Beans, pink, mature seeds, cooked, boiled, without salt
Not all nutrients have documented microbiome impacts. We work from what we have. Some nutrients may appear multiple times -- there may be multiple sources.
Items marked as significant are used to estimate the microbiome impact of the food.
| mg per 100 grams | Significant amount | Priority | Nutrient |
|---|---|---|---|
| 61200 | Water | ||
| 27910 | Carbohydrate | ||
| 9060 | Protein | ||
| 5300 | Fiber, total dietary | ||
| 1340 | ASH, TOTAL | ||
| 508 | Potassium, K | ||
| 490 | Total lipid (fat) | ||
| 360 | Sugars, total | ||
| 210 | Fatty acids, total polyunsaturated | ||
| 165 | Phosphorus, P | ||
| 126 | Fatty acids, total saturated | ||
| 65 | Magnesium, Mg | ||
| 52 | Calcium, Ca | ||
| 42 | Fatty acids, total monounsaturated | ||
| 36.9 | Choline, total | ||
| 2.3 | Iron, Fe | ||
| 2 | Sodium, Na | ||
| 0.98 | Vitamin E (alpha-tocopherol) | ||
| 0.96 | Zinc, Zn | ||
| 0.57 | Niacin | ||
| 0.548 | Manganese, Mn | ||
| 0.299 | Pantothenic acid | ||
| 0.271 | Copper, Cu | ||
| 0.257 | Thiamin | ||
| 0.175 | Vitamin B-6 | ||
| 0.168 | Folic acid | ||
| 0.063 | Riboflavin | ||
| 0.0037 | Vitamin K (phylloquinone) | ||
| 0.0014 | Selenium, Se |