BLS 4.0 · G710132

Bean green, boiled

All nutrient values refer to 100 g.

Energy (kilocalorie)
34 kcal
Energy (kilojoule)
143 kJ
Protein (Nx6.25)
2.1 g
Fat
0.3 g
Carbohydrate, available
4.06 g
Fibre, dietary, total
3.65 g
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Complete nutrient values

138 of 138 nutrients · per 100 g

All nutrient values refer to 100 g.
NutrientValueOriginal valueData sourceReferenceBLS calculation
Energy (kilojoule)143 kJ/100 g1431—ENERCJ[kJ] = 17*PROT625[g] + 17*(CHO[g] - POLYL[g]) + 37*FAT[g] + 29*ALC[g] + 13*OA[g] + 10*POLYL[g] + 8*OLSAC[g] + 8*FIBT[g]immer berechnet / always calculated
Energy (kilocalorie)34 kcal/100 g341—ENERCC[kcal] = 4*PROT625[g] + 4*(CHO[g] - POLYL[g]) + 9*FAT[g] + 7*ALC[g] + 3*OA[g] + 2.4*POLYL[g] + 2*OLSAC[g] + 2*FIBT[g]immer berechnet / always calculated
Water90.284 g/100 g90.28421
Protein (Nx6.25)2.1 g/100 g2.132PROT625[g]=NT[g]*6.25teilweise berechnet / partially calculated
Fat0.3 g/100 g0.333
Carbohydrate, available4.06 g/100 g4.061—CHO[g] = SUGAR[g] + STARCH[g] + OLSAC[g] + POLYL[g]immer berechnet / always calculated
Fibre, dietary, total3.65 g/100 g3.6534FIBT[g]=FIBHMW[g]+FIBLMW[g] OR FIBT[g]=FIBINS[g]+FIBSOL[g]+FIBLMWteilweise berechnet / partially calculated
Alcohol (Ethanol)0 g/100 g04—
Organic acids, total0 g/100 g04—OA[g]=MALAC[g]+ACEAC[g]+LACAC[g]+TARAC[g]+CITAC[g]teilweise berechnet / partially calculated
Ash0.8 g/100 g0.833
Vitamin A, retinol equivalents (RE)52 µg/100 g521—VITA[µg]= RETOL[µg] + 1/6*CARTB[µg]+ 1/12*(CAROTPAXB[µg])teilweise berechnet / partially calculated
Vitamin A, retinol activity equivalents (RAE)26 µg/100 g261—VITAA[µg]= RETOL[µg] + 1/12*CARTB[µg]+ 1/24*(CAROTPAXB[µg])teilweise berechnet / partially calculated
Retinol0 µg/100 g04—
Beta-carotene276 µg/100 g27625
Carotenoids, excluding beta-carotene70 µg/100 g7026
Vitamin D0 µg/100 g01—VITD[µg]=ERGCAL[µg]+CHOCAL[µg]teilweise berechnet / partially calculated
Vitamin D3 (cholecalciferol)0 µg/100 g04—
Vitamin D2 (ergocalciferol)0 µg/100 g04—
Vitamin E (alpha-tocopherol)— mg/100 g<LOD3—VITE[mg] = TOCPHA[mg]
Alpha-tocopherol— mg/100 g<LOD37
Beta-tocopherol0 mg/100 g04—
Gamma-tocopherol0.204 mg/100 g0.2044—
Delta-tocopherol— mg/100 g<LOD37
Alpha-tocotrienol0 mg/100 g04—
Vitamin K35 µg/100 g351—VITK[µg] = VITK1[µg] + VITK2[µg]teilweise berechnet / partially calculated
Vitamin K1 (phylloquinone)35 µg/100 g354—
Vitamin K2 (menaquinone)0 µg/100 g04—
Vitamin B1 (thiamine)0.08 mg/100 g0.0832
Vitamin B2 (riboflavin)0.08 mg/100 g0.0833
Niacin equivalents1.133 mg/100 g1.1331—NIAEQ[mg]=NIA[mg]+TRP[g]*1000/60immer berechnet / always calculated
Niacin0.7 mg/100 g0.732
Pantothenic acid0.12 mg/100 g0.1233
Vitamin B613.55 µg/100 g13.5532
Biotin0.7 µg/100 g0.733
Folate equivalent45 µg/100 g451—FOL[µg] = FOLFD[µg] + 1.7*FOLAC[µg]immer berechnet / always calculated
Folate45 µg/100 g4528
Folic acid, synthetic0 µg/100 g04—
Vitamin B12 (cobalamin)0 µg/100 g04—
Vitamin C13.238 mg/100 g13.2384—
Salt (sodium chloride)0.004 g/100 g0.0041—NACL[g] = NA[g]*2.5immer berechnet / always calculated
Sodium1.6 mg/100 g1.64—
Chloride12.47 mg/100 g12.474—
Potassium304 mg/100 g30433
Calcium61 mg/100 g6133
Magnesium28 mg/100 g2833
Phosphorus34.658 mg/100 g34.6584—
Sulphur— mg/100 g-——
Iron1.06 mg/100 g1.0633
Zinc0.38 mg/100 g0.3833
Iodide2 µg/100 g24—
Copper69 µg/100 g694—
Manganese250 µg/100 g2504—
Fluoride12 µg/100 g124—
Chromium1 µg/100 g14—
Molybdenum19 µg/100 g194—
Acetic acid— g/100 g-——
Citric acid— g/100 g-——
Lactic acid0 g/100 g04—
Malic acid— g/100 g-——
Tartaric acid0 g/100 g04—
Polyols, total0.27 g/100 g0.271—POLYL[g]=MANTL[g]+SORTL[g]+XYLTL[g]immer berechnet / always calculated
Mannitol0.11 g/100 g0.114—
Sorbitol0.16 g/100 g0.164—
Xylitol— g/100 g-——
Monosaccharides, total2.5 g/100 g2.51—MNSAC[g] = FRUS[g] + GALS[g] + GLUS[g]immer berechnet / always calculated
Glucose1.3 g/100 g1.333
Fructose1.2 g/100 g1.233
Galactose— g/100 g-——
Disaccharides, total0.476 g/100 g0.4761—DISAC[g] = LACS[g] + MALS[g] + SUCS[g]immer berechnet / always calculated
Sucrose0.476 g/100 g0.47633
Maltose— g/100 g<LOD or <LOQ33
Lactose— g/100 g<LOD or <LOQ33
Sugars (mono- and disaccharides), total2.976 g/100 g2.9761—SUGAR[g]=MNSAC[g]+DISAC[g]immer berechnet / always calculated
Oligosaccharides, available— g/100 g-——
Starch (starch, glycogen, dextrins)0.818 g/100 g0.81833
Fibre, low molecular weight— g/100 g-——
Fibre, high molecular weight3.65 g/100 g3.6534FIBHMW[g]=FIBHMWS[g]+FIBHMWI[g] OR FIBHMW[g]=FIBINS[g]+FIBSOL[g]teilweise berechnet / partially calculated
Fibre, water-insoluble2.65 g/100 g2.6539
Fibre, water-soluble1 g/100 g139
Fibre, high molecular weight, water-soluble— g/100 g-——
Fibre, high molecular weight, water-insoluble— g/100 g-——
Fatty acids, saturated, total0.068 g/100 g0.0681—FASAT[g]=F4:0[g]+F6:0[g]+F8:0[g]+F10:0[g]+F12:0[g]+F14:0[g]+F15:0[g]+F16:0[g]+F17:0[g]+F18:0[g]+F20:0[g]+F22:0[g]+F24:0[g]immer berechnet / always calculated
Fatty acid C4:0 (butyric acid)— g/100 g-——
Fatty acid C6:0 (caproic acid)— g/100 g-——
Fatty acid C8:0 (caprylic acid)— g/100 g-——
Fatty acid C10:0 (capric acid)— g/100 g-——
Fatty acid C12:0 (lauric acid)— g/100 g-——
Fatty acid C14:0 (myristic acid)— g/100 g-——
Fatty acid C15:0 (pentadecylic acid)— g/100 g-——
Fatty acid C16:0 (palmitic acid)0.06 g/100 g0.064—
Fatty acid C17:0 (margaric acid)— g/100 g-——
Fatty acid C18:0 (stearic acid)0.0085 g/100 g0.00854—
Fatty acid C20:0 (arachidic acid)— g/100 g-——
Fatty acid C22:0 (behenic acid)— g/100 g-——
Fatty acid C24:0 (lignoceric acid)— g/100 g-——
Fatty acids, monounsaturated, total0.007 g/100 g0.0071—FAMS[g]=F14:1CN5[g]+F16:1CN7[g]+F18:1CN7[g]+F18:1CN9[g]+F20:1CN9[g]+F22:1CN9[g]immer berechnet / always calculated
Fatty acid C14:1 n-5 cis (myristoleic acid)— g/100 g-——
Fatty acid C16:1 n-7 cis (palmitoleic acid)— g/100 g-——
Fatty acid C18:1 n-7 cis (vaccenic acid)— g/100 g-——
Fatty acid C18:1 n-9 cis (oleic acid)0.007 g/100 g0.0074—
Fatty acid C20:1 n-9 cis (gondoic acid)— g/100 g-——
Fatty acid C22:1 n-9 cis (erucic acid)— g/100 g-——
Fatty acids, polyunsaturated, total0.111 g/100 g0.1111—FAPU[g]=F18:2C9T11[g]+F18:2CN6[g]+F20:2CN6[g]+F18:3CN3[g]+F18:3CN6[g]+F20:3CN6[g]+F18:4CN3[g]+F20:4CN6[g]+F20:5CN3[g]+F22:5CN3[g]+F22:6CN3[g]immer berechnet / always calculated
Fatty acids, polyunsaturated, n-3 (omega-3), total0.06 g/100 g0.061—FAPUN3[g]=F18:3CN3[g]+F18:4CN3[g]+F20:5CN3[g]+F22:5CN3[g]+F22:6CN3[g]immer berechnet / always calculated
Fatty acid C18:3 n-3 all-cis (alpha-linolenic acid)0.06 g/100 g0.064—
Fatty acid C18:4 n-3 all-cis (stearidonic acid)— g/100 g-——
Fatty acid C20:5 n-3 all-cis (eicosapentanoic acid)0 g/100 g04—
Fatty acid C22:5 n-3 all-cis (docosapentanoic acid)— g/100 g-——
Fatty acid C22:6 n-3 all-cis (docosahexanoic acid)0 g/100 g04—
Fatty acids, polyunsaturated, n-6 (omega-6), total0.051 g/100 g0.0511—FAPUN6[g]=F18:2CN6[g]+F18:3CN6[g]+F20:2CN6[g]+F20:3CN6[g]+F20:4CN6[g]immer berechnet / always calculated
Fatty acid C18:2 n-6 cis,cis (linoleic acid)0.051 g/100 g0.0514—
Fatty acid C18:2 conjugated, cis 9,trans 11 (conjugated linoleic acid)— g/100 g-——
Fatty acid C18:3 n-6 all-cis (gamma-linolenic acid)— g/100 g-——
Fatty acid C20:2 n-6 cis,cis (eicosadienoic acid)— g/100 g-——
Fatty acid C20:3 n-6 all-cis (dihomo-gamma-linolenic acid)— g/100 g-——
Fatty acid C20:4 n-6 all-cis (arachidonic acid)— g/100 g-——
Fatty acids, others— g/100 g-——
Cholesterol0 mg/100 g04—
Amino acids, essential, total0.769 g/100 g0.7691—AAE9[g] = ILE[g] + LEU[g] + LYS[g] + MET[g] + PHE[g] + THR[g] + TRP[g] + VAL[g]+HIS[g]immer berechnet / always calculated
Alanine— g/100 g-——
Arginine0.097 g/100 g0.0974—
Aspartic acid, including asparagine— g/100 g-——
Cysteine0.023 g/100 g0.0234—
Glutamic acid, including glutamine— g/100 g-——
Glycine— g/100 g-——
Histidine0.047 g/100 g0.0474—
Isoleucine0.106 g/100 g0.1064—
Leucine0.135 g/100 g0.1354—
Lysine0.135 g/100 g0.1354—
Methionine0.033 g/100 g0.0334—
Phenylalanine0.071 g/100 g0.0714—
Proline— g/100 g-——
Serine— g/100 g-——
Threonine0.09 g/100 g0.094—
Tryptophan0.026 g/100 g0.0264—
Tyrosine0.048 g/100 g0.0484—
Valine0.126 g/100 g0.1264—
Nitrogen, total0.336 g/100 g0.33632
Data source · Reference

Data source

  1. Formelberechnung
  2. Aggregation
  3. Literatur
  4. Rezeptberechnung

Reference

  1. Delchier N, Reich M, Renard CMGC; Impact of cooking methods on folates, ascorbic acid and lutein in green beans (Phaseolus vulgaris) and spinach (Spinacea oleracea).; LWT - Food Science and Technology; 2012; 49; 2#Health, D. o; Nutrient analysis of fruit and vegetables; 2013
  2. Converted value from: Health, D. o; Nutrient analysis of fruit and vegetables; 2013
  3. Health, D. o; Nutrient analysis of fruit and vegetables; 2013
  4. Converted value from: Aldwairji, M. A., et al. ; Analysis of dietary fibre of boiled and canned legumes commonly consumed in the United Kingdom.; Journal of Food Composition and Analysis; 2014; 36
  5. de Sa, M. C. and D. B. Rodriguez-Amaya; Optimization of HPLC quantification of carotenoids in cooked green vegetables - Comparison of analytical and calculated data.; Journal of Food Composition and Analysis; 2004; 17#Monge-Rojas, R., Campos, H.; Tocopherol and carotenoid content of foods commonly consumed in Costa Rica; Journal of Food Composition and Analysis; 2011; 24
  6. Converted value from: Monge-Rojas, R., Campos, H.; Tocopherol and carotenoid content of foods commonly consumed in Costa Rica; Journal of Food Composition and Analysis; 2011; 24#Converted value from: Health, D. o; Nutrient analysis of fruit and vegetables; 2013
  7. Monge-Rojas, R., Campos, H.; Tocopherol and carotenoid content of foods commonly consumed in Costa Rica; Journal of Food Composition and Analysis; 2011; 24
  8. Konings, E. J. M., et al.; Folate intake of the Dutch population according to newly established liquid chromatography data for foods; American Journal of Clinical Nutrition; 2001; 73#Health, D. o; Nutrient analysis of fruit and vegetables; 2013#Delchier N, Reich M, Renard CMGC; Impact of cooking methods on folates, ascorbic acid and lutein in green beans (Phaseolus vulgaris) and spinach (Spinacea oleracea).; LWT - Food Science and Technology; 2012; 49; 2
  9. Aldwairji, M. A., et al. ; Analysis of dietary fibre of boiled and canned legumes commonly consumed in the United Kingdom.; Journal of Food Composition and Analysis; 2014; 36

Max Rubner-Institut (2025): Bundeslebensmittelschlüssel (BLS), Version 4.0. Karlsruhe.