Nutritional value and chemical composition .
The following table lists the contents of nutrients (calories, proteins, fats, carbohydrates, vitamins and minerals) in 100 grams of edible portion.
| Nutrient | Number | Norma** | % of normal in 100 g | % of normal in 100 kcal | 100% of the norm |
| Calorie | 31 kcal | 1684 kcal | 1.8% | 5.8% | 5432 g |
| Proteins | 1.83 g | 76 g | 2.4% | 7.7% | 4153 g |
| Fats | 0.22 g | 56 g | 0.4% | 1.3% | 25455 g |
| Carbohydrates | 4.27 g | 219 g | 1.9% | 6.1% | 5129 g |
| Dietary fiber | 2.7 g | 20 g | 13.5% | 43.5% | 741 g |
| Water | 90.32 g | 2273 g | 4% | 12.9% | 2517 g |
| Ash | 0.66 g | ~ | |||
| Vitamins | |||||
| Vitamin a, RAE | 35 mcg | 900 mcg | 3.9% | 12.6% | 2571 g |
| alpha Carotene | 69 µg | ~ | |||
| beta Carotene | 0.379 mg | 5 mg | 7.6% | 24.5% | 1319 g |
| Lutein + Zeaxanthin | 640 mcg | ~ | |||
| Vitamin B1, thiamine | 0.082 mg | 1.5 mg | 5.5% | 17.7% | 1829 g |
| Vitamin B2, Riboflavin | 0.104 mg | 1.8 mg | 5.8% | 18.7% | 1731 g |
| Vitamin B4, choline | 15.3 mg | 500 mg | 3.1% | 10% | 3268 g |
| Vitamin B5, Pantothenic | 0.225 mg | 5 mg | 4.5% | 14.5% | 2222 g |
| Vitamin B6, pyridoxine | 0.141 mg | 2 mg | 7.1% | 22.9% | 1418 g |
| Vitamin B9, folates | 33 µg | 400 mcg | 8.3% | 26.8% | 1212 g |
| Vitamin C, ascorbic | 12.2 mg | 90 mg | 13.6% | 43.9% | 738 g |
| Vitamin E, alpha tocopherol, TE | 0.41 mg | 15 mg | 2.7% | 8.7% | 3659 g |
| Vitamin K, phylloquinone | 43 µg | 120 mcg | 35.8% | 115.5% | 279 g |
| Vitamin PP, ne | 0.734 mg | 20 mg | 3.7% | 11.9% | 2725 g |
| Betaine | 0.1 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 211 mg | 2500 mg | 8.4% | 27.1% | 1185 g |
| Calcium, Ca | 37 mg | 1000 mg | 3.7% | 11.9% | 2703 g |
| Magnesium, Mg | 25 mg | 400 mg | 6.3% | 20.3% | 1600 g |
| Sodium, Na | 6 mg | 1300 mg | 0.5% | 1.6% | 21667 g |
| Sulfur, S | 18.3 mg | 1000 mg | 1.8% | 5.8% | 5464 g |
| Phosphorus, P | 38 mg | 800 mg | 4.8% | 15.5% | 2105 |
| Minerals | |||||
| Iron, Fe | 1.03 mg | 18 mg | 5.7% | 18.4% | 1748 g |
| Manganese, Mn | 0.216 mg | 2 mg | 10.8% | 34.8% | 926 g |
| Copper, Cu | 69 µg | 1000 mcg | 6.9% | 22.3% | 1449 g |
| Selenium, Se | 0.6 µg | 55 mcg | 1.1% | 3.5% | 9167 g |
| Fluorine, F | 19 µg | 4000 mg | 0.5% | 1.6% | 21053 g |
| Zinc, Zn | 0.24 mg | 12 mg | 2% | 6.5% | 5000 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 0.88 g | ~ | |||
| Mono and disaccharides (sugars) | 3.26 g | max 100 g | |||
| Glucose (dextrose) | 1.51 g | ~ | |||
| Sucrose | 0.36 g | ~ | |||
| Fructose | 1.39 g | ~ | |||
| Essential amino acids | |||||
| Arginine* | 0.073 g | ~ | |||
| Valine | 0.09 g | ~ | |||
| Histidine* | 0.034 g | ~ | |||
| Isoleucine | 0.066 g | ~ | |||
| Leucine | 0.112 g | ~ | |||
| Lysine | 0.088 g | ~ | |||
| Methionine | 0.022 g | ~ | |||
| Threonine | 0.079 g | ~ | |||
| Tryptophan | 0.019 g | ~ | |||
| Phenylalanine | 0.067 g | ~ | |||
| Amino acid | |||||
| Alanine | 0.084 g | ~ | |||
| Aspartic acid | 0.255 g | ~ | |||
| Glycine | 0.065 g | ~ | |||
| Glutamic acid | 0.187 g | ~ | |||
| Proline | 0.068 g | ~ | |||
| Serine | 0.099 g | ~ | |||
| Tyrosine | 0.042 g | ~ | |||
| Cysteine | 0.018 g | ~ | |||
| Saturated fatty acids | |||||
| Nasadenie fatty acids | 0.05 g | max 18.7 g | |||
| 16:0 Palmitic | 0.042 g | ~ | |||
| 18:0 Stearic | 0.008 g | ~ | |||
| Monounsaturated fatty acids | 0.01 g | min 16.8 g | 0.1% | 0.3% | |
| 18:1 Oleic (omega-9) | 0.008 g | ~ | |||
| Polyunsaturated fatty acids | 0.113 g | from 11.2-20.6 g | 1% | 3.2% | |
| 18:2 Linoleic | 0.044 g | ~ | |||
| 18:3 Linolenic | 0.069 g | ~ | |||
| Omega-3 fatty acids | 0.069 g | from 0.9 to 3.7 g | 7.7% | 24.8% | |
| Omega-6 fatty acids | 0.044 g | from 4.7 to 16.8 g | 0.9% | 2.9% |
The energy value is 31 kcal.
- cup = 110 grams (34.1 kcal)
- 10 beans (4″ long) = 55 grams (17.1 kcal)
Green beans, green is rich in such vitamins and minerals like vitamin C and 13.6 %, vitamin K – 35,8 %
- Vitamin C participates in redox reactions, the immune system, helps the body absorb iron. Deficiency leads to looseness and bleeding gums, nasal bleeding due to increased permeability and fragility of blood capillaries.
- Vitamin K regulates blood clotting. Lack of vitamin K leads to an increase in clotting time of blood, low level of prothrombin in the blood.
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