Meat & Poultry · SOURCE-BASED NUTRITION
Beans, baked, canned, with pork and tomato sauce nutrition facts
SR Legacy
Beans, baked, canned, with pork and tomato sauce. Nutrient values are reported by USDA FoodData Central for the stated 100 g basis.
NUTRITION OVERVIEW
About Beans, baked, canned, with pork and tomato sauce nutrition
Beans, baked, canned, with pork and tomato sauce is a meat & poultry food. It provides nutrients including Energy, Protein, Carbohydrate, by difference. Foodmanac shows calories, protein, carbohydrates, fats, vitamins and minerals based on verified nutrition data per 100 g.
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MEASURED VALUES
Key nutrition facts
For 100 g
COMPLETE PROFILE
All available nutrients
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Energy | 94 kcal | — |
| Protein | 5.15 g | 10.3% |
| Carbohydrate, by difference | 18.7 g | 6.8% |
| Total lipid (fat) | 0.93 g | 1.2% |
| Fiber, total dietary | 4 g | 14.3% |
| Total Sugars | 5.67 g | — |
| Fatty acids, total saturated | 0.29 g | 1.5% |
| Cholesterol | 7 mg | 2.3% |
| Sodium, Na | 437 mg | 19% |
| Potassium, K | 295 mg | 6.3% |
| Calcium, Ca | 56 mg | 4.3% |
| Iron, Fe | 3.24 mg | 18% |
| Magnesium, Mg | 34 mg | 8.1% |
| Phosphorus, P | 116 mg | 9.3% |
| Zinc, Zn | 5.48 mg | 49.8% |
| Copper, Cu | 0.21 mg | 23.7% |
| Manganese, Mn | 0.3 mg | 13.1% |
| Selenium, Se | 4.7 µg | 8.5% |
| Vitamin A, RAE | 4 µg | 0.4% |
| Vitamin C, total ascorbic acid | 3 mg | 3.3% |
| Vitamin D (D2 + D3) | 0 µg | 0% |
| Vitamin E (alpha-tocopherol) | 0.1 mg | 0.7% |
| Vitamin K (phylloquinone) | 0.5 µg | 0.4% |
| Thiamin | 0.05 mg | 4.3% |
| Riboflavin | 0.05 mg | 3.5% |
| Niacin | 0.49 mg | 3.1% |
| Pantothenic acid | 0.39 mg | 7.8% |
| Vitamin B-6 | 0.06 mg | 3.7% |
| Folate, DFE | 15 µg | 3.8% |
| Vitamin B-12 | 0 µg | 0% |
| Choline, total | 39.2 mg | 7.1% |
| Alanine | 0.19 g | — |
| Alcohol, ethyl | 0 g | — |
| Arginine | 0.23 g | — |
| Ash | 1.73 g | — |
| Aspartic acid | 0.6 g | — |
| Betaine | 0.4 mg | — |
| Caffeine | 0 mg | — |
| Carotene, alpha | 0 µg | — |
| Carotene, beta | 50 µg | — |
| Cryptoxanthin, beta | 0 µg | — |
| Cystine | 0.04 g | — |
| Fatty acids, total monounsaturated | 0.28 g | — |
| Fatty acids, total polyunsaturated | 0.16 g | — |
| Fatty acids, total trans | 0 g | — |
| Folate, food | 15 µg | — |
| Folate, total | 15 µg | — |
| Folic acid | 0 µg | — |
| Fructose | 1.03 g | — |
| Galactose | 0 g | — |
| Glucose | 1.2 g | — |
| Glutamic acid | 0.74 g | — |
| Glycine | 0.19 g | — |
| Histidine | 0.12 g | — |
| Hydroxyproline | 0 g | — |
| Isoleucine | 0.22 g | — |
| Lactose | 0 g | — |
| Leucine | 0.38 g | — |
| Lutein + zeaxanthin | 14 µg | — |
| Lycopene | 322 µg | — |
| Lysine | 0.33 g | — |
| Maltose | 0.09 g | — |
| Methionine | 0.04 g | — |
| MUFA 14:1 | 0 g | — |
| MUFA 15:1 | 0 g | — |
| MUFA 16:1 | 0.01 g | — |
| MUFA 17:1 | 0 g | — |
| MUFA 18:1 | 0.26 g | — |
| MUFA 18:1 c | 0.26 g | — |
| MUFA 20:1 | 0 g | — |
| MUFA 22:1 | 0 g | — |
| Phenylalanine | 0.24 g | — |
| Proline | 0.26 g | — |
| PUFA 18:2 | 0.11 g | — |
| PUFA 18:3 | 0.04 g | — |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.04 g | — |
| PUFA 18:3 n-6 c,c,c | 0 g | — |
| PUFA 18:4 | 0 g | — |
| PUFA 20:2 n-6 c,c | 0 g | — |
| PUFA 20:3 | 0 g | — |
| PUFA 20:4 | 0 g | — |
| PUFA 20:5 n-3 (EPA) | 0 g | — |
| PUFA 22:5 n-3 (DPA) | 0 g | — |
| PUFA 22:6 n-3 (DHA) | 0 g | — |
| Retinol | 0 µg | — |
| Serine | 0.3 g | — |
| SFA 10:0 | 0 g | — |
| SFA 12:0 | 0 g | — |
| SFA 13:0 | 0 g | — |
| SFA 14:0 | 0.01 g | — |
| SFA 15:0 | 0 g | — |
| SFA 16:0 | 0.17 g | — |
| SFA 17:0 | 0 g | — |
| SFA 18:0 | 0.11 g | — |
| SFA 20:0 | 0 g | — |
| SFA 22:0 | 0 g | — |
| SFA 24:0 | 0 g | — |
| SFA 4:0 | 0 g | — |
| SFA 6:0 | 0 g | — |
| SFA 8:0 | 0 g | — |
| Starch | 8.05 g | — |
| Sucrose | 3.36 g | — |
| TFA 18:1 t | 0 g | — |
| Theobromine | 0 mg | — |
| Threonine | 0.14 g | — |
| Tocopherol, beta | 0 mg | — |
| Tocopherol, delta | 0.04 mg | — |
| Tocopherol, gamma | 0.61 mg | — |
| Tocotrienol, alpha | 0.04 mg | — |
| Tocotrienol, beta | 0 mg | — |
| Tocotrienol, delta | 0 mg | — |
| Tocotrienol, gamma | 0 mg | — |
| Tryptophan | 0.08 g | — |
| Tyrosine | 0.12 g | — |
| Valine | 0.25 g | — |
| Vitamin A, IU | 84 iu | — |
| Vitamin E, added | 0 mg | — |
| Vitamin K (Dihydrophylloquinone) | 0 µg | — |
| Water | 73.5 g | — |
MEASURED NUTRIENT ROLES
Top nutrients that support the body
For 100 g, the strongest Daily Value contributions among nutrients available in this record are Zinc (49.8% DV), Copper (23.7% DV) and Iron (18% DV). The cards explain the normal roles of those nutrients, not a treatment effect of the food.
Zinc: immune function and repair
This amount provides 5.48 mg. Zinc supports immune function, DNA and protein synthesis, wound healing, growth and the sense of taste. This describes the nutrient’s normal role, not disease prevention or treatment.
Read the NIH/FDA nutrient referenceCopper: iron metabolism and nerves
This amount provides 0.21 mg. Copper supports energy production, connective tissue, iron metabolism, and normal nervous and immune function. This describes the nutrient’s normal role, not disease prevention or treatment.
Read the NIH/FDA nutrient referenceIron: oxygen transport
This amount provides 3.24 mg. Iron is needed for hemoglobin and myoglobin, which carry oxygen, and supports growth and neurological development. This describes the nutrient’s normal role, not disease prevention or treatment.
Read the NIH/FDA nutrient referenceDietary fiber: digestion and fullness
This amount provides 4 g. Dietary fiber supports digestion, adds bulk to stool, and can help with fullness. This describes the nutrient’s normal role, not disease prevention or treatment.
Read the NIH/FDA nutrient referenceManganese: metabolism and antioxidant enzymes
This amount provides 0.3 mg. Manganese supports metabolism, bone formation and antioxidant enzyme systems. This describes the nutrient’s normal role, not disease prevention or treatment.
Read the NIH/FDA nutrient referenceMEASURED CONTRIBUTIONS AND REVIEWED RECORDS
Food-specific benefits & evidence
High in Zinc
This amount provides 5.48 mg. Zinc supports immune function, DNA and protein synthesis, wound healing, growth and the sense of taste. This is a measured nutrient contribution, not proof that the food prevents or treats disease.
Read the nutrient referenceTRANSPARENCY
Food data sources
- FoodData CentralU.S. Department of Agriculture, Agricultural Research Service
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