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Legumes

Beans (Baked, Canned, Vegetarian) Nutrition Facts

Baked beans are a fully cooked, shelf-stable legume food whose sodium, added sugar, and drained state depend on the packing liquid and seasonings. They provide dietary fiber, potassium, and magnesium.

Calories94

Protein4.8 g

Carbs21.1 g

Fat0.4 g

ProteinCarbsFat

Nutrition for 100 g

Calories94 kcal

Protein4.8 g

Total Fat0.4 g

Carbohydrates21.1 g

Fiber4.2 g

Sodium343 mgSodium from a different USDA FoodData Central record than the calories.

Total Sugars8.186 g

Source: USDA FoodData Central, record 175182

Nutrients

Full nutrient profile

Proximates

Water69.67 g

Ash1.56 g

Protein4.75 g

Total lipid (fat)0.37 g

Carbohydrates

Fiber, total dietary4.233 g

Sugars, Total8.186 g

Sucrose5.734 g

Glucose1.153 g

Fructose1.299 g

Lactose0 g

Maltose0 g

Carbohydrate, by difference21.14 g

Sugars, Total7.96 g

Starch7.38 g

Galactose0 g

Minerals

Selenium, Se5 ug

Iron, Fe1.19 mg

Magnesium, Mg27 mg

Phosphorus, P74 mg

Sodium, Na343 mg

Copper, Cu0.145 mg

Manganese, Mn0.109 mg

Calcium, Ca34 mg

Potassium, K224 mg

Zinc, Zn2.28 mg

Vitamins and other components

Riboflavin0.09917 mg

Vitamin B-60.05483 mg

Folate, total58.99 ug

Choline, total24.78 mg

Folic acid0 ug

Vitamin D (D2 + D3), International Units0 iu

Lutein + zeaxanthin16 ug

Folate, DFE12 ug

Betaine0.1 mg

Vitamin A, RAE5 ug

Folate, food12 ug

Vitamin A, IU108 iu

Vitamin K (Dihydrophylloquinone)0 ug

Vitamin K (phylloquinone)0.8 ug

Carotene, beta65 ug

Carotene, alpha0 ug

Cryptoxanthin, beta0 ug

Lycopene511 ug

Tocopherol, delta0.05 mg

Tocotrienol, gamma0 mg

Tocotrienol, delta0 mg

Vitamin C, total ascorbic acid0 mg

Thiamin0.096 mg

Vitamin E (alpha-tocopherol)0.15 mg

Tocopherol, beta0 mg

Tocopherol, gamma0.71 mg

Tocotrienol, alpha0 mg

Tocotrienol, beta0 mg

Niacin0.428 mg

Pantothenic acid0.216 mg

Retinol0 ug

Vitamin B-12, added0 ug

Vitamin E, added0 mg

Vitamin D (D2 + D3)0 ug

Vitamin B-120 ug

Lipids

Fatty acids, total saturated0.12 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 10:00.001 g

SFA 11:00 g

SFA 12:00 g

SFA 14:00.0006667 g

SFA 15:00.0015 g

SFA 16:00.093 g

SFA 17:00.0001667 g

SFA 18:00.01417 g

SFA 20:00.001333 g

SFA 21:00 g

SFA 22:00.003333 g

SFA 23:00 g

SFA 24:00.002167 g

Fatty acids, total monounsaturated0.1 g

MUFA 12:10 g

MUFA 14:10 g

MUFA 15:10 g

MUFA 16:10.0003333 g

MUFA 17:10 g

MUFA 18:10.09483 g

MUFA 20:10.002167 g

MUFA 22:1 n-90.002167 g

MUFA 22:1 n-110 g

MUFA 24:1 c0 g

Fatty acids, total polyunsaturated0.3467 g

PUFA 18:20.1675 g

PUFA 18:2 CLAs0 g

PUFA 18:30.1763 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 20:40.0001667 g

PUFA 20:5c0 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

MUFA 22:10 g

PUFA 20:2 n-6 c,c0 g

PUFA 20:30 g

SFA 13:00 g

PUFA 20:5 n-3 (EPA)0 g

PUFA 22:5 n-3 (DPA)0 g

MUFA 18:1 c0.066 g

Fatty acids, total trans-monoenoic0 g

PUFA 18:3 n-3 c,c,c (ALA)0.051 g

PUFA 22:6 n-3 (DHA)0 g

Cholesterol0 mg

Amino acids

Tryptophan0.051 g

Threonine0.149 g

Methionine0.047 g

Phenylalanine0.267 g

Tyrosine0.121 g

Alanine0.203 g

Glutamic acid0.8 g

Glycine0.186 g

Proline0.24 g

Hydroxyproline0 g

Isoleucine0.226 g

Leucine0.405 g

Lysine0.298 g

Cystine0.037 g

Valine0.26 g

Arginine0.229 g

Histidine0.132 g

Aspartic acid0.631 g

Serine0.32 g

Other bioactive components

Alcohol, ethyl0 g

Caffeine0 mg

Theobromine0 mg

Interesting fact

Homemade Holds More Magnesium

Home-prepared baked beans measure about 43 mg of magnesium per 100 g, against about 27 mg for plain or vegetarian canned baked beans. Sauce, added water and added sugar all take up weight that the bean would otherwise occupy.

Source: NIH Office of Dietary Supplements

Practical guidance

How to choose and store Beans (Baked, Canned, Vegetarian)

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.

100 g

P 7.8gC 21gF 1.3g

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