Legumes

Baked Beans Nutrition Facts

Baked beans are fully cooked beans in a seasoned sauce; this page covers the original canned style made with pork. They provide plant protein, carbohydrate, and dietary fiber. The sauce can contribute substantial sodium and added sugar, so compare the nutrition panel and ingredient list when choosing between cans.

Calories106

Protein5.2 g

Carbs20 g

Fat1.6 g

ProteinCarbsFat

Nutrition for 100 g

Calories106 kcal

Protein5.2 g

Total Fat1.6 g

Carbohydrates20 g

Fiber3.5 g

Total Sugars8.8024 g

Sodium414 mg

Nutrients

Full nutrient profile

Proximates

Water69.02 g

Ash1.578 g

Protein5.19 g

Total lipid (fat)1.55 g

Carbohydrates

Fiber, total dietary3.547 g

Sugars, Total8.8024 g

Sucrose7.081 g

Glucose0.8064 g

Fructose0.915 g

Lactose0 g

Maltose0 g

Carbohydrate, by difference19.99 g

Minerals

Fluoride, F54 ug

Iron, Fe1.7 mg

Magnesium, Mg34 mg

Phosphorus, P108 mg

Sodium, Na414 mg

Copper, Cu0.215 mg

Manganese, Mn0.361 mg

Calcium, Ca53 mg

Potassium, K309 mg

Zinc, Zn1.46 mg

Selenium, Se4.7 ug

Vitamins and other components

Riboflavin0.09357 mg

Vitamin B-60.05607 mg

Folate, total48.02 ug

Choline, total24.59 mg

Folic acid0 ug

Folate, DFE36 ug

Vitamin A, IU0 iu

Vitamin A, RAE0 ug

Folate, food36 ug

Vitamin D (D2 + D3), International Units0 iu

Retinol0 ug

Vitamin D (D2 + D3)0 ug

Vitamin C, total ascorbic acid2 mg

Thiamin0.053 mg

Vitamin B-120 ug

Niacin0.447 mg

Pantothenic acid0.1 mg

Lipids

Fatty acids, total saturated0.2164 g

SFA 4:00.0025 g

SFA 5:00 g

SFA 6:00 g

SFA 7:00 g

SFA 8:00 g

SFA 9:00 g

SFA 10:00 g

SFA 11:00 g

SFA 12:00 g

SFA 14:00.006143 g

SFA 15:00.002643 g

SFA 16:00.1551 g

SFA 17:00.001143 g

SFA 18:00.04343 g

SFA 20:00.001286 g

SFA 21:00 g

SFA 22:00.002786 g

SFA 23:00 g

SFA 24:00.003143 g

Fatty acids, total monounsaturated0.2236 g

MUFA 12:10 g

MUFA 14:10 g

MUFA 15:10 g

MUFA 16:10.008571 g

MUFA 17:10.0001429 g

MUFA 18:10.2074 g

MUFA 20:10.005143 g

MUFA 22:1 n-90.003714 g

MUFA 22:1 n-110 g

MUFA 24:1 c0 g

Fatty acids, total polyunsaturated0.3793 g

PUFA 18:20.1979 g

PUFA 18:2 CLAs0 g

PUFA 18:30.1812 g

PUFA 18:3 n-6 c,c,c0 g

PUFA 18:40 g

PUFA 20:2 c0 g

PUFA 20:3 n-30 g

PUFA 20:3 n-60 g

PUFA 20:3 n-90 g

PUFA 22:30 g

PUFA 20:40 g

PUFA 20:5c0.0008571 g

PUFA 22:20 g

PUFA 22:5 c0 g

PUFA 22:40 g

PUFA 22:6 c0 g

Fatty acids, total trans0 g

TFA 14:1 t0 g

TFA 16:1 t0 g

TFA 18:1 t0 g

TFA 20:1 t0 g

TFA 22:1 t0 g

TFA 18:2 t0 g

TFA 18:3 t0 g

Cholesterol7 mg

Amino acids

Tryptophan0.062 g

Threonine0.221 g

Methionine0.08 g

Phenylalanine0.285 g

Tyrosine0.148 g

Alanine0.221 g

Glutamic acid0.802 g

Glycine0.205 g

Proline0.223 g

Isoleucine0.232 g

Leucine0.42 g

Lysine0.361 g

Cystine0.057 g

Valine0.275 g

Arginine0.326 g

Histidine0.147 g

Aspartic acid0.637 g

Serine0.286 g

Practical guidance

How to choose and store Baked Beans

How to choose

Choose cans in good condition. Avoid bulging, leaking, rusted, or deeply dented cans.

Storage

Store unopened in a cool, dry place below 85°F. High-acid foods (like tomatoes, citrus, pineapple) keep 12–18 months; low-acid foods (like beans, most vegetables, fish) keep 2–5 years. Once opened, refrigerate the unused portion; for best quality move it to a covered container. Follow any date on the label.