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Plant protein and fiber source
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
127
KCAL / 100G
Carbs
22.8g
· 70%
Protein
8.7g
· 27%
Fat
0.5g
· 3%
Fiber
6.4g
Vitamins
Folate
130µg · 33% DV
B1
0.16mg · 13% DV
B6
0.12mg · 7% DV
B2
0.06mg · 5% DV
Minerals
Phosphorus
142mg · 20% DV
Potassium ⭐
405mg · 12% DV
Iron
2mg · 11% DV
Magnesium
45mg · 11% 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.
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
0.12g
MONOUNSATURATED
0.04g
POLYUNSATURATED
0.21g
Omega 6:3 ratio 6:1
Above the ideal 4:1 (6:1).
Cooked beans contain 127 calories per 100 g.
Cooked beans provide 8.7 g of protein per 100 g. They can help contribute plant-based protein to a meal.
Cooked beans provide 127 calories and 6.4 g of fiber per 100 g. Their fiber content may help make a meal more filling.
Cooked beans have a glycemic index of 24. This is considered a low GI value.
With a glycemic index of 24, cooked beans are a low-GI food. They contain 22.8 g of carbohydrates per 100 g.
Cooked beans contain 6.4 g of fiber per 100 g. Fiber may support fullness as part of a meal.
Cooked beans provide 22.8 g of carbohydrates per 100 g. The same amount contains 6.4 g of fiber.
Yes, cooked beans are suitable for vegan and vegetarian diets. They also fit omnivore, pescatarian, Mediterranean, flexitarian, and gluten-free eating patterns.
Cooked beans are compatible with a gluten-free diet. For prepared or packaged products, check the label for added ingredients.
Yes, cooked beans contain 0.5 g of fat per 100 g. Most of their energy comes from carbohydrates and protein.
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Nutrition data compiled from USDA FoodData Central and scientific sources.