Beans, black, mature seeds, cooked, boiled, with salt
Per 100 g, Beans, black, mature seeds, cooked, boiled, with salt provides 132 kcal, making it a moderate-calorie food. It contains 8.86 g of protein, 23.7 g of carbohydrate and 0.54 g of fat, with 8.7 g of dietary fibre. Per 100 g it is a good source of fibre.
Full nutrition facts per 100 g
| Nutrient | Amount | %DV* |
|---|---|---|
| Protein | 8.86 g | 18% |
| Total fat | 0.54 g | 1% |
| Saturated fat | 0.14 g | 1% |
| Carbohydrates | 23.7 g | 9% |
| Fibre | 8.7 g | 31% |
| Sodium | 237 mg | 10% |
| Potassium | 355 mg | 8% |
| Calcium | 27 mg | 2% |
| Iron | 2.1 mg | 12% |
| Magnesium | 70 mg | 17% |
| Vitamin C | 0 mg | 0% |
| Vitamin A | 0 µg | 0% |
| Cholesterol | 0 mg | 0% |
* Percent Daily Values are based on a 2,000-calorie reference diet (FDA). Your needs may differ.
About Beans
Black beans are a staple pulse across Latin American and Caribbean kitchens, simmered until tender and folded into soups, rice pots, burritos and salads. This entry reflects beans boiled with salt, the way most people actually cook and eat them, rather than the unsalted dried seed.
Per 100 g, they supply 132 kcal, 8.86 g of protein and 23.7 g of carbohydrate, with 8.7 g of fibre — a substantial amount for a single serving and one of the reasons beans are so often mentioned alongside wholegrains as a fibre source. Fat is minimal at 0.54 g, with only 0.14 g saturated. There's a useful spread of minerals too: 2.1 mg iron, 70 mg magnesium and 355 mg potassium, alongside 27 mg calcium. The salt used in cooking shows up clearly, though: 237 mg sodium per 100 g. If you're watching sodium intake, cooking dried beans yourself without added salt, or rinsing canned beans thoroughly, brings that figure down considerably while keeping the fibre and protein intact.