Beans, snap, yellow, frozen, cooked, boiled, drained, with salt

Plant foods · Vegetables · All vegetables

g
Macronutrients 70 / 100 How is this scored?

Composition

Energy

Protein 1.5 g · 6 kcal/100g
Fat 0.2 g · 2 kcal/100g
Carbs 6.5 g · 26 kcal/100g
Fiber 3.0 g
Water 91 g
Total energy 28 kcal

Energy is predominantly from carbs (78%); EFSA recommends 45–60% for a balanced diet

Fat quality 65 / 100 How is this scored?
Total fat
0.2g
Saturated
0.0g
Monounsat.
0.0g
Polyunsat.
0.1g
Omega-6
0.04g

Saturated fat is 1.4% of energy, within the WHO limit of 10%.

Protein quality 98 / 100 How is this scored?
Histidine 100%
Isoleucine 100%
Leucine 100%
Lysine 100%
Methionine + Cysteine 98%
Phenylalanine + Tyrosine 100%
Threonine 100%
Tryptophan 100%
Valine 100%

Limiting amino acid is Methionine + Cysteine (98% of FAO reference). Combining with complementary protein sources raises the overall score.

Micronutrients 27 / 100 How is this scored?

Vitamins

Vitamin A 6 µg
Vitamin C 4.1 mg
Vitamin D 0.0 µg
Vitamin E 0.0 mg
Vitamin K 38 µg
Thiamin (B1) 0.04 mg
Riboflavin (B2) 0.09 mg
Niacin (B3) 0.4 mg
Pantothenic (B5) 0.0 mg
Vitamin B6 0.06 mg
Folate (B9) 23 µg
Vitamin B12 0.00 µg

Minerals

Calcium 49 mg
Iron 0.9 mg
Magnesium 24 mg
Phosphorus 31 mg
Potassium 126 mg
Sodium 245 mg
Zinc 0.5 mg
Copper 0.06 mg
Manganese 0.32 mg
Selenium 0.4 µg

Notable source of Vitamin K (51% of EU NRV per 100 g). Score averages coverage across 21 tracked nutrients.