Black beans (cooked)
Anthocyanins live in the skin, which is why the cooking water turns purple-black.
| Energy | Protein | Carbs | Fiber | Fat | |
|---|---|---|---|---|---|
| Per 100 g | 132 kcal | 8.9 g | 23.7 g | 8.7 g | 0.5 g |
| Per 100 kcal | — | 6.7 g | 18.0 g | 6.6 g | 0.4 g |
| One cup · 172 g | 227 kcal | 15.2 g | 40.8 g | 15.0 g | 0.9 g |
Where the calories come from
Also in 100 g
| Total sugars | 0.3 g |
|---|---|
| Saturated fat | 0.1 g |
| Sodium | 1 mg · 0% DV |
| Potassium | 355 mg · 8% DV |
| Calcium | 27 mg · 2% DV |
| Iron | 2 mg · 12% DV |
| Magnesium | 70 mg · 17% DV |
| Vitamin C | 0.0 mg · 0% DV |
| Vitamin A (RAE) | 0 mcg · 0% DV |
| Vitamin E (alpha-tocopherol) | 0.9 mg · 6% DV |
| Folate (DFE) | 149 mcg · 37% DV |
| Choline | 32.6 mg · 6% DV |
| Vitamin B6 | 0.07 mg · 4% DV |
| Phosphorus | 140 mg · 11% DV |
| Copper | 0.21 mg · 23% DV |
| Potassium : sodium | 355.0 : 1 · favorable |
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DV = FDA daily value for adults (21 CFR 101.9). A dash (—) means the USDA entry for this food does not report that nutrient — we leave it blank rather than estimate it. Values synced from USDA FoodData Central., entry 173735 Fiber sits inside the carbs figure.
339 gfor 30 g protein
447 kcalthose grams cost
8.7 gfiber per 100 g
Where it sits in the whole library
Rank within legumes
Fiber, in context
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