Beans, white, in tomato sauce, canned
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 | 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
- Beans, brown, uncooked
- Beans, white, in tomato sauce, canned
- 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 with salt
- 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, brown, cooked
- Beans, green, French, frozen
- Edamame, soy beans, frozen
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 2020
Please use the table values, but make sure you publish the reference:Norwegian Food Composition Database 2020. Norwegian Food Safety Authority.
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