Beans, white, in tomato sauce, canned

Nutritional Information

Portion Size:

Macro nutrients

Composition

Composition	gram
Fat	1.4
Carbohydrate	6.0
Protein	3.7
Dietary fibre	6.0
Alcohol	0.0
Water	83.0

Energy content

Energy content	energiprosent
Fat	20
Carbohydrate	39
Protein	24
Dietary fibre	18
Alcohol	0

Fat
Carbohydrate
Protein
Dietary fibre
Alcohol
Water

Energy in 100 g: 265 kJ (63 kcal)
Edible part: 100 %

Nutrient	Source	Quantity	Energiprosent
Fat			19 E%
Carbohydrate			38 E%
Dietary fibre			18 E%
Protein			23 E%
Alcohol			0 E%
Water			-

Carbohydrates

Carbohydrate	Source	Quantity
Starch
Sugar, total
Sugar, added
Sugar, free

Fatty acids

Fat	Source	Quantity
Saturated fatty acids
Trans fatty acids
Monounsaturated fatty acids
Polyunsaturated fatty acids
Omega-3
Omega-6
Cholesterol

Saturated fatty acids	Source	Quantity
C12:0 (lauric acid)
C14:0 (myristic acid)
C16:0 (palmitic acid)
C18:0 (stearic acid)

Monounsaturated fatty acids	Source	Quantity
C16:1 sum (palmitoleic acid)
C18:1 sum (oleic acid)

Polyunsaturated fatty acids	Source	Quantity
C18:2n-6 (linoleic acid)
C18:3n-3 (alpha-linolenic acid)
C20:3n-3 (eicosatrienoic acid)
C20:3n-6 (dihomo-gamma-linolenic acid, DGLA)
C20:4n-3 (eicosatetraenoic acid)
C20:4n-6 (arachidonic acid)
C20:5n-3 (eicosapentaenoic acid, EPA)
C22:5n-3 (docosapentaenoic acid, DPA)
C22:6n-3 (docosahexaenoic acid, DHA)

Vitamins

Recommended Daily Allowance (RDA)

Fat-soluble vitamins	Quantity
Vitamin A (RAE)
Vitamin A (RE)	7 RE	0 %
Retinol
Beta-carotene
Vitamin D		0 %
Vitamin E		1 %

Water-soluble vitamins	Source	Quantity
Vitamin B1 (thiamin)			10 %
Vitamin B2 (riboflavin)			6 %
Vitamin B3 (niacin)
Niacin equivalents			7 %
Vitamin B6 (pyridoxine)			5 %
Vitamin B9 (folate)			3 %
Vitamin B12 (cobalamin)			0 %
Vitamin C (askorbic acid)			0 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

Minerals	Source	Quantity
Salt (NaCl)
Calcium (Ca)			4 %
Sodium (Na)
Potassium (K)			7 %
Magnesium (Mg)			8 %
Phosphorus (P)			14 %

Trace elements	Source	Quantity
Iron (Fe)			12 %
Zinc (Zn)			4 %
Selenium (Se)			1 %
Copper (Cu)			16 %
Iodine (I)			0 %

Classification

Food ID: 06.024

FoodEx2: Canned or jarred common beans (A01BB)

Facets
F02 Part-nature	Canned legumes (as part-nature) (A0ERT)
F06 Surrounding-medium	In gravy or savoury sauce (A06XR)
F27 Source-commodities	Borlotti or other common beans (without pods) (A012B)
F28 Process	Canning / jarring (A0BYP)

LanguaL

LanguaL	Classification
A0172	Prepared food product (US CFR)
A0832	Pulse dish (EUROFIR)
B1567	Bean (VEGETABLE)
C0133	Seed, skin present, germ present
E0110	Semiliquid with solid pieces
F0014	Fully heat-treated
G0001	Cooking method not known
H0350	Tomato added
J0001	Preservation method not known
K0003	No packing medium used
M0151	Metal container
M0213	Box
N0041	Metal
P0024	Human consumer, no age specification
Z0112	Food industry prepared

The foods in the Food Composition Table are described using two classification systems.

FoodEx2 is a classification and standardization system for foods and feed developed by the European Food Safety Authority (EFSA). The system consists of a main code that describes the type of food. In addition, there are facets that provide more detailed information about the food, for example about ingredients, packaging, or method of preparation.

LanguaL is a similar system. LanguaL stands for “Langua aLimentaria”, or “language of food”. It also consists of a description of the type of food, and facets with additional information.

Sources

10

Missing value, content not known.

50

Estimated as a naturally occurring zero value, not analysed.

93

KBS (2019), University of Oslo

331

Frydenberg, H, Urke EB & Carlsen MH. Sugar project 2021-2024. University of Oslo, department of nutrition.

420i

National Food Institute - Technical University of Denmark (DTU). Food database, Frida version 5.1. (2023). Online version, http://frida.fooddata.dk

616

Jacobsen, J., Danielsen, M., Langwagen, M., Poulsen, A., Trolle, E. Næringsstofindhold i bælgfrukter. DTU Fødevareinstitutet, 2023. Online version, www.food.dtu.dk

MI0120

Salt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0)

MI0142

Water by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g])

MI0181

Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])

MI0208

Fatty acids, saturated, calculated as the sum of individual fatty acids, excluding branched chain isomers (FASAT[g] = F4:0[g] + F5:0[g] + F6:0[g] + F7:0[g] + F8:0[g] + F9:0[g] + F10:0[g] + F11:0[g] + F12:0[g] + F13:0[g] + F14:0[g] + F15:0[g] + F16:0[g] + F17:0[g] + F18:0[g] + F18:0DO[g] + F19:0[g] + F20:0[g] + F21:0[g] + F22:0[g] + F23:0[g] + F24:0[g] + F25:0[g] + F26:0[g])

MI0210

Fatty acids, monounsaturated, calculated as sum of individual fatty acids, cis isomers only (FAMSCIS[g] =F10:1CIS[g] +F12:1CIS[g] +F14:1CIS[g] + F15:1CN8[g] + F16:1CIS[g] + F17:1CIS[g] + F18:1CIS[g] + F20:1CIS[g] + F22:1CIS[g] + F24:1CIS[g])

MI0212

Fatty acids, polyunsaturated, calculated as sum of individual fatty acids, all-cis isomers only (FAPUCIS[g] = F16:2CN4[g] + F16:3CN3[g] + F18:2CN6[g] + F18:2CN9[g] + F18:3CN3[g] + F18:3CN6[g] + F18:4CN3[g] + F20:2CN6[g] + F20:3CN3[g] + F20:3CN6[g] + F20:3CN9[g] + F20:4CN3[g] + F20:4CN6[g] + F20:5CN3[g] + F22:2CN3[g] + F22:2CN6[g] + F22:4CN6[g] + F22:5CN3[g] + F22:5CN6[g] + F22:6CN3[g] + F24:2CN6[g])

MI0322

Vitamin A activity calculated from retinol and beta-carotene (factor 1/6) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 6))

MI0325

Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))

MI0421

Niacin equivalents calculated from niacin and tryptophan (NIAEQ[mg] = NIA[mg] + TRP[mg] / 60)

MI0512

Sugar calculated as the sum of individual mono- and disaccharides (SUGAR[g] = ARAS[g] + FRUS[g] + GALS[g] + GLUS[g] + MANS[g] + RIBS[g] + XYLS[g] + LACS[g] + MALS[g] + SUCS[g] + TRES[g])

Value type	Logical zero
Acquisition type	Value created within host system
Method type	Estimated according to logical deduction
Method indicator	Imputation

Value type	Best estimate
Acquisition type	Independent laboratory
Method type	Analytical results
Method indicator	Inductively Coupled Plasma Mass Spectrometry

Value type	Logical zero
Acquisition type	Value created within host system
Method type	Estimated according to logical deduction
Method indicator	Imputation

Value type	Best estimate
Acquisition type	Value created within host system
Method type	Imputed/estimated, generic
Method indicator	Imputation

Value type	Weighted
Acquisition type	Independent laboratory
Method type	Analytical results
Method indicator	High-performance liquid chromatography

Nutritional Information

Macro nutrients

Carbohydrates

Fatty acids

Vitamins

Minerals and trace elements

Classification

FoodEx2: Canned or jarred common beans (A01BB)

LanguaL

Sources

10

50

93

331

420i

616

MI0120

MI0142

MI0181

MI0208

MI0210

MI0212

MI0322

MI0325

MI0421

MI0512

10

50

93

331

420i

616

MI0120

MI0142

MI0181

MI0208

MI0210

MI0212

MI0322

MI0325

MI0421

MI0512

Retinol in Beans, white, in tomato sauce, canned

Selenium (Se) in Beans, white, in tomato sauce, canned

Alcohol in Beans, white, in tomato sauce, canned

Sugar, free in Beans, white, in tomato sauce, canned

Vitamin B3 (niacin) in Beans, white, in tomato sauce, canned

C16:1 sum (palmitoleic acid) in Beans, white, in tomato sauce, canned

C16:0 (palmitic acid) in Beans, white, in tomato sauce, canned

Saturated fatty acids in Beans, white, in tomato sauce, canned

C18:2n-6 (linoleic acid) in Beans, white, in tomato sauce, canned

Calcium (Ca) in Beans, white, in tomato sauce, canned

Phosphorus (P) in Beans, white, in tomato sauce, canned

C20:3n-3 (eicosatrienoic acid) in Beans, white, in tomato sauce, canned

C12:0 (lauric acid) in Beans, white, in tomato sauce, canned

Carbohydrate in Beans, white, in tomato sauce, canned

Magnesium (Mg) in Beans, white, in tomato sauce, canned

Vitamin B1 (thiamin) in Beans, white, in tomato sauce, canned

C18:1 sum (oleic acid) in Beans, white, in tomato sauce, canned

Iron (Fe) in Beans, white, in tomato sauce, canned

Vitamin E in Beans, white, in tomato sauce, canned

Sugar, added in Beans, white, in tomato sauce, canned

C18:3n-3 (alpha-linolenic acid) in Beans, white, in tomato sauce, canned

C22:6n-3 (docosahexaenoic acid, DHA) in Beans, white, in tomato sauce, canned

C22:5n-3 (docosapentaenoic acid, DPA) in Beans, white, in tomato sauce, canned

C20:4n-6 (arachidonic acid) in Beans, white, in tomato sauce, canned

Zinc (Zn) in Beans, white, in tomato sauce, canned

Starch in Beans, white, in tomato sauce, canned

Copper (Cu) in Beans, white, in tomato sauce, canned

C14:0 (myristic acid) in Beans, white, in tomato sauce, canned

Potassium (K) in Beans, white, in tomato sauce, canned

Niacin equivalents in Beans, white, in tomato sauce, canned

Protein in Beans, white, in tomato sauce, canned

C20:3n-6 (dihomo-gamma-linolenic acid, DGLA) in Beans, white, in tomato sauce, canned

Polyunsaturated fatty acids in Beans, white, in tomato sauce, canned

Monounsaturated fatty acids in Beans, white, in tomato sauce, canned

Omega-6 in Beans, white, in tomato sauce, canned

Vitamin B9 (folate) in Beans, white, in tomato sauce, canned

Vitamin C (askorbic acid) in Beans, white, in tomato sauce, canned

Beta-carotene in Beans, white, in tomato sauce, canned