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Beans, white, in tomato sauce, canned

Food composition table - list of nutrients in chosen food items
Nutrient Quantity Unit Ref. Description
Edible part 100 % 0 Estimated as 100 % edible (net weight).
Water 75 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Kilojoules 390 kJ 61a Calculated value from the following factors for protein 17, fat 37, carbohydrate 17, dietary fibre 8 and alcohol 29 kJ/g, respectively.
Kilocalories 93 kcal 61b Calculated value from the following factors for protein 4, fat 9, carbohydrate 4, dietary fibre 2 and alcohol 7 kcal/g, respectively.
Fat 1.4 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Saturated fatty acids 0.2 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C12:0 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C14:0 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C16:0 0.14 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:0 0.04 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Transunsaturated fatty acids 0 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-mono unsaturated fatty acids 0.6 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C16:1 sum 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:1 sum 0.6 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Cis-poly unsaturated fatty acids 0.5 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C18:2n-6 0.39 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:3n-3 0.08 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C20:3n-3 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C20:3n-6 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C20:4n-3 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C20:4n-6 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C20:5n-3 (EPA) 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C22:5n-3 (DPA) 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C22:6n-3 (DHA) 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Cis-poly unsaturated fatty acids, n-3 0.08 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-poly unsaturated fatty acids, n-6 0.39 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cholesterol 0 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Carbohydrate, glycemic 12.4 g 80 Calculated from the sum of mono-/disaccharides and starch.
Starch 8.6 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Mono+Di saccharides 3.7 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Sugar, added 0.4 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Dietary fibre 4 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Protein 5.6 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Salt 0.4 g 83 Calculated as the content of sodium x 2,5 /1000.
Alcohol 0 g 50 Estimated as a naturally occurring zero value, not analysed.
Vitamin A 17 RAE 85 Calculated as the sum of retinol + 1/12 beta-carotene.
Retinol 0 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Beta-carotene 211 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin D 0 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin E 1.1 alfa-TE 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Thiamin 0.13 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Riboflavin 0.04 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Niacin 0.6 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin B6 0.13 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Folate 94 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin B12 0 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin C 6 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Calcium 58 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Iron 2.6 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Sodium 161 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Potassium 563 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Magnesium 47 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Zinc 0.9 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Selenium 0 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Copper 0.28 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Phosphorus 80 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Iodine 1.6 µg 325 University of Oslo (2018). Iodine project 2017-2018.

Classifications

LanguaL coding of the food
LanguaL Classification
A0152 Vegetable or vegetable product (US CFR)
A0831 Pulse or pulse product (EUROFIR)
B1567 Bean (vegetable)
C0133 Seed, skin present, germ present
E0150 Whole, natural shape
F0014 Fully heat-treated
G0014 Boiled
H0350 Tomato added
J0123 Sterilized by heat
K0037 Packed in gravy or sauce, vegetable
M0151 Metal container
N0001 Food contact surface not known
P0024 Human consumer, no age specification
Z0112 Food industry prepared
Z0220 Not drained

Foods in Legumes

Food Groups