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Rich in protein and fiber, good source of iron and folate
In season: Summer · Autumn
CALORIES
GI
POTASSIUM
FIBER
1 cup (medium) of Borlotti beans (170 g) has 238 calories. That works out to 140 calories per 100 g. It contains 40.8 g of carbs, 15.3 g of protein, 0.9 g of fat and 11.9 g of fiber. Its 221 µg of Folate covers 55% of the Daily Value. Its glycemic index is 30 (low), so it raises blood sugar slowly.
Selected: 100 g
140
KCAL / 100G
Carbs
24g
· 9% DV
Protein
9g
· 18% DV
Fat
0.5g
· 1% DV
Fiber
7g
· 25% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 70% · Protein 26% · Fat 4%
Vitamins
Folate
130µg · 33% DV
B1
0.18mg · 15% DV
B6
0.13mg · 8% DV
Biotin
2µg · 7% DV
Minerals
Manganese
1mg · 43% DV
Phosphorus
140mg · 20% DV
Potassium ⭐
400mg · 12% DV
Iron
2mg · 11% DV
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
High
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 140 calories in 100 g:
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
NOVA 1
Unprocessed
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.
No known major allergens
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.1g
MONOUNSATURATED
0.05g
POLYUNSATURATED
0.25g
Omega 6:3 ratio 6:1
Above the ideal 4:1 (6:1).
No. Dried borlotti beans should be soaked and cooked until fully tender, because raw or undercooked beans can contain lectins that may cause nausea, vomiting, and diarrhoea.
Soaking the beans, discarding the soaking water, and cooking them in fresh water may reduce bloating for some people. Starting with a small serving and eating legumes regularly can also help the gut adjust to fibre.
Yes, but they will take longer and may cook less evenly. A pressure cooker can shorten the process, but the beans still need to be fully soft before eating.
Cool them promptly and store them in a sealed container; they are generally best used within 3 to 4 days. Discard them if they develop a sour smell, foaming, or a slimy texture.
Yes. Freeze fully cooled beans in meal-sized, airtight portions for convenient use in soups, stews, and salads; freezing them with a little cooking liquid can help prevent drying out.
Canned beans are a convenient, safe option, while home-cooked beans give you more control over salt and added fat. Draining and rinsing canned beans can lower some of the sodium from the packing liquid.
They pair well with vegetables, tomatoes, olive oil, and whole grains such as brown rice or wholegrain bread. Adding lemon, peppers, or parsley can support absorption of the iron found in plant foods.
No. They provide plant protein and fibre on their own, and eating a varied diet across the day can supply all essential amino acids. Meat can be included if desired, but it is not necessary to make the beans nutritious.
Their fibre content can feel heavy if eaten immediately before training, especially for people prone to digestive discomfort. They are often more comfortable after exercise or as part of a meal eaten a few hours beforehand.
People with kidney disease may need individual guidance because potassium, phosphorus, protein, and fluid needs can vary with treatment. Anyone with significant irritable bowel symptoms may also need to adjust portion size or preparation method.
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Nutrition data compiled from USDA FoodData Central and scientific sources.