Beans Pink

Legumes 3 variants

Beans Pink is consistently high in these nutrients across all variants, regardless of preparation or processing.

Folate > 93% Potassium > 91% Magnesium > 88% Copper > 85% Manganese > 83% Dietary Fiber > 81% Thiamine (B1) > 78% Iron > 71% Calcium > 70%

Select a nutrient to see how the 3 variants compare.

Variant	Protein (g)	All foods
raw	21.0	> 75%
cooked, boiled, with salt	9.1	> 48%
cooked, boiled, without salt	9.1	> 48%

Variant	Iron (mg)	All foods
raw	6.8	> 94%
cooked, boiled, with salt	2.3	> 71%
cooked, boiled, without salt	2.3	> 71%

Variant	Magnesium (mg)	All foods
raw	182.0	> 97%
cooked, boiled, with salt	65.0	> 88%
cooked, boiled, without salt	65.0	> 88%

Variant	Zinc (mg)	All foods
raw	2.5	> 70%
cooked, boiled, with salt	1.0	> 47%
cooked, boiled, without salt	1.0	> 47%

Variant	Calcium (mg)	All foods
raw	130.0	> 86%
cooked, boiled, with salt	52.0	> 70%
cooked, boiled, without salt	52.0	> 70%

Variant	Potassium (mg)	All foods
raw	1464.0	> 98%
cooked, boiled, with salt	508.0	> 91%
cooked, boiled, without salt	508.0	> 91%

Variant	Phosphorus (mg)	All foods
raw	415.0	> 95%
cooked, boiled, with salt	165.0	> 52%
cooked, boiled, without salt	165.0	> 52%

Variant	Dietary Fiber (g)	All foods
raw	12.7	> 96%
cooked, boiled, with salt	5.3	> 81%
cooked, boiled, without salt	5.3	> 81%

Variant	Vitamin E (mg)	All foods
cooked, boiled, with salt	1.0	> 78%
cooked, boiled, without salt	1.0	> 78%
raw	0.2	> 33%

Variant	Folate (µg)	All foods
raw	463.0	> 98%
cooked, boiled, with salt	168.0	> 93%
cooked, boiled, without salt	168.0	> 93%

Variant	Choline (mg)	All foods
raw	67.2	> 72%
cooked, boiled, with salt	36.9	> 56%
cooked, boiled, without salt	36.9	> 56%