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Vegetables

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.

Calories40

Protein2 g

Carbs7.4 g

Fat0.3 g

ProteinCarbsFat

Nutrition for 100 g

Calories40 kcal

Protein2 g

Total Fat0.3 g

Carbohydrates7.4 g

Fiber3 g

Sodium0 mg

Total Sugars2.3338 g

Source: USDA FoodData Central, record 2346400

Nutrients

Full nutrient profile

Proximates

Water89.66 g

Nitrogen0.315 g

Protein1.96875 g

Total lipid (fat)0.275 g

Ash0.6838 g

Carbohydrates

Carbohydrate, by difference7.41245 g

Fiber, total dietary3.011 g

Sugars, Total2.3338 g

Sucrose0.0775 g

Glucose1.33 g

Fructose0.9263 g

Lactose0 g

Maltose0 g

Sugars, Total3.26 g

Starch0.88 g

Galactose0 g

Minerals

Calcium, Ca40.05 mg

Iron, Fe0.6516 mg

Magnesium, Mg28.21 mg

Phosphorus, P41.15 mg

Potassium, K290.4 mg

Sodium, Na0 mg

Zinc, Zn0.3498 mg

Copper, Cu0.09829 mg

Manganese, Mn0.3324 mg

Molybdenum, Mo41.63 ug

Fluoride, F19 ug

Selenium, Se0.6 ug

Vitamins and other components

Thiamin0.06 mg

Niacin0.7313 mg

Vitamin B-60.121 mg

Vitamin K (phylloquinone)43.9 ug

Vitamin K (Dihydrophylloquinone)0 ug

Vitamin K (Menaquinone-4)0 ug

Folic acid0 ug

Vitamin B-12, added0 ug

Betaine0.1 mg

Choline, total15.3 mg

Vitamin D (D2 + D3), International Units0 iu

Pantothenic acid0.225 mg

Vitamin C, total ascorbic acid12.2 mg

Riboflavin0.104 mg

Folate, total33 ug

Folate, DFE33 ug

Vitamin A, IU690 iu

Vitamin A, RAE35 ug

Folate, food33 ug

Retinol0 ug

Vitamin B-120 ug

Cryptoxanthin, beta0 ug

Lycopene0 ug

Carotene, beta379 ug

Carotene, alpha69 ug

Vitamin E (alpha-tocopherol)0.41 mg

Lutein + zeaxanthin640 ug

Vitamin E, added0 mg

Vitamin D (D2 + D3)0 ug

Lipids

PUFA 20:40 g

PUFA 18:40 g

MUFA 20:10 g

MUFA 22:10 g

SFA 4:00 g

SFA 6:00 g

SFA 10:00 g

SFA 8:00 g

SFA 12:00 g

SFA 14:00 g

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

MUFA 16:10 g

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

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

Cholesterol0 mg

Fatty acids, total monounsaturated0.01 g

Fatty acids, total polyunsaturated0.113 g

SFA 16:00.042 g

SFA 18:00.008 g

MUFA 18:10.008 g

PUFA 18:20.044 g

PUFA 18:30.069 g

Fatty acids, total trans0 g

Fatty acids, total saturated0.05 g

Amino acids

Isoleucine0.066 g

Leucine0.112 g

Lysine0.088 g

Cystine0.018 g

Valine0.09 g

Arginine0.073 g

Histidine0.034 g

Aspartic acid0.255 g

Serine0.099 g

Tryptophan0.019 g

Threonine0.079 g

Methionine0.022 g

Phenylalanine0.067 g

Tyrosine0.042 g

Alanine0.084 g

Glutamic acid0.187 g

Glycine0.065 g

Proline0.068 g

Other bioactive components

Alcohol, ethyl0 g

Caffeine0 mg

Theobromine0 mg

Interesting fact

Draining Barely Helps Here

In USDA's canned-vegetable study, draining canned green beans removed almost no sodium; only rinsing moved it, from 231 mg per 100 g of total can contents down to 214 mg, about 7%. The sodium sits in the beans as much as in the liquid.

Source: USDA Agricultural Research Service

Practical guidance

How to choose and store Beans (Snap, Green)

How to choose

Choose firm, unbruised produce with no soft spots or damage. If buying pre-cut or bagged, pick only packs kept refrigerated or on ice.

Storage

Refrigerate perishable produce at 40°F (4°C) or below, and refrigerate anything pre-cut or packaged. Wash under running water just before eating.

100 g

P 7gC 19.3gF 1.3g

Put the numbers to work

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