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 | 35 kcal | 1684 kcal | 2.1% | 6% | 4811 g |
| Proteins | 1.89 g | 76 g | 2.5% | 7.1% | 4021 g |
| Fats | 0.28 g | 56 g | 0.5% | 1.4% | 20000 g |
| Carbohydrates | 4.58 g | 219 g | 2.1% | 6% | G 4782 |
| Dietary fiber | 3.3 g | 20 g | 16.5% | 47.1% | 606 g |
| Water | 89.22 g | 2273 g | 3.9% | 11.1% | 2548 g |
| Ash | 0.73 g | ~ | |||
| Vitamins | |||||
| Vitamin a, RAE | 4 µg | 900 mcg | 0.4% | 1.1% | 22500 g |
| beta Carotene | 0.049 mg | 5 mg | 1% | 2.9% | 10204 g |
| Lutein + Zeaxanthin | 712 µg | ~ | |||
| Vitamin B1, thiamine | 0.074 mg | 1.5 mg | 4.9% | 14% | 2027 g |
| Vitamin B2, Riboflavin | 0.097 mg | 1.8 mg | 5.4% | 15.4% | 1856 |
| Vitamin B4, choline | 16.9 mg | 500 mg | 3.4% | 9.7% | 2959 g |
| Vitamin B5, Pantothenic | 0.074 mg | 5 mg | 1.5% | 4.3% | 6757 g |
| Vitamin B6, pyridoxine | 0.056 mg | 2 mg | 2.8% | 8% | 3571 g |
| Vitamin B9, folates | 33 µg | 400 mcg | 8.3% | 23.7% | 1212 g |
| Vitamin C, ascorbic | 9.7 mg | 90 mg | 10.8% | 30.9% | 928 g |
| Vitamin E, alpha tocopherol, TE | 0.46 mg | 15 mg | 3.1% | 8.9% | 3261 g |
| Vitamin K, phylloquinone | 47.9 µg | 120 mcg | 39.9% | 114% | 251 g |
| Vitamin PP, ne | 0.614 mg | 20 mg | 3.1% | 8.9% | 3257 g |
| Betaine | 0.1 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 299 mg | 2500 mg | 12% | 34.3% | 836 g |
| Calcium, Ca | 46 mg | 1000 mg | 4.6% | 13.1% | 2174 g |
| Magnesium, Mg | 25 mg | 400 mg | 6.3% | 18% | 1600 g |
| Sodium, Na | 3 mg | 1300 mg | 0.2% | 0.6% | 43333 g |
| Sulfur, S | 18.9 mg | 1000 mg | 1.9% | 5.4% | 5291 g |
| Phosphorus, P | 39 mg | 800 mg | 4.9% | 14% | 2051 g |
| Minerals | |||||
| Iron, Fe | 1.28 mg | 18 mg | 7.1% | 20.3% | 1406 g |
| Manganese, Mn | 0.294 mg | 2 mg | 14.7% | 42% | 680 g |
| Copper, Cu | 103 µg | 1000 mcg | 10.3% | 29.4% | 971 g |
| Selenium, Se | 0.4 µg | 55 mcg | 0.7% | 2% | 13750 g |
| Zinc, Zn | 0.36 mg | 12 mg | 3% | 8.6% | 3333 g |
| Digestible carbohydrates | |||||
| Mono and disaccharides (sugars) | 3.63 g | max 100 g | |||
| Essential amino acids | |||||
| Arginine* | 0.076 g | ~ | |||
| Valine | 0.093 g | ~ | |||
| Histidine* | 0.035 g | ~ | |||
| Isoleucine | 0.069 g | ~ | |||
| Leucine | 0.116 g | ~ | |||
| Lysine | 0.091 g | ~ | |||
| Methionine | 0.023 g | ~ | |||
| Threonine | 0.082 g | ~ | |||
| Tryptophan | 0.02 g | ~ | |||
| Phenylalanine | 0.069 g | ~ | |||
| Amino acid | |||||
| Alanine | 0.087 g | ~ | |||
| Aspartic acid | 0.265 g | ~ | |||
| Glycine | 0.068 g | ~ | |||
| Glutamic acid | 0.194 g | ~ | |||
| Proline | 0.07 g | ~ | |||
| Serine | 0.103 g | ~ | |||
| Tyrosine | 0.044 g | ~ | |||
| Cysteine | 0.018 g | ~ | |||
| Saturated fatty acids | |||||
| Nasadenie fatty acids | 0.064 g | max 18.7 g | |||
| 16:0 Palmitic | 0.053 g | ~ | |||
| 18:0 Stearic | 0.009 g | ~ | |||
| Monounsaturated fatty acids | 0.011 g | min 16.8 g | 0.1% | 0.3% | |
| 16:1 Palmitoleic | 0.001 g | ~ | |||
| 18:1 Oleic (omega-9) | 0.011 g | ~ | |||
| Polyunsaturated fatty acids | 0.145 g | from 11.2-20.6 g | 1.3% | 3.7% | |
| 18:2 Linoleic | 0.056 g | ~ | |||
| 18:3 Linolenic | 0.089 g | ~ | |||
| Omega-3 fatty acids | 0.089 g | from 0.9 to 3.7 g | 9.9% | 28.3% | |
| Omega-6 fatty acids | 0.056 g | from 4.7 to 16.8 g | 1.2% | 3.4% |
The energy value is 35 kcal.
- cup = 125 grams (43.8 kcal)
Green beans, yellow, boiled, without salt is rich in such vitamins and minerals, like vitamin K and 39.9 %, potassium – 12 %, manganese – 14,7 %
- 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.
- Potassium is the main intracellular ion that participates in the regulation of water, electrolyte and acid balance, is involved in conducting nerve impulses, regulation of blood pressure.
- Manganese is involved in the formation of bone and connective tissue, is part of the enzymes involved in the metabolism of amino acids, carbohydrates, catecholamines; required for synthesis of cholesterol and nucleotides. Insufficient consumption is accompanied by growth retardation, disorders of the reproductive system, increased fragility of the bone, disorders of carbohydrate and lipid metabolism.
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Tags: calorie 35 kcal, the chemical composition, nutritional value, vitamins, minerals than useful green Beans, yellow, boiled, without salt, calories, nutrients, beneficial properties of green Beans, yellow, boiled, without salt