Beans, snap (Italian, green or yellow), raw
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 |
|---|---|---|---|
| 90320 | Water | ||
| 3260 | Sugars, total | ||
| 2700 | Fiber, total dietary | ||
| 1830 | Protein | ||
| 1510 | Glucose (dextrose) | ||
| 1390 | Fructose | ||
| 880 | Starch | ||
| 660 | ASH, TOTAL | ||
| 360 | Sucrose | ||
| 220 | Total lipid (fat) | ||
| 211 | Potassium, K | ||
| 69 | FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids) | ||
| 44 | FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids) | ||
| 42 | FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid) | ||
| 38 | Phosphorus, P | ||
| 37 | Calcium, Ca | ||
| 25 | Magnesium, Mg | ||
| 12.2 | Vitamin C | ||
| 8 | FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid) | ||
| 8 | FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid) | ||
| 6 | Sodium, Na | ||
| 1.03 | Iron, Fe | ||
| 0.734 | Niacin | ||
| 0.64 | Lutein + zeaxanthin | ||
| 0.24 | Zinc, Zn | ||
| 0.225 | Pantothenic acid | ||
| 0.216 | Manganese, Mn | ||
| 0.141 | Vitamin B-6 | ||
| 0.104 | Riboflavin | ||
| 0.082 | Thiamin | ||
| 0.069 | Carotene, alpha | ||
| 0.069 | Copper, Cu | ||
| 0.033 | Folic acid | ||
| 0.0006 | Selenium, Se |