Ca: 230 MG
Iron, Fe: 5.23 MG
Magnesium, Mg: 204 MG
Phosphorus, P: 517 MG
Potassium, K: 1520 MG
Zinc, Zn: 3.64 MG
Copper, Cu: 1.02 MG
Manganese, Mn: 1.94 MG
Sulfur, S: 228 MG
Nickel, Ni: 165 UG
Molybdenum, Mo: 1110 UG
Cobalt, Co: 49 UG
Boron, B: 1200 UG
Beans, Dry, Pinto, 563 (0% moisture)
Protein: 23.7 G
Total lipid (fat): 1.21 G
Fiber, total dietary: 4 G
Starch: 38.5 G
Calcium, Ca: 162 MG
Iron, Fe: 3.43 MG
Magnesium, Mg: 167 MG
Phosphorus, P: 502 MG
Potassium, K: 1590 MG
Zinc, Zn: 3.28 MG
Copper, Cu: 1.08 MG
Manganese, Mn: 1.76 MG
Sulfur, S: 234 MG
Nickel, Ni: 153 UG
Molybdenum, Mo: 740 UG
Cobalt, Co: 37 UG
Boron, B: 1260 UG
Beans, Dry, Pinto, 591 (0% moisture)
Protein: 26.4 G
Total lipid (fat): 1.15 G
Fiber, total dietary: 4.3 G
Starch: 35.3 G
Calcium, Ca: 210 MG
Iron, Fe: 4.61 MG
Magnesium, Mg: 189 MG
Phosphorus, P: 546 MG
Potassium, K: 1570 MG
Zinc, Zn: 3.49 MG
Copper, Cu: 0.94 MG
Manganese, Mn: 2.21 MG
Sulfur, S: 227 MG
Nickel, Ni: 242 UG
Molybdenum, Mo: 325 UG
Cobalt, Co: 53 UG
Boron, B: 1490 UG
Beans, Dry, Pinto, 621 (0% moisture)
Protein: 25.2 G
Total lipid (fat): 1.35 G
Fiber, total dietary: 4.1 G
Starch: 37.2 G
Calcium, Ca: 147 MG
Iron, Fe: 4.67 MG
Magnesium, Mg: 201 MG
Phosphorus, P: 543 MG
Potassium, K: 1650 MG
Zinc, Zn: 3.69 MG
Copper, Cu: 1.06 MG
Manganese, Mn: 1.63 MG
Sulfur, S: 229 MG
Nickel, Ni: 209 UG
Molybdenum, Mo: 318 UG
Cobalt, Co: 35 UG
Boron, B: 1300 UG
Beans, Dry, Pinto, 630 (0% moisture)
Protein: 21.5 G
Total lipid (fat): 1.16 G
Fiber, total dietary: 3.7 G
Starch: 41.8 G
Calcium, Ca: 153 MG
Iron, Fe: 4.52 MG
Magnesium, Mg: 153 MG
Phosphorus, P: 446 MG
Potassium, K: 1030 MG
Zinc, Zn: 2.74 MG
Copper, Cu: 0.899 MG
Manganese, Mn: 1.83 MG
Sulfur, S: 238 MG
Nickel, Ni: 266 UG
Molybdenum, Mo: 454 UG
Cobalt, Co: 41 UG
Boron, B: 1040 UG
Beans, Dry, Pinto, 631 (0% moisture)
Protein: 21.4 G
Total lipid (fat): 1.13 G
Fiber, total dietary: 3.8 G
Starch: 40.9 G
Calcium, Ca: 137 MG
Iron, Fe: 5.63 MG
Magnesium, Mg: 164 MG
Phosphorus, P: 452 MG
Potassium, K: 1400 MG
Zinc, Zn: 3.14 MG
Copper, Cu: 0.965 MG
Manganese, Mn: 1.94 MG
Sulfur, S: 215 MG
Nickel, Ni: 294 UG
Molybdenum, Mo: 425 UG
Cobalt, Co: 77 UG
Boron, B: 1380 UG
Beans, Dry, Pinto, 632 (0% moisture)
Protein: 18.8 G
Total lipid (fat): 1.22 G
Fiber, total dietary: 3.7 G
Starch: 43.2 G
Calcium, Ca: 131 MG
Iron, Fe: 4.91 MG
Magnesium, Mg: 133 MG
Phosphorus, P: 371 MG
Potassium, K: 1330 MG
Zinc, Zn: 2.41 MG
Copper, Cu: 0.874 MG
Manganese, Mn: 1.57 MG
Sulfur, S: 177 MG
Nickel, Ni: 269 UG
Molybdenum, Mo: 619 UG
Cobalt, Co: 63 UG
Boron, B: 1200 UG
Beans, Dry, Pinto, 633 (0% moisture)
Protein: 25 G
Total lipid (fat): 1.13 G
Fiber, total dietary: 4.5 G
Starch: 35 G
Calcium, Ca: 141 MG
Iron, Fe: 6.13 MG
Magnesium, Mg: 170 MG
Phosphorus, P: 519 MG
Potassium, K: 1750 MG
Zinc, Zn: 3.48 MG
Copper, Cu: 1.18 MG
Manganese, Mn: 2 MG
Sulfur, S: 239 MG
Nickel, Ni: 369 UG
Molybdenum, Mo: 949 UG
Cobalt, Co: 65 UG
Boron, B: 1290 UG
Beans, Dry, Pinto, 634 (0% moisture)
Protein: 20.3 G
Total lipid (fat): 1.4 G
Fiber, total dietary: 4.1 G
Starch: 41.4 G
Calcium, Ca: 121 MG
Iron, Fe: 4.39 MG
Magnesium, Mg: 134 MG
Phosphorus, P: 360 MG
Potassium, K: 1400 MG
Zinc, Zn: 2.89 MG
Copper, Cu: 0.819 MG
Manganese, Mn: 1.87 MG
Sulfur, S: 177 MG
Nickel, Ni: 240 UG
Molybdenum, Mo: 508 UG
Cobalt, Co: 70 UG
Boron, B: 1240 UG
Beans, Dry, Pinto, 639 (0% moisture)
Protein: 21.5 G
Total lipid (fat): 1.31 G
Fiber, total dietary: 3.9 G
Starch: 40.4 G
Calcium, Ca: 225 MG
Iron, Fe: 4.64 MG
Magnesium, Mg: 171 MG
Phosphorus, P: 381 MG
Potassium, K: 1610 MG
Zinc, Zn: 3.29 MG
Copper, Cu: 0.979 MG
Manganese, Mn: 2.03 MG
Sulfur, S: 201 MG
Nickel, Ni: 255 UG
Molybdenum, Mo: 534 UG
Cobalt, Co: 57 UG
Boron, B: 1490 UG
Beans, Dry, Pinto, 640 (0% moisture)
Protein: 23 G
Total lipid (fat): 1.12 G
Fiber, total dietary: 3.7 G
Starch: 39.6 G
Calcium, Ca: 127 MG
Iron, Fe: 4.48 MG
Magnesium, Mg: 171 MG
Phosphorus, P: 424 MG
Potassium, K: 1360 MG
Zinc, Zn: 3.17 MG
Copper, Cu: 0.926 MG
Manganese, Mn: 1.7 MG
Sulfur, S: 204 MG
Nickel, Ni: 200 UG
Molybdenum, Mo: 251 UG
Cobalt, Co: 44 UG
Boron, B: 1070 UG
Beans, Dry, Pinto, 642 (0% moisture)
Protein: 21.9 G
Total lipid (fat): 1.41 G
Fiber, total dietary: 4 G
Starch: 40.7 G
Calcium, Ca: 158 MG
Iron, Fe: 4.49 MG
Magnesium, Mg: 191 MG
Phosphorus, P: 430 MG
Potassium, K: 1430 MG
Zinc, Zn: 3.04 MG
Copper, Cu: 0.965 MG
Manganese, Mn: 1.79 MG
Sulfur, S: 205 MG
Nickel, Ni: 228 UG
Molybdenum, Mo: 1330 UG
Cobalt, Co: 63 UG
Boron, B: 1420 UG
Beans, Dry, Pinto, 643 (0% moisture)
Protein: 22.6 G
Total lipid (fat): 1.16 G
Fiber, total dietary: 4 G
Starch: 38.9 G
Calcium, Ca: 167 MG
Iron, Fe: 5.05 MG
Magnesium, Mg: 162 MG
Phosphorus, P: 428 MG
Potassium, K: 1240 MG
Zinc, Zn: 3.08 MG
Copper, Cu: 0.924 MG
Manganese, Mn: 1.93 MG
Sulfur, S: 198 MG
Nickel, Ni: 231 UG
Molybdenum, Mo: 451 UG
Cobalt, Co: 68 UG
Boron, B: 1190 UG
Beans, Dry, Pinto, 647 (0% moisture)
Protein: 21.5 G
Total lipid (fat): 1.16 G
Fiber, total dietary: 3.8 G
Starch: 40.9 G
Calcium, Ca: 165 MG
Iron, Fe: 5.45 MG
Magnesium, Mg: 176 MG
Phosphorus, P: 440 MG
Potassium, K: 1540 MG
Zinc, Zn: 3.21 MG
Copper, Cu: 1.02 MG
Manganese, Mn: 1.86 MG
Sulfur, S: 214 MG
Nickel, Ni: 300 UG
Molybdenum, Mo: 476 UG
Cobalt, Co: 59 UG
Boron, B: 1490 UG
Beans, Dry, Pinto, 650 (0% moisture)
Protein: 22.6 G
Total lipid (fat): 1.55 G
Fiber, total dietary: 4.1 G
Starch: 39.1 G
Calcium, Ca: 153 MG
Iron, Fe: 4.98 MG
Magnesium, Mg: 184 MG
Phosphorus, P: 510 MG
Potassium, K: 1700 MG
Zinc, Zn: 3.51 MG
Copper, Cu: 1.17 MG
Manganese, Mn: 1.95 MG
Sulfur, S: 235 MG
Nickel, Ni: 288 UG
Molybdenum, Mo: 937 UG
Cobalt, Co: 58 UG
Boron, B: 1300 UG
Beans, Dry, Pinto, 653 (0% moisture)
Protein: 20.6 G
Total lipid (fat): 0.83 G
Fiber, total dietary: 3.8 G
Starch: 41.6 G
Calcium, Ca: 154 MG
Iron, Fe: 5.16 MG
Magnesium, Mg: 187 MG
Phosphorus, P: 464 MG
Potassium, K: 1590 MG
Zinc, Zn: 3.4 MG
Copper, Cu: 0.943 MG
Manganese, Mn: 1.72 MG
Sulfur, S: 230 MG
Nickel, Ni: 219 UG
Molybdenum, Mo: 526 UG
Cobalt, Co: 51 UG
Boron, B: 1490 UG
Beans, Dry, Pinto, 657 (0% moisture)
Protein: 24.7 G
Total lipid (fat): 1.33 G
Fiber, total dietary: 4 G
Starch: 38 G
Calcium, Ca: 153 MG
Iron, Fe: 4.85 MG
Magnesium, Mg: 161 MG
Phosphorus, P: 422 MG
Potassium, K: 1520 MG
Zinc, Zn: 3.04 MG
Copper, Cu: 1.03 MG
Manganese, Mn: 1.77 MG
Sulfur, S: 237 MG
Nickel, Ni: 199 UG
Molybdenum, Mo: 1180 UG
Cobalt, Co: 60 UG
Boron, B: 1470 UG
Beans, Dry, Pinto, 659 (0% moisture)
Protein: 22.1 G
Total lipid (fat): 1.24 G
Fiber, total dietary: 3.9 G
Starch: 40.7 G
Calcium, Ca: 223 MG
Iron, Fe: 4.22 MG
Magnesium, Mg: 188 MG
Phosphorus, P: 419 MG
Potassium, K: 1270 MG
Zinc, Zn: 3.04 MG
Copper, Cu: 0.936 MG
Manganese, Mn: 1.99 MG
Sulfur, S: 218 MG
Nickel, Ni: 136 UG
Molybdenum, Mo: 1120 UG
Cobalt, Co: 44 UG
Boron, B: 1230 UG
Beans, Dry, Pinto, 660 (0% moisture)
Protein: 20.7 G
Total lipid (fat): 1.07 G
Fiber, total dietary: 3.8 G
Starch: 41.6 G
Calcium, Ca: 209 MG
Iron, Fe: 5.13 MG
Magnesium, Mg: 179 MG
Phosphorus, P: 445 MG
Potassium, K: 1510 MG
Zinc, Zn: 3.1 MG
Copper, Cu: 0.937 MG
Manganese, Mn: 1.8 MG
Sulfur, S: 203 MG
Nickel, Ni: 235 UG
Molybdenum, Mo: 426 UG
Cobalt, Co: 69 UG
Boron, B: 1500 UG
Beans, Dry, Pinto, 661 (0% moisture)
Protein: 20.9 G
Total lipid (fat): 1.14 G
Fiber, total dietary: 3.9 G
Starch: 40.3 G
Calcium, Ca: 175 MG
Iron, Fe: 5.05 MG
Magnesium, Mg: 156 MG
Phosphorus, P: 440 MG
Potassium, K: 1530 MG
Zinc, Zn: 2.97 MG
Copper, Cu: 0.866 MG
Manganese, Mn: 1.83 MG
Sulfur, S: 187 MG
Nickel, Ni: 211 UG
Molybdenum, Mo: 406 UG
Cobalt, Co: 70 UG
Boron, B: 1230 UG
Beans, Dry, Pinto, 663 (0% moisture)
Protein: 22 G
Total lipid (fat): 1.28 G
Fiber, total dietary: 4.1 G
Starch: 39.4 G
Calcium, Ca: 133 MG
Iron, Fe: 5.66 MG
Magnesium, Mg: 168 MG
Phosphorus, P: 456 MG
Potassium, K: 1580 MG
Zinc, Zn: 3.53 MG
Copper, Cu: 0.931 MG
Manganese, Mn: 1.76 MG
Sulfur, S: 204 MG
Nickel, Ni: 243 UG
Molybdenum, Mo: 409 UG
Cobalt, Co: 82 UG
Boron, B: 1420 UG
Beans, Dry, Pinto, 665 (0% moisture)
Protein: 21.6 G
Total lipid (fat): 1.18 G
Fiber, total dietary: 3.9 G
Starch: 40.4 G
Calcium, Ca: 166 MG
Iron, Fe: 6.15 MG
Magnesium, Mg: 210 MG
Phosphorus, P: 489 MG
Potassium, K: 1800 MG
Zinc, Zn: 4.21 MG
Copper, Cu: 1.06 MG
Manganese, Mn: 2.44 MG
Sulfur, S: 239 MG
Nickel, Ni: 331 UG
Molybdenum, Mo: 384 UG
Cobalt, Co: 55 UG
Boron, B: 1590 UG
Beans, Dry, Pinto, 667 (0% moisture)
Protein: 19.6 G
Total lipid (fat): 1.28 G
Fiber, total dietary: 3.7 G
Starch: 42.4 G
Calcium, Ca: 228 MG
Iron, Fe: 4.52 MG
Magnesium, Mg: 170 MG
Phosphorus, P: 405 MG
Potassium, K: 1470 MG
Zinc, Zn: 2.96 MG
Copper, Cu: 0.901 MG
Manganese, Mn: 2.02 MG
Sulfur, S: 185 MG
Nickel, Ni: 253 UG
Molybdenum, Mo: 411 UG
Cobalt, Co: 62 UG
Boron, B: 1260 UG
Beans, Dry, Pinto, 668 (0% moisture)
Protein: 19.6 G
Total lipid (fat): 1.27 G
Fiber, total dietary: 3.7 G
Starch: 42 G
Calcium, Ca: 174 MG
Iron, Fe: 4.77 MG
Magnesium, Mg: 146 MG
Phosphorus, P: 435 MG
Potassium, K: 1280 MG
Zinc, Zn: 3.26 MG
Copper, Cu: 0.865 MG
Manganese, Mn: 1.98 MG
Sulfur, S: 197 MG
Nickel, Ni: 230 UG
Molybdenum, Mo: 424 UG
Cobalt, Co: 40 UG
Boron, B: 1320 UG
Beans, Dry, Pinto, 669 (0% moisture)
Protein: 26.4 G
Total lipid (fat): 1.17 G
Fiber, total dietary: 4.2 G
Starch: 36.4 G
Calcium, Ca: 167 MG
Iron, Fe: 6.42 MG
Magnesium, Mg: 179 MG
Phosphorus, P: 530 MG
Potassium, K: 1640 MG
Zinc, Zn: 3.82 MG
Copper, Cu: 1.06 MG
Manganese, Mn: 1.84 MG
Sulfur, S: 241 MG
Nickel, Ni: 236 UG
Molybdenum, Mo: 609 UG
Cobalt, Co: 83 UG
Boron, B: 1440 UG
Beans, Dry, Pinto, 671 (0% moisture)
Protein: 21 G
Total lipid (fat): 1.33 G
Fiber, total dietary: 3.8 G
Starch: 40.9 G
Calcium, Ca: 194 MG
Iron, Fe: 4.33 MG
Magnesium, Mg: 161 MG
Phosphorus, P: 458 MG
Potassium, K: 1140 MG
Zinc, Zn: 3.16 MG
Copper, Cu: 0.867 MG
Manganese, Mn: 1.84 MG
Sulfur, S: 194 MG
Nickel, Ni: 196 UG
Molybdenum, Mo: 277 UG
Cobalt, Co: 57 UG
Boron, B: 1140 UG
Beans, Dry, Pinto, 676 (0% moisture)
Protein: 22.2 G
Total lipid (fat): 1.08 G
Fiber, total dietary: 3.9 G
Starch: 40.2 G
Calcium, Ca: 166 MG
Iron, Fe: 4.6 MG
Magnesium, Mg: 163 MG
Phosphorus, P: 447 MG
Potassium, K: 1510 MG
Zinc, Zn: 3.25 MG
Copper, Cu: 1.05 MG
Manganese, Mn: 1.83 MG
Sulfur, S: 200 MG
Nickel, Ni: 288 UG
Molybdenum, Mo: 384 UG
Cobalt, Co: 64 UG
Boron, B: 1300 UG
Beans, Dry, Pinto, 677 (0% moisture)
Protein: 25.1 G
Total lipid (fat): 1.19 G
Fiber, total dietary: 4 G
Starch: 37.4 G
Calcium, Ca: 227 MG
Iron, Fe: 4.6 MG
Magnesium, Mg: 199 MG
Phosphorus, P: 502 MG
Potassium, K: 1170 MG
Zinc, Zn: 3.91 MG
Copper, Cu: 1.23 MG
Manganese, Mn: 2.07 MG
Sulfur, S: 249 MG
Nickel, Ni: 205 UG
Molybdenum, Mo: 1040 UG
Cobalt, Co: 68 UG
Boron, B: 1390 UG
Beans, Dry, Pinto, 678 (0% moisture)
Protein: 22 G
Total lipid (fat): 1.11 G
Fiber, total dietary: 3.9 G
Starch: 39.9 G
Calcium, Ca: 166 MG
Iron, Fe: 5.18 MG
Magnesium, Mg: 163 MG
Phosphorus, P: 456 MG
Potassium, K: 1480 MG
Zinc, Zn: 3.24 MG
Copper, Cu: 1.01 MG
Manganese, Mn: 1.67 MG
Sulfur, S: 207 MG
Nickel, Ni: 240 UG
Molybdenum, Mo: 510 UG
Cobalt, Co: 57 UG
Boron, B: 1400 UG
Beans, Dry, Pinto, 681 (0% moisture)
Protein: 21.3 G
Total lipid (fat): 1.15 G
Fiber, total dietary: 3.8 G
Starch: 40.1 G
Calcium, Ca: 180 MG
Iron, Fe: 4.82 MG
Magnesium, Mg: 174 MG
Phosphorus, P: 490 MG
Potassium, K: 1460 MG
Zinc, Zn: 3.56 MG
Copper, Cu: 0.847 MG
Manganese, Mn: 2.14 MG
Sulfur, S: 211 MG
Nickel, Ni: 252 UG
Molybdenum, Mo: 312 UG
Cobalt, Co: 52 UG
Boron, B: 1480 UG
Beans, Dry, Pinto, 682 (0% moisture)
Protein: 22.2 G
Total lipid (fat): 1.47 G
Fiber, total dietary: 3.8 G
Starch: 41.7 G
Calcium, Ca: 146 MG
Iron, Fe: 3.75 MG
Magnesium, Mg: 175 MG
Phosphorus, P: 414 MG
Potassium, K: 1050 MG
Zinc, Zn: 3.2 MG
Copper, Cu: 0.988 MG
Manganese, Mn: 1.52 MG
Sulfur, S: 211 MG
Nickel, Ni: 179 UG
Molybdenum, Mo: 961 UG
Cobalt, Co: 49 UG
Boron, B: 1230 UG
Beans, Dry, Pinto, 684 (0% moisture)
Protein: 21.7 G
Total lipid (fat): 1.32 G
Fiber, total dietary: 3.9 G
Starch: 41.2 G
Calcium, Ca: 175 MG
Iron, Fe: 4.14 MG
Magnesium, Mg: 165 MG
Phosphorus, P: 398 MG
Potassium, K: 1420 MG
Zinc, Zn: 2.84 MG
Copper, Cu: 0.86 MG
Manganese, Mn: 1.54 MG
Sulfur, S: 180 MG
Nickel, Ni: 160 UG
Molybdenum, Mo: 213 UG
Cobalt, Co: 53 UG
Boron, B: 1100 UG
Beans, Dry, Pinto, 686 (0% moisture)
Protein: 22.3 G
Total lipid (fat): 1.31 G
Fiber, total dietary: 3.8 G
Starch: 40.9 G
Calcium, Ca: 162 MG
Iron, Fe: 4.19 MG
Magnesium, Mg: 183 MG
Phosphorus, P: 529 MG
Potassium, K: 1190 MG
Zinc, Zn: 3.66 MG
Copper, Cu: 1.04 MG
Manganese, Mn: 1.75 MG
Sulfur, S: 231 MG
Nickel, Ni: 132 UG
Molybdenum, Mo: 909 UG
Cobalt, Co: 52 UG
Boron, B: 1170 UG
Beans, Dry, Pinto, 691 (0% moisture)
Protein: 23.7 G
Total lipid (fat): 1.31 G
Fiber, total dietary: 4.1 G
Starch: 37.7 G
Calcium, Ca: 175 MG
Iron, Fe: 4.15 MG
Magnesium, Mg: 183 MG
Phosphorus, P: 469 MG
Potassium, K: 1380 MG
Zinc, Zn: 3.35 MG
Copper, Cu: 1.15 MG
Manganese, Mn: 1.62 MG
Sulfur, S: 222 MG
Nickel, Ni: 181 UG
Molybdenum, Mo: 873 UG
Cobalt, Co: 48 UG
Boron, B: 1190 UG
Beans, Dry, Pinto, 692 (0% moisture)
Protein: 20.7 G
Total lipid (fat): 1.55 G
Fiber, total dietary: 3.9 G
Starch: 40.9 G
Calcium, Ca: 211 MG
Iron, Fe: 4.71 MG
Magnesium, Mg: 178 MG
Phosphorus, P: 484 MG
Potassium, K: 1560 MG
Zinc, Zn: 3.81 MG
Copper, Cu: 0.979 MG
Manganese, Mn: 2.12 MG
Sulfur, S: 210 MG
Nickel, Ni: 228 UG
Molybdenum, Mo: 492 UG
Cobalt, Co: 54 UG
Boron, B: 1590 UG
Beans, Dry, Pinto, 695 (0% moisture)
Protein: 21.1 G
Total lipid (fat): 1.35 G
Fiber, total dietary: 4 G
Starch: 40.7 G
Calcium, Ca: 144 MG
Iron, Fe: 4.08 MG
Magnesium, Mg: 141 MG
Phosphorus, P: 433 MG
Potassium, K: 1440 MG
Zinc, Zn: 3.3 MG
Copper, Cu: 0.918 MG
Manganese, Mn: 1.6 MG
Sulfur, S: 187 MG
Nickel, Ni: 202 UG
Molybdenum, Mo: 354 UG
Cobalt, Co: 54 UG
Boron, B: 1110 UG
Beans, Dry, Pinto, 696 (0% moisture)
Protein: 21.6 G
Total lipid (fat): 1.3 G
Fiber, total dietary: 3.9 G
Starch: 40.3 G
Calcium, Ca: 162 MG
Iron, Fe: 3.49 MG
Magnesium, Mg: 150 MG
Phosphorus, P: 429 MG
Potassium, K: 1510 MG
Zinc, Zn: 3.06 MG
Copper, Cu: 0.774 MG
Manganese, Mn: 1.58 MG
Sulfur, S: 175 MG
Nickel, Ni: 207 UG
Molybdenum, Mo: 299 UG
Cobalt, Co: 32 UG
Boron, B: 1040 UG
Beans, Dry, Pinto, 700 (0% moisture)
Protein: 23.4 G
Total lipid (fat): 1.28 G
Fiber, total dietary: 4 G
Starch: 38.7 G
Calcium, Ca: 140 MG
Iron, Fe: 4.08 MG
Magnesium, Mg: 158 MG
Phosphorus, P: 459 MG
Potassium, K: 1520 MG
Zinc, Zn: 3.45 MG
Copper, Cu: 0.923 MG
Manganese, Mn: 1.63 MG
Sulfur, S: 198 MG
Nickel, Ni: 148 UG
Molybdenum, Mo: 770 UG
Cobalt, Co: 64 UG
Boron, B: 1050 UG
Beans, Dry, Pinto, 702 (0% moisture)
Protein: 26.1 G
Total lipid (fat): 1.4 G
Fiber, total dietary: 4.4 G
Starch: 36.6 G
Calcium, Ca: 151 MG
Iron, Fe: 5.02 MG
Magnesium, Mg: 166 MG
Phosphorus, P: 518 MG
Potassium, K: 1640 MG
Zinc, Zn: 3.88 MG
Copper, Cu: 1.24 MG
Manganese, Mn: 1.9 MG
Sulfur, S: 233 MG
Nickel, Ni: 186 UG
Molybdenum, Mo: 340 UG
Cobalt, Co: 56 UG
Boron, B: 1260 UG
Beans, Dry, Pinto, 704 (0% moisture)
Protein: 26.8 G
Total lipid (fat): 1.06 G
Fiber, total dietary: 4.5 G
Starch: 35.7 G
Calcium, Ca: 187 MG
Iron, Fe: 6.07 MG
Magnesium, Mg: 213 MG
Phosphorus, P: 575 MG
Potassium, K: 1630 MG
Zinc, Zn: 3.99 MG
Copper, Cu: 1.37 MG
Manganese, Mn: 2.06 MG
Sulfur, S: 278 MG
Nickel, Ni: 231 UG
Molybdenum, Mo: 1400 UG
Cobalt, Co: 57 UG
Boron, B: 1280 UG
Beans, Dry, Pinto, 705 (0% moisture)
Protein: 23.8 G
Total lipid (fat): 1.14 G
Fiber, total dietary: 3.8 G
Starch: 39.2 G
Calcium, Ca: 164 MG
Iron, Fe: 4.47 MG
Magnesium, Mg: 174 MG
Phosphorus, P: 497 MG
Potassium, K: 1420 MG
Zinc, Zn: 3.77 MG
Copper, Cu: 0.942 MG
Manganese, Mn: 1.83 MG
Sulfur, S: 234 MG
Nickel, Ni: 201 UG
Molybdenum, Mo: 294 UG
Cobalt, Co: 63 UG
Boron, B: 1340 UG
Beans, Dry, Pinto, 708 (0% moisture)
Protein: 25.5 G
Total lipid (fat): 1.26 G
Fiber, total dietary: 4.1 G
Starch: 37.2 G
Calcium, Ca: 151 MG
Iron, Fe: 4.82 MG
Magnesium, Mg: 176 MG
Phosphorus, P: 536 MG
Potassium, K: 1470 MG
Zinc, Zn: 3.86 MG
Copper, Cu: 1.16 MG
Manganese, Mn: 1.64 MG
Sulfur, S: 237 MG
Nickel, Ni: 194 UG
Molybdenum, Mo: 1310 UG
Cobalt, Co: 66 UG
Boron, B: 1430 UG
Beans, Dry, Pinto, 709 (0% moisture)
Protein: 22 G
Total lipid (fat): 1.43 G
Fiber, total dietary: 3.9 G
Starch: 40.7 G
Calcium, Ca: 170 MG
Iron, Fe: 4.38 MG
Magnesium, Mg: 173 MG
Phosphorus, P: 447 MG
Potassium, K: 1500 MG
Zinc, Zn: 3.11 MG
Copper, Cu: 1.01 MG
Manganese, Mn: 1.82 MG
Sulfur, S: 225 MG
Nickel, Ni: 184 UG
Molybdenum, Mo: 1100 UG
Cobalt, Co: 53 UG
Boron, B: 1370 UG
Beans, Dry, Pinto, 710 (0% moisture)
Protein: 24.7 G
Total lipid (fat): 1.41 G
Fiber, total dietary: 4.2 G
Starch: 37.5 G
Calcium, Ca: 131 MG
Iron, Fe: 5.74 MG
Magnesium, Mg: 174 MG
Phosphorus, P: 588 MG
Potassium, K: 1670 MG
Zinc, Zn: 3.4 MG
Copper, Cu: 1.17 MG
Manganese, Mn: 2.04 MG
Sulfur, S: 232 MG
Nickel, Ni: 204 UG
Molybdenum, Mo: 339 UG
Cobalt, Co: 58 UG
Boron, B: 1260 UG
Beans, Dry, Pinto, 711 (0% moisture)
Protein: 24.9 G
Total lipid (fat): 1.4 G
Fiber, total dietary: 4.2 G
Starch: 37.4 G
Calcium, Ca: 174 MG
Iron, Fe: 4.99 MG
Magnesium, Mg: 183 MG
Phosphorus, P: 550 MG
Potassium, K: 1740 MG
Zinc, Zn: 3.87 MG
Copper, Cu: 1.24 MG
Manganese, Mn: 2.03 MG
Sulfur, S: 243 MG
Nickel, Ni: 211 UG
Molybdenum, Mo: 1080 UG
Cobalt, Co: 56 UG
Boron, B: 1300 UG
Beans, Dry, Pinto, 714 (0% moisture)
Protein: 25.1 G
Total lipid (fat): 1.34 G
Fiber, total dietary: 4.2 G
Starch: 36.4 G
Calcium, Ca: 135 MG
Iron, Fe: 4.9 MG
Magnesium, Mg: 187 MG
Phosphorus, P: 504 MG
Potassium, K: 1720 MG
Zinc, Zn: 3.44 MG
Copper, Cu: 1.1 MG
Manganese, Mn: 1.77 MG
Sulfur, S: 240 MG
Nickel, Ni: 210 UG
Molybdenum, Mo: 305 UG
Cobalt, Co: 52 UG
Boron, B: 1340 UG
Beans, Dry, Pinto, 715 (0% moisture)
Protein: 21 G
Total lipid (fat): 1.42 G
Fiber, total dietary: 3.8 G
Starch: 41 G
Calcium, Ca: 194 MG
Iron, Fe: 4.22 MG
Magnesium, Mg: 151 MG
Phosphorus, P: 425 MG
Potassium, K: 1510 MG
Zinc, Zn: 2.86 MG
Copper, Cu: 0.71 MG
Manganese, Mn: 1.92 MG
Sulfur, S: 160 MG
Nickel, Ni: 171 UG
Molybdenum, Mo: 219 UG
Cobalt, Co: 49 UG
Boron, B: 1230 UG
Beans, Dry, Pinto, 717 (0% moisture)
Protein: 23.9 G
Total lipid (fat): 1.27 G
Fiber, total dietary: 4 G
Starch: 37.7 G
Calcium, Ca: 191 MG
Iron, Fe: 5.25 MG
Magnesium, Mg: 148 MG
Phosphorus, P: 504 MG
Potassium, K: 1580 MG
Zinc, Zn: 3.35 MG
Copper, Cu: 1.08 MG
Manganese, Mn: 2.15 MG
Sulfur, S: 233 MG
Nickel, Ni: 193 UG
Molybdenum, Mo: 1180 UG
Cobalt, Co: 47 UG
Boron, B: 1240 UG
Beans, Dry, Pinto, 718 (0% moisture)
Protein: 23.9 G
Total lipid (fat): 1.22 G
Fiber, total dietary: 4 G
Starch: 38.8 G
Calcium, Ca: 191 MG
Iron, Fe: 4.79 MG
Magnesium, Mg: 173 MG
Phosphorus, P: 484 MG
Potassium, K: 1460 MG
Zinc, Zn: 3.21 MG
Copper, Cu: 1 MG
Manganese, Mn: 2.08 MG
Sulfur, S: 213 MG
Nickel, Ni: 171 UG
Molybdenum, Mo: 955 UG
Cobalt, Co: 56 UG
Boron, B: 1180 UG
Beans, Dry, Pinto, 720 (0% moisture)
Protein: 21.6 G
Total lipid (fat): 1.2 G
Fiber, total dietary: 3.8 G
Starch: 40.9 G
Calcium, Ca: 152 MG
Iron, Fe: 4.45 MG
Magnesium, Mg: 154 MG
Phosphorus, P: 416 MG
Potassium, K: 1530 MG
Zinc, Zn: 3.04 MG
Copper, Cu: 0.907 MG
Manganese, Mn: 1.59 MG
Sulfur, S: 182 MG
Nickel, Ni: 165 UG
Molybdenum, Mo: 255 UG
Cobalt, Co: 51 UG
Boron, B: 1310 UG
Beans, Dry, Pinto, 724 (0% moisture)
Protein: 25.6 G
Total lipid (fat): 1.35 G
Fiber, total dietary: 4.2 G
Starch: 37.3 G
Calcium, Ca: 114 MG
Iron, Fe: 4.86 MG
Magnesium, Mg: 188 MG
Phosphorus, P: 548 MG
Potassium, K: 1580 MG
Zinc, Zn: 3.54 MG
Copper, Cu: 1.14 MG
Manganese, Mn: 1.84 MG
Sulfur, S: 262 MG
Nickel, Ni: 193 UG
Molybdenum, Mo: 1060 UG
Cobalt, Co: 43 UG
Boron, B: 1340 UG
Beans, Dry, Pinto, 727 (0% moisture)
Protein: 21.6 G
Total lipid (fat): 0.95 G
Fiber, total dietary: 3.8 G
Starch: 39.4 G
Calcium, Ca: 228 MG
Iron, Fe: 5.14 MG
Magnesium, Mg: 185 MG
Phosphorus, P: 476 MG
Potassium, K: 1600 MG
Zinc, Zn: 3.6 MG
Copper, Cu: 0.898 MG
Manganese, Mn: 2.14 MG
Sulfur, S: 218 MG
Nickel, Ni: 197 UG
Molybdenum, Mo: 239 UG
Cobalt, Co: 33 UG
Boron, B: 1480 UG
Beans, Dry, Pinto, 728 (0% moisture)
Protein: 22.4 G
Total lipid (fat): 1.11 G
Fiber, total dietary: 3.9 G
Starch: 39.6 G
Calcium, Ca: 212 MG
Iron, Fe: 4.88 MG
Magnesium, Mg: 158 MG
Phosphorus, P: 490 MG
Potassium, K: 1440 MG
Zinc, Zn: 3.36 MG
Copper, Cu: 0.798 MG
Manganese, Mn: 1.9 MG
Sulfur, S: 198 MG
Nickel, Ni: 191 UG
Molybdenum, Mo: 416 UG
Cobalt, Co: 38 UG
Boron, B: 1360 UG
Beans, Dry, Pinto, 729 (0% moisture)
Protein: 23.5 G
Total lipid (fat): 1.02 G
Fiber, total dietary: 3.9 G
Starch: 39.1 G
Calcium, Ca: 199 MG
Iron, Fe: 6.89 MG
Magnesium, Mg: 179 MG
Phosphorus, P: 522 MG
Potassium, K: 1570 MG
Zinc, Zn: 3.91 MG
Copper, Cu: 1.05 MG
Manganese, Mn: 2.26 MG
Sulfur, S: 247 MG
Nickel, Ni: 219 UG
Molybdenum, Mo: 437 UG
Cobalt, Co: 70 UG
Boron, B: 1430 UG
Beans, Dry, Pinto, 733 (0% moisture)
Protein: 19.8 G
Total lipid (fat): 1.23 G
Fiber, total dietary: 3.5 G
Starch: 43.9 G
Calcium, Ca: 228 MG
Iron, Fe: 4.72 MG
Magnesium, Mg: 153 MG
Phosphorus, P: 410 MG
Potassium, K: 992 MG
Zinc, Zn: 3.03 MG
Copper, Cu: 0.786 MG
Manganese, Mn: 1.89 MG
Sulfur, S: 168 MG
Nickel, Ni: 168 UG
Molybdenum, Mo: 278 UG
Cobalt, Co: 56 UG
Boron, B: 1190 UG
Beans, Dry, Pinto, 734 (0% moisture)
Protein: 23.7 G
Total lipid (fat): 1.38 G
Fiber, total dietary: 3.9 G
Starch: 39.7 G
Calcium, Ca: 117 MG
Iron, Fe: 4.12 MG
Magnesium, Mg: 165 MG
Phosphorus, P: 496 MG
Potassium, K: 1540 MG
Zinc, Zn: 3.34 MG
Copper, Cu: 1.01 MG
Manganese, Mn: 1.6 MG
Sulfur, S: 213 MG
Nickel, Ni: 163 UG
Molybdenum, Mo: 1070 UG
Cobalt, Co: 47 UG
Boron, B: 1220 UG
Beans, Dry, Pinto, 735 (0% moisture)
Protein: 26.7 G
Total lipid (fat): 1.48 G
Fiber, total dietary: 4.2 G
Starch: 36.1 G
Calcium, Ca: 111 MG
Iron, Fe: 5.73 MG
Magnesium, Mg: 166 MG
Phosphorus, P: 530 MG
Potassium, K: 1560 MG
Zinc, Zn: 4.12 MG
Copper, Cu: 1.07 MG
Manganese, Mn: 1.88 MG
Sulfur, S: 236 MG
Nickel, Ni: 223 UG
Molybdenum, Mo: 430 UG
Cobalt, Co: 56 UG
Boron, B: 1270 UG
Beans, Dry, Pinto, 736 (0% moisture)
Protein: 23.2 G
Total lipid (fat): 1.04 G
Fiber, total dietary: 4 G
Starch: 39.3 G
Calcium, Ca: 153 MG
Iron, Fe: 5.29 MG
Magnesium, Mg: 153 MG
Phosphorus, P: 454 MG
Potassium, K: 1460 MG
Zinc, Zn: 3.3 MG
Copper, Cu: 0.944 MG
Manganese, Mn: 1.84 MG
Sulfur, S: 204 MG
Nickel, Ni: 205 UG
Molybdenum, Mo: 385 UG
Cobalt, Co: 58 UG
Boron, B: 1280 UG
Beans, Dry, Pinto, 738 (0% moisture)
Protein: 21.6 G
Total lipid (fat): 1.29 G
Fiber, total dietary: 3.8 G
Starch: 40.8 G
Calcium, Ca: 244 MG
Iron, Fe: 5.37 MG
Magnesium, Mg: 200 MG
Phosphorus, P: 499 MG
Potassium, K: 1620 MG
Zinc, Zn: 4.06 MG
Copper, Cu: 0.864 MG
Manganese, Mn: 2.31 MG
Sulfur, S: 220 MG
Nickel, Ni: 226 UG
Molybdenum, Mo: 394 UG
Cobalt, Co: 68 UG
Boron, B: 1540 UG
Beans, Dry, Pinto, 740 (0% moisture)
Protein: 24.5 G
Total lipid (fat): 1.11 G
Fiber, total dietary: 4.1 G
Starch: 38.2 G
Calcium, Ca: 129 MG
Iron, Fe: 5.44 MG
Magnesium, Mg: 167 MG
Phosphorus, P: 523 MG
Potassium, K: 1160 MG
Zinc, Zn: 3.46 MG
Copper, Cu: 0.994 MG
Manganese, Mn: 1.59 MG
Sulfur, S: 221 MG
Nickel, Ni: 207 UG
Molybdenum, Mo: 239 UG
Cobalt, Co: 55 UG
Boron, B: 1130 UG
Beans, Dry, Pinto, 743 (0% moisture)
Protein: 21.8 G
Total lipid (fat): 1.18 G
Fiber, total dietary: 4 G
Starch: 39.7 G
Calcium, Ca: 213 MG
Iron, Fe: 4.51 MG
Magnesium, Mg: 159 MG
Phosphorus, P: 413 MG
Potassium, K: 1610 MG
Zinc, Zn: 3.32 MG
Copper, Cu: 0.851 MG
Manganese, Mn: 2.1 MG
Sulfur, S: 182 MG
Nickel, Ni: 183 UG
Molybdenum, Mo: 252 UG
Cobalt, Co: 45 UG
Boron, B: 1240 UG
Beans, Dry, Pinto, 744 (0% moisture)
Protein: 24.2 G
Total lipid (fat): 1.28 G
Fiber, total dietary: 4 G
Starch: 38.6 G
Calcium, Ca: 158 MG
Iron, Fe: 4.66 MG
Magnesium, Mg: 181 MG
Phosphorus, P: 502 MG
Potassium, K: 1470 MG
Zinc, Zn: 3.68 MG
Copper, Cu: 1.08 MG
Manganese, Mn: 1.72 MG
Sulfur, S: 220 MG
Nickel, Ni: 217 UG
Molybdenum, Mo: 421 UG
Cobalt, Co: 47 UG
Boron, B: 1350 UG
Beans, Dry, Pinto, 747 (0% moisture)
Protein: 22.9 G
Total lipid (fat): 1.63 G
Fiber, total dietary: 4.2 G
Starch: 38.1 G
Calcium, Ca: 156 MG
Iron, Fe: 4.44 MG
Magnesium, Mg: 170 MG
Phosphorus, P: 458 MG
Potassium, K: 1480 MG
Zinc, Zn: 3.21 MG
Copper, Cu: 1.16 MG
Manganese, Mn: 1.77 MG
Sulfur, S: 202 MG
Nickel, Ni: 204 UG
Molybdenum, Mo: 1130 UG
Cobalt, Co: 33 UG
Boron, B: 1120 UG
Beans, Dry, Pinto, 749 (0% moisture)
Protein: 24.9 G
Total lipid (fat): 1.25 G
Fiber, total dietary: 4.2 G
Starch: 37.3 G
Calcium, Ca: 142 MG
Iron, Fe: 5.33 MG
Magnesium, Mg: 167 MG
Phosphorus, P: 485 MG
Potassium, K: 1410 MG
Zinc, Zn: 3.68 MG
Copper, Cu: 1.18 MG
Manganese, Mn: 1.84 MG
Sulfur, S: 249 MG
Nickel, Ni: 158 UG
Molybdenum, Mo: 1360 UG
Cobalt, Co: 59 UG
Boron, B: 1350 UG
Beans, Dry, Pinto, 751 (0% moisture)
Protein: 23.3 G
Total lipid (fat): 1.1 G
Fiber, total dietary: 3.9 G
Starch: 39.7 G
Calcium, Ca: 185 MG
Iron, Fe: 5.68 MG
Magnesium, Mg: 157 MG
Phosphorus, P: 494 MG
Potassium, K: 1590 MG
Zinc, Zn: 3.57 MG
Copper, Cu: 1.02 MG
Manganese, Mn: 2.02 MG
Sulfur, S: 205 MG
Nickel, Ni: 197 UG
Molybdenum, Mo: 415 UG
Cobalt, Co: 62 UG
Boron, B: 1290 UG
Beans, Dry, Pinto, 754 (0% moisture)
Protein: 22.7 G
Total lipid (fat): 1.37 G
Fiber, total dietary: 3.9 G
Starch: 39.8 G
Calcium, Ca: 158 MG
Iron, Fe: 4.44 MG
Magnesium, Mg: 160 MG
Phosphorus, P: 527 MG
Potassium, K: 1380 MG
Zinc, Zn: 3.57 MG
Copper, Cu: 1.01 MG
Manganese, Mn: 1.75 MG
Sulfur, S: 224 MG
Nickel, Ni: 148 UG
Molybdenum, Mo: 1160 UG
Cobalt, Co: 46 UG
Boron, B: 1320 UG
Beans, Dry, Pinto, 758 (0% moisture)
Protein: 24.4 G
Total lipid (fat): 0.97 G
Fiber, total dietary: 3.9 G
Starch: 39 G
Calcium, Ca: 180 MG
Iron, Fe: 5.88 MG
Magnesium, Mg: 157 MG
Phosphorus, P: 500 MG
Potassium, K: 1560 MG
Zinc, Zn: 3.44 MG
Copper, Cu: 0.987 MG
Manganese, Mn: 1.89 MG
Sulfur, S: 209 MG
Nickel, Ni: 195 UG
Molybdenum, Mo: 435 UG
Cobalt, Co: 61 UG
Boron, B: 1260 UG
Beans, Dry, Pinto, 761 (0% moisture)
Protein: 27.6 G
Total lipid (fat): 1.13 G
Fiber, total dietary: 4.5 G
Starch: 33.9 G
Calcium, Ca: 136 MG
Iron, Fe: 6.67 MG
Magnesium, Mg: 165 MG
Phosphorus, P: 605 MG
Potassium, K: 1650 MG
Zinc, Zn: 3.9 MG
Copper, Cu: 1.08 MG
Manganese, Mn: 2 MG
Sulfur, S: 247 MG
Nickel, Ni: 255 UG
Molybdenum, Mo: 459 UG
Cobalt, Co: 60 UG
Boron, B: 1210 UG
Beans, Dry, Pinto, 764 (0% moisture)
Protein: 25 G
Total lipid (fat): 1.06 G
Fiber, total dietary: 4 G
Starch: 38 G
Calcium, Ca: 190 MG
Iron, Fe: 5.53 MG
Magnesium, Mg: 181 MG
Phosphorus, P: 590 MG
Potassium, K: 1590 MG
Zinc, Zn: 3.44 MG
Copper, Cu: 1.14 MG
Manganese, Mn: 1.95 MG
Sulfur, S: 245 MG
Nickel, Ni: 179 UG
Molybdenum, Mo: 1220 UG
Cobalt, Co: 54 UG
Boron, B: 1050 UG
Beans, Dry, Pinto, 765 (0% moisture)
Protein: 25.4 G
Total lipid (fat): 1.32 G
Fiber, total dietary: 4.3 G
Starch: 36.4 G
Calcium, Ca: 182 MG
Iron, Fe: 5.41 MG
Magnesium, Mg: 158 MG
Phosphorus, P: 539 MG
Potassium, K: 1530 MG
Zinc, Zn: 3.65 MG
Copper, Cu: 0.86 MG
Manganese, Mn: 1.91 MG
Sulfur, S: 210 MG
Nickel, Ni: 210 UG
Molybdenum, Mo: 387 UG
Cobalt, Co: 62 UG
Boron, B: 1170 UG
Beans, Dry, Pinto, 770 (0% moisture)
Protein: 22.3 G
Total lipid (fat): 1.32 G
Fiber, total dietary: 4 G
Starch: 39.5 G
Calcium, Ca: 160 MG
Iron, Fe: 4.19 MG
Magnesium, Mg: 195 MG
Phosphorus, P: 439 MG
Potassium, K: 1650 MG
Zinc, Zn: 3.79 MG
Copper, Cu: 1.01 MG
Manganese, Mn: 1.7 MG
Sulfur, S: 217 MG
Nickel, Ni: 244 UG
Molybdenum, Mo: 324 UG
Cobalt, Co: 53 UG
Boron, B: 1330 UG
Beans, Dry, Pinto, 773 (0% moisture)
Protein: 27.9 G
Total lipid (fat): 1.22 G
Fiber, total dietary: 4.2 G
Starch: 35.2 G
Calcium, Ca: 184 MG
Iron, Fe: 7.28 MG
Magnesium, Mg: 185 MG
Phosphorus, P: 624 MG
Potassium, K: 1690 MG
Zinc, Zn: 4.4 MG
Copper, Cu: 1.19 MG
Manganese, Mn: 2.16 MG
Sulfur, S: 277 MG
Nickel, Ni: 242 UG
Molybdenum, Mo: 755 UG
Cobalt, Co: 76 UG
Boron, B: 1490 UG
Beans, Dry, Pinto, 775 (0% moisture)
Protein: 20.7 G
Total lipid (fat): 1.32 G
Fiber, total dietary: 3.8 G
Starch: 40.6 G
Calcium, Ca: 145 MG
Iron, Fe: 5.08 MG
Magnesium, Mg: 174 MG
Phosphorus, P: 513 MG
Potassium, K: 1560 MG
Zinc, Zn: 3.73 MG
Copper, Cu: 0.891 MG
Manganese, Mn: 1.71 MG
Sulfur, S: 207 MG
Nickel, Ni: 211 UG
Molybdenum, Mo: 484 UG
Cobalt, Co: 30 UG
Boron, B: 1390 UG
Beans, Dry, Pinto, 776 (0% moisture)
Protein: 21.8 G
Total lipid (fat): 1.34 G
Fiber, total dietary: 3.9 G
Starch: 39.7 G
Calcium, Ca: 155 MG
Iron, Fe: 5.04 MG
Magnesium, Mg: 151 MG
Phosphorus, P: 475 MG
Potassium, K: 1440 MG
Zinc, Zn: 3.23 MG
Copper, Cu: 0.892 MG
Manganese, Mn: 1.76 MG
Sulfur, S: 205 MG
Nickel, Ni: 187 UG
Molybdenum, Mo: 371 UG
Cobalt, Co: 36 UG
Boron, B: 1210 UG
Beans, Dry, Pinto, 781 (0% moisture)
Protein: 23.4 G
Total lipid (fat): 1.2 G
Fiber, total dietary: 4 G
Starch: 39.7 G
Calcium, Ca: 152 MG
Iron, Fe: 5.46 MG
Magnesium, Mg: 180 MG
Phosphorus, P: 573 MG
Potassium, K: 1080 MG
Zinc, Zn: 3.63 MG
Copper, Cu: 0.996 MG
Manganese, Mn: 1.74 MG
Sulfur, S: 223 MG
Nickel, Ni: 187 UG
Molybdenum, Mo: 375 UG
Cobalt, Co: 64 UG
Boron, B: 1170 UG
Beans, Dry, Pinto, 782 (0% moisture)
Protein: 23.8 G
Total lipid (fat): 1.3 G
Fiber, total dietary: 4 G
Starch: 39.6 G
Calcium, Ca: 143 MG
Iron, Fe: 5.61 MG
Magnesium, Mg: 155 MG
Phosphorus, P: 607 MG
Potassium, K: 1060 MG
Zinc, Zn: 3.87 MG
Copper, Cu: 1.1 MG
Manganese, Mn: 1.91 MG
Sulfur, S: 258 MG
Nickel, Ni: 221 UG
Molybdenum, Mo: 435 UG
Cobalt, Co: 68 UG
Boron, B: 1160 UG
Beans, Dry, Pinto, 783 (0% moisture)
Protein: 23.2 G
Total lipid (fat): 1.29 G
Fiber, total dietary: 4.1 G
Starch: 38.8 G
Calcium, Ca: 129 MG
Iron, Fe: 4.8 MG
Magnesium, Mg: 186 MG
Phosphorus, P: 478 MG
Potassium, K: 1470 MG
Zinc, Zn: 3.2 MG
Copper, Cu: 1.03 MG
Manganese, Mn: 1.74 MG
Sulfur, S: 208 MG
Nickel, Ni: 163 UG
Molybdenum, Mo: 1060 UG
Cobalt, Co: 46 UG
Boron, B: 1210 UG
Beans, Dry, Pinto, 784 (0% moisture)
Protein: 24.6 G
Total lipid (fat): 1.12 G
Fiber, total dietary: 4.1 G
Starch: 37 G
Calcium, Ca: 131 MG
Iron, Fe: 5.34 MG
Magnesium, Mg: 155 MG
Phosphorus, P: 547 MG
Potassium, K: 1670 MG
Zinc, Zn: 3.76 MG
Copper, Cu: 1.26 MG
Manganese, Mn: 1.49 MG
Sulfur, S: 207 MG
Nickel, Ni: 238 UG
Molybdenum, Mo: 1350 UG
Cobalt, Co: 52 UG
Boron, B: 1210 UG
Beans, Dry, Pinto, 787 (0% moisture)
Protein: 29.4 G
Total lipid (fat): 1 G
Fiber, total dietary: 4.2 G
Starch: 34.4 G
Calcium, Ca: 196 MG
Iron, Fe: 5.98 MG
Magnesium, Mg: 148 MG
Phosphorus, P: 538 MG
Potassium, K: 1460 MG
Zinc, Zn: 3.86 MG
Copper, Cu: 1.03 MG
Manganese, Mn: 2.09 MG
Sulfur, S: 254 MG
Nickel, Ni: 188 UG
Molybdenum, Mo: 334 UG
Cobalt, Co: 33 UG
Boron, B: 1260 UG
Beans, Dry, Pinto, 791 (0% moisture)
Protein: 22.9 G
Total lipid (fat): 1.32 G
Fiber, total dietary: 3.8 G
Starch: 40 G
Calcium, Ca: 191 MG
Iron, Fe: 4.14 MG
Magnesium, Mg: 183 MG
Phosphorus, P: 506 MG
Potassium, K: 1440 MG
Zinc, Zn: 3.65 MG
Copper, Cu: 0.967 MG
Manganese, Mn: 1.86 MG
Sulfur, S: 238 MG
Nickel, Ni: 179 UG
Molybdenum, Mo: 1050 UG
Cobalt, Co: 48 UG
Boron, B: 1130 UG
Beans, Dry, Pinto, 793 (0% moisture)
Protein: 28.5 G
Total lipid (fat): 1.17 G
Fiber, total dietary: 4.4 G
Starch: 33.4 G
Calcium, Ca: 246 MG
Iron, Fe: 5.02 MG
Magnesium, Mg: 200 MG
Phosphorus, P: 583 MG
Potassium, K: 1660 MG
Zinc, Zn: 3.9 MG
Copper, Cu: 1.31 MG
Manganese, Mn: 2.32 MG
Sulfur, S: 273 MG
Nickel, Ni: 220 UG
Molybdenum, Mo: 1080 UG
Cobalt, Co: 48 UG
Boron, B: 1440 UG
Beans, Dry, Pinto, 795 (0% moisture)
Protein: 23.3 G
Total lipid (fat): 1.21 G
Fiber, total dietary: 4.1 G
Starch: 39.3 G
Calcium, Ca: 190 MG
Iron, Fe: 5.18 MG
Magnesium, Mg: 189 MG
Phosphorus, P: 518 MG
Potassium, K: 1530 MG
Zinc, Zn: 3.25 MG
Copper, Cu: 1.02 MG
Manganese, Mn: 1.83 MG
Sulfur, S: 235 MG
Nickel, Ni: 185 UG
Molybdenum, Mo: 1260 UG
Cobalt, Co: 52 UG
Boron, B: 1360 UG
Beans, Dry, Pinto, 801 (0% moisture)
Protein: 24.1 G
Total lipid (fat): 0.95 G
Fiber, total dietary: 3.9 G
Starch: 39.7 G
Calcium, Ca: 162 MG
Iron, Fe: 5.26 MG
Magnesium, Mg: 157 MG
Phosphorus, P: 519 MG
Potassium, K: 1460 MG
Zinc, Zn: 3.49 MG
Copper, Cu: 1.01 MG
Manganese, Mn: 1.64 MG
Sulfur, S: 210 MG
Nickel, Ni: 198 UG
Molybdenum, Mo: 312 UG
Cobalt, Co: 56 UG
Boron, B: 1340 UG
Beans, Dry, Pinto, 802 (0% moisture)
Protein: 24.8 G
Total lipid (fat): 1.29 G
Fiber, total dietary: 4.2 G
Starch: 37.2 G
Calcium, Ca: 142 MG
Iron, Fe: 5.28 MG
Magnesium, Mg: 182 MG
Phosphorus, P: 543 MG
Potassium, K: 1530 MG
Zinc, Zn: 3.45 MG
Copper, Cu: 1.17 MG
Manganese, Mn: 1.69 MG
Sulfur, S: 234 MG
Nickel, Ni: 191 UG
Molybdenum, Mo: 253 UG
Cobalt, Co: 46 UG
Boron, B: 1400 UG
Beans, Dry, Pinto, 805 (0% moisture)
Protein: 23.1 G
Total lipid (fat): 1.2 G
Fiber, total dietary: 3.9 G
Starch: 39.5 G
Calcium, Ca: 141 MG
Iron, Fe: 4.4 MG
Magnesium, Mg: 150 MG
Phosphorus, P: 451 MG
Potassium, K: 1480 MG
Zinc, Zn: 3.49 MG
Copper, Cu: 0.951 MG
Manganese, Mn: 1.78 MG
Sulfur, S: 204 MG
Nickel, Ni: 210 UG
Molybdenum, Mo: 183 UG
Cobalt, Co: 51 UG
Boron, B: 1050 UG
Beans, Dry, Pinto, 807 (0% moisture)
Protein: 25.1 G
Total lipid (fat): 1.15 G
Fiber, total dietary: 4.3 G
Starch: 37.3 G
Calcium, Ca: 153 MG
Iron, Fe: 4.91 MG
Magnesium, Mg: 165 MG
Phosphorus, P: 535 MG
Potassium, K: 1520 MG
Zinc, Zn: 3.85 MG
Copper, Cu: 1.05 MG
Manganese, Mn: 1.72 MG
Sulfur, S: 223 MG
Nickel, Ni: 176 UG
Molybdenum, Mo: 191 UG
Cobalt, Co: 35 UG
Boron, B: 1380 UG
Beans, Dry, Pinto, 808 (0% moisture)
Protein: 25.7 G
Total lipid (fat): 1.28 G
Fiber, total dietary: 4.2 G
Starch: 36.6 G
Calcium, Ca: 145 MG
Iron, Fe: 5.42 MG
Magnesium, Mg: 183 MG
Phosphorus, P: 593 MG
Potassium, K: 1800 MG
Zinc, Zn: 4.39 MG
Copper, Cu: 1.28 MG
Manganese, Mn: 1.77 MG
Sulfur, S: 254 MG
Nickel, Ni: 203 UG
Molybdenum, Mo: 321 UG
Cobalt, Co: 46 UG
Boron, B: 1350 UG
Beans, Dry, Pinto, 809 (0% moisture)
Protein: 25.3 G
Total lipid (fat): 0.98 G
Fiber, total dietary: 4 G
Starch: 36.5 G
Calcium, Ca: 225 MG
Iron, Fe: 5.66 MG
Magnesium, Mg: 179 MG
Phosphorus, P: 575 MG
Potassium, K: 1700 MG
Zinc, Zn: 3.76 MG
Copper, Cu: 1.03 MG
Manganese, Mn: 2.16 MG
Sulfur, S: 259 MG
Nickel, Ni: 199 UG
Molybdenum, Mo: 1350 UG
Cobalt, Co: 38 UG
Boron, B: 1440 UG
Beans, Dry, Pinto, 810 (0% moisture)
Protein: 23.7 G
Total lipid (fat): 1.23 G
Fiber, total dietary: 4.1 G
Starch: 39.6 G
Calcium, Ca: 168 MG
Iron, Fe: 4.77 MG
Magnesium, Mg: 194 MG
Phosphorus, P: 512 MG
Potassium, K: 1460 MG
Zinc, Zn: 3.92 MG
Copper, Cu: 1.05 MG
Manganese, Mn: 1.62 MG
Sulfur, S: 247 MG
Nickel, Ni: 193 UG
Molybdenum, Mo: 258 UG
Cobalt, Co: 43 UG
Boron, B: 1450 UG
Beans, Dry, Pinto, 812 (0% moisture)
Protein: 22.4 G
Total lipid (fat): 1.39 G
Fiber, total dietary: 4 G
Starch: 39.2 G
Calcium, Ca: 187 MG
Iron, Fe: 4.96 MG
Magnesium, Mg: 186 MG
Phosphorus, P: 474 MG
Potassium, K: 1460 MG
Zinc, Zn: 4.01 MG
Copper, Cu: 1.04 MG
Manganese, Mn: 1.85 MG
Sulfur, S: 250 MG
Nickel, Ni: 197 UG
Molybdenum, Mo: 304 UG
Cobalt, Co: 42 UG
Boron, B: 1470 UG
Beans, Dry, Pinto, 814 (0% moisture)
Protein: 26.6 G
Total lipid (fat): 1.16 G
Fiber, total dietary: 4.4 G
Starch: 35.8 G
Calcium, Ca: 219 MG
Iron, Fe: 5.8 MG
Magnesium, Mg: 169 MG
Phosphorus, P: 576 MG
Potassium, K: 1530 MG
Zinc, Zn: 3.93 MG
Copper, Cu: 1 MG
Manganese, Mn: 2.2 MG
Sulfur, S: 246 MG
Nickel, Ni: 244 UG
Molybdenum, Mo: 534 UG
Cobalt, Co: 53 UG
Boron, B: 1520 UG
Beans, Dry, Pinto, 815 (0% moisture)
Protein: 22.8 G
Total lipid (fat): 1.13 G
Fiber, total dietary: 4 G
Starch: 39.4 G
Calcium, Ca: 147 MG
Iron, Fe: 5.32 MG
Magnesium, Mg: 158 MG
Phosphorus, P: 508 MG
Potassium, K: 1550 MG
Zinc, Zn: 3.64 MG
Copper, Cu: 0.937 MG
Manganese, Mn: 1.55 MG
Sulfur, S: 197 MG
Nickel, Ni: 165 UG
Molybdenum, Mo: 309 UG
Cobalt, Co: 53 UG
Boron, B: 1050 UG
Beans, Dry, Pinto, 816 (0% moisture)
Protein: 24.8 G
Total lipid (fat): 1.26 G
Fiber, total dietary: 4.4 G
Starch: 37.2 G
Calcium, Ca: 167 MG
Iron, Fe: 4.49 MG
Magnesium, Mg: 190 MG
Phosphorus, P: 526 MG
Potassium, K: 1660 MG
Zinc, Zn: 3.44 MG
Copper, Cu: 1.1 MG
Manganese, Mn: 1.49 MG
Sulfur, S: 230 MG
Nickel, Ni: 140 UG
Molybdenum, Mo: 265 UG
Cobalt, Co: 31 UG
Boron, B: 1170 UG
Beans, Dry, Pinto, 820 (0% moisture)
Protein: 24.7 G
Total lipid (fat): 0.9 G
Fiber, total dietary: 4.1 G
Starch: 37.7 G
Calcium, Ca: 167 MG
Iron, Fe: 4.98 MG
Magnesium, Mg: 161 MG
Phosphorus, P: 528 MG
Potassium, K: 1470 MG
Zinc, Zn: 3.79 MG
Copper, Cu: 1.11 MG
Manganese, Mn: 1.51 MG
Sulfur, S: 226 MG
Nickel, Ni: 204 UG
Molybdenum, Mo: 272 UG
Cobalt, Co: 50 UG
Boron, B: 1420 UG
Beans, Dry, Pinto, 821 (0% moisture)
Protein: 26.9 G
Total lipid (fat): 1.44 G
Fiber, total dietary: 4.5 G
Starch: 35.1 G
Calcium, Ca: 126 MG
Iron, Fe: 6.55 MG
Magnesium, Mg: 160 MG
Phosphorus, P: 588 MG
Potassium, K: 1480 MG
Zinc, Zn: 4.27 MG
Copper, Cu: 1 MG
Manganese, Mn: 1.56 MG
Sulfur, S: 236 MG
Nickel, Ni: 217 UG
Molybdenum, Mo: 273 UG
Cobalt, Co: 52 UG
Boron, B: 1270 UG
Beans, Dry, Pinto, 825 (0% moisture)
Protein: 24 G
Total lipid (fat): 1.03 G
Fiber, total dietary: 4.1 G
Starch: 38.5 G
Calcium, Ca: 130 MG
Iron, Fe: 4.96 MG
Magnesium, Mg: 152 MG
Phosphorus, P: 477 MG
Potassium, K: 1450 MG
Zinc, Zn: 3.2 MG
Copper, Cu: 0.924 MG
Manganese, Mn: 1.52 MG
Sulfur, S: 210 MG
Nickel, Ni: 173 UG
Molybdenum, Mo: 355 UG
Cobalt, Co: 41 UG
Boron, B: 1060 UG
Beans, Dry, Red (0% moisture)
Protein: 21.3 G
Total lipid (fat): 1.16 G
Fiber, total dietary: 4 G
Starch: 39.7 G
Calcium, Ca: 148 MG
Iron, Fe: 5.05 MG
Magnesium, Mg: 152 MG
Phosphorus, P: 380 MG
Potassium, K: 1540 MG
Zinc, Zn: 2.84 MG
Copper, Cu: 0.959 MG
Manganese, Mn: 1.93 MG
Sulfur, S: 204 MG
Nickel, Ni: 278 UG
Molybdenum, Mo: 488 UG
Cobalt, Co: 56.5 UG
Boron, B: 1320 UG
Beans, Dry, Red (0% moisture)
Protein: 21.3 G
Total lipid (fat): 1.16 G
Fiber, total dietary: 4 G
Starch: 39.7 G
Calcium, Ca: 148 MG
Iron, Fe: 5.05 MG
Magnesium, Mg: 152 MG
Phosphorus, P: 380 MG
Potassium, K: 1540 MG
Zinc, Zn: 2.84 MG
Copper, Cu: 0.959 MG
Manganese, Mn: 1.93 MG
Sulfur, S: 204 MG
Nickel, Ni: 278 UG
Molybdenum, Mo: 488 UG
Cobalt, Co: 56.5 UG
Boron, B: 1320 UG
Beans, Dry, Red, 345 (0% moisture)
Protein: 21.3 G
Total lipid (fat): 1.19 G
Fiber, total dietary: 4.1 G
Starch: 39.6 G
Calcium, Ca: 144 MG
Iron, Fe: 4.64 MG
Magnesium, Mg: 148 MG
Phosphorus, P: 356 MG
Potassium, K: 1540 MG
Zinc, Zn: 2.76 MG
Copper, Cu: 0.944 MG
Manganese, Mn: 1.91 MG
Sulfur, S: 197 MG
Nickel, Ni: 269 UG
Molybdenum, Mo: 428 UG
Cobalt, Co: 57 UG
Boron, B: 1250 UG
Beans, Dry, Red, 645 (0% moisture)
Protein: 21.2 G
Total lipid (fat): 1.13 G
Fiber, total dietary: 4 G
Starch: 39.7 G
Calcium, Ca: 151 MG
Iron, Fe: 5.46 MG
Magnesium, Mg: 156 MG
Phosphorus, P: 404 MG
Potassium, K: 1550 MG
Zinc, Zn: 2.92 MG
Copper, Cu: 0.974 MG
Manganese, Mn: 1.94 MG
Sulfur, S: 210 MG
Nickel, Ni: 288 UG
Molybdenum, Mo: 547 UG
Cobalt, Co: 56 UG
Boron, B: 1390 UG
Beans, Dry, Small Red (0% moisture)
Protein: 23.5 G
Total lipid (fat): 1.28 G
Fiber, total dietary: 4.1 G
Starch: 37.8 G
Calcium, Ca: 149 MG
Iron, Fe: 4.95 MG
Magnesium, Mg: 167 MG
Phosphorus, P: 493 MG
Potassium, K: 1520 MG
Zinc, Zn: 3.23 MG
Copper, Cu: 0.968 MG
Manganese, Mn: 1.76 MG
Sulfur, S: 217 MG
Nickel, Ni: 188 UG
Molybdenum, Mo: 613 UG
Cobalt, Co: 47.5 UG
Boron, B: 1190 UG
Beans, Dry, Small Red (0% moisture)
Protein: 23.5 G
Total lipid (fat): 1.28 G
Fiber, total dietary: 4.1 G
Starch: 37.8 G
Calcium, Ca: 149 MG
Iron, Fe: 4.95 MG
Magnesium, Mg: 167 MG
Phosphorus, P: 493 MG
Potassium, K: 1520 MG
Zinc, Zn: 3.23 MG
Copper, Cu: 0.968 MG
Manganese, Mn: 1.76 MG
Sulfur, S: 217 MG
Nickel, Ni: 188 UG
Molybdenum, Mo: 613 UG
Cobalt, Co: 47.5 UG
Boron, B: 1190 UG
Beans, Dry, Small Red, 11F-8009 (0% moisture)
Protein: 24.2 G
Total lipid (fat): 1.26 G
Fiber, total dietary: 4.3 G
Starch: 39.6 G
Calcium, Ca: 181 MG
Iron, Fe: 6.56 MG
Magnesium, Mg: 183 MG
Phosphorus, P: 570 MG
Potassium, K: 1550 MG
Zinc, Zn: 3.29 MG
Copper, Cu: 1.05 MG
Manganese, Mn: 1.69 MG
Sulfur, S: 226 MG
Nickel, Ni: 76 UG
Molybdenum, Mo: 518 UG
Cobalt, Co: 23 UG
Boron, B: 1060 UG
Beans, Dry, Small Red, 11F-8011 (0% moisture)
Protein: 23.5 G
Total lipid (fat): 1.08 G
Fiber, total dietary: 4.4 G
Starch: 38 G
Calcium, Ca: 113 MG
Iron, Fe: 6.53 MG
Magnesium, Mg: 158 MG
Phosphorus, P: 519 MG
Potassium, K: 1520 MG
Zinc, Zn: 3.01 MG
Copper, Cu: 0.772 MG
Manganese, Mn: 1.32 MG
Sulfur, S: 203 MG
Nickel, Ni: 88 UG
Molybdenum, Mo: 243 UG
Cobalt, Co: 24 UG
Boron, B: 1090 UG
Beans, Dry, Small Red, 11F-8014 (0% moisture)
Protein: 23.2 G
Total lipid (fat): 1.46 G
Fiber, total dietary: 4.3 G
Starch: 37 G
Calcium, Ca: 128 MG
Iron, Fe: 6.02 MG
Magnesium, Mg: 189 MG
Phosphorus, P: 548 MG
Potassium, K: 1540 MG
Zinc, Zn: 3.24 MG
Copper, Cu: 0.937 MG
Manganese, Mn: 1.89 MG
Sulfur, S: 230 MG
Nickel, Ni: 116 UG
Molybdenum, Mo: 504 UG
Cobalt, Co: 37 UG
Boron, B: 1140 UG
Beans, Dry, Small Red, 11F-8017 (0% moisture)
Protein: 24.6 G
Total lipid (fat): 1.6 G
Fiber, total dietary: 4.3 G
Starch: 40.3 G
Calcium, Ca: 141 MG
Iron, Fe: 6.6 MG
Magnesium, Mg: 177 MG
Phosphorus, P: 563 MG
Potassium, K: 1480 MG
Zinc, Zn: 2.84 MG
Copper, Cu: 0.778 MG
Manganese, Mn: 1.48 MG
Sulfur, S: 240 MG
Nickel, Ni: 88 UG
Molybdenum, Mo: 515 UG
Cobalt, Co: 30 UG
Boron, B: 1070 UG
Beans, Dry, Small Red, 11F-8021 (0% moisture)
Protein: 23.1 G
Total lipid (fat): 1.35 G
Fiber, total dietary: 4.4 G
Starch: 36.7 G
Calcium, Ca: 112 MG
Iron, Fe: 6.02 MG
Magnesium, Mg: 179 MG
Phosphorus, P: 513 MG
Potassium, K: 1470 MG
Zinc, Zn: 2.87 MG
Copper, Cu: 0.82 MG
Manganese, Mn: 1.66 MG
Sulfur, S: 243 MG
Nickel, Ni: 94 UG
Molybdenum, Mo: 501 UG
Cobalt, Co: 30 UG
Boron, B: 1140 UG
Beans, Dry, Small Red, 11F-8033 (0% moisture)
Protein: 24.2 G
Total lipid (fat): 1.13 G
Fiber, total dietary: 4.1 G
Starch: 41.2 G
Calcium, Ca: 108 MG
Iron, Fe: 6.35 MG
Magnesium, Mg: 149 MG
Phosphorus, P: 549 MG
Potassium, K: 1430 MG
Zinc, Zn: 3.1 MG
Copper, Cu: 0.775 MG
Manganese, Mn: 1.27 MG
Sulfur, S: 174 MG
Nickel, Ni: 113 UG
Molybdenum, Mo: 190 UG
Cobalt, Co: 28 UG
Boron, B: 1030 UG
Beans, Dry, Small Red, 11F-8050 (0% moisture)
Protein: 25.6 G
Total lipid (fat): 1 G
Fiber, total dietary: 4.2 G
Starch: 38.8 G
Calcium, Ca: 102 MG
Iron, Fe: 6.98 MG
Magnesium, Mg: 166 MG
Phosphorus, P: 582 MG
Potassium, K: 1440 MG
Zinc, Zn: 3.75 MG
Copper, Cu: 0.774 MG
Manganese, Mn: 1.3 MG
Sulfur, S: 194 MG
Nickel, Ni: 81 UG
Molybdenum, Mo: 192 UG
Cobalt, Co: 25 UG
Boron, B: 1020 UG
Beans, Dry, Small Red, 11F-8056 (0% moisture)
Protein: 23.6 G
Total lipid (fat): 1.34 G
Fiber, total dietary: 4 G
Starch: 40.8 G
Calcium, Ca: 136 MG
Iron, Fe: 6.19 MG
Magnesium, Mg: 183 MG
Phosphorus, P: 600 MG
Potassium, K: 1410 MG
Zinc, Zn: 3.5 MG
Copper, Cu: 0.91 MG
Manganese, Mn: 1.64 MG
Sulfur, S: 240 MG
Nickel, Ni: 137 UG
Molybdenum, Mo: 201 UG
Cobalt, Co: 30 UG
Boron, B: 941 UG
Beans, Dry, Small Red, 11F-8073 (0% moisture)
Protein: 22.4 G
Total lipid (fat): 1.33 G
Fiber, total dietary: 4.2 G
Starch: 39.5 G
Calcium, Ca: 138 MG
Iron, Fe: 5.91 MG
Magnesium, Mg: 181 MG
Phosphorus, P: 531 MG
Potassium, K: 1150 MG
Zinc, Zn: 3.41 MG
Copper, Cu: 0.801 MG
Manganese, Mn: 1.46 MG
Sulfur, S: 215 MG
Nickel, Ni: 96 UG
Molybdenum, Mo: 567 UG
Cobalt, Co: 33 UG
Boron, B: 1050 UG
Beans, Dry, Small Red, 11F-8111 (0% moisture)
Protein: 22.4 G
Total lipid (fat): 1.01 G
Fiber, total dietary: 4.4 G
Starch: 39.8 G
Calcium, Ca: 106 MG
Iron, Fe: 5.49 MG
Magnesium, Mg: 178 MG
Phosphorus, P: 485 MG
Potassium, K: 1520 MG
Zinc, Zn: 2.53 MG
Copper, Cu: 0.797 MG
Manganese, Mn: 1.76 MG
Sulfur, S: 227 MG
Nickel, Ni: 108 UG
Molybdenum, Mo: 479 UG
Cobalt, Co: 43 UG
Boron, B: 950 UG
Beans, Dry, Small Red, 11F-8115 (0% moisture)
Protein: 24.3 G
Total lipid (fat): 1.13 G
Fiber, total dietary: 4.5 G
Starch: 35.2 G
Calcium, Ca: 122 MG
Iron, Fe: 5.98 MG
Magnesium, Mg: 160 MG
Phosphorus, P: 499 MG
Potassium, K: 1560 MG
Zinc, Zn: 2.6 MG
Copper, Cu: 0.724 MG
Manganese, Mn: 1.43 MG
Sulfur, S: 191 MG
Nickel, Ni: 113 UG
Molybdenum, Mo: 248 UG
Cobalt, Co: 33 UG
Boron, B: 1050 UG
Beans, Dry, Small Red, 11F-8137 (0% moisture)
Protein: 23.7 G
Total lipid (fat): 1.11 G
Fiber, total dietary: 4.3 G
Starch: 37.5 G
Calcium, Ca: 129 MG
Iron, Fe: 5.76 MG
Magnesium, Mg: 164 MG
Phosphorus, P: 514 MG
Potassium, K: 1490 MG
Zinc, Zn: 2.97 MG
Copper, Cu: 0.791 MG
Manganese, Mn: 1.54 MG
Sulfur, S: 218 MG
Nickel, Ni: 132 UG
Molybdenum, Mo: 256 UG
Cobalt, Co: 44 UG
Boron, B: 881 UG
Beans, Dry, Small Red, 11F-8142 (0% moisture)
Protein: 24.5 G
Total lipid (fat): 1 G
Fiber, total dietary: 4.8 G
Starch: 34.9 G
Calcium, Ca: 133 MG
Iron, Fe: 6.27 MG
Magnesium, Mg: 177 MG
Phosphorus, P: 494 MG
Potassium, K: 1520 MG
Zinc, Zn: 3.07 MG
Copper, Cu: 0.893 MG
Manganese, Mn: 1.79 MG
Sulfur, S: 223 MG
Nickel, Ni: 89 UG
Molybdenum, Mo: 585 UG
Cobalt, Co: 35 UG
Boron, B: 1110 UG
Beans, Dry, Small Red, 11F-8153 (0% moisture)
Protein: 23.8 G
Total lipid (fat): 1.3 G
Fiber, total dietary: 4.5 G
Starch: 38.8 G
Calcium, Ca: 165 MG
Iron, Fe: 7.69 MG
Magnesium, Mg: 180 MG
Phosphorus, P: 512 MG
Potassium, K: 1520 MG
Zinc, Zn: 2.82 MG
Copper, Cu: 0.93 MG
Manganese, Mn: 2.1 MG
Sulfur, S: 205 MG
Nickel, Ni: 130 UG
Molybdenum, Mo: 436 UG
Cobalt, Co: 49 UG
Boron, B: 970 UG
Beans, Dry, Small Red, 11F-8154 (0% moisture)
Protein: 23.9 G
Total lipid (fat): 1.19 G
Fiber, total dietary: 4.3 G
Starch: 36.4 G
Calcium, Ca: 148 MG
Iron, Fe: 5.74 MG
Magnesium, Mg: 178 MG
Phosphorus, P: 494 MG
Potassium, K: 1410 MG
Zinc, Zn: 2.83 MG
Copper, Cu: 0.736 MG
Manganese, Mn: 1.44 MG
Sulfur, S: 199 MG
Nickel, Ni: 102 UG
Molybdenum, Mo: 485 UG
Cobalt, Co: 44 UG
Boron, B: 1040 UG
Beans, Dry, Small Red, 11F-8161 (0% moisture)
Protein: 25.7 G
Total lipid (fat): 1.28 G
Fiber, total dietary: 4.5 G
Starch: 36.6 G
Calcium, Ca: 112 MG
Iron, Fe: 6.64 MG
Magnesium, Mg: 160 MG
Phosphorus, P: 525 MG
Potassium, K: 1570 MG
Zinc, Zn: 2.94 MG
Copper, Cu: 0.709 MG
Manganese, Mn: 1.63 MG
Sulfur, S: 177 MG
Nickel, Ni: 136 UG
Molybdenum, Mo: 177 UG
Cobalt, Co: 46 UG
Boron, B: 1000 UG
Beans, Dry, Small Red, 11F-8169 (0% moisture)
Protein: 25.5 G
Total lipid (fat): 1.34 G
Fiber, total dietary: 4.3 G
Starch: 36.2 G
Calcium, Ca: 135 MG
Iron, Fe: 6.72 MG
Magnesium, Mg: 177 MG
Phosphorus, P: 565 MG
Potassium, K: 1540 MG
Zinc, Zn: 2.92 MG
Copper, Cu: 0.804 MG
Manganese, Mn: 1.43 MG
Sulfur, S: 240 MG
Nickel, Ni: 106 UG
Molybdenum, Mo: 452 UG
Cobalt, Co: 35 UG
Boron, B: 1040 UG
Beans, Dry, Small Red, 11F-8199 (0% moisture)
Protein: 24.9 G
Total lipid (fat): 1.04 G
Fiber, total dietary: 4.2 G
Starch: 37.4 G
Calcium, Ca: 110 MG
Iron, Fe: 6.52 MG
Magnesium, Mg: 153 MG
Phosphorus, P: 544 MG
Potassium, K: 1550 MG
Zinc, Zn: 3.21 MG
Copper, Cu: 0.797 MG
Manganese, Mn: 1.25 MG
Sulfur, S: 180 MG
Nickel, Ni: 116 UG
Molybdenum, Mo: 180 UG
Cobalt, Co: 31 UG
Boron, B: 952 UG
Beans, Dry, Small Red, 240 (0% moisture)
Protein: 20.2 G
Total lipid (fat): 1.6 G
Fiber, total dietary: 3.9 G
Starch: 41.4 G
Calcium, Ca: 175 MG
Iron, Fe: 4.46 MG
Magnesium, Mg: 165 MG
Phosphorus, P: 397 MG
Potassium, K: 1430 MG
Zinc, Zn: 2.68 MG
Copper, Cu: 0.848 MG
Manganese, Mn: 1.94 MG
Sulfur, S: 195 MG
Nickel, Ni: 176 UG
Molybdenum, Mo: 1020 UG
Cobalt, Co: 63 UG
Boron, B: 1320 UG
Beans, Dry, Small Red, 323 (0% moisture)
Protein: 22.6 G
Total lipid (fat): 1.46 G
Fiber, total dietary: 4.1 G
Starch: 39.3 G
Calcium, Ca: 140 MG
Iron, Fe: 4.51 MG
Magnesium, Mg: 163 MG
Phosphorus, P: 500 MG
Potassium, K: 1450 MG
Zinc, Zn: 3.25 MG
Copper, Cu: 0.981 MG
Manganese, Mn: 1.94 MG
Sulfur, S: 220 MG
Nickel, Ni: 218 UG
Molybdenum, Mo: 1070 UG
Cobalt, Co: 63 UG
Boron, B: 1300 UG
Beans, Dry, Small Red, 330 (0% moisture)
Protein: 20.7 G
Total lipid (fat): 1.58 G
Fiber, total dietary: 3.9 G
Starch: 41 G
Calcium, Ca: 122 MG
Iron, Fe: 4.78 MG
Magnesium, Mg: 158 MG
Phosphorus, P: 427 MG
Potassium, K: 1370 MG
Zinc, Zn: 2.67 MG
Copper, Cu: 0.896 MG
Manganese, Mn: 2.03 MG
Sulfur, S: 197 MG
Nickel, Ni: 223 UG
Molybdenum, Mo: 885 UG
Cobalt, Co: 71 UG
Boron, B: 1220 UG
Beans, Dry, Small Red, 332 (0% moisture)
Protein: 21.6 G
Total lipid (fat): 1.05 G
Fiber, total dietary: 4 G
Starch: 39.1 G
Calcium, Ca: 177 MG
Iron, Fe: 4.44 MG
Magnesium, Mg: 146 MG
Phosphorus, P: 404 MG
Potassium, K: 1450 MG
Zinc, Zn: 2.79 MG
Copper, Cu: 0.789 MG
Manganese, Mn: 2.12 MG
Sulfur, S: 171 MG
Nickel, Ni: 222 UG
Molybdenum, Mo: 252 UG
Cobalt, Co: 64 UG
Boron, B: 1240 UG
Beans, Dry, Small Red, 344 (0% moisture)
Protein: 24.9 G
Total lipid (fat): 1.41 G
Fiber, total dietary: 4.2 G
Starch: 36.6 G
Calcium, Ca: 123 MG
Iron, Fe: 4.11 MG
Magnesium, Mg: 173 MG
Phosphorus, P: 474 MG
Potassium, K: 1570 MG
Zinc, Zn: 3.58 MG
Copper, Cu: 1.34 MG
Manganese, Mn: 1.68 MG
Sulfur, S: 241 MG
Nickel, Ni: 224 UG
Molybdenum, Mo: 925 UG
Cobalt, Co: 64 UG
Boron, B: 1170 UG
Beans, Dry, Small Red, 347 (0% moisture)
Protein: 21.5 G
Total lipid (fat): 1.21 G
Fiber, total dietary: 3.9 G
Starch: 40.6 G
Calcium, Ca: 107 MG
Iron, Fe: 5.09 MG
Magnesium, Mg: 157 MG
Phosphorus, P: 406 MG
Potassium, K: 1500 MG
Zinc, Zn: 2.98 MG
Copper, Cu: 0.874 MG
Manganese, Mn: 1.71 MG
Sulfur, S: 160 MG
Nickel, Ni: 265 UG
Molybdenum, Mo: 192 UG
Cobalt, Co: 74 UG
Boron, B: 1220 UG
Beans, Dry, Small Red, 357 (0% moisture)
Protein: 25.2 G
Total lipid (fat): 1.44 G
Fiber, total dietary: 4 G
Starch: 37.6 G
Calcium, Ca: 111 MG
Iron, Fe: 4.38 MG
Magnesium, Mg: 172 MG
Phosphorus, P: 476 MG
Potassium, K: 1500 MG
Zinc, Zn: 3.33 MG
Copper, Cu: 1.03 MG
Manganese, Mn: 1.7 MG
Sulfur, S: 234 MG
Nickel, Ni: 259 UG
Molybdenum, Mo: 1020 UG
Cobalt, Co: 63 UG
Boron, B: 1100 UG
Beans, Dry, Small Red, 369 (0% moisture)
Protein: 24.1 G
Total lipid (fat): 1.62 G
Fiber, total dietary: 4.4 G
Starch: 34.9 G
Calcium, Ca: 156 MG
Iron, Fe: 4.24 MG
Magnesium, Mg: 176 MG
Phosphorus, P: 501 MG
Potassium, K: 1710 MG
Zinc, Zn: 3.23 MG
Copper, Cu: 1.16 MG
Manganese, Mn: 1.7 MG
Sulfur, S: 257 MG
Nickel, Ni: 189 UG
Molybdenum, Mo: 961 UG
Cobalt, Co: 35 UG
Boron, B: 1330 UG
Beans, Dry, Small Red, 370 (0% moisture)
Protein: 22.7 G
Total lipid (fat): 1.22 G
Fiber, total dietary: 4.1 G
Starch: 38.2 G
Calcium, Ca: 145 MG
Iron, Fe: 4.35 MG
Magnesium, Mg: 162 MG
Phosphorus, P: 425 MG
Potassium, K: 1420 MG
Zinc, Zn: 3.16 MG
Copper, Cu: 0.933 MG
Manganese, Mn: 1.63 MG
Sulfur, S: 217 MG
Nickel, Ni: 206 UG
Molybdenum, Mo: 249 UG
Cobalt, Co: 52 UG
Boron, B: 1420 UG
Beans, Dry, Small Red, 374 (0% moisture)
Protein: 22 G
Total lipid (fat): 1.18 G
Fiber, total dietary: 3.8 G
Starch: 40.2 G
Calcium, Ca: 115 MG
Iron, Fe: 4.41 MG
Magnesium, Mg: 150 MG
Phosphorus, P: 420 MG
Potassium, K: 1560 MG
Zinc, Zn: 2.98 MG
Copper, Cu: 0.897 MG
Manganese, Mn: 1.54 MG
Sulfur, S: 160 MG
Nickel, Ni: 214 UG
Molybdenum, Mo: 187 UG
Cobalt, Co: 49 UG
Boron, B: 1260 UG
Beans, Dry, Small Red, 376 (0% moisture)
Protein: 23.2 G
Total lipid (fat): 1.61 G
Fiber, total dietary: 4.1 G
Starch: 38 G
Calcium, Ca: 175 MG
Iron, Fe: 3.32 MG
Magnesium, Mg: 176 MG
Phosphorus, P: 452 MG
Potassium, K: 1610 MG
Zinc, Zn: 3.21 MG
Copper, Cu: 1.21 MG
Manganese, Mn: 1.9 MG
Sulfur, S: 244 MG
Nickel, Ni: 162 UG
Molybdenum, Mo: 914 UG
Cobalt, Co: 40 UG
Boron, B: 1550 UG
Beans, Dry, Small Red, 400 (0% moisture)
Protein: 22.2 G
Total lipid (fat): 1.16 G
Fiber, total dietary: 3.9 G
Starch: 39.5 G
Calcium, Ca: 145 MG
Iron, Fe: 4.77 MG
Magnesium, Mg: 152 MG
Phosphorus, P: 485 MG
Potassium, K: 1560 MG
Zinc, Zn: 3.13 MG
Copper, Cu: 0.87 MG
Manganese, Mn: 1.87 MG
Sulfur, S: 205 MG
Nickel, Ni: 198 UG
Molybdenum, Mo: 326 UG
Cobalt, Co: 60 UG
Boron, B: 1300 UG
Beans, Dry, Small Red, 403 (0% moisture)
Protein: 22.4 G
Total lipid (fat): 1.33 G
Fiber, total dietary: 4 G
Starch: 39.5 G
Calcium, Ca: 180 MG
Iron, Fe: 4.33 MG
Magnesium, Mg: 153 MG
Phosphorus, P: 448 MG
Potassium, K: 1460 MG
Zinc, Zn: 3.09 MG
Copper, Cu: 0.854 MG
Manganese, Mn: 1.79 MG
Sulfur, S: 210 MG
Nickel, Ni: 193 UG
Molybdenum, Mo: 347 UG
Cobalt, Co: 49 UG
Boron, B: 1260 UG
Beans, Dry, Small Red, 405 (0% moisture)
Protein: 21.6 G
Total lipid (fat): 1.17 G
Fiber, total dietary: 4 G
Starch: 39.8 G
Calcium, Ca: 187 MG
Iron, Fe: 5.08 MG
Magnesium, Mg: 159 MG
Phosphorus, P: 427 MG
Potassium, K: 1500 MG
Zinc, Zn: 3.12 MG
Copper, Cu: 0.869 MG
Manganese, Mn: 2.06 MG
Sulfur, S: 200 MG
Nickel, Ni: 238 UG
Molybdenum, Mo: 426 UG
Cobalt, Co: 57 UG
Boron, B: 1220 UG
Beans, Dry, Small Red, 409 (0% moisture)
Protein: 24.2 G
Total lipid (fat): 1.45 G
Fiber, total dietary: 4.1 G
Starch: 34.7 G
Calcium, Ca: 190 MG
Iron, Fe: 3.41 MG
Magnesium, Mg: 165 MG
Phosphorus, P: 555 MG
Potassium, K: 1650 MG
Zinc, Zn: 3.57 MG
Copper, Cu: 1.16 MG
Manganese, Mn: 1.88 MG
Sulfur, S: 253 MG
Nickel, Ni: 179 UG
Molybdenum, Mo: 906 UG
Cobalt, Co: 46 UG
Boron, B: 1280 UG
Beans, Dry, Small Red, 417 (0% moisture)
Protein: 27.4 G
Total lipid (fat): 1.24 G
Fiber, total dietary: 4 G
Starch: 34.2 G
Calcium, Ca: 204 MG
Iron, Fe: 4.82 MG
Magnesium, Mg: 186 MG
Phosphorus, P: 517 MG
Potassium, K: 1480 MG
Zinc, Zn: 3.64 MG
Copper, Cu: 1.18 MG
Manganese, Mn: 2.34 MG
Sulfur, S: 265 MG
Nickel, Ni: 244 UG
Molybdenum, Mo: 849 UG
Cobalt, Co: 60 UG
Boron, B: 1310 UG
Beans, Dry, Small Red, 419 (0% moisture)
Protein: 28.4 G
Total lipid (fat): 1.19 G
Fiber, total dietary: 4.1 G
Starch: 34.3 G
Calcium, Ca: 172 MG
Iron, Fe: 4.94 MG
Magnesium, Mg: 158 MG
Phosphorus, P: 611 MG
Potassium, K: 1490 MG
Zinc, Zn: 3.77 MG
Copper, Cu: 1.16 MG
Manganese, Mn: 2.04 MG
Sulfur, S: 271 MG
Nickel, Ni: 221 UG
Molybdenum, Mo: 894 UG
Cobalt, Co: 55 UG
Boron, B: 1150 UG
Beans, Dry, Small Red, 431 (0% moisture)
Protein: 22.7 G
Total lipid (fat): 1.67 G
Fiber, total dietary: 4 G
Starch: 37 G
Calcium, Ca: 116 MG
Iron, Fe: 4.1 MG
Magnesium, Mg: 162 MG
Phosphorus, P: 489 MG
Potassium, K: 1520 MG
Zinc, Zn: 3.33 MG
Copper, Cu: 1.1 MG
Manganese, Mn: 1.99 MG
Sulfur, S: 221 MG
Nickel, Ni: 276 UG
Molybdenum, Mo: 286 UG
Cobalt, Co: 51 UG
Boron, B: 1270 UG
Beans, Dry, Small Red, 439 (0% moisture)
Protein: 20.5 G
Total lipid (fat): 1.28 G
Fiber, total dietary: 3.9 G
Starch: 40.5 G
Calcium, Ca: 127 MG
Iron, Fe: 4.32 MG
Magnesium, Mg: 151 MG
Phosphorus, P: 455 MG
Potassium, K: 1620 MG
Zinc, Zn: 3.01 MG
Copper, Cu: 0.927 MG
Manganese, Mn: 1.66 MG
Sulfur, S: 210 MG
Nickel, Ni: 202 UG
Molybdenum, Mo: 474 UG
Cobalt, Co: 46 UG
Boron, B: 1100 UG
Beans, Dry, Small Red, 470 (0% moisture)
Protein: 23.5 G
Total lipid (fat): 1.38 G
Fiber, total dietary: 4.2 G
Starch: 36.9 G
Calcium, Ca: 135 MG
Iron, Fe: 4.84 MG
Magnesium, Mg: 173 MG
Phosphorus, P: 478 MG
Potassium, K: 1520 MG
Zinc, Zn: 3.25 MG
Copper, Cu: 1.09 MG
Manganese, Mn: 1.76 MG
Sulfur, S: 232 MG
Nickel, Ni: 180 UG
Molybdenum, Mo: 862 UG
Cobalt, Co: 38 UG
Boron, B: 1210 UG
Beans, Dry, Small Red, 471 (0% moisture)
Protein: 20.8 G
Total lipid (fat): 1.26 G
Fiber, total dietary: 3.8 G
Starch: 40.2 G
Calcium, Ca: 151 MG
Iron, Fe: 4.52 MG
Magnesium, Mg: 149 MG
Phosphorus, P: 448 MG
Potassium, K: 1540 MG
Zinc, Zn: 3.01 MG
Copper, Cu: 0.872 MG
Manganese, Mn: 1.94 MG
Sulfur, S: 208 MG
Nickel, Ni: 208 UG
Molybdenum, Mo: 606 UG
Cobalt, Co: 56 UG
Boron, B: 1190 UG
Beans, Dry, Small Red, 473 (0% moisture)
Protein: 23.7 G
Total lipid (fat): 0.98 G
Fiber, total dietary: 4.1 G
Starch: 39.4 G
Calcium, Ca: 173 MG
Iron, Fe: 5.21 MG
Magnesium, Mg: 146 MG
Phosphorus, P: 469 MG
Potassium, K: 1410 MG
Zinc, Zn: 3.31 MG
Copper, Cu: 0.859 MG
Manganese, Mn: 1.84 MG
Sulfur, S: 209 MG
Nickel, Ni: 209 UG
Molybdenum, Mo: 302 UG
Cobalt, Co: 54 UG
Boron, B: 1280 UG
Beans, Dry, Small Red, 487 (0% moisture)
Protein: 22.9 G
Total lipid (fat): 1.25 G
Fiber, total dietary: 4.1 G
Starch: 39.2 G
Calcium, Ca: 165 MG
Iron, Fe: 5.42 MG
Magnesium, Mg: 163 MG
Phosphorus, P: 483 MG
Potassium, K: 1590 MG
Zinc, Zn: 3.38 MG
Copper, Cu: 1.03 MG
Manganese, Mn: 1.74 MG
Sulfur, S: 212 MG
Nickel, Ni: 218 UG
Molybdenum, Mo: 416 UG
Cobalt, Co: 46 UG
Boron, B: 1320 UG
Beans, Dry, Small Red, 488 (0% moisture)
Protein: 26.4 G
Total lipid (fat): 1.03 G
Fiber, total dietary: 4.1 G
Starch: 37.2 G
Calcium, Ca: 208 MG
Iron, Fe: 4.9 MG
Magnesium, Mg: 161 MG
Phosphorus, P: 534 MG
Potassium, K: 1420 MG
Zinc, Zn: 3.38 MG
Copper, Cu: 1.24 MG
Manganese, Mn: 1.77 MG
Sulfur, S: 236 MG
Nickel, Ni: 219 UG
Molybdenum, Mo: 1060 UG
Cobalt, Co: 72 UG
Boron, B: 1320 UG
Beans, Dry, Small Red, 491 (0% moisture)
Protein: 22.8 G
Total lipid (fat): 1.57 G
Fiber, total dietary: 4.1 G
Starch: 38.2 G
Calcium, Ca: 168 MG
Iron, Fe: 3.86 MG
Magnesium, Mg: 161 MG
Phosphorus, P: 492 MG
Potassium, K: 1510 MG
Zinc, Zn: 3.06 MG
Copper, Cu: 0.933 MG
Manganese, Mn: 1.71 MG
Sulfur, S: 222 MG
Nickel, Ni: 184 UG
Molybdenum, Mo: 794 UG
Cobalt, Co: 41 UG
Boron, B: 1280 UG
Beans, Dry, Small Red, 493 (0% moisture)
Protein: 20.7 G
Total lipid (fat): 1.29 G
Fiber, total dietary: 3.9 G
Starch: 39.9 G
Calcium, Ca: 102 MG
Iron, Fe: 4.77 MG
Magnesium, Mg: 153 MG
Phosphorus, P: 456 MG
Potassium, K: 1680 MG
Zinc, Zn: 2.96 MG
Copper, Cu: 0.809 MG
Manganese, Mn: 1.35 MG
Sulfur, S: 164 MG
Nickel, Ni: 185 UG
Molybdenum, Mo: 294 UG
Cobalt, Co: 40 UG
Boron, B: 1180 UG
Beans, Dry, Small Red, 500 (0% moisture)
Protein: 25.2 G
Total lipid (fat): 1.32 G
Fiber, total dietary: 4.1 G
Starch: 36.8 G
Calcium, Ca: 230 MG
Iron, Fe: 4.06 MG
Magnesium, Mg: 172 MG
Phosphorus, P: 517 MG
Potassium, K: 1550 MG
Zinc, Zn: 3.74 MG
Copper, Cu: 1.16 MG
Manganese, Mn: 2.02 MG
Sulfur, S: 234 MG
Nickel, Ni: 198 UG
Molybdenum, Mo: 862 UG
Cobalt, Co: 45 UG
Boron, B: 1160 UG
Beans, Dry, Small Red, 505 (0% moisture)
Protein: 24.6 G
Total lipid (fat): 1.51 G
Fiber, total dietary: 4.1 G
Starch: 35.2 G
Calcium, Ca: 127 MG
Iron, Fe: 3.76 MG
Magnesium, Mg: 157 MG
Phosphorus, P: 475 MG
Potassium, K: 1500 MG
Zinc, Zn: 3.36 MG
Copper, Cu: 1.06 MG
Manganese, Mn: 1.56 MG
Sulfur, S: 221 MG
Nickel, Ni: 158 UG
Molybdenum, Mo: 810 UG
Cobalt, Co: 32 UG
Boron, B: 1140 UG
Beans, Dry, Small Red, 508 (0% moisture)
Protein: 23.3 G
Total lipid (fat): 1.08 G
Fiber, total dietary: 4 G
Starch: 39 G
Calcium, Ca: 128 MG
Iron, Fe: 4.92 MG
Magnesium, Mg: 151 MG
Phosphorus, P: 474 MG
Potassium, K: 1670 MG
Zinc, Zn: 3.33 MG
Copper, Cu: 0.906 MG
Manganese, Mn: 1.52 MG
Sulfur, S: 188 MG
Nickel, Ni: 185 UG
Molybdenum, Mo: 251 UG
Cobalt, Co: 38 UG
Boron, B: 1270 UG
Beans, Dry, Small Red, 509 (0% moisture)
Protein: 22.8 G
Total lipid (fat): 1.32 G
Fiber, total dietary: 4.1 G
Starch: 36.3 G
Calcium, Ca: 132 MG
Iron, Fe: 3.73 MG
Magnesium, Mg: 174 MG
Phosphorus, P: 492 MG
Potassium, K: 1640 MG
Zinc, Zn: 3.34 MG
Copper, Cu: 0.961 MG
Manganese, Mn: 1.66 MG
Sulfur, S: 248 MG
Nickel, Ni: 178 UG
Molybdenum, Mo: 937 UG
Cobalt, Co: 39 UG
Boron, B: 1130 UG
Beans, Dry, Small Red, 606 (0% moisture)
Protein: 23 G
Total lipid (fat): 1.5 G
Fiber, total dietary: 4 G
Starch: 38.9 G
Calcium, Ca: 169 MG
Iron, Fe: 5.15 MG
Magnesium, Mg: 200 MG
Phosphorus, P: 510 MG
Potassium, K: 1520 MG
Zinc, Zn: 3.31 MG
Copper, Cu: 0.918 MG
Manganese, Mn: 1.92 MG
Sulfur, S: 227 MG
Nickel, Ni: 203 UG
Molybdenum, Mo: 839 UG
Cobalt, Co: 57 UG
Boron, B: 1350 UG
Beans, Dry, Small Red, 635 (0% moisture)
Protein: 21 G
Total lipid (fat): 1.02 G
Fiber, total dietary: 4 G
Starch: 39.8 G
Calcium, Ca: 227 MG
Iron, Fe: 5.06 MG
Magnesium, Mg: 170 MG
Phosphorus, P: 426 MG
Potassium, K: 1490 MG
Zinc, Zn: 2.95 MG
Copper, Cu: 0.851 MG
Manganese, Mn: 2.36 MG
Sulfur, S: 192 MG
Nickel, Ni: 265 UG
Molybdenum, Mo: 415 UG
Cobalt, Co: 72 UG
Boron, B: 1370 UG
Beans, Dry, Small Red, 646 (0% moisture)
Protein: 22 G
Total lipid (fat): 1.27 G
Fiber, total dietary: 4 G
Starch: 39.1 G
Calcium, Ca: 127 MG
Iron, Fe: 5.06 MG
Magnesium, Mg: 149 MG
Phosphorus, P: 388 MG
Potassium, K: 1450 MG
Zinc, Zn: 2.9 MG
Copper, Cu: 0.956 MG
Manganese, Mn: 1.54 MG
Sulfur, S: 185 MG
Nickel, Ni: 250 UG
Molybdenum, Mo: 422 UG
Cobalt, Co: 57 UG
Boron, B: 1220 UG
Beans, Dry, Small Red, 649 (0% moisture)
Protein: 21.5 G
Total lipid (fat): 1.11 G
Fiber, total dietary: 3.7 G
Starch: 40.2 G
Calcium, Ca: 101 MG
Iron, Fe: 4.9 MG
Magnesium, Mg: 146 MG
Phosphorus, P: 377 MG
Potassium, K: 1470 MG
Zinc, Zn: 2.65 MG
Copper, Cu: 0.795 MG
Manganese, Mn: 1.58 MG
Sulfur, S: 149 MG
Nickel, Ni: 282 UG
Molybdenum, Mo: 278 UG
Cobalt, Co: 67 UG
Boron, B: 1100 UG
Beans, Dry, Small Red, 670 (0% moisture)
Protein: 23 G
Total lipid (fat): 1.16 G
Fiber, total dietary: 4 G
Starch: 39.5 G
Calcium, Ca: 111 MG
Iron, Fe: 4.42 MG
Magnesium, Mg: 140 MG
Phosphorus, P: 401 MG
Potassium, K: 1510 MG
Zinc, Zn: 2.83 MG
Copper, Cu: 0.868 MG
Manganese, Mn: 1.51 MG
Sulfur, S: 165 MG
Nickel, Ni: 216 UG
Molybdenum, Mo: 211 UG
Cobalt, Co: 50 UG
Boron, B: 1150 UG
Beans, Dry, Small Red, 673 (0% moisture)
Protein: 23 G
Total lipid (fat): 1.47 G
Fiber, total dietary: 4.3 G
Starch: 36.9 G
Calcium, Ca: 166 MG
Iron, Fe: 4.38 MG
Magnesium, Mg: 161 MG
Phosphorus, P: 442 MG
Potassium, K: 1520 MG
Zinc, Zn: 3.03 MG
Copper, Cu: 0.957 MG
Manganese, Mn: 1.82 MG
Sulfur, S: 216 MG
Nickel, Ni: 227 UG
Molybdenum, Mo: 788 UG
Cobalt, Co: 62 UG
Boron, B: 1400 UG
Beans, Dry, Small Red, 674 (0% moisture)
Protein: 27.9 G
Total lipid (fat): 1.1 G
Fiber, total dietary: 4.3 G
Starch: 31.8 G
Calcium, Ca: 201 MG
Iron, Fe: 5.22 MG
Magnesium, Mg: 193 MG
Phosphorus, P: 523 MG
Potassium, K: 1520 MG
Zinc, Zn: 3.96 MG
Copper, Cu: 1.29 MG
Manganese, Mn: 2.48 MG
Sulfur, S: 279 MG
Nickel, Ni: 335 UG
Molybdenum, Mo: 1110 UG
Cobalt, Co: 72 UG
Boron, B: 1430 UG
Beans, Dry, Small Red, 685 (0% moisture)
Protein: 22.9 G
Total lipid (fat): 1.39 G
Fiber, total dietary: 4.2 G
Starch: 37.7 G
Calcium, Ca: 167 MG
Iron, Fe: 3.67 MG
Magnesium, Mg: 177 MG
Phosphorus, P: 477 MG
Potassium, K: 1640 MG
Zinc, Zn: 3.27 MG
Copper, Cu: 1.24 MG
Manganese, Mn: 1.82 MG
Sulfur, S: 234 MG
Nickel, Ni: 151 UG
Molybdenum, Mo: 969 UG
Cobalt, Co: 36 UG
Boron, B: 1370 UG
Beans, Dry, Small Red, 690 (0% moisture)
Protein: 24.8 G
Total lipid (fat): 1.12 G
Fiber, total dietary: 4.2 G
Starch: 34.9 G
Calcium, Ca: 127 MG
Iron, Fe: 3.52 MG
Magnesium, Mg: 180 MG
Phosphorus, P: 445 MG
Potassium, K: 1530 MG
Zinc, Zn: 3.14 MG
Copper, Cu: 1.06 MG
Manganese, Mn: 1.67 MG
Sulfur, S: 248 MG
Nickel, Ni: 216 UG
Molybdenum, Mo: 825 UG
Cobalt, Co: 47 UG
Boron, B: 1160 UG
Beans, Dry, Small Red, 698 (0% moisture)
Protein: 23.5 G
Total lipid (fat): 1.39 G
Fiber, total dietary: 4.2 G
Starch: 37 G
Calcium, Ca: 140 MG
Iron, Fe: 4.15 MG
Magnesium, Mg: 175 MG
Phosphorus, P: 514 MG
Potassium, K: 1600 MG
Zinc, Zn: 3.66 MG
Copper, Cu: 1.25 MG
Manganese, Mn: 1.64 MG
Sulfur, S: 238 MG
Nickel, Ni: 160 UG
Molybdenum, Mo: 1170 UG
Cobalt, Co: 50 UG
Boron, B: 1180 UG
Beans, Dry, Small Red, 703 (0% moisture)
Protein: 23.9 G
Total lipid (fat): 1.4 G
Fiber, total dietary: 4 G
Starch: 39.1 G
Calcium, Ca: 144 MG
Iron, Fe: 4.77 MG
Magnesium, Mg: 174 MG
Phosphorus, P: 559 MG
Potassium, K: 1360 MG
Zinc, Zn: 3.73 MG
Copper, Cu: 1.02 MG
Manganese, Mn: 1.79 MG
Sulfur, S: 239 MG
Nickel, Ni: 207 UG
Molybdenum, Mo: 1210 UG
Cobalt, Co: 60 UG
Boron, B: 1380 UG
Beans, Dry, Small Red, 722 (0% moisture)
Protein: 24.5 G
Total lipid (fat): 1.15 G
Fiber, total dietary: 4.2 G
Starch: 37.6 G
Calcium, Ca: 196 MG
Iron, Fe: 4.59 MG
Magnesium, Mg: 171 MG
Phosphorus, P: 542 MG
Potassium, K: 1480 MG
Zinc, Zn: 3.4 MG
Copper, Cu: 1.26 MG
Manganese, Mn: 1.79 MG
Sulfur, S: 227 MG
Nickel, Ni: 213 UG
Molybdenum, Mo: 1220 UG
Cobalt, Co: 54 UG
Boron, B: 1330 UG
Beans, Dry, Small Red, 731 (0% moisture)
Protein: 22.3 G
Total lipid (fat): 1.63 G
Fiber, total dietary: 4 G
Starch: 36.8 G
Calcium, Ca: 142 MG
Iron, Fe: 3.34 MG
Magnesium, Mg: 162 MG
Phosphorus, P: 478 MG
Potassium, K: 1530 MG
Zinc, Zn: 3.13 MG
Copper, Cu: 1.05 MG
Manganese, Mn: 1.64 MG
Sulfur, S: 224 MG
Nickel, Ni: 185 UG
Molybdenum, Mo: 986 UG
Cobalt, Co: 39 UG
Boron, B: 1130 UG
Beans, Dry, Small Red, 746 (0% moisture)
Protein: 22.3 G
Total lipid (fat): 1.26 G
Fiber, total dietary: 3.9 G
Starch: 39.5 G
Calcium, Ca: 119 MG
Iron, Fe: 4.54 MG
Magnesium, Mg: 153 MG
Phosphorus, P: 412 MG
Potassium, K: 1640 MG
Zinc, Zn: 2.98 MG
Copper, Cu: 0.885 MG
Manganese, Mn: 1.65 MG
Sulfur, S: 157 MG
Nickel, Ni: 219 UG
Molybdenum, Mo: 224 UG
Cobalt, Co: 47 UG
Boron, B: 1160 UG
Beans, Dry, Small Red, 755 (0% moisture)
Protein: 22 G
Total lipid (fat): 1.18 G
Fiber, total dietary: 4 G
Starch: 38.4 G
Calcium, Ca: 187 MG
Iron, Fe: 4.96 MG
Magnesium, Mg: 162 MG
Phosphorus, P: 429 MG
Potassium, K: 1520 MG
Zinc, Zn: 3.34 MG
Copper, Cu: 0.859 MG
Manganese, Mn: 1.83 MG
Sulfur, S: 189 MG
Nickel, Ni: 202 UG
Molybdenum, Mo: 510 UG
Cobalt, Co: 42 UG
Boron, B: 1190 UG
Beans, Dry, Small Red, 757 (0% moisture)
Protein: 22.3 G
Total lipid (fat): 1.23 G
Fiber, total dietary: 3.8 G
Starch: 39.6 G
Calcium, Ca: 153 MG
Iron, Fe: 3.92 MG
Magnesium, Mg: 163 MG
Phosphorus, P: 397 MG
Potassium, K: 1380 MG
Zinc, Zn: 3.02 MG
Copper, Cu: 0.836 MG
Manganese, Mn: 1.84 MG
Sulfur, S: 198 MG
Nickel, Ni: 213 UG
Molybdenum, Mo: 292 UG
Cobalt, Co: 46 UG
Boron, B: 1200 UG
Beans, Dry, Small Red, 759 (0% moisture)
Protein: 24 G
Total lipid (fat): 1.13 G
Fiber, total dietary: 4.1 G
Starch: 37.2 G
Calcium, Ca: 205 MG
Iron, Fe: 5.31 MG
Magnesium, Mg: 181 MG
Phosphorus, P: 532 MG
Potassium, K: 1570 MG
Zinc, Zn: 3.45 MG
Copper, Cu: 0.93 MG
Manganese, Mn: 2.3 MG
Sulfur, S: 241 MG
Nickel, Ni: 222 UG
Molybdenum, Mo: 546 UG
Cobalt, Co: 53 UG
Boron, B: 1360 UG
Beans, Dry, Small Red, 760 (0% moisture)
Protein: 25.8 G
Total lipid (fat): 1.35 G
Fiber, total dietary: 4.1 G
Starch: 36.1 G
Calcium, Ca: 125 MG
Iron, Fe: 4.53 MG
Magnesium, Mg: 180 MG
Phosphorus, P: 500 MG
Potassium, K: 1540 MG
Zinc, Zn: 3.33 MG
Copper, Cu: 1.06 MG
Manganese, Mn: 1.74 MG
Sulfur, S: 236 MG
Nickel, Ni: 207 UG
Molybdenum, Mo: 1110 UG
Cobalt, Co: 53 UG
Boron, B: 1150 UG
Beans, Dry, Small Red, 769 (0% moisture)
Protein: 24.8 G
Total lipid (fat): 1.22 G
Fiber, total dietary: 4.2 G
Starch: 36.4 G
Calcium, Ca: 220 MG
Magnesium, Mg: 171 MG
Phosphorus, P: 545 MG
Potassium, K: 1570 MG
Zinc, Zn: 3.76 MG
Copper, Cu: 1.27 MG
Manganese, Mn: 2.16 MG
Sulfur, S: 243 MG
Nickel, Ni: 218 UG
Molybdenum, Mo: 1070 UG
Cobalt, Co: 47 UG
Boron, B: 1160 UG
Beans, Dry, Small Red, 772 (0% moisture)
Protein: 21.9 G
Total lipid (fat): 1.27 G
Fiber, total dietary: 4.1 G
Starch: 38.6 G
Calcium, Ca: 162 MG
Iron, Fe: 5.04 MG
Magnesium, Mg: 160 MG
Phosphorus, P: 497 MG
Potassium, K: 1510 MG
Zinc, Zn: 3.24 MG
Copper, Cu: 0.885 MG
Manganese, Mn: 1.91 MG
Sulfur, S: 198 MG
Nickel, Ni: 232 UG
Molybdenum, Mo: 441 UG
Cobalt, Co: 53 UG
Boron, B: 1290 UG
Beans, Dry, Small Red, 774 (0% moisture)
Protein: 24.6 G
Total lipid (fat): 1.06 G
Fiber, total dietary: 4 G
Starch: 37.5 G
Calcium, Ca: 116 MG
Iron, Fe: 5.12 MG
Magnesium, Mg: 167 MG
Phosphorus, P: 543 MG
Potassium, K: 1660 MG
Zinc, Zn: 3.63 MG
Copper, Cu: 1.1 MG
Manganese, Mn: 1.75 MG
Sulfur, S: 247 MG
Nickel, Ni: 257 UG
Molybdenum, Mo: 616 UG
Cobalt, Co: 53 UG
Boron, B: 1030 UG
Beans, Dry, Small Red, 785 (0% moisture)
Protein: 25 G
Total lipid (fat): 1.62 G
Fiber, total dietary: 4.5 G
Starch: 35.2 G
Calcium, Ca: 174 MG
Iron, Fe: 5.07 MG
Magnesium, Mg: 214 MG
Phosphorus, P: 617 MG
Potassium, K: 1780 MG
Zinc, Zn: 4.12 MG
Copper, Cu: 1.29 MG
Manganese, Mn: 1.89 MG
Sulfur, S: 311 MG
Nickel, Ni: 201 UG
Molybdenum, Mo: 1280 UG
Cobalt, Co: 42 UG
Boron, B: 1500 UG
Beans, Dry, Small Red, 786 (0% moisture)
Protein: 22.3 G
Total lipid (fat): 1.2 G
Fiber, total dietary: 4.2 G
Starch: 38.4 G
Calcium, Ca: 133 MG
Iron, Fe: 5.06 MG
Magnesium, Mg: 165 MG
Phosphorus, P: 491 MG
Potassium, K: 1510 MG
Zinc, Zn: 3.5 MG
Copper, Cu: 0.944 MG
Manganese, Mn: 1.69 MG
Sulfur, S: 220 MG
Nickel, Ni: 206 UG
Molybdenum, Mo: 312 UG
Cobalt, Co: 50 UG
Boron, B: 1190 UG
Beans, Dry, Small Red, 797 (0% moisture)
Protein: 20.8 G
Total lipid (fat): 1.62 G
Fiber, total dietary: 3.9 G
Starch: 40.4 G
Calcium, Ca: 141 MG
Iron, Fe: 4.5 MG
Magnesium, Mg: 165 MG
Phosphorus, P: 391 MG
Potassium, K: 1360 MG
Zinc, Zn: 2.63 MG
Copper, Cu: 0.819 MG
Manganese, Mn: 1.86 MG
Sulfur, S: 188 MG
Nickel, Ni: 201 UG
Molybdenum, Mo: 814 UG
Cobalt, Co: 64 UG
Boron, B: 1260 UG
Beans, Dry, Small Red, 798 (0% moisture)
Protein: 25.4 G
Total lipid (fat): 1.37 G
Fiber, total dietary: 4.2 G
Starch: 35.7 G
Calcium, Ca: 156 MG
Iron, Fe: 3.99 MG
Magnesium, Mg: 174 MG
Phosphorus, P: 549 MG
Potassium, K: 1520 MG
Zinc, Zn: 3.68 MG
Copper, Cu: 1.12 MG
Manganese, Mn: 1.88 MG
Sulfur, S: 254 MG
Nickel, Ni: 182 UG
Molybdenum, Mo: 1040 UG
Cobalt, Co: 36 UG
Boron, B: 1170 UG
Beans, Dry, Small Red, 799 (0% moisture)
Protein: 28.2 G
Total lipid (fat): 1.13 G
Fiber, total dietary: 4.3 G
Starch: 33.8 G
Calcium, Ca: 177 MG
Iron, Fe: 4.65 MG
Magnesium, Mg: 171 MG
Phosphorus, P: 621 MG
Potassium, K: 1490 MG
Zinc, Zn: 3.75 MG
Copper, Cu: 1.18 MG
Manganese, Mn: 1.93 MG
Sulfur, S: 270 MG
Nickel, Ni: 210 UG
Molybdenum, Mo: 1060 UG
Cobalt, Co: 47 UG
Boron, B: 1140 UG
Beans, Dry, Small Red, 804 (0% moisture)
Protein: 23.3 G
Total lipid (fat): 1.05 G
Fiber, total dietary: 4.1 G
Starch: 38.2 G
Calcium, Ca: 175 MG
Iron, Fe: 5.09 MG
Magnesium, Mg: 153 MG
Phosphorus, P: 463 MG
Potassium, K: 1430 MG
Zinc, Zn: 3.22 MG
Copper, Cu: 0.807 MG
Manganese, Mn: 1.85 MG
Sulfur, S: 186 MG
Nickel, Ni: 190 UG
Molybdenum, Mo: 458 UG
Cobalt, Co: 45 UG
Boron, B: 1180 UG
Beans, Dry, Small Red, 806 (0% moisture)
Protein: 25.6 G
Total lipid (fat): 1.29 G
Fiber, total dietary: 4.2 G
Starch: 32.4 G
Calcium, Ca: 182 MG
Iron, Fe: 3.88 MG
Magnesium, Mg: 172 MG
Phosphorus, P: 568 MG
Potassium, K: 1590 MG
Zinc, Zn: 3.71 MG
Copper, Cu: 1.24 MG
Manganese, Mn: 1.93 MG
Sulfur, S: 251 MG
Nickel, Ni: 207 UG
Molybdenum, Mo: 918 UG
Cobalt, Co: 38 UG
Boron, B: 1240 UG
Beans, Dry, Small Red, 811 (0% moisture)
Protein: 23.5 G
Total lipid (fat): 1.19 G
Fiber, total dietary: 4.1 G
Starch: 37.7 G
Calcium, Ca: 109 MG
Iron, Fe: 5.42 MG
Magnesium, Mg: 174 MG
Phosphorus, P: 512 MG
Potassium, K: 1780 MG
Zinc, Zn: 3.54 MG
Copper, Cu: 0.938 MG
Manganese, Mn: 1.52 MG
Sulfur, S: 185 MG
Nickel, Ni: 234 UG
Molybdenum, Mo: 231 UG
Cobalt, Co: 43 UG
Boron, B: 1240 UG
Beans, Dry, Small Red, 813 (0% moisture)
Protein: 23.2 G
Total lipid (fat): 1.53 G
Fiber, total dietary: 4.1 G
Starch: 36.1 G
Calcium, Ca: 127 MG
Iron, Fe: 4.12 MG
Magnesium, Mg: 170 MG
Phosphorus, P: 530 MG
Potassium, K: 1470 MG
Zinc, Zn: 3.4 MG
Copper, Cu: 1.05 MG
Manganese, Mn: 1.78 MG
Sulfur, S: 221 MG
Nickel, Ni: 226 UG
Molybdenum, Mo: 345 UG
Cobalt, Co: 39 UG
Boron, B: 1150 UG
Beans, Dry, Small White (0% moisture)
Protein: 24.5 G
Total lipid (fat): 1.32 G
Fiber, total dietary: 4.3 G
Starch: 37.5 G
Calcium, Ca: 236 MG
Iron, Fe: 4.93 MG
Magnesium, Mg: 182 MG
Phosphorus, P: 533 MG
Potassium, K: 1540 MG
Zinc, Zn: 3.54 MG
Copper, Cu: 1.05 MG
Manganese, Mn: 2.07 MG
Sulfur, S: 241 MG
Nickel, Ni: 180 UG
Molybdenum, Mo: 871 UG
Cobalt, Co: 38.9 UG
Boron, B: 1230 UG
Beans, Dry, Small White (0% moisture)
Protein: 24.5 G
Total lipid (fat): 1.32 G
Fiber, total dietary: 4.3 G
Starch: 37.5 G
Calcium, Ca: 236 MG
Iron, Fe: 4.93 MG
Magnesium, Mg: 182 MG
Phosphorus, P: 533 MG
Potassium, K: 1540 MG
Zinc, Zn: 3.54 MG
Copper, Cu: 1.05 MG
Manganese, Mn: 2.07 MG
Sulfur, S: 241 MG
Nickel, Ni: 180 UG
Molybdenum, Mo: 871 UG
Cobalt, Co: 38.9 UG
Boron, B: 1230 UG
Beans, Dry, Small White, 11F-8057 (0% moisture)
Protein: 25.9 G
Total lipid (fat): 1.16 G
Fiber, total dietary: 4.2 G
Starch: 39.2 G
Calcium, Ca: 196 MG
Iron, Fe: 7.49 MG
Magnesium, Mg: 182 MG
Phosphorus, P: 644 MG
Potassium, K: 1330 MG
Zinc, Zn: 3.98 MG
Copper, Cu: 1.06 MG
Manganese, Mn: 1.85 MG
Sulfur, S: 253 MG
Nickel, Ni: 150 UG
Molybdenum, Mo: 356 UG
Cobalt, Co: 25 UG
Boron, B: 939 UG
Beans, Dry, Small White, 11F-8160 (0% moisture)
Protein: 26.2 G
Total lipid (fat): 1.06 G
Fiber, total dietary: 4.1 G
Starch: 37 G
Calcium, Ca: 217 MG
Iron, Fe: 7.91 MG
Magnesium, Mg: 177 MG
Phosphorus, P: 586 MG
Potassium, K: 1400 MG
Zinc, Zn: 3.4 MG
Copper, Cu: 0.966 MG
Manganese, Mn: 2.04 MG
Sulfur, S: 242 MG
Nickel, Ni: 131 UG
Molybdenum, Mo: 536 UG
Cobalt, Co: 40 UG
Boron, B: 995 UG
Beans, Dry, Small White, 239 (0% moisture)
Protein: 24 G
Total lipid (fat): 1.43 G
Fiber, total dietary: 4.5 G
Starch: 38.2 G
Calcium, Ca: 218 MG
Iron, Fe: 4.65 MG
Magnesium, Mg: 207 MG
Phosphorus, P: 470 MG
Potassium, K: 1570 MG
Zinc, Zn: 3.42 MG
Copper, Cu: 1.23 MG
Manganese, Mn: 2.16 MG
Sulfur, S: 243 MG
Nickel, Ni: 199 UG
Molybdenum, Mo: 1330 UG
Cobalt, Co: 47 UG
Boron, B: 1460 UG
Beans, Dry, Small White, 265 (0% moisture)
Protein: 21.7 G
Total lipid (fat): 1.32 G
Fiber, total dietary: 4.2 G
Starch: 40.2 G
Calcium, Ca: 228 MG
Iron, Fe: 4.52 MG
Magnesium, Mg: 163 MG
Phosphorus, P: 486 MG
Potassium, K: 1490 MG
Zinc, Zn: 3.26 MG
Copper, Cu: 1.02 MG
Manganese, Mn: 2.03 MG
Sulfur, S: 229 MG
Nickel, Ni: 176 UG
Molybdenum, Mo: 520 UG
Cobalt, Co: 27 UG
Boron, B: 1100 UG
Beans, Dry, Small White, 272 (0% moisture)
Protein: 26.3 G
Total lipid (fat): 1.48 G
Fiber, total dietary: 4.4 G
Starch: 36.4 G
Calcium, Ca: 212 MG
Iron, Fe: 4.74 MG
Magnesium, Mg: 161 MG
Phosphorus, P: 565 MG
Potassium, K: 1440 MG
Zinc, Zn: 4.01 MG
Copper, Cu: 1.11 MG
Manganese, Mn: 1.95 MG
Sulfur, S: 254 MG
Nickel, Ni: 184 UG
Molybdenum, Mo: 1140 UG
Cobalt, Co: 39 UG
Boron, B: 1140 UG
Beans, Dry, Small White, 275 (0% moisture)
Protein: 23.8 G
Total lipid (fat): 1.6 G
Fiber, total dietary: 4.2 G
Starch: 36.6 G
Calcium, Ca: 186 MG
Iron, Fe: 3.48 MG
Magnesium, Mg: 161 MG
Phosphorus, P: 510 MG
Potassium, K: 1530 MG
Zinc, Zn: 3.02 MG
Copper, Cu: 0.951 MG
Manganese, Mn: 1.81 MG
Sulfur, S: 214 MG
Nickel, Ni: 164 UG
Molybdenum, Mo: 1090 UG
Cobalt, Co: 35 UG
Boron, B: 1250 UG
Beans, Dry, Small White, 285 (0% moisture)
Protein: 23.8 G
Total lipid (fat): 1.1 G
Fiber, total dietary: 4.4 G
Starch: 37.8 G
Calcium, Ca: 273 MG
Iron, Fe: 4.44 MG
Magnesium, Mg: 189 MG
Phosphorus, P: 512 MG
Potassium, K: 1720 MG
Zinc, Zn: 3.24 MG
Copper, Cu: 0.873 MG
Manganese, Mn: 2.23 MG
Sulfur, S: 238 MG
Nickel, Ni: 138 UG
Molybdenum, Mo: 1110 UG
Cobalt, Co: 27 UG
Boron, B: 1170 UG
Beans, Dry, Small White, 309 (0% moisture)
Protein: 25.6 G
Total lipid (fat): 1.27 G
Fiber, total dietary: 4.2 G
Starch: 36.7 G
Calcium, Ca: 281 MG
Iron, Fe: 5.06 MG
Magnesium, Mg: 177 MG
Phosphorus, P: 536 MG
Potassium, K: 1690 MG
Zinc, Zn: 3.7 MG
Copper, Cu: 0.974 MG
Manganese, Mn: 2.2 MG
Sulfur, S: 233 MG
Nickel, Ni: 162 UG
Molybdenum, Mo: 923 UG
Cobalt, Co: 43 UG
Boron, B: 1210 UG
Beans, Dry, Small White, 527 (0% moisture)
Protein: 22.3 G
Total lipid (fat): 1.19 G
Fiber, total dietary: 4.2 G
Starch: 39 G
Calcium, Ca: 236 MG
Iron, Fe: 4.42 MG
Magnesium, Mg: 181 MG
Phosphorus, P: 502 MG
Potassium, K: 1490 MG
Zinc, Zn: 3.45 MG
Copper, Cu: 1.08 MG
Manganese, Mn: 2.16 MG
Sulfur, S: 238 MG
Nickel, Ni: 220 UG
Molybdenum, Mo: 370 UG
Cobalt, Co: 33 UG
Boron, B: 1220 UG
Beans, Dry, Small White, 544 (0% moisture)
Protein: 23.5 G
Total lipid (fat): 1.02 G
Fiber, total dietary: 4.4 G
Starch: 37.4 G
Calcium, Ca: 301 MG
Iron, Fe: 4.69 MG
Magnesium, Mg: 200 MG
Phosphorus, P: 451 MG
Potassium, K: 1550 MG
Zinc, Zn: 3.12 MG
Copper, Cu: 0.846 MG
Manganese, Mn: 2.19 MG
Sulfur, S: 239 MG
Nickel, Ni: 174 UG
Molybdenum, Mo: 953 UG
Cobalt, Co: 38 UG
Boron, B: 1300 UG
Beans, Dry, Small White, 549 (0% moisture)
Protein: 24.8 G
Total lipid (fat): 1.24 G
Fiber, total dietary: 4.3 G
Starch: 36.8 G
Calcium, Ca: 259 MG
Iron, Fe: 5.35 MG
Magnesium, Mg: 198 MG
Phosphorus, P: 556 MG
Potassium, K: 1740 MG
Zinc, Zn: 3.62 MG
Copper, Cu: 1.03 MG
Manganese, Mn: 2.41 MG
Sulfur, S: 253 MG
Nickel, Ni: 209 UG
Molybdenum, Mo: 894 UG
Cobalt, Co: 63 UG
Boron, B: 1320 UG
Beans, Dry, Small White, 564 (0% moisture)
Protein: 23.6 G
Total lipid (fat): 1.72 G
Fiber, total dietary: 4.2 G
Starch: 37.2 G
Calcium, Ca: 214 MG
Iron, Fe: 4.05 MG
Magnesium, Mg: 176 MG
Phosphorus, P: 583 MG
Potassium, K: 1550 MG
Zinc, Zn: 3.66 MG
Copper, Cu: 1.16 MG
Manganese, Mn: 1.89 MG
Sulfur, S: 250 MG
Nickel, Ni: 195 UG
Molybdenum, Mo: 996 UG
Cobalt, Co: 51 UG
Boron, B: 1500 UG
Beans, Dry, Small White, 571 (0% moisture)
Protein: 25.7 G
Total lipid (fat): 1.44 G
Fiber, total dietary: 4.5 G
Starch: 36.2 G
Calcium, Ca: 217 MG
Iron, Fe: 3.91 MG
Magnesium, Mg: 207 MG
Phosphorus, P: 528 MG
Potassium, K: 1590 MG
Zinc, Zn: 3.65 MG
Copper, Cu: 1.24 MG
Manganese, Mn: 2.14 MG
Sulfur, S: 240 MG
Nickel, Ni: 220 UG
Molybdenum, Mo: 1040 UG
Cobalt, Co: 44 UG
Boron, B: 1380 UG
Beans, Dry, Small White, 618 (0% moisture)
Protein: 25.7 G
Total lipid (fat): 1.43 G
Fiber, total dietary: 4.4 G
Starch: 36.2 G
Calcium, Ca: 259 MG
Iron, Fe: 4.3 MG
Magnesium, Mg: 174 MG
Phosphorus, P: 528 MG
Potassium, K: 1420 MG
Zinc, Zn: 3.98 MG
Copper, Cu: 1.19 MG
Manganese, Mn: 1.94 MG
Sulfur, S: 251 MG
Nickel, Ni: 198 UG
Molybdenum, Mo: 932 UG
Cobalt, Co: 32 UG
Boron, B: 1200 UG
Beans, Dry, Tan (0% moisture)
Protein: 26.8 G
Total lipid (fat): 1.14 G
Fiber, total dietary: 4.4 G
Starch: 36 G
Calcium, Ca: 178 MG
Iron, Fe: 5.85 MG
Magnesium, Mg: 198 MG
Phosphorus, P: 555 MG
Potassium, K: 1620 MG
Zinc, Zn: 3.5 MG
Copper, Cu: 1.1 MG
Manganese, Mn: 2.16 MG
Sulfur, S: 262 MG
Nickel, Ni: 166 UG
Molybdenum, Mo: 804 UG
Cobalt, Co: 43.5 UG
Boron, B: 1240 UG
Beans, Dry, Tan (0% moisture)
Protein: 26.8 G
Total lipid (fat): 1.14 G
Fiber, total dietary: 4.4 G
Starch: 36 G
Calcium, Ca: 178 MG
Iron, Fe: 5.85 MG
Magnesium, Mg: 198 MG
Phosphorus, P: 555 MG
Potassium, K: 1620 MG
Zinc, Zn: 3.5 MG
Copper, Cu: 1.1 MG
Manganese, Mn: 2.16 MG
Sulfur, S: 262 MG
Nickel, Ni: 166 UG
Molybdenum, Mo: 804 UG
Cobalt, Co: 43.5 UG
Boron, B: 1240 UG
Beans, Dry, Tan, 11F-8005 (0% moisture)
Protein: 27.6 G
Total lipid (fat): 1.34 G
Fiber, total dietary: 4.7 G
Starch: 37 G
Calcium, Ca: 160 MG
Iron, Fe: 7.99 MG
Magnesium, Mg: 204 MG
Phosphorus, P: 632 MG
Potassium, K: 1600 MG
Zinc, Zn: 3.38 MG
Copper, Cu: 1.14 MG
Manganese, Mn: 2.03 MG
Sulfur, S: 271 MG
Nickel, Ni: 107 UG
Molybdenum, Mo: 438 UG
Cobalt, Co: 24 UG
Boron, B: 1310 UG
Beans, Dry, Tan, 11F-8042 (0% moisture)
Protein: 25.4 G
Total lipid (fat): 0.98 G
Fiber, total dietary: 4.3 G
Starch: 38.5 G
Calcium, Ca: 166 MG
Iron, Fe: 6.02 MG
Magnesium, Mg: 208 MG
Phosphorus, P: 556 MG
Potassium, K: 1530 MG
Zinc, Zn: 3.26 MG
Copper, Cu: 0.905 MG
Manganese, Mn: 2.24 MG
Sulfur, S: 244 MG
Nickel, Ni: 111 UG
Molybdenum, Mo: 615 UG
Cobalt, Co: 40 UG
Boron, B: 918 UG
Beans, Dry, Tan, 11F-8148 (0% moisture)
Protein: 26.4 G
Total lipid (fat): 1.06 G
Fiber, total dietary: 4.3 G
Starch: 35.9 G
Calcium, Ca: 174 MG
Iron, Fe: 5.99 MG
Magnesium, Mg: 196 MG
Phosphorus, P: 536 MG
Potassium, K: 1610 MG
Zinc, Zn: 3.16 MG
Copper, Cu: 0.878 MG
Manganese, Mn: 2.1 MG
Sulfur, S: 240 MG
Nickel, Ni: 119 UG
Molybdenum, Mo: 566 UG
Cobalt, Co: 41 UG
Boron, B: 1000 UG
Beans, Dry, Tan, 11F-8175 (0% moisture)
Protein: 28.1 G
Total lipid (fat): 1.19 G
Fiber, total dietary: 4.4 G
Starch: 36.7 G
Calcium, Ca: 155 MG
Iron, Fe: 8.79 MG
Magnesium, Mg: 196 MG
Phosphorus, P: 573 MG
Potassium, K: 1620 MG
Zinc, Zn: 2.74 MG
Copper, Cu: 0.91 MG
Manganese, Mn: 2.12 MG
Sulfur, S: 256 MG
Nickel, Ni: 125 UG
Molybdenum, Mo: 462 UG
Cobalt, Co: 38 UG
Boron, B: 1210 UG
Beans, Dry, Tan, 231 (0% moisture)
Protein: 26.6 G
Total lipid (fat): 1.06 G
Fiber, total dietary: 4.2 G
Starch: 35.5 G
Calcium, Ca: 187 MG
Iron, Fe: 4.22 MG
Magnesium, Mg: 198 MG
Phosphorus, P: 475 MG
Potassium, K: 1760 MG
Zinc, Zn: 3.69 MG
Copper, Cu: 1.17 MG
Manganese, Mn: 2.26 MG
Sulfur, S: 260 MG
Nickel, Ni: 262 UG
Molybdenum, Mo: 1300 UG
Cobalt, Co: 59 UG
Boron, B: 1260 UG
Beans, Dry, Tan, 302 (0% moisture)
Protein: 27.5 G
Total lipid (fat): 1.21 G
Fiber, total dietary: 4.4 G
Starch: 33.7 G
Calcium, Ca: 197 MG
Iron, Fe: 4.85 MG
Magnesium, Mg: 180 MG
Phosphorus, P: 576 MG
Potassium, K: 1670 MG
Zinc, Zn: 3.9 MG
Copper, Cu: 1.34 MG
Manganese, Mn: 2.15 MG
Sulfur, S: 281 MG
Nickel, Ni: 190 UG
Molybdenum, Mo: 969 UG
Cobalt, Co: 43 UG
Boron, B: 1480 UG
Beans, Dry, Tan, 540 (0% moisture)
Protein: 26.4 G
Total lipid (fat): 1.29 G
Fiber, total dietary: 4.4 G
Starch: 34.7 G
Calcium, Ca: 186 MG
Iron, Fe: 4.97 MG
Magnesium, Mg: 177 MG
Phosphorus, P: 564 MG
Potassium, K: 1520 MG
Zinc, Zn: 3.91 MG
Copper, Cu: 1.29 MG
Manganese, Mn: 2.1 MG
Sulfur, S: 278 MG
Nickel, Ni: 184 UG
Molybdenum, Mo: 915 UG
Cobalt, Co: 45 UG
Boron, B: 1470 UG
Beans, Dry, Tan, 577 (0% moisture)
Protein: 26 G
Total lipid (fat): 1.03 G
Fiber, total dietary: 4.1 G
Starch: 36 G
Calcium, Ca: 197 MG
Iron, Fe: 3.95 MG
Magnesium, Mg: 222 MG
Phosphorus, P: 528 MG
Potassium, K: 1680 MG
Zinc, Zn: 3.97 MG
Copper, Cu: 1.17 MG
Manganese, Mn: 2.28 MG
Sulfur, S: 268 MG
Nickel, Ni: 232 UG
Molybdenum, Mo: 1160 UG
Cobalt, Co: 58 UG
Boron, B: 1300 UG
Beans, fava, in pod, raw
PULSE OR PULSE PRODUCT (EUROFIR) Use for crops harvested as dry seed. Index green beans and green peas as vegetables. EFG group 14. Eurocode-2 group 7.10-20
1100 VEGETABLES AND VEGETABLE PRODUCTS (USDA SR)
BROAD BEAN <SCIFAM>Fabaceae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=500059]
[https://www.sciname.info/Default.asp?SciName=Vicia faba L. ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=26339]
[https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=300661]
[https://plants.usda.gov/home/plantProfile?symbol=VIFA]
[EuroFIR-NETTOX 2007 296]
[https://www.sciname.info/Default.asp?SciName=Vicia faba L. (varieties for human consumption) ][DPNL 2003 13823]
[https://mansfeld.ipk-gatersleben.de/apex/f?p=185:46:11428323733088::NO::module,mf_use,source,akzanz,rehm,akzname,taxid:mf,,botnam,0,,30416]
<DICTION>GRIN Nomen 300661 Vicia faba L. (broad bean, bell-bean, fava-bean, faba-bean); however ITIS Id. 26339 Vicia faba L. (horsebean).
<i>Vicia faba</i>, the Broad Bean, Fava Bean, Field Bean, Bell Bean or Tic Bean, is a species of bean (<i>Fabaceae</i>) native to north Africa and southwest Asia, and extensively cultivated elsewhere. A variety is provisionally recognized: Vicia faba var. equina Pers. - Horse Bean. Although usually classified in the same genus Vicia as the vetches, some botanists treat it in a separate monotypic genus <i>Faba</i>. The term fava bean (from the Italian fava, meaning broad bean) is usually used in English speaking countries such as the US, however the term broad bean is the most common name in the UK. [http://en.wikipedia.org/wiki/Vicia_faba]
POD CONTAINING SMALL, IMMATURE SEED Used for immature, fleshy pods that are used for the pod rather than the seed, e.g., green beans.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
TREATMENT APPLIED NOT KNOWN Used when it is not known whether any of the treatments listed here have been applied to a food product. If it is known that no treatment was applied, use *NO TREATMENT APPLIED*.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
PACKING MEDIUM NOT KNOWN Used when nothing is known about the packing medium, if any is present.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 72.6 G
Energy: 88 KCAL
Energy: 368 kJ
Protein: 7.92 G
Total lipid (fat): 0.73 G
Ash: 1.12 G
Carbohydrate, by difference: 17.63 G
Fiber, total dietary: 7.5 G
Sugars, Total: 9.21 G
Calcium, Ca: 37 MG
Iron, Fe: 1.55 MG
Magnesium, Mg: 33 MG
Phosphorus, P: 129 MG
Potassium, K: 332 MG
Sodium, Na: 25 MG
Zinc, Zn: 1 MG
Copper, Cu: 0.402 MG
Manganese, Mn: 0.661 MG
Selenium, Se: 0.8 UG
Vitamin C, total ascorbic acid: 3.7 MG
Thiamin: 0.133 MG
Riboflavin: 0.29 MG
Niacin: 2.249 MG
Pantothenic acid: 0.225 MG
Vitamin B-6: 0.104 MG
Folate, total: 148 UG
Folate, food: 148 UG
Folate, DFE: 148 UG
Vitamin A, RAE: 17 UG
Carotene, beta: 196 UG
Cryptoxanthin, beta: 9 UG
Vitamin A, IU: 333 IU
Lutein + zeaxanthin: 1811 UG
Vitamin E (alpha-tocopherol): 1.16 MG
Vitamin K (phylloquinone): 40.9 UG
Fatty acids, total saturated: 0.118 G
SFA 12:0: 0.001 G
SFA 14:0: 0.002 G
SFA 15:0: 0.002 G
SFA 16:0: 0.065 G
SFA 17:0: 0.002 G
SFA 18:0: 0.028 G
SFA 20:0: 0.01 G
SFA 22:0: 0.005 G
SFA 24:0: 0.003 G
Fatty acids, total monounsaturated: 0.104 G
MUFA 16:1: 0.004 G
MUFA 18:1: 0.097 G
MUFA 20:1: 0.003 G
Fatty acids, total polyunsaturated: 0.342 G
PUFA 18:2: 0.312 G
PUFA 18:3: 0.03 G
Phytosterols: 22 MG
Stigmasterol: 1 MG
Campesterol: 3 MG
Beta-sitosterol: 18 MG
Beans, french, mature seeds, cooked, boiled, with salt
VEGETABLE OR VEGETABLE PRODUCT (US CFR) Vegetables in all forms except where a use-related product type descriptior (such as *PREPARED FOOD PRODUCT* or *SNACK FOOD*) takes precedence.
PULSE OR PULSE PRODUCT (EUROFIR) Use for crops harvested as dry seed. Index green beans and green peas as vegetables. EFG group 14. Eurocode-2 group 7.10-20
1600 LEGUMES AND LEGUME PRODUCTS (USDA SR)
KIDNEY BEAN
SEED, SKIN PRESENT, GERM PRESENT In the case of grains (NT of *GRAIN [B1324]*), the descriptor can be used to describe whole grains, which may include may include amaranth, barley, buckwheat, bulgur, corn (including popcorn), millet, quinoa, rice, rye, oats, sorghum, teff, triticale, wheat, and wild rice.
Renamed from *SEED OR KERNEL, SKIN PRESENT, GERM PRESENT* in LanguaL 2008. <DICTION>Whole grains are cereal grains (NT of *GRAIN [B1324]*) that consist of the intact, ground, cracked or flaked caryopsis, whose principal anatomical components - the starchy endosperm, germ and bran - are present in the same relative proportions as they exist in the intact caryopsis - should be considered a whole grain food.
This definition means that 100% of the original kernel all of the bran, germ, and endosperm must be present to qualify as a whole grain.
Whole grains or foods made from them contain all the essential parts and naturally-occurring nutrients of the entire grain seed. If the grain has been processed (e.g., cracked, crushed, rolled, extruded, and/or cooked), the food product should deliver approximately the same rich balance of nutrients that are found in the original grain seed.[http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/FoodLabelingNutrition/ucm059088.htm]
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BOILED Cooked in boiling water at 100 degrees C (212 degrees F).
REHYDRATED Used for a product that is prepared by adding water or a water-based liquid (milk, juice, broth) to a dehydrated or concentrated product or to a product that contains an indexed dehydrated ingredient plus water to rehydrate that ingredient. Examples: juice or juice drink from concentrate; milk reconstituted from dry or concentrated milk; soaked dried beans or stewed fruit; biscuit dough (prepared by rehydrating flour); soup made from dehydrated ingredients; cooked noodles or boiled rice. If the resulting product contains water beyond its natural water level, also index *WATER ADDED*.
SALT ADDED Use when salt or sodium chloride constitutes a significant ingredient in proportion to other ingredients of the food, for example when salt or sodium chloride is the second, third or fourth ingredient in a multiple-ingredient food product such as dry, packaged soup mix. For food products with a limited number of ingredients and where the salt or sodium chloride constitutes a significant ingredient (e.g., salted peanuts), use the narrower term *SALTED* [H0173].
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
RIPE OR MATURE Use only if ripeness is stated in the food name or label. That stage of plant development at which a plant or plant part has achieved full maturity and is ready for utilization.
Water: 66.57 G
Energy: 129 KCAL
Energy: 540 kJ
Protein: 7.05 G
Total lipid (fat): 0.76 G
Ash: 1.61 G
Carbohydrate, by difference: 24.02 G
Fiber, total dietary: 9.4 G
Calcium, Ca: 63 MG
Iron, Fe: 1.08 MG
Magnesium, Mg: 56 MG
Phosphorus, P: 102 MG
Potassium, K: 370 MG
Sodium, Na: 242 MG
Zinc, Zn: 0.64 MG
Copper, Cu: 0.115 MG
Manganese, Mn: 0.382 MG
Selenium, Se: 1.2 UG
Vitamin C, total ascorbic acid: 1.2 MG
Thiamin: 0.13 MG
Riboflavin: 0.062 MG
Niacin: 0.546 MG
Pantothenic acid: 0.222 MG
Vitamin B-6: 0.105 MG
Folate, total: 75 UG
Folate, food: 75 UG
Folate, DFE: 75 UG
Vitamin A, IU: 3 IU
Fatty acids, total saturated: 0.083 G
SFA 14:0: 0.002 G
SFA 16:0: 0.07 G
SFA 18:0: 0.009 G
Fatty acids, total monounsaturated: 0.052 G
MUFA 16:1: 0.001 G
MUFA 18:1: 0.051 G
Fatty acids, total polyunsaturated: 0.453 G
PUFA 18:2: 0.166 G
PUFA 18:3: 0.287 G
Tryptophan: 0.083 G
Threonine: 0.297 G
Isoleucine: 0.311 G
Leucine: 0.563 G
Lysine: 0.484 G
Methionine: 0.106 G
Cystine: 0.077 G
Phenylalanine: 0.381 G
Tyrosine: 0.199 G
Valine: 0.369 G
Arginine: 0.437 G
Histidine: 0.196 G
Alanine: 0.296 G
Aspartic acid: 0.853 G
Glutamic acid: 1.075 G
Glycine: 0.275 G
Proline: 0.299 G
Serine: 0.384 G
Beans, french, mature seeds, cooked, boiled, without salt
VEGETABLE OR VEGETABLE PRODUCT (US CFR) Vegetables in all forms except where a use-related product type descriptior (such as *PREPARED FOOD PRODUCT* or *SNACK FOOD*) takes precedence.
PULSE OR PULSE PRODUCT (EUROFIR) Use for crops harvested as dry seed. Index green beans and green peas as vegetables. EFG group 14. Eurocode-2 group 7.10-20
1600 LEGUMES AND LEGUME PRODUCTS (USDA SR)
KIDNEY BEAN
SEED, SKIN PRESENT, GERM PRESENT In the case of grains (NT of *GRAIN [B1324]*), the descriptor can be used to describe whole grains, which may include may include amaranth, barley, buckwheat, bulgur, corn (including popcorn), millet, quinoa, rice, rye, oats, sorghum, teff, triticale, wheat, and wild rice.
Renamed from *SEED OR KERNEL, SKIN PRESENT, GERM PRESENT* in LanguaL 2008. <DICTION>Whole grains are cereal grains (NT of *GRAIN [B1324]*) that consist of the intact, ground, cracked or flaked caryopsis, whose principal anatomical components - the starchy endosperm, germ and bran - are present in the same relative proportions as they exist in the intact caryopsis - should be considered a whole grain food.
This definition means that 100% of the original kernel all of the bran, germ, and endosperm must be present to qualify as a whole grain.
Whole grains or foods made from them contain all the essential parts and naturally-occurring nutrients of the entire grain seed. If the grain has been processed (e.g., cracked, crushed, rolled, extruded, and/or cooked), the food product should deliver approximately the same rich balance of nutrients that are found in the original grain seed.[http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/FoodLabelingNutrition/ucm059088.htm]
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BOILED Cooked in boiling water at 100 degrees C (212 degrees F).
REHYDRATED Used for a product that is prepared by adding water or a water-based liquid (milk, juice, broth) to a dehydrated or concentrated product or to a product that contains an indexed dehydrated ingredient plus water to rehydrate that ingredient. Examples: juice or juice drink from concentrate; milk reconstituted from dry or concentrated milk; soaked dried beans or stewed fruit; biscuit dough (prepared by rehydrating flour); soup made from dehydrated ingredients; cooked noodles or boiled rice. If the resulting product contains water beyond its natural water level, also index *WATER ADDED*.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
NO SALT ADDED CLAIM OR USE No salt added and 'unsalted' must meet conditions of use and must declare 'this is not a sodium free food' on the information panel if the food is not 'sodium free'. (28 Federal Register 2302, January 6, 1993).
GEOGRAPHIC PLACE OR REGION NOT KNOWN
RIPE OR MATURE Use only if ripeness is stated in the food name or label. That stage of plant development at which a plant or plant part has achieved full maturity and is ready for utilization.
Water: 66.57 G
Energy: 129 KCAL
Energy: 540 kJ
Protein: 7.05 G
Total lipid (fat): 0.76 G
Ash: 1.61 G
Carbohydrate, by difference: 24.02 G
Fiber, total dietary: 9.4 G
Calcium, Ca: 63 MG
Iron, Fe: 1.08 MG
Magnesium, Mg: 56 MG
Phosphorus, P: 102 MG
Potassium, K: 370 MG
Sodium, Na: 6 MG
Zinc, Zn: 0.64 MG
Copper, Cu: 0.115 MG
Manganese, Mn: 0.382 MG
Selenium, Se: 1.2 UG
Vitamin C, total ascorbic acid: 1.2 MG
Thiamin: 0.13 MG
Riboflavin: 0.062 MG
Niacin: 0.546 MG
Pantothenic acid: 0.222 MG
Vitamin B-6: 0.105 MG
Folate, total: 75 UG
Folate, food: 75 UG
Folate, DFE: 75 UG
Vitamin A, IU: 3 IU
Fatty acids, total saturated: 0.083 G
SFA 14:0: 0.002 G
SFA 16:0: 0.07 G
SFA 18:0: 0.009 G
Fatty acids, total monounsaturated: 0.052 G
MUFA 16:1: 0.001 G
MUFA 18:1: 0.051 G
Fatty acids, total polyunsaturated: 0.453 G
PUFA 18:2: 0.166 G
PUFA 18:3: 0.287 G
Tryptophan: 0.083 G
Threonine: 0.297 G
Isoleucine: 0.311 G
Leucine: 0.563 G
Lysine: 0.484 G
Methionine: 0.106 G
Cystine: 0.077 G
Phenylalanine: 0.381 G
Tyrosine: 0.199 G
Valine: 0.369 G
Arginine: 0.437 G
Histidine: 0.196 G
Alanine: 0.296 G
Aspartic acid: 0.853 G
Glutamic acid: 1.075 G
Glycine: 0.275 G
Proline: 0.299 G
Serine: 0.384 G
Beans, french, mature seeds, raw
VEGETABLE OR VEGETABLE PRODUCT (US CFR) Vegetables in all forms except where a use-related product type descriptior (such as *PREPARED FOOD PRODUCT* or *SNACK FOOD*) takes precedence.
PULSE OR PULSE PRODUCT (EUROFIR) Use for crops harvested as dry seed. Index green beans and green peas as vegetables. EFG group 14. Eurocode-2 group 7.10-20
1600 LEGUMES AND LEGUME PRODUCTS (USDA SR)
KIDNEY BEAN
SEED, SKIN PRESENT, GERM PRESENT In the case of grains (NT of *GRAIN [B1324]*), the descriptor can be used to describe whole grains, which may include may include amaranth, barley, buckwheat, bulgur, corn (including popcorn), millet, quinoa, rice, rye, oats, sorghum, teff, triticale, wheat, and wild rice.
Renamed from *SEED OR KERNEL, SKIN PRESENT, GERM PRESENT* in LanguaL 2008. <DICTION>Whole grains are cereal grains (NT of *GRAIN [B1324]*) that consist of the intact, ground, cracked or flaked caryopsis, whose principal anatomical components - the starchy endosperm, germ and bran - are present in the same relative proportions as they exist in the intact caryopsis - should be considered a whole grain food.
This definition means that 100% of the original kernel all of the bran, germ, and endosperm must be present to qualify as a whole grain.
Whole grains or foods made from them contain all the essential parts and naturally-occurring nutrients of the entire grain seed. If the grain has been processed (e.g., cracked, crushed, rolled, extruded, and/or cooked), the food product should deliver approximately the same rich balance of nutrients that are found in the original grain seed.[http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/FoodLabelingNutrition/ucm059088.htm]
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
EXTENT OF HEAT TREATMENT NOT KNOWN Used only when no information is available about the use of or degree of heat treatment performed.
COOKING METHOD NOT APPLICABLE
WATER REMOVED Used for a liquid or solid product from which a significant amount of water (25% or more of the original weight of the water) has been removed. If dehydration is the primary preservation method, also index *DEHYDRATED OR DRIED*. For soups that require the addition of water, use the appropriate narrower term regardless of whether water was removed or not. Do not use for products that have been rehydrated.
DEHYDRATED OR DRIED Used when the water activity has been lowered enough to achieve preservation. Also index *WATER REMOVED* in *H. TREATMENT APPLIED*.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
RIPE OR MATURE Use only if ripeness is stated in the food name or label. That stage of plant development at which a plant or plant part has achieved full maturity and is ready for utilization.
Water: 10.77 G
Energy: 343 KCAL
Energy: 1435 kJ
Protein: 18.81 G
Total lipid (fat): 2.02 G
Ash: 4.3 G
Carbohydrate, by difference: 64.11 G
Fiber, total dietary: 25.2 G
Calcium, Ca: 186 MG
Iron, Fe: 3.4 MG
Magnesium, Mg: 188 MG
Phosphorus, P: 304 MG
Potassium, K: 1316 MG
Sodium, Na: 18 MG
Zinc, Zn: 1.9 MG
Copper, Cu: 0.44 MG
Manganese, Mn: 1.2 MG
Selenium, Se: 12.9 UG
Vitamin C, total ascorbic acid: 4.6 MG
Thiamin: 0.535 MG
Riboflavin: 0.221 MG
Niacin: 2.083 MG
Pantothenic acid: 0.789 MG
Vitamin B-6: 0.401 MG
Folate, total: 399 UG
Folate, food: 399 UG
Folate, DFE: 399 UG
Vitamin A, IU: 8 IU
Fatty acids, total saturated: 0.221 G
SFA 14:0: 0.005 G
SFA 16:0: 0.186 G
SFA 18:0: 0.023 G
Fatty acids, total monounsaturated: 0.138 G
MUFA 16:1: 0.003 G
MUFA 18:1: 0.135 G
Fatty acids, total polyunsaturated: 1.207 G
PUFA 18:2: 0.442 G
PUFA 18:3: 0.765 G
Tryptophan: 0.223 G
Threonine: 0.792 G
Isoleucine: 0.831 G
Leucine: 1.502 G
Lysine: 1.291 G
Methionine: 0.283 G
Cystine: 0.205 G
Phenylalanine: 1.017 G
Tyrosine: 0.53 G
Valine: 0.984 G
Arginine: 1.165 G
Histidine: 0.524 G
Alanine: 0.789 G
Aspartic acid: 2.276 G
Glutamic acid: 2.869 G
Glycine: 0.734 G
Proline: 0.798 G
Serine: 1.023 G
Beans, from canned, NS as to type, fat added
Water: 58.98 G
Energy: 185 KCAL
Protein: 7.66 G
Total lipid (fat): 6.83 G
Carbohydrate, by difference: 24.1 G
Fiber, total dietary: 8 G
Sugars, Total: 1.31 G
Calcium, Ca: 69 MG
Iron, Fe: 2.45 MG
Magnesium, Mg: 52 MG
Phosphorus, P: 149 MG
Potassium, K: 441 MG
Sodium, Na: 311 MG
Zinc, Zn: 0.86 MG
Copper, Cu: 0.263 MG
Selenium, Se: 4.9 UG
Vitamin C, total ascorbic acid: 1.7 MG
Thiamin: 0.106 MG
Riboflavin: 0.058 MG
Niacin: 0.514 MG
Vitamin B-6: 0.173 MG
Folate, total: 48 UG
Folate, food: 48 UG
Folate, DFE: 48 UG
Choline, total: 33.2 MG
Vitamin E (alpha-tocopherol): 1.86 MG
Vitamin K (phylloquinone): 10 UG
Fatty acids, total saturated: 0.992 G
SFA 14:0: 0.003 G
SFA 16:0: 0.76 G
SFA 18:0: 0.18 G
Fatty acids, total monounsaturated: 2.585 G
MUFA 16:1: 0.021 G
MUFA 18:1: 2.518 G
MUFA 20:1: 0.042 G
Fatty acids, total polyunsaturated: 2.724 G
PUFA 18:2: 2.276 G
PUFA 18:3: 0.445 G
Beans, from canned, NS as to type, no added fat
Water: 63.67 G
Energy: 136 KCAL
Protein: 7.96 G
Total lipid (fat): 0.81 G
Carbohydrate, by difference: 25.04 G
Fiber, total dietary: 8.3 G
Sugars, Total: 1.36 G
Calcium, Ca: 72 MG
Iron, Fe: 2.53 MG
Magnesium, Mg: 54 MG
Phosphorus, P: 155 MG
Potassium, K: 458 MG
Sodium, Na: 323 MG
Zinc, Zn: 0.9 MG
Copper, Cu: 0.273 MG
Selenium, Se: 5.1 UG
Vitamin C, total ascorbic acid: 1.8 MG
Thiamin: 0.111 MG
Riboflavin: 0.061 MG
Niacin: 0.534 MG
Vitamin B-6: 0.18 MG
Folate, total: 50 UG
Folate, food: 50 UG
Folate, DFE: 50 UG
Choline, total: 34.5 MG
Vitamin E (alpha-tocopherol): 0.92 MG
Vitamin K (phylloquinone): 3.5 UG
Fatty acids, total saturated: 0.172 G
SFA 16:0: 0.168 G
SFA 18:0: 0.004 G
Fatty acids, total monounsaturated: 0.152 G
MUFA 18:1: 0.152 G
Fatty acids, total polyunsaturated: 0.3 G
PUFA 18:2: 0.132 G
PUFA 18:3: 0.168 G
Beans, from dried, NS as to type, fat added
Water: 59.15 G
Energy: 189 KCAL
Protein: 8.34 G
Total lipid (fat): 7.08 G
Carbohydrate, by difference: 23.78 G
Fiber, total dietary: 8.3 G
Sugars, Total: 0.31 G
Calcium, Ca: 39 MG
Iron, Fe: 1.96 MG
Magnesium, Mg: 51 MG
Phosphorus, P: 135 MG
Potassium, K: 386 MG
Sodium, Na: 217 MG
Zinc, Zn: 0.94 MG
Copper, Cu: 0.202 MG
Selenium, Se: 4.6 UG
Vitamin C, total ascorbic acid: 0.5 MG
Thiamin: 0.181 MG
Riboflavin: 0.054 MG
Niacin: 0.322 MG
Vitamin B-6: 0.167 MG
Folate, total: 147 UG
Folate, food: 147 UG
Folate, DFE: 147 UG
Choline, total: 32.2 MG
Vitamin E (alpha-tocopherol): 1.91 MG
Vitamin K (phylloquinone): 10.3 UG
Fatty acids, total saturated: 1.016 G
SFA 14:0: 0.003 G
SFA 16:0: 0.766 G
SFA 18:0: 0.193 G
Fatty acids, total monounsaturated: 2.726 G
MUFA 16:1: 0.023 G
MUFA 18:1: 2.655 G
MUFA 20:1: 0.045 G
Fatty acids, total polyunsaturated: 2.836 G
PUFA 18:2: 2.408 G
PUFA 18:3: 0.425 G
Beans, from dried, NS as to type, no added fat
Water: 63.27 G
Energy: 139 KCAL
Protein: 8.92 G
Total lipid (fat): 0.62 G
Carbohydrate, by difference: 25.44 G
Fiber, total dietary: 8.9 G
Sugars, Total: 0.33 G
Calcium, Ca: 41 MG
Iron, Fe: 2.08 MG
Magnesium, Mg: 55 MG
Phosphorus, P: 144 MG
Potassium, K: 413 MG
Sodium, Na: 232 MG
Zinc, Zn: 1.01 MG
Copper, Cu: 0.215 MG
Selenium, Se: 4.9 UG
Vitamin C, total ascorbic acid: 0.6 MG
Thiamin: 0.194 MG
Riboflavin: 0.058 MG
Niacin: 0.344 MG
Vitamin B-6: 0.178 MG
Folate, total: 157 UG
Folate, food: 157 UG
Folate, DFE: 157 UG
Choline, total: 34.4 MG
Vitamin E (alpha-tocopherol): 0.92 MG
Vitamin K (phylloquinone): 3.4 UG
Fatty acids, total saturated: 0.136 G
SFA 16:0: 0.131 G
SFA 18:0: 0.004 G
Fatty acids, total monounsaturated: 0.111 G
MUFA 18:1: 0.111 G
Fatty acids, total polyunsaturated: 0.233 G
PUFA 18:2: 0.104 G
PUFA 18:3: 0.128 G
Beans, from fast food / restaurant, NS as to type
Water: 56.83 G
Energy: 206 KCAL
Protein: 8.77 G
Total lipid (fat): 9.32 G
Carbohydrate, by difference: 22.6 G
Fiber, total dietary: 5.7 G
Sugars, Total: 0.31 G
Calcium, Ca: 82 MG
Iron, Fe: 3.35 MG
Magnesium, Mg: 57 MG
Phosphorus, P: 102 MG
Potassium, K: 505 MG
Sodium, Na: 354 MG
Zinc, Zn: 1.24 MG
Copper, Cu: 0.259 MG
Selenium, Se: 1.2 UG
Thiamin: 0.101 MG
Riboflavin: 0.039 MG
Niacin: 0.12 MG
Vitamin B-6: 0.08 MG
Folate, total: 69 UG
Folate, food: 69 UG
Folate, DFE: 69 UG
Choline, total: 31.6 MG
Vitamin E (alpha-tocopherol): 2.3 MG
Vitamin K (phylloquinone): 13 UG
Fatty acids, total saturated: 1.313 G
SFA 14:0: 0.005 G
SFA 16:0: 0.967 G
SFA 18:0: 0.267 G
Fatty acids, total monounsaturated: 3.66 G
MUFA 16:1: 0.031 G
MUFA 18:1: 3.561 G
MUFA 20:1: 0.062 G
Fatty acids, total polyunsaturated: 3.763 G
PUFA 18:2: 3.274 G
PUFA 18:3: 0.485 G
Beans, great northern, mature seeds, canned, low sodium
VEGETABLE OR VEGETABLE PRODUCT (US CFR) Vegetables in all forms except where a use-related product type descriptior (such as *PREPARED FOOD PRODUCT* or *SNACK FOOD*) takes precedence.
PULSE OR PULSE PRODUCT (EUROFIR) Use for crops harvested as dry seed. Index green beans and green peas as vegetables. EFG group 14. Eurocode-2 group 7.10-20
1600 LEGUMES AND LEGUME PRODUCTS (USDA SR)
GREAT NORTHERN BEAN
SEED, SKIN PRESENT, GERM PRESENT In the case of grains (NT of *GRAIN [B1324]*), the descriptor can be used to describe whole grains, which may include may include amaranth, barley, buckwheat, bulgur, corn (including popcorn), millet, quinoa, rice, rye, oats, sorghum, teff, triticale, wheat, and wild rice.
Renamed from *SEED OR KERNEL, SKIN PRESENT, GERM PRESENT* in LanguaL 2008. <DICTION>Whole grains are cereal grains (NT of *GRAIN [B1324]*) that consist of the intact, ground, cracked or flaked caryopsis, whose principal anatomical components - the starchy endosperm, germ and bran - are present in the same relative proportions as they exist in the intact caryopsis - should be considered a whole grain food.
This definition means that 100% of the original kernel all of the bran, germ, and endosperm must be present to qualify as a whole grain.
Whole grains or foods made from them contain all the essential parts and naturally-occurring nutrients of the entire grain seed. If the grain has been processed (e.g., cracked, crushed, rolled, extruded, and/or cooked), the food product should deliver approximately the same rich balance of nutrients that are found in the original grain seed.[http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/FoodLabelingNutrition/ucm059088.htm]
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
REHYDRATED Used for a product that is prepared by adding water or a water-based liquid (milk, juice, broth) to a dehydrated or concentrated product or to a product that contains an indexed dehydrated ingredient plus water to rehydrate that ingredient. Examples: juice or juice drink from concentrate; milk reconstituted from dry or concentrated milk; soaked dried beans or stewed fruit; biscuit dough (prepared by rehydrating flour); soup made from dehydrated ingredients; cooked noodles or boiled rice. If the resulting product contains water beyond its natural water level, also index *WATER ADDED*.
STERILIZED BY HEAT Used when the product is rendered commercially sterile by holding at high temperature before or after it is packed in a hermetically sealed container.
PACKED IN WATER Used for products that are packed in water or in water containing less than 4% salt, e.g., most canned vegetables. If a product normally packed in salted water is packed in salt free water, use *NO SALT ADDED CLAIM OR USE*.
CAN, BOTTLE OR JAR
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
LOW SODIUM FOOD Foods having 140 milligrams or less sodium per amount customarily consumed (and per 50 grams of food if the amount customarily consumed is small). Meals and main dishes have 140 milligrams sodium per 100 grams of food.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
RIPE OR MATURE Use only if ripeness is stated in the food name or label. That stage of plant development at which a plant or plant part has achieved full maturity and is ready for utilization.
Water: 69.89 G
Energy: 114 KCAL
Energy: 479 kJ
Protein: 7.37 G
Total lipid (fat): 0.39 G
Ash: 1.33 G
Carbohydrate, by difference: 21.02 G
Fiber, total dietary: 4.9 G
Sugars, Total: 1.41 G
Calcium, Ca: 53 MG
Iron, Fe: 1.57 MG
Magnesium, Mg: 51 MG
Phosphorus, P: 136 MG
Potassium, K: 351 MG
Sodium, Na: 177 MG
Zinc, Zn: 0.65 MG
Copper, Cu: 0.16 MG
Manganese, Mn: 0.408 MG
Selenium, Se: 4.1 UG
Vitamin C, total ascorbic acid: 1.3 MG
Thiamin: 0.143 MG
Riboflavin: 0.06 MG
Niacin: 0.461 MG
Pantothenic acid: 0.278 MG
Vitamin B-6: 0.106 MG
Folate, total: 81 UG
Folate, food: 81 UG
Folate, DFE: 81 UG
Choline, total: 29.5 MG
Vitamin A, IU: 1 IU
Vitamin E (alpha-tocopherol): 0.79 MG
Vitamin K (phylloquinone): 3 UG
Fatty acids, total saturated: 0.12 G
SFA 16:0: 0.113 G
SFA 18:0: 0.007 G
Fatty acids, total monounsaturated: 0.018 G
MUFA 18:1: 0.018 G
Fatty acids, total polyunsaturated: 0.161 G
PUFA 18:2: 0.089 G
PUFA 18:3: 0.072 G
Tryptophan: 0.088 G
Threonine: 0.271 G
Isoleucine: 0.349 G
Leucine: 0.626 G
Lysine: 0.516 G
Methionine: 0.096 G
Cystine: 0.069 G
Phenylalanine: 0.435 G
Tyrosine: 0.174 G
Valine: 0.425 G
Arginine: 0.404 G
Histidine: 0.202 G
Alanine: 0.335 G
Aspartic acid: 0.923 G
Glutamic acid: 1.184 G
Glycine: 0.298 G
Proline: 0.421 G
Serine: 0.462 G
Beans, great northern, mature seeds, canned
VEGETABLE OR VEGETABLE PRODUCT (US CFR) Vegetables in all forms except where a use-related product type descriptior (such as *PREPARED FOOD PRODUCT* or *SNACK FOOD*) takes precedence.
PULSE OR PULSE PRODUCT (EUROFIR) Use for crops harvested as dry seed. Index green beans and green peas as vegetables. EFG group 14. Eurocode-2 group 7.10-20
1600 LEGUMES AND LEGUME PRODUCTS (USDA SR)
GREAT NORTHERN BEAN
SEED, SKIN PRESENT, GERM PRESENT In the case of grains (NT of *GRAIN [B1324]*), the descriptor can be used to describe whole grains, which may include may include amaranth, barley, buckwheat, bulgur, corn (including popcorn), millet, quinoa, rice, rye, oats, sorghum, teff, triticale, wheat, and wild rice.
Renamed from *SEED OR KERNEL, SKIN PRESENT, GERM PRESENT* in LanguaL 2008. <DICTION>Whole grains are cereal grains (NT of *GRAIN [B1324]*) that consist of the intact, ground, cracked or flaked caryopsis, whose principal anatomical components - the starchy endosperm, germ and bran - are present in the same relative proportions as they exist in the intact caryopsis - should be considered a whole grain food.
This definition means that 100% of the original kernel all of the bran, germ, and endosperm must be present to qualify as a whole grain.
Whole grains or foods made from them contain all the essential parts and naturally-occurring nutrients of the entire grain seed. If the grain has been processed (e.g., cracked, crushed, rolled, extruded, and/or cooked), the food product should deliver approximately the same rich balance of nutrients that are found in the original grain seed.[http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/FoodLabelingNutrition/ucm059088.htm]
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
REHYDRATED Used for a product that is prepared by adding water or a water-based liquid (milk, juice, broth) to a dehydrated or concentrated product or to a product that contains an indexed dehydrated ingredient plus water to rehydrate that ingredient. Examples: juice or juice drink from concentrate; milk reconstituted from dry or concentrated milk; soaked dried beans or stewed fruit; biscuit dough (prepared by rehydrating flour); soup made from dehydrated ingredients; cooked noodles or boiled rice. If the resulting product contains water beyond its natural water level, also index *WATER ADDED*.
SALT ADDED Use when salt or sodium chloride constitutes a significant ingredient in proportion to other ingredients of the food, for example when salt or sodium chloride is the second, third or fourth ingredient in a multiple-ingredient food product such as dry, packaged soup mix. For food products with a limited number of ingredients and where the salt or sodium chloride constitutes a significant ingredient (e.g., salted peanuts), use the narrower term *SALTED* [H0173].
STERILIZED BY HEAT Used when the product is rendered commercially sterile by holding at high temperature before or after it is packed in a hermetically sealed container.
PACKED IN WATER Used for products that are packed in water or in water containing less than 4% salt, e.g., most canned vegetables. If a product normally packed in salted water is packed in salt free water, use *NO SALT ADDED CLAIM OR USE*.
CAN, BOTTLE OR JAR
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
RIPE OR MATURE Use only if ripeness is stated in the food name or label. That stage of plant development at which a plant or plant part has achieved full maturity and is ready for utilization.
Water: 69.89 G
Energy: 114 KCAL
Energy: 479 kJ
Protein: 7.37 G
Total lipid (fat): 0.39 G
Ash: 1.33 G
Carbohydrate, by difference: 21.02 G
Fiber, total dietary: 4.9 G
Sugars, Total: 1.41 G
Calcium, Ca: 53 MG
Iron, Fe: 1.57 MG
Magnesium, Mg: 51 MG
Phosphorus, P: 136 MG
Potassium, K: 351 MG
Sodium, Na: 370 MG
Zinc, Zn: 0.65 MG
Copper, Cu: 0.16 MG
Manganese, Mn: 0.408 MG
Selenium, Se: 4.1 UG
Vitamin C, total ascorbic acid: 1.3 MG
Thiamin: 0.143 MG
Riboflavin: 0.06 MG
Niacin: 0.461 MG
Pantothenic acid: 0.278 MG
Vitamin B-6: 0.106 MG
Folate, total: 81 UG
Folate, food: 81 UG
Folate, DFE: 81 UG
Choline, total: 29.5 MG
Vitamin A, IU: 1 IU
Vitamin E (alpha-tocopherol): 0.79 MG
Vitamin K (phylloquinone): 3 UG
Fatty acids, total saturated: 0.12 G
SFA 16:0: 0.113 G
SFA 18:0: 0.007 G
Fatty acids, total monounsaturated: 0.018 G
MUFA 18:1: 0.018 G
Fatty acids, total polyunsaturated: 0.161 G
PUFA 18:2: 0.089 G
PUFA 18:3: 0.072 G
Tryptophan: 0.088 G
Threonine: 0.271 G
Isoleucine: 0.349 G
Leucine: 0.626 G
Lysine: 0.516 G
Methionine: 0.096 G
Cystine: 0.069 G
Phenylalanine: 0.435 G
Tyrosine: 0.174 G
Valine: 0.425 G
Arginine: 0.404 G
Histidine: 0.202 G
Alanine: 0.335 G
Aspartic acid: 0.923 G
Glutamic acid: 1.184 G
Glycine: 0.298 G
Proline: 0.421 G
Serine: 0.462 G
Beans, great northern, mature seeds, cooked, boiled, with salt
VEGETABLE OR VEGETABLE PRODUCT (US CFR) Vegetables in all forms except where a use-related product type descriptior (such as *PREPARED FOOD PRODUCT* or *SNACK FOOD*) takes precedence.
PULSE OR PULSE PRODUCT (EUROFIR) Use for crops harvested as dry seed. Index green beans and green peas as vegetables. EFG group 14. Eurocode-2 group 7.10-20
1600 LEGUMES AND LEGUME PRODUCTS (USDA SR)
GREAT NORTHERN BEAN
SEED, SKIN PRESENT, GERM PRESENT In the case of grains (NT of *GRAIN [B1324]*), the descriptor can be used to describe whole grains, which may include may include amaranth, barley, buckwheat, bulgur, corn (including popcorn), millet, quinoa, rice, rye, oats, sorghum, teff, triticale, wheat, and wild rice.
Renamed from *SEED OR KERNEL, SKIN PRESENT, GERM PRESENT* in LanguaL 2008. <DICTION>Whole grains are cereal grains (NT of *GRAIN [B1324]*) that consist of the intact, ground, cracked or flaked caryopsis, whose principal anatomical components - the starchy endosperm, germ and bran - are present in the same relative proportions as they exist in the intact caryopsis - should be considered a whole grain food.
This definition means that 100% of the original kernel all of the bran, germ, and endosperm must be present to qualify as a whole grain.
Whole grains or foods made from them contain all the essential parts and naturally-occurring nutrients of the entire grain seed. If the grain has been processed (e.g., cracked, crushed, rolled, extruded, and/or cooked), the food product should deliver approximately the same rich balance of nutrients that are found in the original grain seed.[http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/FoodLabelingNutrition/ucm059088.htm]
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BOILED Cooked in boiling water at 100 degrees C (212 degrees F).
REHYDRATED Used for a product that is prepared by adding water or a water-based liquid (milk, juice, broth) to a dehydrated or concentrated product or to a product that contains an indexed dehydrated ingredient plus water to rehydrate that ingredient. Examples: juice or juice drink from concentrate; milk reconstituted from dry or concentrated milk; soaked dried beans or stewed fruit; biscuit dough (prepared by rehydrating flour); soup made from dehydrated ingredients; cooked noodles or boiled rice. If the resulting product contains water beyond its natural water level, also index *WATER ADDED*.
SALT ADDED Use when salt or sodium chloride constitutes a significant ingredient in proportion to other ingredients of the food, for example when salt or sodium chloride is the second, third or fourth ingredient in a multiple-ingredient food product such as dry, packaged soup mix. For food products with a limited number of ingredients and where the salt or sodium chloride constitutes a significant ingredient (e.g., salted peanuts), use the narrower term *SALTED* [H0173].
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
RIPE OR MATURE Use only if ripeness is stated in the food name or label. That stage of plant development at which a plant or plant part has achieved full maturity and is ready for utilization.
Water: 69 G
Energy: 118 KCAL
Energy: 494 kJ
Protein: 8.33 G
Total lipid (fat): 0.45 G
Ash: 1.14 G
Carbohydrate, by difference: 21.09 G
Fiber, total dietary: 7 G
Calcium, Ca: 68 MG
Iron, Fe: 2.13 MG
Magnesium, Mg: 50 MG
Phosphorus, P: 165 MG
Potassium, K: 391 MG
Sodium, Na: 238 MG
Zinc, Zn: 0.88 MG
Copper, Cu: 0.247 MG
Manganese, Mn: 0.518 MG
Selenium, Se: 4.1 UG
Vitamin C, total ascorbic acid: 1.3 MG
Thiamin: 0.158 MG
Riboflavin: 0.059 MG
Niacin: 0.681 MG
Pantothenic acid: 0.266 MG
Vitamin B-6: 0.117 MG
Folate, total: 102 UG
Folate, food: 102 UG
Folate, DFE: 102 UG
Vitamin A, IU: 1 IU
Fatty acids, total saturated: 0.14 G
SFA 16:0: 0.132 G
SFA 18:0: 0.008 G
Fatty acids, total monounsaturated: 0.021 G
MUFA 18:1: 0.021 G
Fatty acids, total polyunsaturated: 0.187 G
PUFA 18:2: 0.103 G
PUFA 18:3: 0.084 G
Tryptophan: 0.099 G
Threonine: 0.351 G
Isoleucine: 0.368 G
Leucine: 0.665 G
Lysine: 0.572 G
Methionine: 0.125 G
Cystine: 0.091 G
Phenylalanine: 0.451 G
Tyrosine: 0.235 G
Valine: 0.436 G
Arginine: 0.516 G
Histidine: 0.232 G
Alanine: 0.349 G
Aspartic acid: 1.008 G
Glutamic acid: 1.27 G
Glycine: 0.325 G
Proline: 0.353 G
Serine: 0.453 G
Beans, great northern, mature seeds, cooked, boiled, without salt
VEGETABLE OR VEGETABLE PRODUCT (US CFR) Vegetables in all forms except where a use-related product type descriptior (such as *PREPARED FOOD PRODUCT* or *SNACK FOOD*) takes precedence.
PULSE OR PULSE PRODUCT (EUROFIR) Use for crops harvested as dry seed. Index green beans and green peas as vegetables. EFG group 14. Eurocode-2 group 7.10-20
1600 LEGUMES AND LEGUME PRODUCTS (USDA SR)
GREAT NORTHERN BEAN
SEED, SKIN PRESENT, GERM PRESENT In the case of grains (NT of *GRAIN [B1324]*), the descriptor can be used to describe whole grains, which may include may include amaranth, barley, buckwheat, bulgur, corn (including popcorn), millet, quinoa, rice, rye, oats, sorghum, teff, triticale, wheat, and wild rice.
Renamed from *SEED OR KERNEL, SKIN PRESENT, GERM PRESENT* in LanguaL 2008. <DICTION>Whole grains are cereal grains (NT of *GRAIN [B1324]*) that consist of the intact, ground, cracked or flaked caryopsis, whose principal anatomical components - the starchy endosperm, germ and bran - are present in the same relative proportions as they exist in the intact caryopsis - should be considered a whole grain food.
This definition means that 100% of the original kernel all of the bran, germ, and endosperm must be present to qualify as a whole grain.
Whole grains or foods made from them contain all the essential parts and naturally-occurring nutrients of the entire grain seed. If the grain has been processed (e.g., cracked, crushed, rolled, extruded, and/or cooked), the food product should deliver approximately the same rich balance of nutrients that are found in the original grain seed.[http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/FoodLabelingNutrition/ucm059088.htm]
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BOILED Cooked in boiling water at 100 degrees C (212 degrees F).
REHYDRATED Used for a product that is prepared by adding water or a water-based liquid (milk, juice, broth) to a dehydrated or concentrated product or to a product that contains an indexed dehydrated ingredient plus water to rehydrate that ingredient. Examples: juice or juice drink from concentrate; milk reconstituted from dry or concentrated milk; soaked dried beans or stewed fruit; biscuit dough (prepared by rehydrating flour); soup made from dehydrated ingredients; cooked noodles or boiled rice. If the resulting product contains water beyond its natural water level, also index *WATER ADDED*.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
NO SALT ADDED CLAIM OR USE No salt added and 'unsalted' must meet conditions of use and must declare 'this is not a sodium free food' on the information panel if the food is not 'sodium free'. (28 Federal Register 2302, January 6, 1993).
GEOGRAPHIC PLACE OR REGION NOT KNOWN
RIPE OR MATURE Use only if ripeness is stated in the food name or label. That stage of plant development at which a plant or plant part has achieved full maturity and is ready for utilization.
Water: 69 G
Energy: 118 KCAL
Energy: 494 kJ
Protein: 8.33 G
Total lipid (fat): 0.45 G
Ash: 1.14 G
Carbohydrate, by difference: 21.09 G
Fiber, total dietary: 7 G
Calcium, Ca: 68 MG
Iron, Fe: 2.13 MG
Magnesium, Mg: 50 MG
Phosphorus, P: 165 MG
Potassium, K: 391 MG
Sodium, Na: 2 MG
Zinc, Zn: 0.88 MG
Copper, Cu: 0.247 MG
Manganese, Mn: 0.518 MG
Selenium, Se: 4.1 UG
Vitamin C, total ascorbic acid: 1.3 MG
Thiamin: 0.158 MG
Riboflavin: 0.059 MG
Niacin: 0.681 MG
Pantothenic acid: 0.266 MG
Vitamin B-6: 0.117 MG
Folate, total: 102 UG
Folate, food: 102 UG
Folate, DFE: 102 UG
Vitamin A, IU: 1 IU
Fatty acids, total saturated: 0.14 G
SFA 16:0: 0.132 G
SFA 18:0: 0.008 G
Fatty acids, total monounsaturated: 0.021 G
MUFA 18:1: 0.021 G
Fatty acids, total polyunsaturated: 0.187 G
PUFA 18:2: 0.103 G
PUFA 18:3: 0.084 G
Tryptophan: 0.099 G
Threonine: 0.351 G
Isoleucine: 0.368 G
Leucine: 0.665 G
Lysine: 0.572 G
Methionine: 0.125 G
Cystine: 0.091 G
Phenylalanine: 0.451 G
Tyrosine: 0.235 G
Valine: 0.436 G
Arginine: 0.516 G
Histidine: 0.232 G
Alanine: 0.349 G
Aspartic acid: 1.008 G
Glutamic acid: 1.27 G
Glycine: 0.325 G
Proline: 0.353 G
Serine: 0.453 G
Beans, great northern, mature seeds, raw (Includes foods for USDA's Food Distribution Program)
VEGETABLE OR VEGETABLE PRODUCT (US CFR) Vegetables in all forms except where a use-related product type descriptior (such as *PREPARED FOOD PRODUCT* or *SNACK FOOD*) takes precedence.
PULSE OR PULSE PRODUCT (EUROFIR) Use for crops harvested as dry seed. Index green beans and green peas as vegetables. EFG group 14. Eurocode-2 group 7.10-20
1600 LEGUMES AND LEGUME PRODUCTS (USDA SR)
GREAT NORTHERN BEAN
SEED, SKIN PRESENT, GERM PRESENT In the case of grains (NT of *GRAIN [B1324]*), the descriptor can be used to describe whole grains, which may include may include amaranth, barley, buckwheat, bulgur, corn (including popcorn), millet, quinoa, rice, rye, oats, sorghum, teff, triticale, wheat, and wild rice.
Renamed from *SEED OR KERNEL, SKIN PRESENT, GERM PRESENT* in LanguaL 2008. <DICTION>Whole grains are cereal grains (NT of *GRAIN [B1324]*) that consist of the intact, ground, cracked or flaked caryopsis, whose principal anatomical components - the starchy endosperm, germ and bran - are present in the same relative proportions as they exist in the intact caryopsis - should be considered a whole grain food.
This definition means that 100% of the original kernel all of the bran, germ, and endosperm must be present to qualify as a whole grain.
Whole grains or foods made from them contain all the essential parts and naturally-occurring nutrients of the entire grain seed. If the grain has been processed (e.g., cracked, crushed, rolled, extruded, and/or cooked), the food product should deliver approximately the same rich balance of nutrients that are found in the original grain seed.[http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/FoodLabelingNutrition/ucm059088.htm]
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
EXTENT OF HEAT TREATMENT NOT KNOWN Used only when no information is available about the use of or degree of heat treatment performed.
COOKING METHOD NOT APPLICABLE
WATER REMOVED Used for a liquid or solid product from which a significant amount of water (25% or more of the original weight of the water) has been removed. If dehydration is the primary preservation method, also index *DEHYDRATED OR DRIED*. For soups that require the addition of water, use the appropriate narrower term regardless of whether water was removed or not. Do not use for products that have been rehydrated.
DEHYDRATED OR DRIED Used when the water activity has been lowered enough to achieve preservation. Also index *WATER REMOVED* in *H. TREATMENT APPLIED*.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
RIPE OR MATURE Use only if ripeness is stated in the food name or label. That stage of plant development at which a plant or plant part has achieved full maturity and is ready for utilization.
Water: 10.7 G
Energy: 339 KCAL
Energy: 1419 kJ
Protein: 21.86 G
Total lipid (fat): 1.14 G
Ash: 3.93 G
Carbohydrate, by difference: 62.37 G
Fiber, total dietary: 20.2 G
Sugars, Total: 2.26 G
Calcium, Ca: 175 MG
Iron, Fe: 5.47 MG
Magnesium, Mg: 189 MG
Phosphorus, P: 447 MG
Potassium, K: 1387 MG
Sodium, Na: 14 MG
Zinc, Zn: 2.31 MG
Copper, Cu: 0.837 MG
Manganese, Mn: 1.423 MG
Selenium, Se: 12.9 UG
Vitamin C, total ascorbic acid: 5.3 MG
Thiamin: 0.653 MG
Riboflavin: 0.237 MG
Niacin: 1.955 MG
Pantothenic acid: 1.098 MG
Vitamin B-6: 0.447 MG
Folate, total: 482 UG
Folate, food: 482 UG
Folate, DFE: 482 UG
Vitamin E (alpha-tocopherol): 0.22 MG
Vitamin K (phylloquinone): 6 UG
Fatty acids, total saturated: 0.356 G
SFA 16:0: 0.335 G
SFA 18:0: 0.021 G
Fatty acids, total monounsaturated: 0.053 G
MUFA 18:1: 0.053 G
Fatty acids, total polyunsaturated: 0.477 G
PUFA 18:2: 0.263 G
PUFA 18:3: 0.213 G
Tryptophan: 0.259 G
Threonine: 0.92 G
Isoleucine: 0.965 G
Leucine: 1.745 G
Lysine: 1.5 G
Methionine: 0.329 G
Cystine: 0.238 G
Phenylalanine: 1.182 G
Tyrosine: 0.615 G
Valine: 1.144 G
Arginine: 1.353 G
Histidine: 0.608 G
Alanine: 0.916 G
Aspartic acid: 2.644 G
Glutamic acid: 3.333 G
Glycine: 0.853 G
Proline: 0.927 G
Serine: 1.189 G
Beans, kidney, all types, mature seeds, canned
VEGETABLE OR VEGETABLE PRODUCT (US CFR) Vegetables in all forms except where a use-related product type descriptior (such as *PREPARED FOOD PRODUCT* or *SNACK FOOD*) takes precedence.
PULSE OR PULSE PRODUCT (EUROFIR) Use for crops harvested as dry seed. Index green beans and green peas as vegetables. EFG group 14. Eurocode-2 group 7.10-20
1600 LEGUMES AND LEGUME PRODUCTS (USDA SR)
KIDNEY BEAN
SEED, SKIN PRESENT, GERM PRESENT In the case of grains (NT of *GRAIN [B1324]*), the descriptor can be used to describe whole grains, which may include may include amaranth, barley, buckwheat, bulgur, corn (including popcorn), millet, quinoa, rice, rye, oats, sorghum, teff, triticale, wheat, and wild rice.
Renamed from *SEED OR KERNEL, SKIN PRESENT, GERM PRESENT* in LanguaL 2008. <DICTION>Whole grains are cereal grains (NT of *GRAIN [B1324]*) that consist of the intact, ground, cracked or flaked caryopsis, whose principal anatomical components - the starchy endosperm, germ and bran - are present in the same relative proportions as they exist in the intact caryopsis - should be considered a whole grain food.
This definition means that 100% of the original kernel all of the bran, germ, and endosperm must be present to qualify as a whole grain.
Whole grains or foods made from them contain all the essential parts and naturally-occurring nutrients of the entire grain seed. If the grain has been processed (e.g., cracked, crushed, rolled, extruded, and/or cooked), the food product should deliver approximately the same rich balance of nutrients that are found in the original grain seed.[http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/FoodLabelingNutrition/ucm059088.htm]
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
REHYDRATED Used for a product that is prepared by adding water or a water-based liquid (milk, juice, broth) to a dehydrated or concentrated product or to a product that contains an indexed dehydrated ingredient plus water to rehydrate that ingredient. Examples: juice or juice drink from concentrate; milk reconstituted from dry or concentrated milk; soaked dried beans or stewed fruit; biscuit dough (prepared by rehydrating flour); soup made from dehydrated ingredients; cooked noodles or boiled rice. If the resulting product contains water beyond its natural water level, also index *WATER ADDED*.
SALT ADDED Use when salt or sodium chloride constitutes a significant ingredient in proportion to other ingredients of the food, for example when salt or sodium chloride is the second, third or fourth ingredient in a multiple-ingredient food product such as dry, packaged soup mix. For food products with a limited number of ingredients and where the salt or sodium chloride constitutes a significant ingredient (e.g., salted peanuts), use the narrower term *SALTED* [H0173].
STERILIZED BY HEAT Used when the product is rendered commercially sterile by holding at high temperature before or after it is packed in a hermetically sealed container.
PACKED IN WATER Used for products that are packed in water or in water containing less than 4% salt, e.g., most canned vegetables. If a product normally packed in salted water is packed in salt free water, use *NO SALT ADDED CLAIM OR USE*.
CAN, BOTTLE OR JAR
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
RIPE OR MATURE Use only if ripeness is stated in the food name or label. That stage of plant development at which a plant or plant part has achieved full maturity and is ready for utilization.
Water: 78.04 G
Energy: 84 KCAL
Energy: 353 kJ
Protein: 5.22 G
Total lipid (fat): 0.6 G
Ash: 1.64 G
Carbohydrate, by difference: 14.5 G
Fiber, total dietary: 4.3 G
Sugars, Total: 1.85 G
Sucrose: 1.85 G
Starch: 8.9 G
Calcium, Ca: 34 MG
Iron, Fe: 1.17 MG
Magnesium, Mg: 27 MG
Phosphorus, P: 90 MG
Potassium, K: 237 MG
Sodium, Na: 296 MG
Zinc, Zn: 0.46 MG
Copper, Cu: 0.135 MG
Manganese, Mn: 0.168 MG
Selenium, Se: 0.9 UG
Vitamin C, total ascorbic acid: 1.2 MG
Thiamin: 0.116 MG
Riboflavin: 0.051 MG
Niacin: 0.411 MG
Pantothenic acid: 0.138 MG
Vitamin B-6: 0.074 MG
Folate, total: 36 UG
Folate, food: 36 UG
Folate, DFE: 36 UG
Choline, total: 34.9 MG
Betaine: 0.1 MG
Vitamin E (alpha-tocopherol): 0.02 MG
Tocopherol, gamma: 0.69 MG
Tocopherol, delta: 0.02 MG
Tocotrienol, alpha: 0.01 MG
Vitamin K (phylloquinone): 4.1 UG
Fatty acids, total saturated: 0.141 G
SFA 14:0: 0.009 G
SFA 16:0: 0.094 G
SFA 18:0: 0.038 G
Fatty acids, total monounsaturated: 0.382 G
MUFA 16:1: 0.015 G
MUFA 18:1: 0.129 G
MUFA 18:1 c: 0.238 G
Fatty acids, total polyunsaturated: 0.263 G
PUFA 18:2: 0.106 G
PUFA 18:3: 0.082 G
PUFA 18:3 n-3 c,c,c (ALA): 0.075 G
Tryptophan: 0.063 G
Threonine: 0.193 G
Isoleucine: 0.248 G
Leucine: 0.445 G
Lysine: 0.367 G
Methionine: 0.068 G
Cystine: 0.049 G
Phenylalanine: 0.309 G
Tyrosine: 0.124 G
Valine: 0.302 G
Arginine: 0.287 G
Histidine: 0.144 G
Alanine: 0.238 G
Aspartic acid: 0.656 G
Glutamic acid: 0.842 G
Glycine: 0.212 G
Proline: 0.3 G
Serine: 0.329 G
Beans, kidney, all types, mature seeds, cooked, boiled, with salt
VEGETABLE OR VEGETABLE PRODUCT (US CFR) Vegetables in all forms except where a use-related product type descriptior (such as *PREPARED FOOD PRODUCT* or *SNACK FOOD*) takes precedence.
PULSE OR PULSE PRODUCT (EUROFIR) Use for crops harvested as dry seed. Index green beans and green peas as vegetables. EFG group 14. Eurocode-2 group 7.10-20
1600 LEGUMES AND LEGUME PRODUCTS (USDA SR)
KIDNEY BEAN
SEED, SKIN PRESENT, GERM PRESENT In the case of grains (NT of *GRAIN [B1324]*), the descriptor can be used to describe whole grains, which may include may include amaranth, barley, buckwheat, bulgur, corn (including popcorn), millet, quinoa, rice, rye, oats, sorghum, teff, triticale, wheat, and wild rice.
Renamed from *SEED OR KERNEL, SKIN PRESENT, GERM PRESENT* in LanguaL 2008. <DICTION>Whole grains are cereal grains (NT of *GRAIN [B1324]*) that consist of the intact, ground, cracked or flaked caryopsis, whose principal anatomical components - the starchy endosperm, germ and bran - are present in the same relative proportions as they exist in the intact caryopsis - should be considered a whole grain food.
This definition means that 100% of the original kernel all of the bran, germ, and endosperm must be present to qualify as a whole grain.
Whole grains or foods made from them contain all the essential parts and naturally-occurring nutrients of the entire grain seed. If the grain has been processed (e.g., cracked, crushed, rolled, extruded, and/or cooked), the food product should deliver approximately the same rich balance of nutrients that are found in the original grain seed.[http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/FoodLabelingNutrition/ucm059088.htm]
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BOILED Cooked in boiling water at 100 degrees C (212 degrees F).
REHYDRATED Used for a product that is prepared by adding water or a water-based liquid (milk, juice, broth) to a dehydrated or concentrated product or to a product that contains an indexed dehydrated ingredient plus water to rehydrate that ingredient. Examples: juice or juice drink from concentrate; milk reconstituted from dry or concentrated milk; soaked dried beans or stewed fruit; biscuit dough (prepared by rehydrating flour); soup made from dehydrated ingredients; cooked noodles or boiled rice. If the resulting product contains water beyond its natural water level, also index *WATER ADDED*.
SALT ADDED Use when salt or sodium chloride constitutes a significant ingredient in proportion to other ingredients of the food, for example when salt or sodium chloride is the second, third or fourth ingredient in a multiple-ingredient food product such as dry, packaged soup mix. For food products with a limited number of ingredients and where the salt or sodium chloride constitutes a significant ingredient (e.g., salted peanuts), use the narrower term *SALTED* [H0173].
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
RIPE OR MATURE Use only if ripeness is stated in the food name or label. That stage of plant development at which a plant or plant part has achieved full maturity and is ready for utilization.
Water: 66.94 G
Energy: 127 KCAL
Energy: 532 kJ
Protein: 8.67 G
Total lipid (fat): 0.5 G
Ash: 1.09 G
Carbohydrate, by difference: 22.8 G
Fiber, total dietary: 6.4 G
Sugars, Total: 0.32 G
Calcium, Ca: 28 MG
Iron, Fe: 2.94 MG
Magnesium, Mg: 45 MG
Phosphorus, P: 142 MG
Potassium, K: 403 MG
Sodium, Na: 238 MG
Zinc, Zn: 1.07 MG
Copper, Cu: 0.242 MG
Manganese, Mn: 0.477 MG
Selenium, Se: 1.2 UG
Vitamin C, total ascorbic acid: 1.2 MG
Thiamin: 0.16 MG
Riboflavin: 0.058 MG
Niacin: 0.578 MG
Pantothenic acid: 0.22 MG
Vitamin B-6: 0.12 MG
Folate, total: 130 UG
Folate, food: 130 UG
Folate, DFE: 130 UG
Vitamin E (alpha-tocopherol): 0.87 MG
Vitamin K (phylloquinone): 3.3 UG
Fatty acids, total saturated: 0.072 G
SFA 16:0: 0.064 G
SFA 18:0: 0.008 G
Fatty acids, total monounsaturated: 0.039 G
MUFA 18:1: 0.039 G
Fatty acids, total polyunsaturated: 0.275 G
PUFA 18:2: 0.107 G
PUFA 18:3: 0.168 G
Tryptophan: 0.103 G
Threonine: 0.365 G
Isoleucine: 0.383 G
Leucine: 0.693 G
Lysine: 0.595 G
Methionine: 0.13 G
Cystine: 0.094 G
Phenylalanine: 0.469 G
Tyrosine: 0.244 G
Valine: 0.454 G
Arginine: 0.537 G
Histidine: 0.242 G
Alanine: 0.364 G
Aspartic acid: 1.049 G
Glutamic acid: 1.323 G
Glycine: 0.339 G
Proline: 0.368 G
Serine: 0.472 G
Beans, kidney, all types, mature seeds, cooked, boiled, without salt
VEGETABLE OR VEGETABLE PRODUCT (US CFR) Vegetables in all forms except where a use-related product type descriptior (such as *PREPARED FOOD PRODUCT* or *SNACK FOOD*) takes precedence.
PULSE OR PULSE PRODUCT (EUROFIR) Use for crops harvested as dry seed. Index green beans and green peas as vegetables. EFG group 14. Eurocode-2 group 7.10-20
1600 LEGUMES AND LEGUME PRODUCTS (USDA SR)
KIDNEY BEAN
SEED, SKIN PRESENT, GERM PRESENT In the case of grains (NT of *GRAIN [B1324]*), the descriptor can be used to describe whole grains, which may include may include amaranth, barley, buckwheat, bulgur, corn (including popcorn), millet, quinoa, rice, rye, oats, sorghum, teff, triticale, wheat, and wild rice.
Renamed from *SEED OR KERNEL, SKIN PRESENT, GERM PRESENT* in LanguaL 2008. <DICTION>Whole grains are cereal grains (NT of *GRAIN [B1324]*) that consist of the intact, ground, cracked or flaked caryopsis, whose principal anatomical components - the starchy endosperm, germ and bran - are present in the same relative proportions as they exist in the intact caryopsis - should be considered a whole grain food.
This definition means that 100% of the original kernel all of the bran, germ, and endosperm must be present to qualify as a whole grain.
Whole grains or foods made from them contain all the essential parts and naturally-occurring nutrients of the entire grain seed. If the grain has been processed (e.g., cracked, crushed, rolled, extruded, and/or cooked), the food product should deliver approximately the same rich balance of nutrients that are found in the original grain seed.[http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/FoodLabelingNutrition/ucm059088.htm]
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BOILED Cooked in boiling water at 100 degrees C (212 degrees F).
REHYDRATED Used for a product that is prepared by adding water or a water-based liquid (milk, juice, broth) to a dehydrated or concentrated product or to a product that contains an indexed dehydrated ingredient plus water to rehydrate that ingredient. Examples: juice or juice drink from concentrate; milk reconstituted from dry or concentrated milk; soaked dried beans or stewed fruit; biscuit dough (prepared by rehydrating flour); soup made from dehydrated ingredients; cooked noodles or boiled rice. If the resulting product contains water beyond its natural water level, also index *WATER ADDED*.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
NO SALT ADDED CLAIM OR USE No salt added and 'unsalted' must meet conditions of use and must declare 'this is not a sodium free food' on the information panel if the food is not 'sodium free'. (28 Federal Register 2302, January 6, 1993).
GEOGRAPHIC PLACE OR REGION NOT KNOWN
RIPE OR MATURE Use only if ripeness is stated in the food name or label. That stage of plant development at which a plant or plant part has achieved full maturity and is ready for utilization.
Water: 66.94 G
Energy: 127 KCAL
Energy: 532 kJ
Protein: 8.67 G
Total lipid (fat): 0.5 G
Ash: 1.09 G
Carbohydrate, by difference: 22.8 G
Fiber, total dietary: 6.4 G
Sugars, Total: 0.32 G
Calcium, Ca: 35 MG
Iron, Fe: 2.22 MG
Magnesium, Mg: 42 MG
Phosphorus, P: 138 MG
Potassium, K: 405 MG
Sodium, Na: 1 MG
Zinc, Zn: 1 MG
Copper, Cu: 0.216 MG
Manganese, Mn: 0.43 MG
Selenium, Se: 1.1 UG
Vitamin C, total ascorbic acid: 1.2 MG
Thiamin: 0.16 MG
Riboflavin: 0.058 MG
Niacin: 0.578 MG
Pantothenic acid: 0.22 MG
Vitamin B-6: 0.12 MG
Folate, total: 130 UG
Folate, food: 130 UG
Folate, DFE: 130 UG
Choline, total: 30.5 MG
Betaine: 0.1 MG
Vitamin E (alpha-tocopherol): 0.03 MG
Tocopherol, gamma: 0.92 MG
Tocopherol, delta: 0.01 MG
Vitamin K (phylloquinone): 8.4 UG
Fatty acids, total saturated: 0.073 G
SFA 16:0: 0.065 G
SFA 18:0: 0.008 G
Fatty acids, total monounsaturated: 0.039 G
MUFA 18:1: 0.039 G
Fatty acids, total polyunsaturated: 0.278 G
PUFA 18:2: 0.108 G
PUFA 18:3: 0.17 G
Tryptophan: 0.104 G
Threonine: 0.319 G
Isoleucine: 0.41 G
Leucine: 0.736 G
Lysine: 0.607 G
Methionine: 0.113 G
Cystine: 0.081 G
Phenylalanine: 0.511 G
Tyrosine: 0.205 G
Valine: 0.5 G
Arginine: 0.475 G
Histidine: 0.238 G
Alanine: 0.394 G
Aspartic acid: 1.086 G
Glutamic acid: 1.393 G
Glycine: 0.351 G
Proline: 0.496 G
Serine: 0.544 G
Beans, kidney, all types, mature seeds, raw
VEGETABLE OR VEGETABLE PRODUCT (US CFR) Vegetables in all forms except where a use-related product type descriptior (such as *PREPARED FOOD PRODUCT* or *SNACK FOOD*) takes precedence.
PULSE OR PULSE PRODUCT (EUROFIR) Use for crops harvested as dry seed. Index green beans and green peas as vegetables. EFG group 14. Eurocode-2 group 7.10-20
1600 LEGUMES AND LEGUME PRODUCTS (USDA SR)
KIDNEY BEAN
SEED, SKIN PRESENT, GERM PRESENT In the case of grains (NT of *GRAIN [B1324]*), the descriptor can be used to describe whole grains, which may include may include amaranth, barley, buckwheat, bulgur, corn (including popcorn), millet, quinoa, rice, rye, oats, sorghum, teff, triticale, wheat, and wild rice.
Renamed from *SEED OR KERNEL, SKIN PRESENT, GERM PRESENT* in LanguaL 2008. <DICTION>Whole grains are cereal grains (NT of *GRAIN [B1324]*) that consist of the intact, ground, cracked or flaked caryopsis, whose principal anatomical components - the starchy endosperm, germ and bran - are present in the same relative proportions as they exist in the intact caryopsis - should be considered a whole grain food.
This definition means that 100% of the original kernel all of the bran, germ, and endosperm must be present to qualify as a whole grain.
Whole grains or foods made from them contain all the essential parts and naturally-occurring nutrients of the entire grain seed. If the grain has been processed (e.g., cracked, crushed, rolled, extruded, and/or cooked), the food product should deliver approximately the same rich balance of nutrients that are found in the original grain seed.[http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/FoodLabelingNutrition/ucm059088.htm]
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
EXTENT OF HEAT TREATMENT NOT KNOWN Used only when no information is available about the use of or degree of heat treatment performed.
COOKING METHOD NOT APPLICABLE
WATER REMOVED Used for a liquid or solid product from which a significant amount of water (25% or more of the original weight of the water) has been removed. If dehydration is the primary preservation method, also index *DEHYDRATED OR DRIED*. For soups that require the addition of water, use the appropriate narrower term regardless of whether water was removed or not. Do not use for products that have been rehydrated.
DEHYDRATED OR DRIED Used when the water activity has been lowered enough to achieve preservation. Also index *WATER REMOVED* in *H. TREATMENT APPLIED*.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
RIPE OR MATURE Use only if ripeness is stated in the food name or label. That stage of plant development at which a plant or plant part has achieved full maturity and is ready for utilization.
Water: 11.75 G
Energy: 333 KCAL
Energy: 1393 kJ
Protein: 23.58 G
Total lipid (fat): 0.83 G
Ash: 3.83 G
Carbohydrate, by difference: 60.01 G
Fiber, total dietary: 24.9 G
Sugars, Total: 2.23 G
Calcium, Ca: 143 MG
Iron, Fe: 8.2 MG
Magnesium, Mg: 140 MG
Phosphorus, P: 407 MG
Potassium, K: 1406 MG
Sodium, Na: 24 MG
Zinc, Zn: 2.79 MG
Copper, Cu: 0.958 MG
Manganese, Mn: 1.021 MG
Selenium, Se: 3.2 UG
Vitamin C, total ascorbic acid: 4.5 MG
Thiamin: 0.529 MG
Riboflavin: 0.219 MG
Niacin: 2.06 MG
Pantothenic acid: 0.78 MG
Vitamin B-6: 0.397 MG
Folate, total: 394 UG
Folate, food: 394 UG
Folate, DFE: 394 UG
Vitamin E (alpha-tocopherol): 0.22 MG
Vitamin K (phylloquinone): 19 UG
Fatty acids, total saturated: 0.12 G
SFA 16:0: 0.106 G
SFA 18:0: 0.014 G
Fatty acids, total monounsaturated: 0.064 G
MUFA 18:1: 0.064 G
Fatty acids, total polyunsaturated: 0.457 G
PUFA 18:2: 0.178 G
PUFA 18:3: 0.279 G
Phytosterols: 127 MG
Tryptophan: 0.279 G
Threonine: 0.992 G
Isoleucine: 1.041 G
Leucine: 1.882 G
Lysine: 1.618 G
Methionine: 0.355 G
Cystine: 0.256 G
Phenylalanine: 1.275 G
Tyrosine: 0.664 G
Valine: 1.233 G
Arginine: 1.46 G
Histidine: 0.656 G
Alanine: 0.988 G
Aspartic acid: 2.852 G
Glutamic acid: 3.595 G
Glycine: 0.92 G
Proline: 1 G
Serine: 1.282 G
Beans, kidney, california red, mature seeds, cooked, boiled, with salt
VEGETABLE OR VEGETABLE PRODUCT (US CFR) Vegetables in all forms except where a use-related product type descriptior (such as *PREPARED FOOD PRODUCT* or *SNACK FOOD*) takes precedence.
PULSE OR PULSE PRODUCT (EUROFIR) Use for crops harvested as dry seed. Index green beans and green peas as vegetables. EFG group 14. Eurocode-2 group 7.10-20
1600 LEGUMES AND LEGUME PRODUCTS (USDA SR)
RED KIDNEY BEAN [https://www.sciname.info/Default.asp?SciName=Phaseolus vulgaris L.]
SEED, SKIN PRESENT, GERM PRESENT In the case of grains (NT of *GRAIN [B1324]*), the descriptor can be used to describe whole grains, which may include may include amaranth, barley, buckwheat, bulgur, corn (including popcorn), millet, quinoa, rice, rye, oats, sorghum, teff, triticale, wheat, and wild rice.
Renamed from *SEED OR KERNEL, SKIN PRESENT, GERM PRESENT* in LanguaL 2008. <DICTION>Whole grains are cereal grains (NT of *GRAIN [B1324]*) that consist of the intact, ground, cracked or flaked caryopsis, whose principal anatomical components - the starchy endosperm, germ and bran - are present in the same relative proportions as they exist in the intact caryopsis - should be considered a whole grain food.
This definition means that 100% of the original kernel all of the bran, germ, and endosperm must be present to qualify as a whole grain.
Whole grains or foods made from them contain all the essential parts and naturally-occurring nutrients of the entire grain seed. If the grain has been processed (e.g., cracked, crushed, rolled, extruded, and/or cooked), the food product should deliver approximately the same rich balance of nutrients that are found in the original grain seed.[http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/FoodLabelingNutrition/ucm059088.htm]
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BOILED Cooked in boiling water at 100 degrees C (212 degrees F).
REHYDRATED Used for a product that is prepared by adding water or a water-based liquid (milk, juice, broth) to a dehydrated or concentrated product or to a product that contains an indexed dehydrated ingredient plus water to rehydrate that ingredient. Examples: juice or juice drink from concentrate; milk reconstituted from dry or concentrated milk; soaked dried beans or stewed fruit; biscuit dough (prepared by rehydrating flour); soup made from dehydrated ingredients; cooked noodles or boiled rice. If the resulting product contains water beyond its natural water level, also index *WATER ADDED*.
SALT ADDED Use when salt or sodium chloride constitutes a significant ingredient in proportion to other ingredients of the food, for example when salt or sodium chloride is the second, third or fourth ingredient in a multiple-ingredient food product such as dry, packaged soup mix. For food products with a limited number of ingredients and where the salt or sodium chloride constitutes a significant ingredient (e.g., salted peanuts), use the narrower term *SALTED* [H0173].
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
RIPE OR MATURE Use only if ripeness is stated in the food name or label. That stage of plant development at which a plant or plant part has achieved full maturity and is ready for utilization.
Water: 66.93 G
Energy: 124 KCAL
Energy: 519 kJ
Protein: 9.13 G
Total lipid (fat): 0.09 G
Ash: 1.44 G
Carbohydrate, by difference: 22.41 G
Fiber, total dietary: 9.3 G
Calcium, Ca: 66 MG
Iron, Fe: 2.98 MG
Magnesium, Mg: 48 MG
Phosphorus, P: 137 MG
Potassium, K: 419 MG
Sodium, Na: 240 MG
Zinc, Zn: 0.86 MG
Copper, Cu: 0.289 MG
Manganese, Mn: 0.318 MG
Selenium, Se: 1.2 UG
Vitamin C, total ascorbic acid: 1.2 MG
Thiamin: 0.129 MG
Riboflavin: 0.062 MG
Niacin: 0.54 MG
Pantothenic acid: 0.219 MG
Vitamin B-6: 0.104 MG
Folate, total: 74 UG
Folate, food: 74 UG
Folate, DFE: 74 UG
Fatty acids, total saturated: 0.014 G
SFA 16:0: 0.012 G
SFA 18:0: 0.002 G
Fatty acids, total monounsaturated: 0.007 G
MUFA 18:1: 0.007 G
Fatty acids, total polyunsaturated: 0.052 G
PUFA 18:2: 0.02 G
PUFA 18:3: 0.032 G
Tryptophan: 0.108 G
Threonine: 0.384 G
Isoleucine: 0.403 G
Leucine: 0.729 G
Lysine: 0.627 G
Methionine: 0.137 G
Cystine: 0.099 G
Phenylalanine: 0.494 G
Tyrosine: 0.257 G
Valine: 0.478 G
Arginine: 0.565 G
Histidine: 0.254 G
Alanine: 0.383 G
Aspartic acid: 1.105 G
Glutamic acid: 1.392 G
Glycine: 0.356 G
Proline: 0.387 G
Serine: 0.497 G
Beans, kidney, california red, mature seeds, cooked, boiled, without salt
VEGETABLE OR VEGETABLE PRODUCT (US CFR) Vegetables in all forms except where a use-related product type descriptior (such as *PREPARED FOOD PRODUCT* or *SNACK FOOD*) takes precedence.
PULSE OR PULSE PRODUCT (EUROFIR) Use for crops harvested as dry seed. Index green beans and green peas as vegetables. EFG group 14. Eurocode-2 group 7.10-20
1600 LEGUMES AND LEGUME PRODUCTS (USDA SR)
RED KIDNEY BEAN [https://www.sciname.info/Default.asp?SciName=Phaseolus vulgaris L.]
SEED, SKIN PRESENT, GERM PRESENT In the case of grains (NT of *GRAIN [B1324]*), the descriptor can be used to describe whole grains, which may include may include amaranth, barley, buckwheat, bulgur, corn (including popcorn), millet, quinoa, rice, rye, oats, sorghum, teff, triticale, wheat, and wild rice.
Renamed from *SEED OR KERNEL, SKIN PRESENT, GERM PRESENT* in LanguaL 2008. <DICTION>Whole grains are cereal grains (NT of *GRAIN [B1324]*) that consist of the intact, ground, cracked or flaked caryopsis, whose principal anatomical components - the starchy endosperm, germ and bran - are present in the same relative proportions as they exist in the intact caryopsis - should be considered a whole grain food.
This definition means that 100% of the original kernel all of the bran, germ, and endosperm must be present to qualify as a whole grain.
Whole grains or foods made from them contain all the essential parts and naturally-occurring nutrients of the entire grain seed. If the grain has been processed (e.g., cracked, crushed, rolled, extruded, and/or cooked), the food product should deliver approximately the same rich balance of nutrients that are found in the original grain seed.[http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/FoodLabelingNutrition/ucm059088.htm]
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BOILED Cooked in boiling water at 100 degrees C (212 degrees F).
REHYDRATED Used for a product that is prepared by adding water or a water-based liquid (milk, juice, broth) to a dehydrated or concentrated product or to a product that contains an indexed dehydrated ingredient plus water to rehydrate that ingredient. Examples: juice or juice drink from concentrate; milk reconstituted from dry or concentrated milk; soaked dried beans or stewed fruit; biscuit dough (prepared by rehydrating flour); soup made from dehydrated ingredients; cooked noodles or boiled rice. If the resulting product contains water beyond its natural water level, also index *WATER ADDED*.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
NO SALT ADDED CLAIM OR USE No salt added and 'unsalted' must meet conditions of use and must declare 'this is not a sodium free food' on the information panel if the food is not 'sodium free'. (28 Federal Register 2302, January 6, 1993).
GEOGRAPHIC PLACE OR REGION NOT KNOWN
RIPE OR MATURE Use only if ripeness is stated in the food name or label. That stage of plant development at which a plant or plant part has achieved full maturity and is ready for utilization.
Water: 66.93 G
Energy: 124 KCAL
Energy: 519 kJ
Protein: 9.13 G
Total lipid (fat): 0.09 G
Ash: 1.44 G
Carbohydrate, by difference: 22.41 G
Fiber, total dietary: 9.3 G
Calcium, Ca: 66 MG
Iron, Fe: 2.98 MG
Magnesium, Mg: 48 MG
Phosphorus, P: 137 MG
Potassium, K: 419 MG
Sodium, Na: 4 MG
Zinc, Zn: 0.86 MG
Copper, Cu: 0.289 MG
Manganese, Mn: 0.318 MG
Selenium, Se: 1.2 UG
Vitamin C, total ascorbic acid: 1.2 MG
Thiamin: 0.129 MG
Riboflavin: 0.062 MG
Niacin: 0.54 MG
Pantothenic acid: 0.219 MG
Vitamin B-6: 0.104 MG
Folate, total: 74 UG
Folate, food: 74 UG
Folate, DFE: 74 UG
Vitamin A, IU: 3 IU
Fatty acids, total saturated: 0.014 G
SFA 16:0: 0.012 G
SFA 18:0: 0.002 G
Fatty acids, total monounsaturated: 0.007 G
MUFA 18:1: 0.007 G
Fatty acids, total polyunsaturated: 0.052 G
PUFA 18:2: 0.02 G
PUFA 18:3: 0.032 G
Tryptophan: 0.108 G
Threonine: 0.384 G
Isoleucine: 0.403 G
Leucine: 0.729 G
Lysine: 0.627 G
Methionine: 0.137 G
Cystine: 0.099 G
Phenylalanine: 0.494 G
Tyrosine: 0.257 G
Valine: 0.478 G
Arginine: 0.565 G
Histidine: 0.254 G
Alanine: 0.383 G
Aspartic acid: 1.105 G
Glutamic acid: 1.392 G
Glycine: 0.356 G
Proline: 0.387 G
Serine: 0.497 G
Beans, kidney, california red, mature seeds, raw
VEGETABLE OR VEGETABLE PRODUCT (US CFR) Vegetables in all forms except where a use-related product type descriptior (such as *PREPARED FOOD PRODUCT* or *SNACK FOOD*) takes precedence.
PULSE OR PULSE PRODUCT (EUROFIR) Use for crops harvested as dry seed. Index green beans and green peas as vegetables. EFG group 14. Eurocode-2 group 7.10-20
1600 LEGUMES AND LEGUME PRODUCTS (USDA SR)
RED KIDNEY BEAN [https://www.sciname.info/Default.asp?SciName=Phaseolus vulgaris L.]
SEED, SKIN PRESENT, GERM PRESENT In the case of grains (NT of *GRAIN [B1324]*), the descriptor can be used to describe whole grains, which may include may include amaranth, barley, buckwheat, bulgur, corn (including popcorn), millet, quinoa, rice, rye, oats, sorghum, teff, triticale, wheat, and wild rice.
Renamed from *SEED OR KERNEL, SKIN PRESENT, GERM PRESENT* in LanguaL 2008. <DICTION>Whole grains are cereal grains (NT of *GRAIN [B1324]*) that consist of the intact, ground, cracked or flaked caryopsis, whose principal anatomical components - the starchy endosperm, germ and bran - are present in the same relative proportions as they exist in the intact caryopsis - should be considered a whole grain food.
This definition means that 100% of the original kernel all of the bran, germ, and endosperm must be present to qualify as a whole grain.
Whole grains or foods made from them contain all the essential parts and naturally-occurring nutrients of the entire grain seed. If the grain has been processed (e.g., cracked, crushed, rolled, extruded, and/or cooked), the food product should deliver approximately the same rich balance of nutrients that are found in the original grain seed.[http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/FoodLabelingNutrition/ucm059088.htm]
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
EXTENT OF HEAT TREATMENT NOT KNOWN Used only when no information is available about the use of or degree of heat treatment performed.
COOKING METHOD NOT APPLICABLE
WATER REMOVED Used for a liquid or solid product from which a significant amount of water (25% or more of the original weight of the water) has been removed. If dehydration is the primary preservation method, also index *DEHYDRATED OR DRIED*. For soups that require the addition of water, use the appropriate narrower term regardless of whether water was removed or not. Do not use for products that have been rehydrated.
DEHYDRATED OR DRIED Used when the water activity has been lowered enough to achieve preservation. Also index *WATER REMOVED* in *H. TREATMENT APPLIED*.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
RIPE OR MATURE Use only if ripeness is stated in the food name or label. That stage of plant development at which a plant or plant part has achieved full maturity and is ready for utilization.
Water: 11.75 G
Energy: 330 KCAL
Energy: 1381 kJ
Protein: 24.37 G
Total lipid (fat): 0.25 G
Ash: 3.83 G
Carbohydrate, by difference: 59.8 G
Fiber, total dietary: 24.9 G
Calcium, Ca: 195 MG
Iron, Fe: 9.35 MG
Magnesium, Mg: 160 MG
Phosphorus, P: 405 MG
Potassium, K: 1490 MG
Sodium, Na: 11 MG
Zinc, Zn: 2.55 MG
Copper, Cu: 1.1 MG
Manganese, Mn: 1 MG
Selenium, Se: 3.2 UG
Vitamin C, total ascorbic acid: 4.5 MG
Thiamin: 0.529 MG
Riboflavin: 0.219 MG
Niacin: 2.06 MG
Pantothenic acid: 0.78 MG
Vitamin B-6: 0.397 MG
Folate, total: 394 UG
Folate, food: 394 UG
Folate, DFE: 394 UG
Vitamin A, IU: 8 IU
Fatty acids, total saturated: 0.036 G
SFA 16:0: 0.032 G
SFA 18:0: 0.004 G
Fatty acids, total monounsaturated: 0.019 G
MUFA 18:1: 0.019 G
Fatty acids, total polyunsaturated: 0.138 G
PUFA 18:2: 0.054 G
PUFA 18:3: 0.084 G
Tryptophan: 0.289 G
Threonine: 1.026 G
Isoleucine: 1.076 G
Leucine: 1.946 G
Lysine: 1.673 G
Methionine: 0.367 G
Cystine: 0.265 G
Phenylalanine: 1.318 G
Tyrosine: 0.686 G
Valine: 1.275 G
Arginine: 1.509 G
Histidine: 0.679 G
Alanine: 1.022 G
Aspartic acid: 2.948 G
Glutamic acid: 3.717 G
Glycine: 0.952 G
Proline: 1.034 G
Serine: 1.326 G
Beans, kidney, mature seeds, sprouted, cooked, boiled, drained, with salt
VEGETABLE OR VEGETABLE PRODUCT (US CFR) Vegetables in all forms except where a use-related product type descriptior (such as *PREPARED FOOD PRODUCT* or *SNACK FOOD*) takes precedence.
PULSE OR PULSE PRODUCT (EUROFIR) Use for crops harvested as dry seed. Index green beans and green peas as vegetables. EFG group 14. Eurocode-2 group 7.10-20
1100 VEGETABLES AND VEGETABLE PRODUCTS (USDA SR)
KIDNEY BEAN
GERMINATED OR SPROUTED SEED A seed in the early stage of sprouting but with the endosperm still predominant. Sprouting is associated with enzymatic changes in the seed. Compare *SPROUT*.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BOILED AND DRAINED Cooked in boiling water at 212 degrees F.; water that is not absorbed into the food product is discarded after cooking.
SALT ADDED Use when salt or sodium chloride constitutes a significant ingredient in proportion to other ingredients of the food, for example when salt or sodium chloride is the second, third or fourth ingredient in a multiple-ingredient food product such as dry, packaged soup mix. For food products with a limited number of ingredients and where the salt or sodium chloride constitutes a significant ingredient (e.g., salted peanuts), use the narrower term *SALTED* [H0173].
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
RIPE OR MATURE Use only if ripeness is stated in the food name or label. That stage of plant development at which a plant or plant part has achieved full maturity and is ready for utilization.
Water: 89.3 G
Energy: 33 KCAL
Energy: 138 kJ
Protein: 4.83 G
Total lipid (fat): 0.58 G
Ash: 0.58 G
Carbohydrate, by difference: 4.72 G
Calcium, Ca: 19 MG
Iron, Fe: 0.89 MG
Magnesium, Mg: 23 MG
Phosphorus, P: 38 MG
Potassium, K: 194 MG
Sodium, Na: 243 MG
Zinc, Zn: 0.44 MG
Copper, Cu: 0.174 MG
Manganese, Mn: 0.199 MG
Selenium, Se: 0.6 UG
Vitamin C, total ascorbic acid: 35.6 MG
Thiamin: 0.362 MG
Riboflavin: 0.273 MG
Niacin: 3.024 MG
Pantothenic acid: 0.381 MG
Vitamin B-6: 0.093 MG
Folate, total: 47 UG
Folate, food: 47 UG
Folate, DFE: 47 UG
Vitamin A, IU: 2 IU
Fatty acids, total saturated: 0.083 G
SFA 16:0: 0.074 G
SFA 18:0: 0.01 G
Fatty acids, total monounsaturated: 0.045 G
MUFA 18:1: 0.045 G
Fatty acids, total polyunsaturated: 0.318 G
PUFA 18:2: 0.123 G
PUFA 18:3: 0.194 G
Tryptophan: 0.05 G
Threonine: 0.203 G
Isoleucine: 0.214 G
Leucine: 0.347 G
Lysine: 0.275 G
Methionine: 0.05 G
Cystine: 0.055 G
Phenylalanine: 0.243 G
Tyrosine: 0.166 G
Valine: 0.248 G
Arginine: 0.263 G
Histidine: 0.135 G
Alanine: 0.2 G
Aspartic acid: 0.628 G
Glutamic acid: 0.589 G
Glycine: 0.166 G
Proline: 0.195 G
Serine: 0.258 G
Beans, kidney, mature seeds, sprouted, cooked, boiled, drained, without salt
VEGETABLE OR VEGETABLE PRODUCT (US CFR) Vegetables in all forms except where a use-related product type descriptior (such as *PREPARED FOOD PRODUCT* or *SNACK FOOD*) takes precedence.
PULSE OR PULSE PRODUCT (EUROFIR) Use for crops harvested as dry seed. Index green beans and green peas as vegetables. EFG group 14. Eurocode-2 group 7.10-20
1100 VEGETABLES AND VEGETABLE PRODUCTS (USDA SR)
KIDNEY BEAN
GERMINATED OR SPROUTED SEED A seed in the early stage of sprouting but with the endosperm still predominant. Sprouting is associated with enzymatic changes in the seed. Compare *SPROUT*.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BOILED AND DRAINED Cooked in boiling water at 212 degrees F.; water that is not absorbed into the food product is discarded after cooking.
TREATMENT APPLIED NOT KNOWN Used when it is not known whether any of the treatments listed here have been applied to a food product. If it is known that no treatment was applied, use *NO TREATMENT APPLIED*.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
NO SALT ADDED CLAIM OR USE No salt added and 'unsalted' must meet conditions of use and must declare 'this is not a sodium free food' on the information panel if the food is not 'sodium free'. (28 Federal Register 2302, January 6, 1993).
GEOGRAPHIC PLACE OR REGION NOT KNOWN
RIPE OR MATURE Use only if ripeness is stated in the food name or label. That stage of plant development at which a plant or plant part has achieved full maturity and is ready for utilization.
Water: 89.3 G
Energy: 33 KCAL
Energy: 138 kJ
Protein: 4.83 G
Total lipid (fat): 0.58 G
Ash: 0.58 G
Carbohydrate, by difference: 4.72 G
Calcium, Ca: 19 MG
Iron, Fe: 0.89 MG
Magnesium, Mg: 23 MG
Phosphorus, P: 38 MG
Potassium, K: 194 MG
Sodium, Na: 7 MG
Zinc, Zn: 0.44 MG
Copper, Cu: 0.174 MG
Manganese, Mn: 0.199 MG
Selenium, Se: 0.6 UG
Vitamin C, total ascorbic acid: 35.6 MG
Thiamin: 0.362 MG
Riboflavin: 0.273 MG
Niacin: 3.024 MG
Pantothenic acid: 0.381 MG
Vitamin B-6: 0.093 MG
Folate, total: 47 UG
Folate, food: 47 UG
Folate, DFE: 47 UG
Vitamin A, IU: 2 IU
Fatty acids, total saturated: 0.083 G
SFA 16:0: 0.074 G
SFA 18:0: 0.01 G
Fatty acids, total monounsaturated: 0.045 G
MUFA 18:1: 0.045 G
Fatty acids, total polyunsaturated: 0.318 G
PUFA 18:2: 0.123 G
PUFA 18:3: 0.194 G
Tryptophan: 0.05 G
Threonine: 0.203 G
Isoleucine: 0.214 G
Leucine: 0.347 G
Lysine: 0.275 G
Methionine: 0.05 G
Cystine: 0.055 G
Phenylalanine: 0.243 G
Tyrosine: 0.166 G
Valine: 0.248 G
Arginine: 0.263 G
Histidine: 0.135 G
Alanine: 0.2 G
Aspartic acid: 0.628 G
Glutamic acid: 0.589 G
Glycine: 0.166 G
Proline: 0.195 G
Serine: 0.258 G
Beans, kidney, mature seeds, sprouted, raw
VEGETABLE OR VEGETABLE PRODUCT (US CFR) Vegetables in all forms except where a use-related product type descriptior (such as *PREPARED FOOD PRODUCT* or *SNACK FOOD*) takes precedence.
PULSE OR PULSE PRODUCT (EUROFIR) Use for crops harvested as dry seed. Index green beans and green peas as vegetables. EFG group 14. Eurocode-2 group 7.10-20
1100 VEGETABLES AND VEGETABLE PRODUCTS (USDA SR)
KIDNEY BEAN
GERMINATED OR SPROUTED SEED A seed in the early stage of sprouting but with the endosperm still predominant. Sprouting is associated with enzymatic changes in the seed. Compare *SPROUT*.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
RIPE OR MATURE Use only if ripeness is stated in the food name or label. That stage of plant development at which a plant or plant part has achieved full maturity and is ready for utilization.
Water: 90.7 G
Energy: 29 KCAL
Energy: 121 kJ
Protein: 4.2 G
Total lipid (fat): 0.5 G
Ash: 0.5 G
Carbohydrate, by difference: 4.1 G
Calcium, Ca: 17 MG
Iron, Fe: 0.81 MG
Magnesium, Mg: 21 MG
Phosphorus, P: 37 MG
Potassium, K: 187 MG
Sodium, Na: 6 MG
Zinc, Zn: 0.4 MG
Copper, Cu: 0.159 MG
Manganese, Mn: 0.182 MG
Selenium, Se: 0.6 UG
Vitamin C, total ascorbic acid: 38.7 MG
Thiamin: 0.37 MG
Riboflavin: 0.25 MG
Niacin: 2.92 MG
Pantothenic acid: 0.368 MG
Vitamin B-6: 0.085 MG
Folate, total: 59 UG
Folate, food: 59 UG
Folate, DFE: 59 UG
Vitamin A, IU: 2 IU
Fatty acids, total saturated: 0.072 G
SFA 16:0: 0.064 G
SFA 18:0: 0.009 G
Fatty acids, total monounsaturated: 0.039 G
MUFA 18:1: 0.039 G
Fatty acids, total polyunsaturated: 0.276 G
PUFA 18:2: 0.107 G
PUFA 18:3: 0.169 G
Tryptophan: 0.044 G
Threonine: 0.176 G
Isoleucine: 0.186 G
Leucine: 0.302 G
Lysine: 0.239 G
Methionine: 0.044 G
Cystine: 0.048 G
Phenylalanine: 0.212 G
Tyrosine: 0.144 G
Valine: 0.216 G
Arginine: 0.228 G
Histidine: 0.118 G
Alanine: 0.174 G
Aspartic acid: 0.546 G
Glutamic acid: 0.512 G
Glycine: 0.144 G
Proline: 0.169 G
Serine: 0.224 G
Beans, kidney, red, mature seeds, canned, drained solids, rinsed in tap water
VEGETABLE OR VEGETABLE PRODUCT (US CFR) Vegetables in all forms except where a use-related product type descriptior (such as *PREPARED FOOD PRODUCT* or *SNACK FOOD*) takes precedence.
PULSE OR PULSE PRODUCT (EUROFIR) Use for crops harvested as dry seed. Index green beans and green peas as vegetables. EFG group 14. Eurocode-2 group 7.10-20
1100 VEGETABLES AND VEGETABLE PRODUCTS (USDA SR)
KIDNEY BEAN
SPROUT Compare *GERMINATED OR SPROUTED SEED* and *STEM, STALK (WITHOUT LEAVES)*. A young plant growing from a seed; may have small leaves. The endosperm is diminished or removed.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
TREATMENT APPLIED NOT KNOWN Used when it is not known whether any of the treatments listed here have been applied to a food product. If it is known that no treatment was applied, use *NO TREATMENT APPLIED*.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CAN, BOTTLE OR JAR
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
NO SALT ADDED CLAIM OR USE No salt added and 'unsalted' must meet conditions of use and must declare 'this is not a sodium free food' on the information panel if the food is not 'sodium free'. (28 Federal Register 2302, January 6, 1993).
UNITED STATES US FDA 1995 Code: US
RIPE OR MATURE Use only if ripeness is stated in the food name or label. That stage of plant development at which a plant or plant part has achieved full maturity and is ready for utilization.
DRAINED Used to indicate that the food, for example a canned food, is drained.
Water: 68.86 G
Energy: 121 KCAL
Energy: 505 kJ
Protein: 8.12 G
Total lipid (fat): 0.93 G
Ash: 1.29 G
Carbohydrate, by difference: 20.8 G
Fiber, total dietary: 6 G
Calcium, Ca: 58 MG
Iron, Fe: 1.5 MG
Magnesium, Mg: 29 MG
Phosphorus, P: 118 MG
Potassium, K: 250 MG
Sodium, Na: 208 MG
Zinc, Zn: 0.74 MG
Copper, Cu: 0.283 MG
Manganese, Mn: 0.382 MG
Vitamin C, total ascorbic acid: 0.2 MG
Thiamin: 0.06 MG
Riboflavin: 0.015 MG
Niacin: 0.417 MG
Vitamin B-6: 0.113 MG
Folate, total: 23 UG
Folate, food: 23 UG
Folate, DFE: 23 UG
Choline, total: 43.1 MG
Vitamin E (alpha-tocopherol): 0.03 MG
Vitamin K (phylloquinone): 5.7 UG
Fatty acids, total saturated: 0.328 G
SFA 14:0: 0.013 G
SFA 16:0: 0.215 G
SFA 18:0: 0.1 G
Fatty acids, total monounsaturated: 0.052 G
MUFA 16:1: 0.021 G
MUFA 18:1: 0.031 G
Fatty acids, total polyunsaturated: 0.35 G
PUFA 18:2: 0.217 G
PUFA 18:3: 0.132 G
Tryptophan: 0.097 G
Threonine: 0.298 G
Isoleucine: 0.384 G
Leucine: 0.689 G
Lysine: 0.568 G
Methionine: 0.106 G
Cystine: 0.076 G
Phenylalanine: 0.479 G
Tyrosine: 0.192 G
Valine: 0.468 G
Arginine: 0.445 G
Histidine: 0.223 G
Alanine: 0.369 G
Aspartic acid: 1.016 G
Glutamic acid: 1.305 G
Glycine: 0.329 G
Proline: 0.464 G
Serine: 0.509 G
Beans, kidney, red, mature seeds, canned, drained solids
VEGETABLE OR VEGETABLE PRODUCT (US CFR) Vegetables in all forms except where a use-related product type descriptior (such as *PREPARED FOOD PRODUCT* or *SNACK FOOD*) takes precedence.
PULSE OR PULSE PRODUCT (EUROFIR) Use for crops harvested as dry seed. Index green beans and green peas as vegetables. EFG group 14. Eurocode-2 group 7.10-20
1600 LEGUMES AND LEGUME PRODUCTS (USDA SR)
RED KIDNEY BEAN [https://www.sciname.info/Default.asp?SciName=Phaseolus vulgaris L.]
SPROUT Compare *GERMINATED OR SPROUTED SEED* and *STEM, STALK (WITHOUT LEAVES)*. A young plant growing from a seed; may have small leaves. The endosperm is diminished or removed.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
SALT ADDED Use when salt or sodium chloride constitutes a significant ingredient in proportion to other ingredients of the food, for example when salt or sodium chloride is the second, third or fourth ingredient in a multiple-ingredient food product such as dry, packaged soup mix. For food products with a limited number of ingredients and where the salt or sodium chloride constitutes a significant ingredient (e.g., salted peanuts), use the narrower term *SALTED* [H0173].
STERILIZED BY HEAT Used when the product is rendered commercially sterile by holding at high temperature before or after it is packed in a hermetically sealed container.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CAN, BOTTLE OR JAR
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
RIPE OR MATURE Use only if ripeness is stated in the food name or label. That stage of plant development at which a plant or plant part has achieved full maturity and is ready for utilization.
DRAINED Used to indicate that the food, for example a canned food, is drained.
Water: 68.11 G
Energy: 124 KCAL
Energy: 519 kJ
Protein: 7.98 G
Total lipid (fat): 1.05 G
Ash: 1.36 G
Carbohydrate, by difference: 21.49 G
Fiber, total dietary: 5.5 G
Sugars, Total: 3.8 G
Sucrose: 3.47 G
Glucose: 0.23 G
Fructose: 0.1 G
Calcium, Ca: 57 MG
Iron, Fe: 1.5 MG
Magnesium, Mg: 30 MG
Phosphorus, P: 121 MG
Potassium, K: 277 MG
Sodium, Na: 231 MG
Zinc, Zn: 0.75 MG
Copper, Cu: 0.272 MG
Manganese, Mn: 0.384 MG
Selenium, Se: 1.6 UG
Vitamin C, total ascorbic acid: 0.2 MG
Thiamin: 0.067 MG
Riboflavin: 0.016 MG
Niacin: 0.46 MG
Folate, total: 28 UG
Folate, food: 28 UG
Folate, DFE: 28 UG
Fatty acids, total saturated: 0.181 G
SFA 14:0: 0.007 G
SFA 16:0: 0.119 G
SFA 18:0: 0.055 G
Fatty acids, total monounsaturated: 0.029 G
MUFA 16:1: 0.012 G
MUFA 18:1: 0.017 G
Fatty acids, total polyunsaturated: 0.193 G
PUFA 18:2: 0.12 G
PUFA 18:3: 0.073 G
Tryptophan: 0.095 G
Threonine: 0.293 G
Isoleucine: 0.377 G
Leucine: 0.677 G
Lysine: 0.558 G
Methionine: 0.104 G
Cystine: 0.075 G
Phenylalanine: 0.471 G
Tyrosine: 0.189 G
Valine: 0.46 G
Arginine: 0.437 G
Histidine: 0.219 G
Alanine: 0.362 G
Aspartic acid: 0.999 G
Glutamic acid: 1.282 G
Glycine: 0.323 G
Proline: 0.456 G
Serine: 0.5 G
Beans, kidney, red, mature seeds, canned, solids and liquid, low sodium
VEGETABLE OR VEGETABLE PRODUCT (US CFR) Vegetables in all forms except where a use-related product type descriptior (such as *PREPARED FOOD PRODUCT* or *SNACK FOOD*) takes precedence.
PULSE OR PULSE PRODUCT (EUROFIR) Use for crops harvested as dry seed. Index green beans and green peas as vegetables. EFG group 14. Eurocode-2 group 7.10-20
1600 LEGUMES AND LEGUME PRODUCTS (USDA SR)
RED KIDNEY BEAN [https://www.sciname.info/Default.asp?SciName=Phaseolus vulgaris L.]
SEED, SKIN PRESENT, GERM PRESENT In the case of grains (NT of *GRAIN [B1324]*), the descriptor can be used to describe whole grains, which may include may include amaranth, barley, buckwheat, bulgur, corn (including popcorn), millet, quinoa, rice, rye, oats, sorghum, teff, triticale, wheat, and wild rice.
Renamed from *SEED OR KERNEL, SKIN PRESENT, GERM PRESENT* in LanguaL 2008. <DICTION>Whole grains are cereal grains (NT of *GRAIN [B1324]*) that consist of the intact, ground, cracked or flaked caryopsis, whose principal anatomical components - the starchy endosperm, germ and bran - are present in the same relative proportions as they exist in the intact caryopsis - should be considered a whole grain food.
This definition means that 100% of the original kernel all of the bran, germ, and endosperm must be present to qualify as a whole grain.
Whole grains or foods made from them contain all the essential parts and naturally-occurring nutrients of the entire grain seed. If the grain has been processed (e.g., cracked, crushed, rolled, extruded, and/or cooked), the food product should deliver approximately the same rich balance of nutrients that are found in the original grain seed.[http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/FoodLabelingNutrition/ucm059088.htm]
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
REHYDRATED Used for a product that is prepared by adding water or a water-based liquid (milk, juice, broth) to a dehydrated or concentrated product or to a product that contains an indexed dehydrated ingredient plus water to rehydrate that ingredient. Examples: juice or juice drink from concentrate; milk reconstituted from dry or concentrated milk; soaked dried beans or stewed fruit; biscuit dough (prepared by rehydrating flour); soup made from dehydrated ingredients; cooked noodles or boiled rice. If the resulting product contains water beyond its natural water level, also index *WATER ADDED*.
STERILIZED BY HEAT Used when the product is rendered commercially sterile by holding at high temperature before or after it is packed in a hermetically sealed container.
PACKED IN WATER Used for products that are packed in water or in water containing less than 4% salt, e.g., most canned vegetables. If a product normally packed in salted water is packed in salt free water, use *NO SALT ADDED CLAIM OR USE*.
CAN, BOTTLE OR JAR
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
LOW SODIUM FOOD Foods having 140 milligrams or less sodium per amount customarily consumed (and per 50 grams of food if the amount customarily consumed is small). Meals and main dishes have 140 milligrams sodium per 100 grams of food.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
RIPE OR MATURE Use only if ripeness is stated in the food name or label. That stage of plant development at which a plant or plant part has achieved full maturity and is ready for utilization.
Water: 77.96 G
Energy: 81 KCAL
Energy: 341 kJ
Protein: 5.22 G
Total lipid (fat): 0.36 G
Ash: 1.64 G
Carbohydrate, by difference: 14.83 G
Fiber, total dietary: 5.3 G
Sugars, Total: 1.85 G
Sucrose: 1.85 G
Starch: 8.9 G
Calcium, Ca: 29 MG
Iron, Fe: 1.25 MG
Magnesium, Mg: 30 MG
Phosphorus, P: 106 MG
Potassium, K: 260 MG
Sodium, Na: 117 MG
Zinc, Zn: 0.62 MG
Copper, Cu: 0.147 MG
Manganese, Mn: 0.291 MG
Selenium, Se: 1.1 UG
Vitamin C, total ascorbic acid: 0.8 MG
Thiamin: 0.106 MG
Riboflavin: 0.067 MG
Niacin: 0.494 MG
Pantothenic acid: 0.13 MG
Vitamin B-6: 0.08 MG
Folate, total: 26 UG
Folate, food: 26 UG
Folate, DFE: 26 UG
Choline, total: 30.5 MG
Betaine: 0.1 MG
Vitamin E (alpha-tocopherol): 0.02 MG
Tocopherol, gamma: 0.69 MG
Tocopherol, delta: 0.02 MG
Tocotrienol, alpha: 0.01 MG
Vitamin K (phylloquinone): 4.1 UG
Fatty acids, total saturated: 0.125 G
SFA 14:0: 0.005 G
SFA 16:0: 0.082 G
SFA 18:0: 0.038 G
Fatty acids, total monounsaturated: 0.147 G
MUFA 16:1: 0.008 G
MUFA 18:1: 0.012 G
MUFA 18:1 c: 0.127 G
Fatty acids, total polyunsaturated: 0.174 G
PUFA 18:2: 0.083 G
PUFA 18:3: 0.051 G
PUFA 18:3 n-3 c,c,c (ALA): 0.04 G
Tryptophan: 0.064 G
Threonine: 0.197 G
Isoleucine: 0.254 G
Leucine: 0.456 G
Lysine: 0.376 G
Methionine: 0.07 G
Cystine: 0.05 G
Phenylalanine: 0.317 G
Tyrosine: 0.127 G
Valine: 0.31 G
Arginine: 0.295 G
Histidine: 0.148 G
Alanine: 0.244 G
Aspartic acid: 0.673 G
Glutamic acid: 0.863 G
Glycine: 0.218 G
Proline: 0.307 G
Serine: 0.337 G
Beans, kidney, red, mature seeds, canned, solids and liquids
VEGETABLE OR VEGETABLE PRODUCT (US CFR) Vegetables in all forms except where a use-related product type descriptior (such as *PREPARED FOOD PRODUCT* or *SNACK FOOD*) takes precedence.
PULSE OR PULSE PRODUCT (EUROFIR) Use for crops harvested as dry seed. Index green beans and green peas as vegetables. EFG group 14. Eurocode-2 group 7.10-20
1600 LEGUMES AND LEGUME PRODUCTS (USDA SR)
RED KIDNEY BEAN [https://www.sciname.info/Default.asp?SciName=Phaseolus vulgaris L.]
SEED, SKIN PRESENT, GERM PRESENT In the case of grains (NT of *GRAIN [B1324]*), the descriptor can be used to describe whole grains, which may include may include amaranth, barley, buckwheat, bulgur, corn (including popcorn), millet, quinoa, rice, rye, oats, sorghum, teff, triticale, wheat, and wild rice.
Renamed from *SEED OR KERNEL, SKIN PRESENT, GERM PRESENT* in LanguaL 2008. <DICTION>Whole grains are cereal grains (NT of *GRAIN [B1324]*) that consist of the intact, ground, cracked or flaked caryopsis, whose principal anatomical components - the starchy endosperm, germ and bran - are present in the same relative proportions as they exist in the intact caryopsis - should be considered a whole grain food.
This definition means that 100% of the original kernel all of the bran, germ, and endosperm must be present to qualify as a whole grain.
Whole grains or foods made from them contain all the essential parts and naturally-occurring nutrients of the entire grain seed. If the grain has been processed (e.g., cracked, crushed, rolled, extruded, and/or cooked), the food product should deliver approximately the same rich balance of nutrients that are found in the original grain seed.[http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/FoodLabelingNutrition/ucm059088.htm]
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
REHYDRATED Used for a product that is prepared by adding water or a water-based liquid (milk, juice, broth) to a dehydrated or concentrated product or to a product that contains an indexed dehydrated ingredient plus water to rehydrate that ingredient. Examples: juice or juice drink from concentrate; milk reconstituted from dry or concentrated milk; soaked dried beans or stewed fruit; biscuit dough (prepared by rehydrating flour); soup made from dehydrated ingredients; cooked noodles or boiled rice. If the resulting product contains water beyond its natural water level, also index *WATER ADDED*.
SALT ADDED Use when salt or sodium chloride constitutes a significant ingredient in proportion to other ingredients of the food, for example when salt or sodium chloride is the second, third or fourth ingredient in a multiple-ingredient food product such as dry, packaged soup mix. For food products with a limited number of ingredients and where the salt or sodium chloride constitutes a significant ingredient (e.g., salted peanuts), use the narrower term *SALTED* [H0173].
STERILIZED BY HEAT Used when the product is rendered commercially sterile by holding at high temperature before or after it is packed in a hermetically sealed container.
PACKED IN WATER Used for products that are packed in water or in water containing less than 4% salt, e.g., most canned vegetables. If a product normally packed in salted water is packed in salt free water, use *NO SALT ADDED CLAIM OR USE*.
CAN, BOTTLE OR JAR
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
RIPE OR MATURE Use only if ripeness is stated in the food name or label. That stage of plant development at which a plant or plant part has achieved full maturity and is ready for utilization.
Water: 77.96 G
Energy: 81 KCAL
Energy: 341 kJ
Protein: 5.22 G
Total lipid (fat): 0.36 G
Ash: 1.64 G
Carbohydrate, by difference: 14.83 G
Fiber, total dietary: 4.3 G
Sugars, Total: 1.85 G
Sucrose: 1.85 G
Starch: 8.9 G
Calcium, Ca: 29 MG
Iron, Fe: 1.25 MG
Magnesium, Mg: 30 MG
Phosphorus, P: 106 MG
Potassium, K: 260 MG
Sodium, Na: 256 MG
Zinc, Zn: 0.62 MG
Copper, Cu: 0.147 MG
Manganese, Mn: 0.291 MG
Selenium, Se: 1.1 UG
Vitamin C, total ascorbic acid: 0.8 MG
Thiamin: 0.106 MG
Riboflavin: 0.067 MG
Niacin: 0.494 MG
Pantothenic acid: 0.13 MG
Vitamin B-6: 0.08 MG
Folate, total: 23 UG
Folate, food: 23 UG
Folate, DFE: 23 UG
Choline, total: 30.5 MG
Betaine: 0.1 MG
Vitamin E (alpha-tocopherol): 0.02 MG
Tocopherol, gamma: 0.69 MG
Tocopherol, delta: 0.02 MG
Tocotrienol, alpha: 0.01 MG
Vitamin K (phylloquinone): 4.1 UG
Fatty acids, total saturated: 0.125 G
SFA 14:0: 0.005 G
SFA 16:0: 0.082 G
SFA 18:0: 0.038 G
Fatty acids, total monounsaturated: 0.147 G
MUFA 16:1: 0.008 G
MUFA 18:1: 0.012 G
MUFA 18:1 c: 0.127 G
Fatty acids, total polyunsaturated: 0.174 G
PUFA 18:2: 0.083 G
PUFA 18:3: 0.051 G
PUFA 18:3 n-3 c,c,c (ALA): 0.04 G
Tryptophan: 0.064 G
Threonine: 0.197 G
Isoleucine: 0.254 G
Leucine: 0.456 G
Lysine: 0.376 G
Methionine: 0.07 G
Cystine: 0.05 G
Phenylalanine: 0.317 G
Tyrosine: 0.127 G
Valine: 0.31 G
Arginine: 0.295 G
Histidine: 0.148 G
Alanine: 0.244 G
Aspartic acid: 0.673 G
Glutamic acid: 0.863 G
Glycine: 0.218 G
Proline: 0.307 G
Serine: 0.337 G
Beans, kidney, red, mature seeds, cooked, boiled, with salt
VEGETABLE OR VEGETABLE PRODUCT (US CFR) Vegetables in all forms except where a use-related product type descriptior (such as *PREPARED FOOD PRODUCT* or *SNACK FOOD*) takes precedence.
PULSE OR PULSE PRODUCT (EUROFIR) Use for crops harvested as dry seed. Index green beans and green peas as vegetables. EFG group 14. Eurocode-2 group 7.10-20
1600 LEGUMES AND LEGUME PRODUCTS (USDA SR)
RED KIDNEY BEAN [https://www.sciname.info/Default.asp?SciName=Phaseolus vulgaris L.]
SEED, SKIN PRESENT, GERM PRESENT In the case of grains (NT of *GRAIN [B1324]*), the descriptor can be used to describe whole grains, which may include may include amaranth, barley, buckwheat, bulgur, corn (including popcorn), millet, quinoa, rice, rye, oats, sorghum, teff, triticale, wheat, and wild rice.
Renamed from *SEED OR KERNEL, SKIN PRESENT, GERM PRESENT* in LanguaL 2008. <DICTION>Whole grains are cereal grains (NT of *GRAIN [B1324]*) that consist of the intact, ground, cracked or flaked caryopsis, whose principal anatomical components - the starchy endosperm, germ and bran - are present in the same relative proportions as they exist in the intact caryopsis - should be considered a whole grain food.
This definition means that 100% of the original kernel all of the bran, germ, and endosperm must be present to qualify as a whole grain.
Whole grains or foods made from them contain all the essential parts and naturally-occurring nutrients of the entire grain seed. If the grain has been processed (e.g., cracked, crushed, rolled, extruded, and/or cooked), the food product should deliver approximately the same rich balance of nutrients that are found in the original grain seed.[http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/FoodLabelingNutrition/ucm059088.htm]
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BOILED Cooked in boiling water at 100 degrees C (212 degrees F).
REHYDRATED Used for a product that is prepared by adding water or a water-based liquid (milk, juice, broth) to a dehydrated or concentrated product or to a product that contains an indexed dehydrated ingredient plus water to rehydrate that ingredient. Examples: juice or juice drink from concentrate; milk reconstituted from dry or concentrated milk; soaked dried beans or stewed fruit; biscuit dough (prepared by rehydrating flour); soup made from dehydrated ingredients; cooked noodles or boiled rice. If the resulting product contains water beyond its natural water level, also index *WATER ADDED*.
SALT ADDED Use when salt or sodium chloride constitutes a significant ingredient in proportion to other ingredients of the food, for example when salt or sodium chloride is the second, third or fourth ingredient in a multiple-ingredient food product such as dry, packaged soup mix. For food products with a limited number of ingredients and where the salt or sodium chloride constitutes a significant ingredient (e.g., salted peanuts), use the narrower term *SALTED* [H0173].
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
RIPE OR MATURE Use only if ripeness is stated in the food name or label. That stage of plant development at which a plant or plant part has achieved full maturity and is ready for utilization.
Water: 66.94 G
Energy: 127 KCAL
Energy: 532 kJ
Protein: 8.67 G
Total lipid (fat): 0.5 G
Ash: 1.09 G
Carbohydrate, by difference: 22.8 G
Fiber, total dietary: 7.4 G
Sugars, Total: 0.32 G
Calcium, Ca: 28 MG
Iron, Fe: 2.94 MG
Magnesium, Mg: 45 MG
Phosphorus, P: 142 MG
Potassium, K: 403 MG
Sodium, Na: 238 MG
Zinc, Zn: 1.07 MG
Copper, Cu: 0.242 MG
Manganese, Mn: 0.477 MG
Selenium, Se: 1.2 UG
Vitamin C, total ascorbic acid: 1.2 MG
Thiamin: 0.16 MG
Riboflavin: 0.058 MG
Niacin: 0.578 MG
Pantothenic acid: 0.22 MG
Vitamin B-6: 0.12 MG
Folate, total: 130 UG
Folate, food: 130 UG
Folate, DFE: 130 UG
Choline, total: 30.5 MG
Vitamin E (alpha-tocopherol): 0.03 MG
Vitamin K (phylloquinone): 8.4 UG
Fatty acids, total saturated: 0.072 G
SFA 16:0: 0.064 G
SFA 18:0: 0.008 G
Fatty acids, total monounsaturated: 0.039 G
MUFA 18:1: 0.039 G
Fatty acids, total polyunsaturated: 0.275 G
PUFA 18:2: 0.107 G
PUFA 18:3: 0.168 G
Tryptophan: 0.103 G
Threonine: 0.365 G
Isoleucine: 0.383 G
Leucine: 0.693 G
Lysine: 0.595 G
Methionine: 0.13 G
Cystine: 0.094 G
Phenylalanine: 0.469 G
Tyrosine: 0.244 G
Valine: 0.454 G
Arginine: 0.537 G
Histidine: 0.242 G
Alanine: 0.364 G
Aspartic acid: 1.049 G
Glutamic acid: 1.323 G
Glycine: 0.339 G
Proline: 0.368 G
Serine: 0.472 G
Beans, kidney, red, mature seeds, cooked, boiled, without salt
VEGETABLE OR VEGETABLE PRODUCT (US CFR) Vegetables in all forms except where a use-related product type descriptior (such as *PREPARED FOOD PRODUCT* or *SNACK FOOD*) takes precedence.
PULSE OR PULSE PRODUCT (EUROFIR) Use for crops harvested as dry seed. Index green beans and green peas as vegetables. EFG group 14. Eurocode-2 group 7.10-20
1600 LEGUMES AND LEGUME PRODUCTS (USDA SR)
RED KIDNEY BEAN [https://www.sciname.info/Default.asp?SciName=Phaseolus vulgaris L.]
SEED, SKIN PRESENT, GERM PRESENT In the case of grains (NT of *GRAIN [B1324]*), the descriptor can be used to describe whole grains, which may include may include amaranth, barley, buckwheat, bulgur, corn (including popcorn), millet, quinoa, rice, rye, oats, sorghum, teff, triticale, wheat, and wild rice.
Renamed from *SEED OR KERNEL, SKIN PRESENT, GERM PRESENT* in LanguaL 2008. <DICTION>Whole grains are cereal grains (NT of *GRAIN [B1324]*) that consist of the intact, ground, cracked or flaked caryopsis, whose principal anatomical components - the starchy endosperm, germ and bran - are present in the same relative proportions as they exist in the intact caryopsis - should be considered a whole grain food.
This definition means that 100% of the original kernel all of the bran, germ, and endosperm must be present to qualify as a whole grain.
Whole grains or foods made from them contain all the essential parts and naturally-occurring nutrients of the entire grain seed. If the grain has been processed (e.g., cracked, crushed, rolled, extruded, and/or cooked), the food product should deliver approximately the same rich balance of nutrients that are found in the original grain seed.[http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/FoodLabelingNutrition/ucm059088.htm]
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BOILED Cooked in boiling water at 100 degrees C (212 degrees F).
REHYDRATED Used for a product that is prepared by adding water or a water-based liquid (milk, juice, broth) to a dehydrated or concentrated product or to a product that contains an indexed dehydrated ingredient plus water to rehydrate that ingredient. Examples: juice or juice drink from concentrate; milk reconstituted from dry or concentrated milk; soaked dried beans or stewed fruit; biscuit dough (prepared by rehydrating flour); soup made from dehydrated ingredients; cooked noodles or boiled rice. If the resulting product contains water beyond its natural water level, also index *WATER ADDED*.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
NO SALT ADDED CLAIM OR USE No salt added and 'unsalted' must meet conditions of use and must declare 'this is not a sodium free food' on the information panel if the food is not 'sodium free'. (28 Federal Register 2302, January 6, 1993).
GEOGRAPHIC PLACE OR REGION NOT KNOWN
RIPE OR MATURE Use only if ripeness is stated in the food name or label. That stage of plant development at which a plant or plant part has achieved full maturity and is ready for utilization.
Water: 66.94 G
Energy: 127 KCAL
Energy: 532 kJ
Protein: 8.67 G
Total lipid (fat): 0.5 G
Ash: 1.09 G
Carbohydrate, by difference: 22.8 G
Fiber, total dietary: 7.4 G
Sugars, Total: 0.32 G
Calcium, Ca: 28 MG
Iron, Fe: 2.94 MG
Magnesium, Mg: 45 MG
Phosphorus, P: 142 MG
Potassium, K: 403 MG
Sodium, Na: 2 MG
Zinc, Zn: 1.07 MG
Copper, Cu: 0.242 MG
Manganese, Mn: 0.477 MG
Selenium, Se: 1.2 UG
Vitamin C, total ascorbic acid: 1.2 MG
Thiamin: 0.16 MG
Riboflavin: 0.058 MG
Niacin: 0.578 MG
Pantothenic acid: 0.22 MG
Vitamin B-6: 0.12 MG
Folate, total: 130 UG
Folate, food: 130 UG
Folate, DFE: 130 UG
Choline, total: 30.5 MG
Vitamin E (alpha-tocopherol): 0.03 MG
Vitamin K (phylloquinone): 8.4 UG
Fatty acids, total saturated: 0.072 G
SFA 16:0: 0.064 G
SFA 18:0: 0.008 G
Fatty acids, total monounsaturated: 0.039 G
MUFA 18:1: 0.039 G
Fatty acids, total polyunsaturated: 0.275 G
PUFA 18:2: 0.107 G
PUFA 18:3: 0.168 G
Tryptophan: 0.103 G
Threonine: 0.365 G
Isoleucine: 0.383 G
Leucine: 0.693 G
Lysine: 0.595 G
Methionine: 0.13 G
Cystine: 0.094 G
Phenylalanine: 0.469 G
Tyrosine: 0.244 G
Valine: 0.454 G
Arginine: 0.537 G
Histidine: 0.242 G
Alanine: 0.364 G
Aspartic acid: 1.049 G
Glutamic acid: 1.323 G
Glycine: 0.339 G
Proline: 0.368 G
Serine: 0.472 G
Beans, kidney, red, mature seeds, raw
VEGETABLE OR VEGETABLE PRODUCT (US CFR) Vegetables in all forms except where a use-related product type descriptior (such as *PREPARED FOOD PRODUCT* or *SNACK FOOD*) takes precedence.
PULSE OR PULSE PRODUCT (EUROFIR) Use for crops harvested as dry seed. Index green beans and green peas as vegetables. EFG group 14. Eurocode-2 group 7.10-20
1600 LEGUMES AND LEGUME PRODUCTS (USDA SR)
RED KIDNEY BEAN [https://www.sciname.info/Default.asp?SciName=Phaseolus vulgaris L.]
SEED, SKIN PRESENT, GERM PRESENT In the case of grains (NT of *GRAIN [B1324]*), the descriptor can be used to describe whole grains, which may include may include amaranth, barley, buckwheat, bulgur, corn (including popcorn), millet, quinoa, rice, rye, oats, sorghum, teff, triticale, wheat, and wild rice.
Renamed from *SEED OR KERNEL, SKIN PRESENT, GERM PRESENT* in LanguaL 2008. <DICTION>Whole grains are cereal grains (NT of *GRAIN [B1324]*) that consist of the intact, ground, cracked or flaked caryopsis, whose principal anatomical components - the starchy endosperm, germ and bran - are present in the same relative proportions as they exist in the intact caryopsis - should be considered a whole grain food.
This definition means that 100% of the original kernel all of the bran, germ, and endosperm must be present to qualify as a whole grain.
Whole grains or foods made from them contain all the essential parts and naturally-occurring nutrients of the entire grain seed. If the grain has been processed (e.g., cracked, crushed, rolled, extruded, and/or cooked), the food product should deliver approximately the same rich balance of nutrients that are found in the original grain seed.[http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/FoodLabelingNutrition/ucm059088.htm]
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
EXTENT OF HEAT TREATMENT NOT KNOWN Used only when no information is available about the use of or degree of heat treatment performed.
COOKING METHOD NOT APPLICABLE
WATER REMOVED Used for a liquid or solid product from which a significant amount of water (25% or more of the original weight of the water) has been removed. If dehydration is the primary preservation method, also index *DEHYDRATED OR DRIED*. For soups that require the addition of water, use the appropriate narrower term regardless of whether water was removed or not. Do not use for products that have been rehydrated.
DEHYDRATED OR DRIED Used when the water activity has been lowered enough to achieve preservation. Also index *WATER REMOVED* in *H. TREATMENT APPLIED*.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
RIPE OR MATURE Use only if ripeness is stated in the food name or label. That stage of plant development at which a plant or plant part has achieved full maturity and is ready for utilization.
Water: 11.75 G
Energy: 337 KCAL
Energy: 1408 kJ
Protein: 22.53 G
Total lipid (fat): 1.06 G
Ash: 3.37 G
Carbohydrate, by difference: 61.29 G
Fiber, total dietary: 15.2 G
Sugars, Total: 2.1 G
Calcium, Ca: 83 MG
Iron, Fe: 6.69 MG
Magnesium, Mg: 138 MG
Phosphorus, P: 406 MG
Potassium, K: 1359 MG
Sodium, Na: 12 MG
Zinc, Zn: 2.79 MG
Copper, Cu: 0.699 MG
Manganese, Mn: 1.111 MG
Selenium, Se: 3.2 UG
Fluoride, F: 2.2 UG
Vitamin C, total ascorbic acid: 4.5 MG
Thiamin: 0.608 MG
Riboflavin: 0.215 MG
Niacin: 2.11 MG
Pantothenic acid: 0.78 MG
Vitamin B-6: 0.397 MG
Folate, total: 394 UG
Folate, food: 394 UG
Folate, DFE: 394 UG
Choline, total: 65.9 MG
Vitamin E (alpha-tocopherol): 0.21 MG
Vitamin K (phylloquinone): 5.6 UG
Fatty acids, total saturated: 0.154 G
SFA 16:0: 0.136 G
SFA 18:0: 0.018 G
Fatty acids, total monounsaturated: 0.082 G
MUFA 18:1: 0.082 G
Fatty acids, total polyunsaturated: 0.586 G
PUFA 18:2: 0.228 G
PUFA 18:3: 0.358 G
Tryptophan: 0.267 G
Threonine: 0.948 G
Isoleucine: 0.995 G
Leucine: 1.799 G
Lysine: 1.547 G
Methionine: 0.339 G
Cystine: 0.245 G
Phenylalanine: 1.218 G
Tyrosine: 0.634 G
Valine: 1.179 G
Arginine: 1.395 G
Histidine: 0.627 G
Alanine: 0.945 G
Aspartic acid: 2.725 G
Glutamic acid: 3.436 G
Glycine: 0.88 G
Proline: 0.955 G
Serine: 1.226 G
Beans, kidney, royal red, mature seeds, cooked, boiled with salt
VEGETABLE OR VEGETABLE PRODUCT (US CFR) Vegetables in all forms except where a use-related product type descriptior (such as *PREPARED FOOD PRODUCT* or *SNACK FOOD*) takes precedence.
PULSE OR PULSE PRODUCT (EUROFIR) Use for crops harvested as dry seed. Index green beans and green peas as vegetables. EFG group 14. Eurocode-2 group 7.10-20
1600 LEGUMES AND LEGUME PRODUCTS (USDA SR)
RED KIDNEY BEAN [https://www.sciname.info/Default.asp?SciName=Phaseolus vulgaris L.]
SEED, SKIN PRESENT, GERM PRESENT In the case of grains (NT of *GRAIN [B1324]*), the descriptor can be used to describe whole grains, which may include may include amaranth, barley, buckwheat, bulgur, corn (including popcorn), millet, quinoa, rice, rye, oats, sorghum, teff, triticale, wheat, and wild rice.
Renamed from *SEED OR KERNEL, SKIN PRESENT, GERM PRESENT* in LanguaL 2008. <DICTION>Whole grains are cereal grains (NT of *GRAIN [B1324]*) that consist of the intact, ground, cracked or flaked caryopsis, whose principal anatomical components - the starchy endosperm, germ and bran - are present in the same relative proportions as they exist in the intact caryopsis - should be considered a whole grain food.
This definition means that 100% of the original kernel all of the bran, germ, and endosperm must be present to qualify as a whole grain.
Whole grains or foods made from them contain all the essential parts and naturally-occurring nutrients of the entire grain seed. If the grain has been processed (e.g., cracked, crushed, rolled, extruded, and/or cooked), the food product should deliver approximately the same rich balance of nutrients that are found in the original grain seed.[http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/FoodLabelingNutrition/ucm059088.htm]
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BOILED Cooked in boiling water at 100 degrees C (212 degrees F).
REHYDRATED Used for a product that is prepared by adding water or a water-based liquid (milk, juice, broth) to a dehydrated or concentrated product or to a product that contains an indexed dehydrated ingredient plus water to rehydrate that ingredient. Examples: juice or juice drink from concentrate; milk reconstituted from dry or concentrated milk; soaked dried beans or stewed fruit; biscuit dough (prepared by rehydrating flour); soup made from dehydrated ingredients; cooked noodles or boiled rice. If the resulting product contains water beyond its natural water level, also index *WATER ADDED*.
SALT ADDED Use when salt or sodium chloride constitutes a significant ingredient in proportion to other ingredients of the food, for example when salt or sodium chloride is the second, third or fourth ingredient in a multiple-ingredient food product such as dry, packaged soup mix. For food products with a limited number of ingredients and where the salt or sodium chloride constitutes a significant ingredient (e.g., salted peanuts), use the narrower term *SALTED* [H0173].
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
RIPE OR MATURE Use only if ripeness is stated in the food name or label. That stage of plant development at which a plant or plant part has achieved full maturity and is ready for utilization.
Water: 66.99 G
Energy: 123 KCAL
Energy: 515 kJ
Protein: 9.49 G
Total lipid (fat): 0.17 G
Ash: 1.5 G
Carbohydrate, by difference: 21.85 G
Fiber, total dietary: 9.3 G
Calcium, Ca: 44 MG
Iron, Fe: 2.77 MG
Magnesium, Mg: 42 MG
Phosphorus, P: 142 MG
Potassium, K: 378 MG
Sodium, Na: 241 MG
Zinc, Zn: 0.9 MG
Copper, Cu: 0.262 MG
Manganese, Mn: 0.255 MG
Selenium, Se: 1.2 UG
Vitamin C, total ascorbic acid: 1.2 MG
Thiamin: 0.095 MG
Riboflavin: 0.067 MG
Niacin: 0.552 MG
Pantothenic acid: 0.219 MG
Vitamin B-6: 0.104 MG
Folate, total: 74 UG
Folate, food: 74 UG
Folate, DFE: 74 UG
Vitamin A, IU: 3 IU
Fatty acids, total saturated: 0.024 G
SFA 16:0: 0.022 G
SFA 18:0: 0.003 G
Fatty acids, total monounsaturated: 0.013 G
MUFA 18:1: 0.013 G
Fatty acids, total polyunsaturated: 0.093 G
PUFA 18:2: 0.036 G
PUFA 18:3: 0.057 G
Tryptophan: 0.112 G
Threonine: 0.399 G
Isoleucine: 0.419 G
Leucine: 0.757 G
Lysine: 0.651 G
Methionine: 0.143 G
Cystine: 0.103 G
Phenylalanine: 0.513 G
Tyrosine: 0.267 G
Valine: 0.496 G
Arginine: 0.587 G
Histidine: 0.264 G
Alanine: 0.398 G
Aspartic acid: 1.148 G
Glutamic acid: 1.447 G
Glycine: 0.37 G
Proline: 0.402 G
Serine: 0.516 G
Beans, kidney, royal red, mature seeds, cooked, boiled, without salt
VEGETABLE OR VEGETABLE PRODUCT (US CFR) Vegetables in all forms except where a use-related product type descriptior (such as *PREPARED FOOD PRODUCT* or *SNACK FOOD*) takes precedence.
PULSE OR PULSE PRODUCT (EUROFIR) Use for crops harvested as dry seed. Index green beans and green peas as vegetables. EFG group 14. Eurocode-2 group 7.10-20
1600 LEGUMES AND LEGUME PRODUCTS (USDA SR)
RED KIDNEY BEAN [https://www.sciname.info/Default.asp?SciName=Phaseolus vulgaris L.]
SEED, SKIN PRESENT, GERM PRESENT In the case of grains (NT of *GRAIN [B1324]*), the descriptor can be used to describe whole grains, which may include may include amaranth, barley, buckwheat, bulgur, corn (including popcorn), millet, quinoa, rice, rye, oats, sorghum, teff, triticale, wheat, and wild rice.
Renamed from *SEED OR KERNEL, SKIN PRESENT, GERM PRESENT* in LanguaL 2008. <DICTION>Whole grains are cereal grains (NT of *GRAIN [B1324]*) that consist of the intact, ground, cracked or flaked caryopsis, whose principal anatomical components - the starchy endosperm, germ and bran - are present in the same relative proportions as they exist in the intact caryopsis - should be considered a whole grain food.
This definition means that 100% of the original kernel all of the bran, germ, and endosperm must be present to qualify as a whole grain.
Whole grains or foods made from them contain all the essential parts and naturally-occurring nutrients of the entire grain seed. If the grain has been processed (e.g., cracked, crushed, rolled, extruded, and/or cooked), the food product should deliver approximately the same rich balance of nutrients that are found in the original grain seed.[http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/FoodLabelingNutrition/ucm059088.htm]
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BOILED Cooked in boiling water at 100 degrees C (212 degrees F).
REHYDRATED Used for a product that is prepared by adding water or a water-based liquid (milk, juice, broth) to a dehydrated or concentrated product or to a product that contains an indexed dehydrated ingredient plus water to rehydrate that ingredient. Examples: juice or juice drink from concentrate; milk reconstituted from dry or concentrated milk; soaked dried beans or stewed fruit; biscuit dough (prepared by rehydrating flour); soup made from dehydrated ingredients; cooked noodles or boiled rice. If the resulting product contains water beyond its natural water level, also index *WATER ADDED*.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
NO SALT ADDED CLAIM OR USE No salt added and 'unsalted' must meet conditions of use and must declare 'this is not a sodium free food' on the information panel if the food is not 'sodium free'. (28 Federal Register 2302, January 6, 1993).
GEOGRAPHIC PLACE OR REGION NOT KNOWN
RIPE OR MATURE Use only if ripeness is stated in the food name or label. That stage of plant development at which a plant or plant part has achieved full maturity and is ready for utilization.
Water: 66.99 G
Energy: 123 KCAL
Energy: 515 kJ
Protein: 9.49 G
Total lipid (fat): 0.17 G
Ash: 1.5 G
Carbohydrate, by difference: 21.85 G
Fiber, total dietary: 9.3 G
Calcium, Ca: 44 MG
Iron, Fe: 2.77 MG
Magnesium, Mg: 42 MG
Phosphorus, P: 142 MG
Potassium, K: 378 MG
Sodium, Na: 5 MG
Zinc, Zn: 0.9 MG
Copper, Cu: 0.262 MG
Manganese, Mn: 0.255 MG
Selenium, Se: 1.2 UG
Vitamin C, total ascorbic acid: 1.2 MG
Thiamin: 0.095 MG
Riboflavin: 0.067 MG
Niacin: 0.552 MG
Pantothenic acid: 0.219 MG
Vitamin B-6: 0.104 MG
Folate, total: 74 UG
Folate, food: 74 UG
Folate, DFE: 74 UG
Vitamin A, IU: 3 IU
Fatty acids, total saturated: 0.024 G
SFA 16:0: 0.022 G
SFA 18:0: 0.003 G
Fatty acids, total monounsaturated: 0.013 G
MUFA 18:1: 0.013 G
Fatty acids, total polyunsaturated: 0.093 G
PUFA 18:2: 0.036 G
PUFA 18:3: 0.057 G
Tryptophan: 0.112 G
Threonine: 0.399 G
Isoleucine: 0.419 G
Leucine: 0.757 G
Lysine: 0.651 G
Methionine: 0.143 G
Cystine: 0.103 G
Phenylalanine: 0.513 G
Tyrosine: 0.267 G
Valine: 0.496 G
Arginine: 0.587 G
Histidine: 0.264 G
Alanine: 0.398 G
Aspartic acid: 1.148 G
Glutamic acid: 1.447 G
Glycine: 0.37 G
Proline: 0.402 G
Serine: 0.516 G
Beans, kidney, royal red, mature seeds, raw
VEGETABLE OR VEGETABLE PRODUCT (US CFR) Vegetables in all forms except where a use-related product type descriptior (such as *PREPARED FOOD PRODUCT* or *SNACK FOOD*) takes precedence.
PULSE OR PULSE PRODUCT (EUROFIR) Use for crops harvested as dry seed. Index green beans and green peas as vegetables. EFG group 14. Eurocode-2 group 7.10-20
1600 LEGUMES AND LEGUME PRODUCTS (USDA SR)
RED KIDNEY BEAN [https://www.sciname.info/Default.asp?SciName=Phaseolus vulgaris L.]
SEED, SKIN PRESENT, GERM PRESENT In the case of grains (NT of *GRAIN [B1324]*), the descriptor can be used to describe whole grains, which may include may include amaranth, barley, buckwheat, bulgur, corn (including popcorn), millet, quinoa, rice, rye, oats, sorghum, teff, triticale, wheat, and wild rice.
Renamed from *SEED OR KERNEL, SKIN PRESENT, GERM PRESENT* in LanguaL 2008. <DICTION>Whole grains are cereal grains (NT of *GRAIN [B1324]*) that consist of the intact, ground, cracked or flaked caryopsis, whose principal anatomical components - the starchy endosperm, germ and bran - are present in the same relative proportions as they exist in the intact caryopsis - should be considered a whole grain food.
This definition means that 100% of the original kernel all of the bran, germ, and endosperm must be present to qualify as a whole grain.
Whole grains or foods made from them contain all the essential parts and naturally-occurring nutrients of the entire grain seed. If the grain has been processed (e.g., cracked, crushed, rolled, extruded, and/or cooked), the food product should deliver approximately the same rich balance of nutrients that are found in the original grain seed.[http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/FoodLabelingNutrition/ucm059088.htm]
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
EXTENT OF HEAT TREATMENT NOT KNOWN Used only when no information is available about the use of or degree of heat treatment performed.
COOKING METHOD NOT APPLICABLE
WATER REMOVED Used for a liquid or solid product from which a significant amount of water (25% or more of the original weight of the water) has been removed. If dehydration is the primary preservation method, also index *DEHYDRATED OR DRIED*. For soups that require the addition of water, use the appropriate narrower term regardless of whether water was removed or not. Do not use for products that have been rehydrated.
DEHYDRATED OR DRIED Used when the water activity has been lowered enough to achieve preservation. Also index *WATER REMOVED* in *H. TREATMENT APPLIED*.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
RIPE OR MATURE Use only if ripeness is stated in the food name or label. That stage of plant development at which a plant or plant part has achieved full maturity and is ready for utilization.
Water: 11.9 G
Energy: 329 KCAL
Energy: 1377 kJ
Protein: 25.33 G
Total lipid (fat): 0.45 G
Ash: 4 G
Carbohydrate, by difference: 58.33 G
Fiber, total dietary: 24.9 G
Calcium, Ca: 131 MG
Iron, Fe: 8.7 MG
Magnesium, Mg: 138 MG
Phosphorus, P: 406 MG
Potassium, K: 1346 MG
Sodium, Na: 13 MG
Zinc, Zn: 2.66 MG
Copper, Cu: 1 MG
Manganese, Mn: 1.109 MG
Selenium, Se: 3.2 UG
Vitamin C, total ascorbic acid: 4.5 MG
Thiamin: 0.39 MG
Riboflavin: 0.24 MG
Niacin: 2.106 MG
Pantothenic acid: 0.779 MG
Vitamin B-6: 0.396 MG
Folate, total: 393 UG
Folate, food: 393 UG
Folate, DFE: 393 UG
Vitamin A, IU: 8 IU
Fatty acids, total saturated: 0.065 G
SFA 16:0: 0.058 G
SFA 18:0: 0.008 G
Fatty acids, total monounsaturated: 0.035 G
MUFA 18:1: 0.035 G
Fatty acids, total polyunsaturated: 0.249 G
PUFA 18:2: 0.097 G
PUFA 18:3: 0.152 G
Tryptophan: 0.3 G
Threonine: 1.066 G
Isoleucine: 1.118 G
Leucine: 2.022 G
Lysine: 1.738 G
Methionine: 0.381 G
Cystine: 0.276 G
Phenylalanine: 1.37 G
Tyrosine: 0.713 G
Valine: 1.325 G
Arginine: 1.568 G
Histidine: 0.705 G
Alanine: 1.062 G
Aspartic acid: 3.063 G
Glutamic acid: 3.862 G
Glycine: 0.989 G
Proline: 1.074 G
Serine: 1.378 G
Beans, liquid from stewed kidney beans
VEGETABLE OR VEGETABLE PRODUCT (US CFR) Vegetables in all forms except where a use-related product type descriptior (such as *PREPARED FOOD PRODUCT* or *SNACK FOOD*) takes precedence.
PULSE OR PULSE PRODUCT (EUROFIR) Use for crops harvested as dry seed. Index green beans and green peas as vegetables. EFG group 14. Eurocode-2 group 7.10-20
1600 LEGUMES AND LEGUME PRODUCTS (USDA SR)
KIDNEY BEAN
BROTH OR STOCK A water extract prepared by simmering or steeping meat, poultry, fish, shellfish or vegetables. Seasoning may be added. When the major ingredient is broth or broth-based gravy the source of the broth should be indexed as the food source.
LIQUID, LOW VISCOSITY A liquid that flows very easily at room temperature. Examples are: water, apple juice, sherry, acidophilus milk, whipping cream and some heavy liqueurs. The range of low viscosity liquid spans sucrose solutions between 0 and 45% solids (viscosity range from 1 to 10 centipoise). Prefer 'solid pieces' factor term to 'small particles' if both appear in the food.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BOILED Cooked in boiling water at 100 degrees C (212 degrees F).
TREATMENT APPLIED NOT KNOWN Used when it is not known whether any of the treatments listed here have been applied to a food product. If it is known that no treatment was applied, use *NO TREATMENT APPLIED*.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
NO SALT ADDED CLAIM OR USE No salt added and 'unsalted' must meet conditions of use and must declare 'this is not a sodium free food' on the information panel if the food is not 'sodium free'. (28 Federal Register 2302, January 6, 1993).
GEOGRAPHIC PLACE OR REGION NOT KNOWN
RIPE OR MATURE Use only if ripeness is stated in the food name or label. That stage of plant development at which a plant or plant part has achieved full maturity and is ready for utilization.
Water: 91.5 G
Energy: 47 KCAL
Energy: 197 kJ
Protein: 1.8 G
Total lipid (fat): 3.2 G
Ash: 0.7 G
Carbohydrate, by difference: 2.8 G
Fiber, total dietary: 0.1 G
Calcium, Ca: 13 MG
Iron, Fe: 1.96 MG
Magnesium, Mg: 37 MG
Phosphorus, P: 88 MG
Potassium, K: 408 MG
Sodium, Na: 2 MG
Zinc, Zn: 0.49 MG
Copper, Cu: 0.098 MG
Selenium, Se: 0.5 UG
Thiamin: 0.1 MG
Riboflavin: 0.09 MG
Niacin: 0.39 MG
Vitamin B-6: 0.03 MG
Folate, total: 33 UG
Folate, food: 33 UG
Folate, DFE: 33 UG
Choline, total: 13.5 MG
Vitamin B-12: 0.02 UG
Fatty acids, total saturated: 1.174 G
SFA 12:0: 0.006 G
SFA 14:0: 0.043 G
SFA 16:0: 0.729 G
SFA 18:0: 0.389 G
Fatty acids, total monounsaturated: 1.536 G
MUFA 16:1: 0.095 G
MUFA 18:1: 1.42 G
Fatty acids, total polyunsaturated: 0.34 G
PUFA 18:2: 0.299 G
PUFA 18:3: 0.033 G
PUFA 20:4: 0.007 G
Cholesterol: 4 MG
Beans, mung, mature seeds, sprouted, canned, drained solids
VEGETABLE OR VEGETABLE PRODUCT (US CFR) Vegetables in all forms except where a use-related product type descriptior (such as *PREPARED FOOD PRODUCT* or *SNACK FOOD*) takes precedence.
PULSE OR PULSE PRODUCT (EUROFIR) Use for crops harvested as dry seed. Index green beans and green peas as vegetables. EFG group 14. Eurocode-2 group 7.10-20
1100 VEGETABLES AND VEGETABLE PRODUCTS (USDA SR)
MUNG BEAN <SCIFAM>Fabaceae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=500059]
[https://www.sciname.info/Default.asp?SciName=Vigna radiata (L.) R. Wilczek ][https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=506804]
[https://www.sciname.info/Default.asp?SciName=Vigna radiata var. radiata (L.) R. Wilczek ][https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=530971]
[https://www.sciname.info/Default.asp?SciName=Vigna radiata var. radiata ][https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=312026]
[https://www.sciname.info/Default.asp?SciName=Vigna radiata (L.) R.Wilczek var. radiata ][EuroFIR-NETTOX 2007 299]
[https://www.sciname.info/Default.asp?SciName=Vigna radiata (L.) R.Wilczek ][DPNL 2003 13837]
[https://mansfeld.ipk-gatersleben.de/apex/f?p=185:46:11428323733088::NO::module,mf_use,source,akzanz,rehm,akzname,taxid:mf,,botnam,0,,27370]
<DICTION>The mung bean (<i>Vigna radiata</i>), alternatively known as the moong bean, green gram, or mung, mudga, is a plant species in the legume family. The mung bean is mainly cultivated in Pakistan, India, China, Korea, and Southeast Asia. It is used as an ingredient in both savory and sweet dishes.[https://en.wikipedia.org/wiki/Mung_bean]
GERMINATED OR SPROUTED SEED A seed in the early stage of sprouting but with the endosperm still predominant. Sprouting is associated with enzymatic changes in the seed. Compare *SPROUT*.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
SALT ADDED Use when salt or sodium chloride constitutes a significant ingredient in proportion to other ingredients of the food, for example when salt or sodium chloride is the second, third or fourth ingredient in a multiple-ingredient food product such as dry, packaged soup mix. For food products with a limited number of ingredients and where the salt or sodium chloride constitutes a significant ingredient (e.g., salted peanuts), use the narrower term *SALTED* [H0173].
STERILIZED BY HEAT Used when the product is rendered commercially sterile by holding at high temperature before or after it is packed in a hermetically sealed container.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CAN, BOTTLE OR JAR
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
RIPE OR MATURE Use only if ripeness is stated in the food name or label. That stage of plant development at which a plant or plant part has achieved full maturity and is ready for utilization.
DRAINED Used to indicate that the food, for example a canned food, is drained.
Water: 96.1 G
Energy: 12 KCAL
Energy: 48 kJ
Protein: 1.4 G
Total lipid (fat): 0.06 G
Ash: 0.3 G
Carbohydrate, by difference: 2.14 G
Fiber, total dietary: 0.8 G
Sugars, Total: 0.7 G
Calcium, Ca: 14 MG
Iron, Fe: 0.43 MG
Magnesium, Mg: 9 MG
Phosphorus, P: 32 MG
Potassium, K: 27 MG
Sodium, Na: 42 MG
Zinc, Zn: 0.28 MG
Copper, Cu: 0.157 MG
Manganese, Mn: 0.073 MG
Selenium, Se: 0.6 UG
Vitamin C, total ascorbic acid: 0.3 MG
Thiamin: 0.03 MG
Riboflavin: 0.07 MG
Niacin: 0.22 MG
Pantothenic acid: 0.143 MG
Vitamin B-6: 0.032 MG
Folate, total: 10 UG
Folate, food: 10 UG
Folate, DFE: 10 UG
Choline, total: 7.8 MG
Carotene, beta: 2 UG
Carotene, alpha: 2 UG
Cryptoxanthin, beta: 2 UG
Vitamin A, IU: 8 IU
Vitamin E (alpha-tocopherol): 0.04 MG
Vitamin K (phylloquinone): 13.4 UG
Fatty acids, total saturated: 0.016 G
SFA 16:0: 0.011 G
SFA 18:0: 0.003 G
Fatty acids, total monounsaturated: 0.008 G
MUFA 18:1: 0.008 G
Fatty acids, total polyunsaturated: 0.02 G
PUFA 18:2: 0.015 G
PUFA 18:3: 0.006 G
Tryptophan: 0.019 G
Threonine: 0.04 G
Isoleucine: 0.067 G
Leucine: 0.089 G
Lysine: 0.085 G
Methionine: 0.017 G
Cystine: 0.009 G
Phenylalanine: 0.06 G
Tyrosine: 0.026 G
Valine: 0.067 G
Arginine: 0.101 G
Histidine: 0.036 G
Alanine: 0.05 G
Aspartic acid: 0.245 G
Glutamic acid: 0.082 G
Glycine: 0.032 G
Serine: 0.017 G
Beans, navy, mature seeds, canned
VEGETABLE OR VEGETABLE PRODUCT (US CFR) Vegetables in all forms except where a use-related product type descriptior (such as *PREPARED FOOD PRODUCT* or *SNACK FOOD*) takes precedence.
PULSE OR PULSE PRODUCT (EUROFIR) Use for crops harvested as dry seed. Index green beans and green peas as vegetables. EFG group 14. Eurocode-2 group 7.10-20
1600 LEGUMES AND LEGUME PRODUCTS (USDA SR)
NAVY OR PEA BEAN
SEED, SKIN PRESENT, GERM PRESENT In the case of grains (NT of *GRAIN [B1324]*), the descriptor can be used to describe whole grains, which may include may include amaranth, barley, buckwheat, bulgur, corn (including popcorn), millet, quinoa, rice, rye, oats, sorghum, teff, triticale, wheat, and wild rice.
Renamed from *SEED OR KERNEL, SKIN PRESENT, GERM PRESENT* in LanguaL 2008. <DICTION>Whole grains are cereal grains (NT of *GRAIN [B1324]*) that consist of the intact, ground, cracked or flaked caryopsis, whose principal anatomical components - the starchy endosperm, germ and bran - are present in the same relative proportions as they exist in the intact caryopsis - should be considered a whole grain food.
This definition means that 100% of the original kernel all of the bran, germ, and endosperm must be present to qualify as a whole grain.
Whole grains or foods made from them contain all the essential parts and naturally-occurring nutrients of the entire grain seed. If the grain has been processed (e.g., cracked, crushed, rolled, extruded, and/or cooked), the food product should deliver approximately the same rich balance of nutrients that are found in the original grain seed.[http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/FoodLabelingNutrition/ucm059088.htm]
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
REHYDRATED Used for a product that is prepared by adding water or a water-based liquid (milk, juice, broth) to a dehydrated or concentrated product or to a product that contains an indexed dehydrated ingredient plus water to rehydrate that ingredient. Examples: juice or juice drink from concentrate; milk reconstituted from dry or concentrated milk; soaked dried beans or stewed fruit; biscuit dough (prepared by rehydrating flour); soup made from dehydrated ingredients; cooked noodles or boiled rice. If the resulting product contains water beyond its natural water level, also index *WATER ADDED*.
SALT ADDED Use when salt or sodium chloride constitutes a significant ingredient in proportion to other ingredients of the food, for example when salt or sodium chloride is the second, third or fourth ingredient in a multiple-ingredient food product such as dry, packaged soup mix. For food products with a limited number of ingredients and where the salt or sodium chloride constitutes a significant ingredient (e.g., salted peanuts), use the narrower term *SALTED* [H0173].
STERILIZED BY HEAT Used when the product is rendered commercially sterile by holding at high temperature before or after it is packed in a hermetically sealed container.
PACKED IN WATER Used for products that are packed in water or in water containing less than 4% salt, e.g., most canned vegetables. If a product normally packed in salted water is packed in salt free water, use *NO SALT ADDED CLAIM OR USE*.
CAN, BOTTLE OR JAR
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
RIPE OR MATURE Use only if ripeness is stated in the food name or label. That stage of plant development at which a plant or plant part has achieved full maturity and is ready for utilization.
Water: 70.45 G
Energy: 113 KCAL
Energy: 473 kJ
Protein: 7.53 G
Total lipid (fat): 0.43 G
Ash: 1.14 G
Carbohydrate, by difference: 20.45 G
Fiber, total dietary: 5.1 G
Sugars, Total: 0.28 G
Calcium, Ca: 47 MG
Iron, Fe: 1.85 MG
Magnesium, Mg: 47 MG
Phosphorus, P: 134 MG
Potassium, K: 288 MG
Sodium, Na: 336 MG
Zinc, Zn: 0.77 MG
Copper, Cu: 0.208 MG
Manganese, Mn: 0.375 MG
Selenium, Se: 5.8 UG
Vitamin C, total ascorbic acid: 0.7 MG
Thiamin: 0.141 MG
Riboflavin: 0.055 MG
Niacin: 0.487 MG
Pantothenic acid: 0.172 MG
Vitamin B-6: 0.103 MG
Folate, total: 62 UG
Folate, food: 62 UG
Folate, DFE: 62 UG
Choline, total: 26.9 MG
Betaine: 0.1 MG
Vitamin A, IU: 1 IU
Vitamin E (alpha-tocopherol): 0.78 MG
Vitamin K (phylloquinone): 2.9 UG
Fatty acids, total saturated: 0.112 G
SFA 16:0: 0.105 G
SFA 18:0: 0.007 G
Fatty acids, total monounsaturated: 0.038 G
MUFA 18:1: 0.038 G
Fatty acids, total polyunsaturated: 0.186 G
PUFA 18:2: 0.101 G
PUFA 18:3: 0.085 G
Tryptophan: 0.09 G
Threonine: 0.277 G
Isoleucine: 0.356 G
Leucine: 0.639 G
Lysine: 0.527 G
Methionine: 0.098 G
Cystine: 0.071 G
Phenylalanine: 0.444 G
Tyrosine: 0.178 G
Valine: 0.434 G
Arginine: 0.413 G
Histidine: 0.207 G
Alanine: 0.342 G
Aspartic acid: 0.943 G
Glutamic acid: 1.21 G
Glycine: 0.305 G
Proline: 0.431 G
Serine: 0.472 G
Data Sources
https://fdc.nal.usda.gov
https://langual.org