Beans Yellow

Legumes 3 variants

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

Dietary Fiber > 93% Magnesium > 90% Folate > 84% Manganese > 80% Copper > 78% Vitamin E > 77% Iron > 75% Calcium > 73% Thiamine (B1) > 73% Potassium > 70%

Select a nutrient to see how the 3 variants compare.

Variant	Protein (g)	All foods
raw	22.0	> 78%
cooked, boiled, with salt	9.2	> 48%
cooked, boiled, without salt	9.2	> 48%

Variant	Iron (mg)	All foods
raw	7.0	> 94%
cooked, boiled, with salt	2.5	> 75%
cooked, boiled, without salt	2.5	> 75%

Variant	Magnesium (mg)	All foods
raw	222.0	> 98%
cooked, boiled, with salt	74.0	> 90%
cooked, boiled, without salt	74.0	> 90%

Variant	Zinc (mg)	All foods
raw	2.8	> 73%
cooked, boiled, with salt	1.1	> 50%
cooked, boiled, without salt	1.1	> 50%

Variant	Calcium (mg)	All foods
raw	166.0	> 90%
cooked, boiled, with salt	62.0	> 73%
cooked, boiled, without salt	62.0	> 73%

Variant	Potassium (mg)	All foods
raw	1042.0	> 97%
cooked, boiled, with salt	325.0	> 70%
cooked, boiled, without salt	325.0	> 70%

Variant	Phosphorus (mg)	All foods
raw	488.0	> 96%
cooked, boiled, with salt	183.0	> 58%
cooked, boiled, without salt	183.0	> 58%

Variant	Dietary Fiber (g)	All foods
raw	25.1	> 99%
cooked, boiled, with salt	10.4	> 93%
cooked, boiled, without salt	10.4	> 94%

Variant	Vitamin C (mg)	All foods
cooked, boiled, with salt	1.8	> 37%
cooked, boiled, without salt	1.8	> 38%
raw	trace	n/a

Variant	Vitamin E (mg)	All foods
cooked, boiled, with salt	0.9	> 77%
cooked, boiled, without salt	0.9	> 77%
raw	trace	n/a

Variant	Folate (µg)	All foods
raw	389.0	> 98%
cooked, boiled, with salt	81.0	> 84%
cooked, boiled, without salt	81.0	> 84%

Variant	Choline (mg)	All foods
cooked, boiled, with salt	35.2	> 55%
cooked, boiled, without salt	35.2	> 55%
raw	trace	n/a