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Beans & lentils · Nutrition facts

Boiled Hyacinth Beans, Mature Seeds, without Salt

117 calories and 8.1 g of protein per 100 g.

USDA SR LegacyPublished Apr 2019

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Hyacinth beans, mature seeds, cooked, boiled, without salt

Source category
Legumes and Legume Products
Nutrition basis
Per 100 g
Source record
USDA FDC 175211
Publication date
Apr 2019

On a 100 g basis, this record has more protein than 61% of 380 other complete beans & lentils profiles.

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The source matters

SR Legacy is USDA’s final historical reference release from 2018. It combines analyses, calculations, and literature. The publication date in FoodData Central is not the date every nutrient was measured.

Read about this dataset
Your portion, your numbers
227calories
in 194 g
NutrientAmountDaily value
Protein15.8 g—
Carbohydrate40.1 g15%
Fat1.1 g1%
Fiber——
Total sugars——
Sodium14 mg1%
Saturated fat0.2 g1%
Potassium654 mg14%
Calcium78 mg6%
Iron8.89 mg49%
Magnesium159 mg38%
Vitamin C0 mg0%
Vitamin D0 µg0%
Estimated energy from macros
Protein 27%Carbs 69%Fat 4%

Uses 4 kcal/g for protein and carbohydrate, 9 for fat. Fiber, alcohol, and label rounding can make this differ from reported calories.

Daily values use the FDA adult reference for a 2,000-calorie diet. Your needs may differ. A dash means no reported value or no daily value shown.

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Same broad food category

This food: 13.9 g protein in 170.9 g. Choices below have more on this basis.

These are nutrition comparisons, not equivalent ingredients. Check preparation, taste, serving size, and the current package before making a substitution.

All 58 reported nutrient values Per 100 g
NutrientAmountUSDA identifier
Water69.13 g1051
Energy117 kcal1008
Energy491 kj1062
Protein8.14 g1003
Total lipid (fat)0.58 g1004
Ash1.46 g1007
Carbohydrate, by difference20.69 g1005
Calcium, Ca40 mg1087
Iron, Fe4.58 mg1089
Magnesium, Mg82 mg1090
Phosphorus, P120 mg1091
Potassium, K337 mg1092
Sodium, Na7 mg1093
Zinc, Zn2.85 mg1095
Copper, Cu0.341 mg1098
Manganese, Mn0.482 mg1101
Selenium, Se2.8 µg1103
Vitamin C, total ascorbic acid0 mg1162
Thiamin0.27 mg1165
Riboflavin0.037 mg1166
Niacin0.411 mg1167
Pantothenic acid0.316 mg1170
Vitamin B-60.037 mg1175
Folate, total4 µg1177
Folic acid0 µg1186
Folate, food4 µg1187
Folate, DFE4 µg1190
Vitamin B-120 µg1178
Vitamin A, RAE0 µg1106
Retinol0 µg1105
Vitamin A, IU0 iu1104
Vitamin D (D2 + D3), International Units0 iu1110
Vitamin D (D2 + D3)0 µg1114
Fatty acids, total saturated0.099 g1258
Fatty acids, total monounsaturated0.026 g1292
MUFA 18:10.026 g1268
Fatty acids, total polyunsaturated0.245 g1293
PUFA 18:20.245 g1269
Fatty acids, total trans0 g1257
Cholesterol0 mg1253
Tryptophan0.068 g1210
Threonine0.315 g1211
Isoleucine0.39 g1212
Leucine0.691 g1213
Lysine0.556 g1214
Methionine0.065 g1215
Cystine0.095 g1216
Phenylalanine0.41 g1217
Tyrosine0.291 g1218
Valine0.422 g1219
Arginine0.598 g1220
Histidine0.233 g1221
Alanine0.364 g1222
Aspartic acid0.962 g1223
Glutamic acid1.323 g1224
Glycine0.351 g1225
Proline0.396 g1226
Serine0.448 g1227

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Explore more records in the same food group. Preparation and ingredients can change the numbers.

Boiled Hyacinth Beans, Mature Seeds, with SaltUSDA SR Legacy · Apr 2019Raw Hyacinth Beans, Mature SeedsUSDA SR Legacy · Apr 2019

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