Dry Beans and Pulses Production, Processing, and Nutrition. Группа авторов

target="_blank" rel="nofollow" href="#ulink_f0dbf595-95d3-50af-928f-720b3e2a0a9c">¹ Average of pinto, navy, red kidney, and black beans

Table 1.6. Composition of selected dry beans and pulses (per 100 g).

      Source: USDA (2021).

	Unit	Pinto bean	Navy bean	Black bean	Red kidney bean	Cowpea	Chickpea	Lentil
Proximate:
Water	g	11.33	12.1	11.02	11.75	11.05	7.68	8.26
Energy	kcal	347	337	341	337	343	378	352
Energy	kJ	1452	1411	1425	1408	1435	1581	1473
Protein	g	21.42	22.33	21.6	22.53	23.85	20.47	24.63
Total lipid (fat)	g	1.23	1.5	1.42	1.06	2.07	6.04	1.06
Carbohydrate	g	62.55	60.75	62.36	61.29	59.64	62.95	63.35
Fiber, total dietary	g	15.5	15.3	15.5	15.2	10.7	12.2	10.7
Total sugars	g	2.11	3.88	2.12	2.1		10.7	2.03
Minerals:
Calcium	mg	113	147	123	83	85	57	35
Iron	mg	5.07	5.49	5.02	6.69	9.95	4.31	6.51
Magnesium	mg	176	175	171	138	333	79	47
Phosphorus	mg	411	407	352	406	438	252	281
Potassium	mg	1393	1185	1483	1359	1375	718	677
Sodium	mg	12	5	5	12	58	24	6
Zinc	mg	2.28	3.65	3.65	2.79	6.11	2.76	3.27
Vitamins:
Vitamin C^1	mg	6.3		0	4.5	1.5	4	4.5
Thiamin	mg