Vegetables

Nutrition Facts Beans (Snap, Green)

Beans (Snap, Green) nutrition facts

Snap, Green beans are a vegetable whose variety, edible portion, and raw or cooked state affect its composition. They provide dietary fiber, potassium, magnesium, and vitamin C. Choose produce without rot or major bruising. Refrigerate perishable items at 40°F/4°C or below and rinse under running water just before preparation—without soap.

Calories40
Protein2g
Carbs7.4g
Fat0.3g
Protein Carbs Fat

Nutrition for 100 g

Calories 40 kcal
Protein 1.97 g
Total Fat 0.28 g
Carbohydrates 7.41 g
Fiber 3.01 g
Total Sugars 2.33 g
Sodium 0 mg

Nutrients

Full nutrient profile

Proximates
Water 89.66 g
Energy (Atwater General Factors) 40 kcal
Energy (Atwater Specific Factors) 33.57 kcal
Nitrogen 0.32 g
Protein 1.97 g
Total lipid (fat) 0.28 g
Ash 0.68 g
Energy 31 kcal
Energy 131 kj
Carbohydrates
Carbohydrate, by difference 7.41 g
Fiber, total dietary 3.01 g
Sugars, Total 2.33 g
Sucrose 0.08 g
Glucose 1.33 g
Fructose 0.93 g
Lactose 0 g
Maltose 0 g
Sugars, Total 3.26 g
Starch 0.88 g
Galactose 0 g
Lipids
PUFA 20:4 0 g
PUFA 18:4 0 g
MUFA 20:1 0 g
MUFA 22:1 0 g
SFA 4:0 0 g
SFA 6:0 0 g
SFA 10:0 0 g
SFA 8:0 0 g
SFA 12:0 0 g
SFA 14:0 0 g
PUFA 22:6 n-3 (DHA) 0 g
MUFA 16:1 0 g
PUFA 20:5 n-3 (EPA) 0 g
PUFA 22:5 n-3 (DPA) 0 g
Cholesterol 0 mg
Fatty acids, total monounsaturated 0.01 g
Fatty acids, total polyunsaturated 0.11 g
SFA 16:0 0.04 g
SFA 18:0 0.008 g
MUFA 18:1 0.008 g
PUFA 18:2 0.04 g
PUFA 18:3 0.07 g
Fatty acids, total trans 0 g
Fatty acids, total saturated 0.05 g
Amino acids
Isoleucine 0.07 g
Leucine 0.11 g
Lysine 0.09 g
Cystine 0.02 g
Valine 0.09 g
Arginine 0.07 g
Histidine 0.03 g
Aspartic acid 0.26 g
Serine 0.1 g
Tryptophan 0.02 g
Threonine 0.08 g
Methionine 0.02 g
Phenylalanine 0.07 g
Tyrosine 0.04 g
Alanine 0.08 g
Glutamic acid 0.19 g
Glycine 0.07 g
Proline 0.07 g
Minerals
Calcium, Ca 40.05 mg
Iron, Fe 0.65 mg
Magnesium, Mg 28.21 mg
Phosphorus, P 41.15 mg
Potassium, K 290.4 mg
Sodium, Na 0 mg
Zinc, Zn 0.35 mg
Copper, Cu 0.1 mg
Manganese, Mn 0.33 mg
Molybdenum, Mo 41.63 ug
Fluoride, F 19 ug
Selenium, Se 0.6 ug
Vitamins and other components
Thiamin 0.06 mg
Niacin 0.73 mg
Vitamin B-6 0.12 mg
Vitamin K (phylloquinone) 43.9 ug
Vitamin K (Dihydrophylloquinone) 0 ug
Vitamin K (Menaquinone-4) 0 ug
Folic acid 0 ug
Vitamin B-12, added 0 ug
Betaine 0.1 mg
Choline, total 15.3 mg
Vitamin D (D2 + D3), International Units 0 iu
Pantothenic acid 0.23 mg
Vitamin C, total ascorbic acid 12.2 mg
Riboflavin 0.1 mg
Folate, total 33 ug
Folate, DFE 33 ug
Vitamin A, IU 690 iu
Vitamin A, RAE 35 ug
Folate, food 33 ug
Retinol 0 ug
Vitamin B-12 0 ug
Cryptoxanthin, beta 0 ug
Lycopene 0 ug
Carotene, beta 379 ug
Carotene, alpha 69 ug
Vitamin E (alpha-tocopherol) 0.41 mg
Lutein + zeaxanthin 640 ug
Vitamin E, added 0 mg
Vitamin D (D2 + D3) 0 ug
Other nutrients
Alcohol, ethyl 0 g
Caffeine 0 mg
Theobromine 0 mg

Interesting fact

Washing reduces surface contamination but does not sterilize produce

Rinse under running water just before preparation, rub firm produce, and dry with a clean towel. Soap and household detergent are not recommended because produce is porous and residues can remain.

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Use beans (snap, green) in simple recipes

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These nutrition values are provided for educational purposes only and are not medical advice. Values may vary depending on brand, preparation method, and serving size.