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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 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 coding of the food
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

Food Groups