Mature Hyacinth Beans Boiled with Salt nutrition facts from USDA FoodData Central: 227 calories in 1 cup, with 15.8 g protein, 40.2 g carbohydrate and 1.1 g fat. Change the serving below and the label, the summary and the full nutrient table update together.
FDA standard format. Values use the FDA rounding rules for the serving you pick. Nutrients USDA does not report for this food print as 0 on the panel and as "not reported" in the table.
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1 cup (194 g)
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| Nutrient | Per serving | % DV* | Per 100 g |
|---|---|---|---|
| Calories and macronutrients | |||
| Calories | 227 | 117 | |
| Total fat | 1.1 g | 1% | 0.58 g |
| Saturated fat | 0.2 g | 1% | 0.1 g |
| Trans fat | 0 g | 0 g | |
| Monounsaturated fat | 0.1 g | 0.03 g | |
| Polyunsaturated fat | 0.5 g | 0.25 g | |
| Cholesterol | 0 mg | 0% | 0 mg |
| Sodium | 471 mg | 20% | 243 mg |
| Total carbohydrate | 40.2 g | 15% | 20.7 g |
| Dietary fiber | not reported | ||
| Total sugars | not reported | ||
| Added sugars | 0 g | 0% | 0 g |
| Protein | 15.8 g | 8.14 g | |
| Vitamins | |||
| Vitamin D | 0 mcg | 0% | 0 mcg |
| Vitamin A | 0 mcg | 0% | 0 mcg |
| Vitamin C | 0 mg | 0% | 0 mg |
| Vitamin E | not reported | ||
| Vitamin K | not reported | ||
| Thiamin (B1) | 0.52 mg | 44% | 0.27 mg |
| Riboflavin (B2) | 0.07 mg | 6% | 0.04 mg |
| Niacin (B3) | 0.8 mg | 5% | 0.41 mg |
| Vitamin B6 | 0.07 mg | 4% | 0.04 mg |
| Folate (DFE) | 7.8 mcg | 2% | 4 mcg |
| Vitamin B12 | 0 mcg | 0% | 0 mcg |
| Choline | not reported | ||
| Minerals | |||
| Calcium | 78 mg | 6% | 40 mg |
| Iron | 8.9 mg | 49% | 4.58 mg |
| Potassium | 654 mg | 14% | 337 mg |
| Magnesium | 159 mg | 38% | 82 mg |
| Phosphorus | 233 mg | 19% | 120 mg |
| Zinc | 5.5 mg | 50% | 2.85 mg |
| Copper | 0.66 mg | 74% | 0.34 mg |
| Manganese | 0.94 mg | 41% | 0.48 mg |
| Selenium | 5.4 mcg | 10% | 2.8 mcg |
| Other | |||
| Water | 134.1 g | 69.1 g | |
* Percent Daily Values are based on a 2,000 calorie diet (FDA reference values for adults and children 4 years and older). Per-100 g values are USDA figures before label rounding.
Every serving below is a USDA household measure for this food, a fraction of one, or a unit conversion. Amounts are USDA values scaled by weight; only the Nutrition Facts panel applies the coarser FDA label rounding.
| Serving | Weight | Calories | Total carbohydrate | Protein | Total fat | Dietary fiber | Total sugars |
|---|---|---|---|---|---|---|---|
| 1 cup | 194 g | 227 | 40.2 g | 15.8 g | 1.1 g | – | – |
| 100 g | 100 g | 117 | 20.7 g | 8.1 g | 0.6 g | – | – |
| 1 oz | 28.4 g | 33 | 5.9 g | 2.3 g | 0.2 g | – | – |
Mature hyacinth beans boiled with salt (1 cup, 194 g) has 227 calories. 100 g has 117 calories. On a Nutrition Facts label, calories are rounded to the nearest 5 or 10, so the panel above may show 230.
Mature hyacinth beans boiled with salt (1 cup, 194 g) has 0.66 mg of copper, 74% of the Daily Value. 100 g has 0.34 mg. At 20% DV or more per serving, that meets the FDA threshold for an "excellent source" claim.
Mature hyacinth beans boiled with salt (1 cup, 194 g) has 5.5 mg of zinc, 50% of the Daily Value. 100 g has 2.85 mg. At 20% DV or more per serving, that meets the FDA threshold for an "excellent source" claim.
100 g of mature hyacinth beans boiled with salt has 117 calories, 8.14 g protein, 20.7 g carbohydrate and 0.58 g fat.
About 69% of the calories in mature hyacinth beans boiled with salt come from carbohydrate, 4% from fat and 27% from protein (Atwater factors of 4, 9 and 4 calories per gram).
The same serving of mature hyacinth beans boiled with salt, drawn by the label formats other markets require: the Canadian bilingual Nutrition Facts table, the EU nutrition declaration (per 100 g, energy in kJ and kcal, salt instead of sodium) and the UK nutrition information table with reference intakes. The generator switches between these and many more from one recipe.
| Fat / Lipides | 1.1 g | 2 % |
| Saturated / Saturés | 0 g + Trans 0 g | 1 % |
| Cholesterol / Cholestérol | 0 mg | 0 % |
| Sodium | 470 mg | 20 % |
| Carbohydrate / Glucides | 40 g | 15 % |
| Fibre / Fibres | 0 g | 0 % |
| Sugars / Sucres | 0 g | 0 % |
| Protein / Protéines | 16 g | |
| Vitamin D / Vitamine D | 0 mcg | 0 % |
| Calcium | 78 mg | 6 % |
| Iron / Fer | 9 mg | 49 % |
| Potassium | 654 mg | 19 % |
| Per 100g | |
|---|---|
| Energy | 490 kJ / 117 kcal |
| Fat | 0.6 g |
| of which saturates | 0.1 g |
| Carbohydrate | 21 g |
| of which sugars | 0.0 g |
| Protein | 8.1 g |
| Salt | 0.6 g |
| Per 100g | Per 194g | %RI* | |
|---|---|---|---|
| Energy | 490 kJ 117 kcal |
950 kJ 227 kcal |
11% |
| Fat | 0.6g | 1.1g | 1.6% |
| of which saturates | 0 gg | 0.2g | <1% |
| Carbohydrate | 21g | 40g | 15% |
| of which sugars | 0 gg | 0 gg | <1% |
| Fibre | 0 gg | 0 gg | - |
| Protein | 8.1g | 16g | 32% |
| Salt | 0.61g | 1.2g | 20% |
If you make and sell a product that contains mature hyacinth beans boiled with salt, these free tools cover the next steps.
Nutrient values are from USDA FoodData Central, SR Legacy (April 2018 release, public domain), record 175253: "Hyacinth beans, mature seeds, cooked, boiled, with salt". Values are stored per 100 g exactly as USDA reports them and scaled to each serving by weight. The Nutrition Facts panel applies the FDA rounding rules in 21 CFR 101.9; tables and text show the scaled amounts at reading precision, so a figure can differ slightly from the panel. A nutrient USDA does not report for this food is shown as not reported, never as a guessed value.
SR Legacy predates the added sugars field. This is a whole or unsweetened food, so added sugars are shown as 0 g. View the USDA record ↗