Beans, white, in tomato sauce, canned
Nutrient | Quantity | Unit | Ref. | Description |
---|---|---|---|---|
Edible part | 100 | % | 0 | Estimated as 100 % edible (net weight). |
Water | 77 | g | MI0142 | Water by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g]) |
Kilojoules | 388 | kJ | MI0114 | Energy calculated according to Regulation (EU) 1169/2011 (kJ) (ENERCJ[kJ] = 17*PROT[g] + 17*(CHO[g] - POLYL[g]) + 37*FAT[g] + 29*ALC[g] + 8*FIBT[g] + 13*OA[g] + 10*POLYL[g]) |
Kilocalories | 92 | kcal | MI0115 | Energy calculated according to Regulation (EU) 1169/2011 (kcal) (ENERCC[kcal] = 4*PROT[g] + 4*(CHO[g] - POLYL[g]) + 9*FAT[g] + 7*ALC[g] + 2*FIBT[g] + 3*OA[g] + 2.4*POLYL[g]) |
Fat | 1.4 | g | 93 | KBS (2019), University of Oslo |
Saturated fatty acids | 0.2 | g | MI0208 | Fatty acids, saturated, calculated as the sum of individual fatty acids, excluding branched chain isomers (FASAT[g] = F4:0[g] + F5:0[g] + F6:0[g] + F7:0[g] + F8:0[g] + F9:0[g] + F10:0[g] + F11:0[g] + F12:0[g] + F13:0[g] + F14:0[g] + F15:0[g] + F16:0[g] + F17:0[g] + F18:0[g] + F18:0DO[g] + F19:0[g] + F20:0[g] + F21:0[g] + F22:0[g] + F23:0[g] + F24:0[g] + F25:0[g] + F26:0[g]) |
C12:0 | 0 | g | 93 | KBS (2019), University of Oslo |
C14:0 | 0 | g | 93 | KBS (2019), University of Oslo |
C16:0 | 0.14 | g | 93 | KBS (2019), University of Oslo |
C18:0 | 0.04 | g | 93 | KBS (2019), University of Oslo |
Transunsaturated fatty acids | 0 | g | 93 | KBS (2019), University of Oslo |
Cis-mono unsaturated fatty acids | 0.6 | g | MI0210 | Fatty acids, monounsaturated, calculated as sum of individual fatty acids, cis isomers only (FAMSCIS[g] =F10:1CIS[g] +F12:1CIS[g] +F14:1CIS[g] + F15:1CN8[g] + F16:1CIS[g] + F17:1CIS[g] + F18:1CIS[g] + F20:1CIS[g] + F22:1CIS[g] + F24:1CIS[g]) |
C16:1 sum | 0 | g | 93 | KBS (2019), University of Oslo |
C18:1 sum | 0.6 | g | 93 | KBS (2019), University of Oslo |
Cis-poly unsaturated fatty acids | 0.5 | g | MI0212 | Fatty acids, polyunsaturated, calculated as sum of individual fatty acids, all-cis isomers only (FAPUCIS[g] = F16:2CN4[g] + F16:3CN3[g] + F18:2CN6[g] + F18:2CN9[g] + F18:3CN3[g] + F18:3CN6[g] + F18:4CN3[g] + F20:2CN6[g] + F20:3CN3[g] + F20:3CN6[g] + F20:3CN9[g] + F20:4CN3[g] + F20:4CN6[g] + F20:5CN3[g] + F22:2CN3[g] + F22:2CN6[g] + F22:4CN6[g] + F22:5CN3[g] + F22:5CN6[g] + F22:6CN3[g] + F24:2CN6[g]) |
C18:2n-6 | 0.39 | g | 93 | KBS (2019), University of Oslo |
C18:3n-3 | 0.08 | g | 93 | KBS (2019), University of Oslo |
C20:3n-3 | 0 | g | 93 | KBS (2019), University of Oslo |
C20:3n-6 | 0 | g | 93 | KBS (2019), University of Oslo |
C20:4n-3 | 0 | g | 93 | KBS (2019), University of Oslo |
C20:4n-6 | 0 | g | 93 | KBS (2019), University of Oslo |
C20:5n-3 (EPA) | 0 | g | 93 | KBS (2019), University of Oslo |
C22:5n-3 (DPA) | 0 | g | 93 | KBS (2019), University of Oslo |
C22:6n-3 (DHA) | 0 | g | 93 | KBS (2019), University of Oslo |
Cis-poly unsaturated fatty acids, n-3 | 0.08 | g | 93 | KBS (2019), University of Oslo |
Cis-poly unsaturated fatty acids, n-6 | 0.39 | g | 93 | KBS (2019), University of Oslo |
Cholesterol | 0 | mg | 93 | KBS (2019), University of Oslo |
Carbohydrate, glycemic | 12.3 | g | MI0181 | Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g]) |
Starch | 8.6 | g | 331 | Frydenberg, H & Carlsen MH. Sugar project 2021-2022. University of Oslo, department of nutrition. |
Mono+Di saccharides | 3.7 | g | MI0512 | Sugar calculated as the sum of individual mono- and disaccharides (SUGAR[g] = MNSAC[g] + DISAC[g]) |
Sugar, added | 0.8 | g | 331 | Frydenberg, H & Carlsen MH. Sugar project 2021-2022. University of Oslo, department of nutrition. |
Dietary fibre | 4 | g | 93 | KBS (2019), University of Oslo |
Protein | 5.6 | g | 93 | KBS (2019), University of Oslo |
Salt | 0.4 | g | MI0120 | Salt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0) |
Alcohol | 0 | g | 50 | Estimated as a naturally occurring zero value, not analysed. |
Vitamin A | 18 | µg-RE | MI0325 | Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12)) |
Retinol | 0 | µg | 93 | KBS (2019), University of Oslo |
Beta-carotene | 211 | µg | 93 | KBS (2019), University of Oslo |
Vitamin D | 0 | µg | 93 | KBS (2019), University of Oslo |
Vitamin E | 1.1 | mg-ATE | 93 | KBS (2019), University of Oslo |
Thiamin | 0.13 | mg | 93 | KBS (2019), University of Oslo |
Riboflavin | 0.04 | mg | 93 | KBS (2019), University of Oslo |
Niacin | 0.6 | mg | 93 | KBS (2019), University of Oslo |
Vitamin B6 | 0.13 | mg | 93 | KBS (2019), University of Oslo |
Folate | 94 | µg | 93 | KBS (2019), University of Oslo |
Vitamin B12 | 0 | µg | 93 | KBS (2019), University of Oslo |
Vitamin C | 6 | mg | 93 | KBS (2019), University of Oslo |
Calcium | 58 | mg | 93 | KBS (2019), University of Oslo |
Iron | 2.6 | mg | 93 | KBS (2019), University of Oslo |
Sodium | 161 | mg | 93 | KBS (2019), University of Oslo |
Potassium | 563 | mg | 93 | KBS (2019), University of Oslo |
Magnesium | 47 | mg | 93 | KBS (2019), University of Oslo |
Zinc | 0.9 | mg | 93 | KBS (2019), University of Oslo |
Selenium | 0 | µg | 93 | KBS (2019), University of Oslo |
Copper | 0.28 | mg | 93 | KBS (2019), University of Oslo |
Phosphorus | 80 | mg | 93 | KBS (2019), University of Oslo |
Iodine | 2 | µg | 93 | KBS (2019), University of Oslo |
Classifications
LanguaL | Classification |
---|---|
A0172 | PREPARED FOOD PRODUCT (US CFR) |
A0832 | PULSE DISH (EUROFIR) |
B1567 | BEAN (VEGETABLE) |
C0133 | SEED, SKIN PRESENT, GERM PRESENT |
E0110 | SEMILIQUID WITH SOLID PIECES |
F0014 | FULLY HEAT-TREATED |
G0001 | COOKING METHOD NOT KNOWN |
H0350 | TOMATO ADDED |
J0001 | PRESERVATION METHOD NOT KNOWN |
K0003 | NO PACKING MEDIUM USED |
M0151 | METAL CONTAINER |
M0213 | BOX |
N0041 | METAL |
P0024 | HUMAN CONSUMER, NO AGE SPECIFICATION |
Z0112 | FOOD INDUSTRY PREPARED |
Foods in Legumes
- Beans, brown, uncooked
- Peas, frozen
- Peas, green, canned, drained
- Peas, yellow, uncooked
- Peas, sugar-snap, Norwegian, raw
- Beans, soya, uncooked
- Beans, white, uncooked
- Beans, mung, uncooked
- Beans, red (kidney), uncooked
- Peas, chick peas, uncooked
- Beans, green, French, raw
- Lentils, green and brown, uncooked
- Lentils, green and brown, cooked
- Peas, chick peas, canned
- Lentils, green, canned
- Lentils, red, canned
- Beans, black, canned
- Beans, red (kidney), canned
- Beans, white, large, canned
- Adzuki beans, uncooked
- Lima beans, uncooked
- Broad beans, uncooked
- Cranberry beans, uncooked
- Lentils, red/pink, uncooked
- Yardlong beans, raw
- Cowpeas, blackeyes beans, uncooked
- Beans, green, French, frozen
- Edamame, soy beans, frozen
- Beans, white, in tomato sauce, canned
- Chick peas, boiled
- Beans, brown, cooked
Food Groups
- Poultry and meat
- Egg
- Milk and milk products
- Sugar and sweet products
- Potatoes, vegetables, fruit and berries
- Cereals, seed and nuts
- Fish and shellfish
- Beverages
- Margarine, butter, oil etc
- Infant food
- Other dishes, products and ingredients
© Norwegian Food Composition Database 2022
Please use the table values, but make sure you publish the reference:Norwegian Food Composition Database 2022 - Norwegian Food Safety Authority.
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