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Food ID: 822
Grønne bønner, dybfrost Danish
Name
Beans, green, frozen
Taxonomic name
Phaseolus vulgaris L.
Factors etc. Value No. Samples Source
Waste 0
Protein Conversion Factor (NCF) 6.25
Fatty acid conversion factor (FCF) 0.800 T 764
Macro nutrients etc. Cont. /100g Unit Median Variation No. Samples Source
Energy, kJ 168 kJ 1003
Energy, kcal 40 kcal 1003
total N 0.320 g 0.304 - 0.32 4 1825
Protein, total 2.0 g 1.9 - 2 4 1825
Protein labeling 2.0 g 1.9 - 2 4 1825
Carbohydrate by difference 8.9 g 1003
Carbohydrates, available 5.7 g 1003
Carbohydrate, declaration 5.1 g 1003
Added sugar 0.0 g 1655
Dietary fiber 3.2 g 3 - 3.3 4 1825
Fat, total 0.3 g 1 1825
Alcohol 0.0 g 1655
Ash 0.6 g 0.6 - 0.7 4 1825
Dry matter 11.8 g 9.6 - 17.2 11 1825, 1808, 1879
Water 88.2 g 82.8 - 90.4 11 1825, 1808, 1879
Vitamins Cont. /100g Unit Median Variation No. Samples Source
Vitamin A 25.2 RE 1003
Retinol 0 µg 1655
beta-carotene 302 µg 295 - 308 2 1808
Vitamin D 0 µg 1003
D3 cholecalciferol 0 µg 1655
Vitamin E 0.0500 α-TE
alpha-tocopherol 0.0500 mg 0.02 - 0.12 6 1056
alpha-tokotrienol 0 mg 6 1056
Vitamin K1 32.0 µg 1360
Vitamin B1 0.0990 mg 99 1938
Vitamin B2, Riboflavin 0.0920 mg 99 1938
Niacin 0.867 NE 1003
niacin 0.499 mg 96 1938
Vitamin B6 0.0910 mg 0.056 - 0.111 4 1072
Pantothenic 0.0500 mg 1001
Biotin 0.700 µg 1001
Folate 64.0 µg 6 T 764
Folate, free 7.50 µg 1.4 - 10.7 4 1374
B12 0 µg 1655
C Vitamin 23.7 mg 1003
L-ascorbic acid 23.7 mg 12.2 - 31.8 5 1836
Minerals and inorganic Cont. /100g Unit Median Variation No. Samples Source
Sodium, Na 3.00 mg 34 1938
Potassium, K 186 mg 27 1938
Calcium, Ca 52.6 mg 39.8 - 73.8 6 1015
Magnesium, Mg 22.0 mg 16 - 27 4 1348
Phosphorus, P 49.5 mg 36.8 - 55.7 6 1015
Iron, Fe 1.000 mg 0.53 - 1.42 5 1043
Copper, Cu 0.0760 mg 0.048 - 0.11 4 1348
Zinc, Zn 0.350 mg 0.26 - 0.44 4 1348
Iodine In 0.800 µg 1001
Manganese, Mn 0.210 mg 0.17 - 0.25 4 1348
Chromium, Cr 1.000 µg 1 - 3 4 1348
Selenium, Se 0.300 µg 0 0 - 1 12 T 764
Molybdenum, Mo 20.0 µg 10 - 30 2 1348
Nickel, Ni 17.7 µg 14.1 5.9 - 50.2 8 1509
Biogene amines Cont. /100g Unit Median Variation No. Samples Source
Serotonin 0.00300 mg 2 1487
Carbohydrates Cont. /100g Unit Median Variation No. Samples Source
Fructose 1.44 g 1.4 1.1 - 1.9 5 1879
Glucose 0.440 g 0.4 0.3 - 0.6 5 1879
Monosaccharides, total 1.88 g 1003
Maltose 0 g 1001
Sucrose 0.520 g 0.5 0.2 - 0.9 5 1879
Disaccharides total 0.520 g 1003
Raffinose 0 g 0 5 1879
Other sugars 0 g 0 5 1879
Sugars, total 2.40 g 1003
Starch 2.70 g 1001
(a) Hexoses 1.20 g 1001
(b) the pentoses 0.400 g 1001
(c) UronicAcids 0.500 g 1001
Cellulose 1.30 g 1001
Lignin 0 g 1001
Saturated fatty acids g/100g % Source
C16: 0 0.077 32 T 764
C18: 0 0.011 4.4 T 764
Monounsaturated fatty acids g/100g % Source
C18: 1 n-9 0.009 3.77 T 764
Polyunsaturated fatty acids g/100g % Source
C18: 2 n-6 0.066 27.6 T 764
C18: 3 n-3 0.077 32 T 764
Fatty acids sums g/100g % Source
Sum saturated 0.088 36.4 1003
Sum monounsaturated 0.009 3.77 1003
Sum polyunsaturated 0.143 59.7 1003
Fatty acids, total 0.240 100 1003
Sum n-3 fatty acids 0.077 32 1003
Sum n-6 fatty acids 0.066 27.6 1003
Sterols Cont. /100g Unit Median Variation No. Samples Source
Cholesterol 0 mg 1655
Amino acids mg/100g mg/g Nitrogen Source
Isoleucine 77 240 T 764
Leucine 112 350 T 764
Lysine 122 380 T 764
Methionine 29 91 T 764
Cystine 8 25 T 764
Phenylalanine 54 170 T 764
Tyrosine 42 130 T 764
Threonine 83 260 T 764
Tryptophan 22 69 T 764
Valin 99 310 T 764
Arginine 74 230 T 764
Histidine 38 120 T 764
Alanine 99 310 T 764
Aspartic acid 272 850 T 764
Glutamic acid 208 650 T 764
Glycine 67 210 T 764
Proline 61 190 T 764
Serin 141 440 T 764

© 2021 - National Food Institute, Technical University of Denmark, Division for Risk Assessment and Nutrition, Building 201, 2800 Kgs. Lyngby