Beans, baked, canned, plain or vegetarian

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
72000 Water
21140 Carbohydrate
7960 Sugars, total
7380 Starch
4800 Sucrose
4750 Protein
4100 Fiber, total dietary
1750 ASH, TOTAL
1590 Glucose (dextrose)
1560 Fructose
370 Total lipid (fat)
343 Sodium, Na
224 Potassium, K
121 Fatty acids, total polyunsaturated
95 Fatty acids, total monounsaturated
74 Phosphorus, P
71 Fatty acids, total saturated
66 FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
55 FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
51 FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
47 FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
34 Calcium, Ca
31.5 Choline, total
29 FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
27 Magnesium, Mg
23 FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
15 FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
2.28 Zinc, Zn
1.19 Iron, Fe
1 FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
1 FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
0.71 Tocopherol, gamma
0.511 Lycopene
0.428 Niacin
0.216 Pantothenic acid
0.15 Vitamin E (alpha-tocopherol)
0.145 Copper, Cu
0.109 Manganese, Mn
0.1 Betaine
0.096 Thiamin
0.084 Vitamin B-6
0.065 Carotene, beta
0.05 Tocopherol, delta
0.039 Riboflavin
0.016 Lutein + zeaxanthin
0.012 Folic acid
0.005 Selenium, Se
0.0008 Vitamin K (phylloquinone)

Sources, terms of use and Acknowledgements
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