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Source of fiber and vitamin K
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
76
KCAL / 100G
Carbs
8.7g
· 45%
Protein
2.4g
· 12%
Fat
3.7g
· 43%
Fiber
3.2g
Vitamins
Vitamin K
33µg · 28% DV
Vitamin C
17mg · 19% DV
Folate
40µg · 10% DV
B2
0.1mg · 8% DV
Minerals
Sodium
260mg · 11% DV
Magnesium
37mg · 9% DV
Phosphorus
48mg · 7% DV
Potassium ⭐
245mg · 7% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
0.5g
MONOUNSATURATED
1.55g
POLYUNSATURATED
1.25g
Omega 6:3 ratio 14.4:1
Above the ideal 4:1 (14.4:1).
Asian-style yardlong beans provide 76 calories per 100 grams. The calorie total increases with larger portions.
There are 2.4 grams of protein per 100 grams. This makes it a modest protein source.
They contain 8.7 grams of carbohydrates per 100 grams. They also provide 3.2 grams of fiber.
Yes, based on the provided diet compatibility, they are suitable for keto. Per 100 grams, they contain 8.7 grams of carbs and 3.7 grams of fat.
The glycemic index is 15. That is considered a low GI value.
They may support satiety because they provide 3.2 grams of fiber per 100 grams. Their 76 calories per 100 grams may also fit well into portion-conscious meals.
Yes, they contain 3.7 grams of fat per 100 grams. So they are not a fat-free vegetable option.
Yes, according to the provided diet compatibility, they are suitable for vegan and vegetarian diets. They also fit omnivore, pescatarian, paleo, Mediterranean, flexitarian, and gluten-free eating patterns.
Yes, soy is listed as an allergen. Anyone with a soy allergy or sensitivity should be cautious.
They are classified as minimally processed. This generally means the food remains close to its original form.
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Nutrition data compiled from USDA FoodData Central and scientific sources.