Legumes & Pulses · SOURCE-BASED NUTRITION
Baked beans, vegetarian nutrition facts
Survey (FNDDS)
Baked beans, vegetarian. Nutrient values are reported by USDA FoodData Central for the stated 100 g basis.
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Nutrition for your portion
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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 | 4.75 g | 9.5% |
| Carbohydrate, by difference | 21.1 g | 7.7% |
| Total lipid (fat) | 0.37 g | 0.5% |
| Fiber, total dietary | 4.1 g | 14.6% |
| Total Sugars | 7.96 g | — |
| Fatty acids, total saturated | 0.07 g | 0.4% |
| Cholesterol | 0 mg | 0% |
| Sodium, Na | 343 mg | 14.9% |
| Potassium, K | 224 mg | 4.8% |
| Calcium, Ca | 34 mg | 2.6% |
| Iron, Fe | 1.19 mg | 6.6% |
| Magnesium, Mg | 27 mg | 6.4% |
| Phosphorus, P | 74 mg | 5.9% |
| Zinc, Zn | 2.28 mg | 20.7% |
| Copper, Cu | 0.15 mg | 16.1% |
| Selenium, Se | 5 µg | 9.1% |
| Vitamin A, RAE | 5 µg | 0.6% |
| Vitamin C, total ascorbic acid | 0 mg | 0% |
| Vitamin D (D2 + D3) | 0 µg | 0% |
| Vitamin E (alpha-tocopherol) | 0.15 mg | 1% |
| Vitamin K (phylloquinone) | 0.8 µg | 0.7% |
| Thiamin | 0.09 mg | 7.6% |
| Riboflavin | 0.04 mg | 2.8% |
| Niacin | 0.41 mg | 2.5% |
| Vitamin B-6 | 0.08 mg | 4.7% |
| Folate, DFE | 11 µg | 2.8% |
| Vitamin B-12 | 0 µg | 0% |
| Choline, total | 31.5 mg | 5.7% |
| Alcohol, ethyl | 0 g | — |
| Caffeine | 0 mg | — |
| Carotene, alpha | 0 µg | — |
| Carotene, beta | 65 µg | — |
| Cryptoxanthin, beta | 0 µg | — |
| Fatty acids, total monounsaturated | 0.1 g | — |
| Fatty acids, total polyunsaturated | 0.12 g | — |
| Folate, food | 11 µg | — |
| Folate, total | 11 µg | — |
| Folic acid | 0 µg | — |
| Lutein + zeaxanthin | 16 µg | — |
| Lycopene | 511 µg | — |
| MUFA 16:1 | 0 g | — |
| MUFA 18:1 | 0.03 g | — |
| MUFA 20:1 | 0 g | — |
| MUFA 22:1 | 0 g | — |
| PUFA 18:2 | 0.06 g | — |
| PUFA 18:3 | 0.02 g | — |
| PUFA 18:4 | 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 | — |
| SFA 10:0 | 0 g | — |
| SFA 12:0 | 0 g | — |
| SFA 14:0 | 0 g | — |
| SFA 16:0 | 0.05 g | — |
| SFA 18:0 | 0.02 g | — |
| SFA 4:0 | 0 g | — |
| SFA 6:0 | 0 g | — |
| SFA 8:0 | 0 g | — |
| Theobromine | 0 mg | — |
| Vitamin E, added | 0 mg | — |
| Water | 72 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 (20.7% DV), Copper (16.1% DV) and Dietary fiber (14.6% 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 2.28 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 0.15 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 referenceDietary fiber: digestion and fullness
This amount provides 4.1 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 referenceMEASURED CONTRIBUTIONS AND REVIEWED RECORDS
Food-specific benefits & evidence
High in Zinc
This amount provides 2.28 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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