BLS 4.0 · H742100

Kidney bean mature

All nutrient values refer to 100 g.

Energy (kilocalorie)
316 kcal
Energy (kilojoule)
1,330 kJ
Protein (Nx6.25)
22.8 g
Fat
0.83 g
Carbohydrate, available
40.3 g
Fibre, dietary, total
24.9 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)1,330 kJ/100 g13301—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)316 kcal/100 g3161—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
Water11.5 g/100 g11.521
Protein (Nx6.25)22.8 g/100 g22.822PROT625[g]=NT[g]*6.25teilweise berechnet / partially calculated
Fat0.83 g/100 g0.8333
Carbohydrate, available40.3 g/100 g40.31—CHO[g] = SUGAR[g] + STARCH[g] + OLSAC[g] + POLYL[g]immer berechnet / always calculated
Fibre, dietary, total24.9 g/100 g24.933FIBT[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 g01—OA[g]=MALAC[g]+ACEAC[g]+LACAC[g]+TARAC[g]+CITAC[g]teilweise berechnet / partially calculated
Ash3.83 g/100 g3.8333
Vitamin A, retinol equivalents (RE)0 µg/100 g01—VITA[µg]= RETOL[µg] + 1/6*CARTB[µg]+ 1/12*(CAROTPAXB[µg])teilweise berechnet / partially calculated
Vitamin A, retinol activity equivalents (RAE)0 µg/100 g01—VITAA[µg]= RETOL[µg] + 1/12*CARTB[µg]+ 1/24*(CAROTPAXB[µg])teilweise berechnet / partially calculated
Retinol0 µg/100 g04—
Beta-carotene0 µg/100 g034
Carotenoids, excluding beta-carotene— µg/100 g-——
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)0 mg/100 g05—VITE[mg] = TOCPHA[mg]
Alpha-tocopherol0 mg/100 g05—
Beta-tocopherol— mg/100 g-——
Gamma-tocopherol— mg/100 g-——
Delta-tocopherol— mg/100 g-——
Alpha-tocotrienol— mg/100 g-——
Vitamin K57 µg/100 g571—VITK[µg] = VITK1[µg] + VITK2[µg]teilweise berechnet / partially calculated
Vitamin K1 (phylloquinone)57 µg/100 g5765
Vitamin K2 (menaquinone)— µg/100 g<LOD65
Vitamin B1 (thiamine)0.529 mg/100 g0.52933
Vitamin B2 (riboflavin)0.219 mg/100 g0.21933
Niacin equivalents6.71 mg/100 g6.711—NIAEQ[mg]=NIA[mg]+TRP[g]*1000/60immer berechnet / always calculated
Niacin2.06 mg/100 g2.0633
Pantothenic acid0.78 mg/100 g0.7833
Vitamin B6397 µg/100 g39733
Biotin— µg/100 g-——
Folate equivalent172 µg/100 g1721—FOL[µg] = FOLFD[µg] + 1.7*FOLAC[µg]immer berechnet / always calculated
Folate172 µg/100 g17226
Folic acid, synthetic0 µg/100 g04—
Vitamin B12 (cobalamin)0 µg/100 g04—
Vitamin C4.5 mg/100 g4.533
Salt (sodium chloride)0.06 g/100 g0.061—NACL[g] = NA[g]*2.5immer berechnet / always calculated
Sodium24 mg/100 g2433
Chloride47 mg/100 g475—
Potassium1,640 mg/100 g164067
Calcium106.5 mg/100 g106.567
Magnesium170 mg/100 g17067
Phosphorus407 mg/100 g40733
Sulphur— mg/100 g-——
Iron6.15 mg/100 g6.1567
Zinc3.05 mg/100 g3.0567
Iodide1.772 µg/100 g1.7725—
Copper958 µg/100 g95833
Manganese1,020 µg/100 g102033
Fluoride95 µg/100 g955—
Chromium10 µg/100 g1038
Molybdenum— µg/100 g-——
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, total— g/100 g-——POLYL[g]=MANTL[g]+SORTL[g]+XYLTL[g]immer berechnet / always calculated
Mannitol— g/100 g-——
Sorbitol— g/100 g-——
Xylitol— g/100 g-——
Monosaccharides, total0.3 g/100 g0.31—MNSAC[g] = FRUS[g] + GALS[g] + GLUS[g]immer berechnet / always calculated
Glucose0.2 g/100 g0.239
Fructose0.1 g/100 g0.139
Galactose— g/100 g-——
Disaccharides, total2.1 g/100 g2.11—DISAC[g] = LACS[g] + MALS[g] + SUCS[g]immer berechnet / always calculated
Sucrose2.1 g/100 g2.1310
Maltose— g/100 g-——
Lactose0 g/100 g04—
Sugars (mono- and disaccharides), total2.4 g/100 g2.41—SUGAR[g]=MNSAC[g]+DISAC[g]immer berechnet / always calculated
Oligosaccharides, available3.4 g/100 g3.439
Starch (starch, glycogen, dextrins)34.5 g/100 g34.5310
Fibre, low molecular weight— g/100 g-——
Fibre, high molecular weight— g/100 g-——FIBHMW[g]=FIBHMWS[g]+FIBHMWI[g] OR FIBHMW[g]=FIBINS[g]+FIBSOL[g]teilweise berechnet / partially calculated
Fibre, water-insoluble19.7 g/100 g19.77—
Fibre, water-soluble5.2 g/100 g5.27—
Fibre, high molecular weight, water-soluble— g/100 g-——
Fibre, high molecular weight, water-insoluble— g/100 g-——
Fatty acids, saturated, total0.12 g/100 g0.121—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)0.106 g/100 g0.10633
Fatty acid C17:0 (margaric acid)— g/100 g-——
Fatty acid C18:0 (stearic acid)0.014 g/100 g0.01433
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, total— g/100 g-——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)— g/100 g-——
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 g/100 g01—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 g/100 g01—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)— g/100 g-——
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), total— g/100 g-——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)— g/100 g-——
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, others0.521 g/100 g0.52133
Cholesterol0 mg/100 g04—
Amino acids, essential, total9.33 g/100 g9.331—AAE9[g] = ILE[g] + LEU[g] + LYS[g] + MET[g] + PHE[g] + THR[g] + TRP[g] + VAL[g]+HIS[g]immer berechnet / always calculated
Alanine0.988 g/100 g0.98833
Arginine1.46 g/100 g1.4633
Aspartic acid, including asparagine2.85 g/100 g2.8533
Cysteine0.256 g/100 g0.25633
Glutamic acid, including glutamine3.6 g/100 g3.633
Glycine0.92 g/100 g0.9233
Histidine0.656 g/100 g0.65633
Isoleucine1.04 g/100 g1.0433
Leucine1.88 g/100 g1.8833
Lysine1.62 g/100 g1.6233
Methionine0.355 g/100 g0.35533
Phenylalanine1.28 g/100 g1.2833
Proline1 g/100 g133
Serine1.28 g/100 g1.2833
Threonine0.992 g/100 g0.99233
Tryptophan0.279 g/100 g0.27933
Tyrosine0.664 g/100 g0.66433
Valine1.23 g/100 g1.2333
Nitrogen, total3.7 g/100 g3.7211
Data source · Reference

Data source

  1. Formelberechnung
  2. Aggregation
  3. Nährstoffdatenbank
  4. Logische Null
  5. Übernommener Wert
  6. Literatur
  7. Musterberechnung

Reference

  1. Public Health England; McCance and Widdowson's The Composition of Foods Integrated Dataset; 2021#US Department of Agriculture, Agricultural Research Service; USDA National Nutrient Database for Standard Reference, Legacy Release; 2019
  2. Converted value from: Public Health England; McCance and Widdowson's The Composition of Foods Integrated Dataset; 2021#Converted value from: US Department of Agriculture, Agricultural Research Service; USDA National Nutrient Database for Standard Reference, Legacy Release; 2019
  3. US Department of Agriculture, Agricultural Research Service; USDA National Nutrient Database for Standard Reference, Legacy Release; 2019
  4. USDA (US Department of Agriculture ), Composition of Foods: Raw, Processed, Prepared USDA National Nutrient Database for Standard Reference, Legacy (2018), 2018
  5. Kamao M., Suhara Y., Tsugawa N. et al.; Vitamin K Content of Foods and Dietary Vitamin K Intake in Japanese Young Women; J Nutr Sci Vitaminol; 2007; 53
  6. Converted value from: Yon M.,Hyun T.H.; Folate content of foods commonly consumed in Korea measured after trienzyme extraction; Nutrition Research; 2003; 23#Hefni, M., et al.; Folate content in foods commonly consumed in Egypt.; Food Chemistry; 2010; 121; 2#Rychlik M., Englert K., Kapfer S., Kirchhoff E.; Folate contents of legumes determined by optimized enzyme treatment and stable isotope dilution assays; Journal of food composition and analysis; 2007; 20
  7. Moraghan, J. T., Grafton, K.; Genetic diversity and mineral composition of common bean seed; Journal of the Science of Food and Agriculture; 2001
  8. National Food Institute, Food data (frida.fooddata.dk), version 5.2, May 2024
  9. Public Health England; McCance and Widdowson's The Composition of Foods Integrated Dataset; 2021
  10. Converted value from: Public Health England; McCance and Widdowson's The Composition of Foods Integrated Dataset; 2021
  11. Converted value from: US Department of Agriculture, Agricultural Research Service; USDA National Nutrient Database for Standard Reference, Legacy Release; 2019#Public Health England; McCance and Widdowson's The Composition of Foods Integrated Dataset; 2021

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