Broadbeans (fava beans), mature seeds, canned
1 cup (256 g): 182 kcal, 14 g protein, 31.8 g carbohydrate and 0.6 g fat.
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Nutrition Facts
Serving size1 cup (256 g)
Amount per serving
Calories180
% Daily Value*
| Total Fat 0.5g | 1% |
|---|---|
| Saturated Fat 0g | 0% |
| Trans Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 1160mg | 50% |
| Total Carbohydrate 32g | 12% |
| Dietary Fiber 9g | 34% |
| Total Sugars — | |
| Includes Added Sugars — | |
| Protein 14g | 28% |
| Vitamin D 0mcg | 0% |
| Calcium 70mg | 6% |
| Iron 2.6mg | 15% |
| Potassium 620mg | 15% |
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Estimated values. — means the source has no value; ≥ is a lower bound. Source: USDA FoodData Central. Disclaimer.
What 1 cup (256 g) gives you
High in Protein (28% DV), Dietary fiber (34% DV), Magnesium (20% DV), Copper (31% DV), Manganese (32% DV), Folate (21% DV)
Low in total fat, saturated fat, cholesterol
High is 20% of the Daily Value or more for this portion; low is 5% or less (FDA).
Where the calories come from
30% protein · 67% carbohydrate · 3% fat
- Protein
- 14 g 30%
- Carbs
- 32 g 68%
- Fat
- 1 g 3%
Compared with other foods
Per 100 g, against every food on BasalFit.
- Calories: less than 80% of foods
- Protein: more than 41% of foods
- Total fat: less than 86% of foods
- Carbohydrate: more than 59% of foods
- Dietary fiber: more than 85% of foods
- Sodium: less than 17% of foods
All nutrients (49)
Amounts for 1 cup (256 g) and per 100 g. % Daily Value is for the portion, where the FDA sets one.
| Nutrient | Portion | 100 g | % DV |
|---|---|---|---|
| Calories | 182 kcal | 71 kcal | |
| Protein | 14 g | 5.47 g | 28% |
| Carbohydrate | 31.8 g | 12.4 g | 12% |
| Dietary fiber | 9.47 g | 3.7 g | 34% |
| Water | 206 g | 80.3 g |
| Nutrient | Portion | 100 g | % DV |
|---|---|---|---|
| Total fat | 0.563 g | 0.22 g | 1% |
| Saturated fat | 0.095 g | 0.037 g | 0% |
| Trans fat | 0 g | 0 g | |
| Monounsaturated fat | 0.113 g | 0.044 g | |
| Polyunsaturated fat | 0.23 g | 0.09 g | |
| Cholesterol | 0 mg | 0 mg | 0% |
| Nutrient | Portion | 100 g | % DV |
|---|---|---|---|
| Calcium | 66.6 mg | 26 mg | 5% |
| Iron | 2.56 mg | 1 mg | 14% |
| Magnesium | 81.9 mg | 32 mg | 20% |
| Phosphorus | 202 mg | 79 mg | 16% |
| Potassium | 620 mg | 242 mg | 13% |
| Sodium | 1160 mg | 453 mg | 50% |
| Zinc | 1.59 mg | 0.62 mg | 14% |
| Copper | 0.279 mg | 0.109 mg | 31% |
| Manganese | 0.737 mg | 0.288 mg | 32% |
| Selenium | 4.61 mcg | 1.8 mcg | 8% |
| Nutrient | Portion | 100 g | % DV |
|---|---|---|---|
| Vitamin A | 2.56 mcg | 1 mcg | 0% |
| Vitamin C | 4.61 mg | 1.8 mg | 5% |
| Vitamin D | 0 mcg | 0 mcg | 0% |
| Thiamin (B1) | 0.051 mg | 0.02 mg | 4% |
| Riboflavin (B2) | 0.128 mg | 0.05 mg | 10% |
| Niacin (B3) | 2.46 mg | 0.96 mg | 15% |
| Pantothenic acid (B5) | 0.305 mg | 0.119 mg | 6% |
| Vitamin B6 | 0.115 mg | 0.045 mg | 7% |
| Folate | 84.5 mcg | 33 mcg | 21% |
| Vitamin B12 | 0 mcg | 0 mcg | 0% |
| Nutrient | Portion | 100 g | % DV |
|---|---|---|---|
| Tryptophan | 0.133 g | 0.052 g | |
| Threonine | 0.497 g | 0.194 g | |
| Isoleucine | 0.566 g | 0.221 g | |
| Leucine | 1.05 g | 0.411 g | |
| Lysine | 0.896 g | 0.35 g | |
| Methionine | 0.115 g | 0.045 g | |
| Cystine | 0.179 g | 0.07 g | |
| Phenylalanine | 0.591 g | 0.231 g | |
| Tyrosine | 0.443 g | 0.173 g | |
| Valine | 0.622 g | 0.243 g | |
| Arginine | 1.29 g | 0.505 g | |
| Histidine | 0.356 g | 0.139 g | |
| Alanine | 0.573 g | 0.224 g | |
| Aspartic acid | 1.56 g | 0.611 g | |
| Glutamic acid | 2.38 g | 0.929 g | |
| Glycine | 0.586 g | 0.229 g | |
| Proline | 0.589 g | 0.23 g | |
| Serine | 0.64 g | 0.25 g |
Similar foods
- Beans, yellow, mature seeds, cooked, boiled, with salt
- Beans, yellow, mature seeds, cooked, boiled, without salt
- Beans, yellow, mature seeds, raw
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- Carob flour
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Sources
- USDA FoodData Central record 173754 (SR Legacy)
- U.S. Department of Agriculture, Agricultural Research Service. FoodData Central. fdc.nal.usda.gov
- Daily Values and high/low thresholds: FDA, 21 CFR 101.9, 101.54 and 101.62.