Bean, white, not soaked, boiled (without salt), with cooking liquid
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 |
|---|---|---|---|
| 79200 | Water | ||
| 10200 | Carbohydrate | ||
| 4900 | Protein | ||
| 4300 | Fiber, total dietary | ||
| 900 | ASH, TOTAL | ||
| 500 | Total lipid (fat) | ||
| 393 | Potassium, K | ||
| 260 | Fatty acids, total polyunsaturated | ||
| 160 | FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3) | ||
| 100 | Fatty acids, total saturated | ||
| 100 | FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6) | ||
| 92 | Phosphorus, P | ||
| 74 | Energy | ||
| 56 | Tryptophan | ||
| 50 | Fatty acids, total monounsaturated | ||
| 45 | Magnesium, Mg | ||
| 29 | Calcium, Ca | ||
| 8 | Sodium, Na | ||
| 2 | Iron, Fe | ||
| 1.2 | Niacin | ||
| 0.74 | Zinc, Zn | ||
| 0.3 | Niacin | ||
| 0.21 | Copper, Cu | ||
| 0.16 | Thiamin | ||
| 0.09 | Vitamin E (alpha-tocopherol) | ||
| 0.08 | Pyridoxine (Vitamin B6 | ||
| 0.056 | Folic acid | ||
| 0.03 | Riboflavin |