Beans, papri, canned, drained
Zuletzt aktualisiert 3 Nov 2026
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Papri beans are a type of bean eaten as a vegetable. The figures here describe canned papri beans that have been drained and rinsed. They provide carbohydrate and protein, with 3.2g of carbohydrate and 3g of protein per 100g. They also contain minerals, including 52mg of calcium per 100g. The salt content is 0.88g per 100g.
Protein is needed for the growth and repair of body tissues, while calcium helps maintain bones and teeth. The salt content is worth noting for people monitoring their salt intake, as these figures apply to beans that have already been rinsed. Full nutrient figures are provided in the tables below.
Nutrition per 100g
Nutrient | Per 100g |
|---|---|
Energy | 26 kcal |
Energy | 110 kJ |
Fett | 0.2g |
Carbohydrate | 3.2g |
of which sugars | 0.4g |
3g | |
Salz | 0.88g |
Wasser | 88g |
Cholesterin | 0mg |
Vitamins and minerals per 100g
Nutrient | Per 100g |
|---|---|
0µg | |
0.03mg | |
0.03mg | |
0.2mg | |
0µg | |
30µg | |
52mg | |
1.3mg | |
23mg | |
34mg | |
80mg | |
Natrium | 350mg |
0.8mg | |
0.21mg |
Other types of beans
Nahrung | Calories per 100g | Protein per 100g | Fat per 100g | Fibre per 100g |
|---|---|---|---|---|
77 kcal | 5.9g | 0.5g | – | |
104 kcal | 7.6g | 1.6g | 6.8g | |
129 kcal | 8.4g | 3g | 7.1g | |
96 kcal | 7.1g | 1g | 6.8g | |
100 kcal | 8.6g | 1g | 6.8g | |
19 kcal | 2g | 0.1g | – | |
87 kcal | 8.3g | 0.7g | – | |
22 kcal | 1.5g | 0.1g | – | |
68 kcal | 6.7g | 0.4g | – | |
40 kcal | 5.4g | 0.3g | – | |
70 kcal | 4.9g | 0.5g | – | |
123 kcal | 9.3g | 0.2g | – | |
272 kcal | 20g | 0.5g | – | |
23 kcal | 2.7g | 0.1g | – | |
116 kcal | 8.8g | 0.7g | – | |
311 kcal | 24g | 1.6g | – | |
245 kcal | 26g | 2.1g | – | |
91 kcal | 9g | 1g | 9g | |
59 kcal | 5.7g | 1g | – | |
105 kcal | 8.1g | 1.1g | 11g |
About these figures
Values are per 100g of the food as described (10 cans (Amrit). Rinsed). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.
These figures come from an older part of the dataset that is no longer updated. Original source: Vegetables, Herbs and Spices Supplement, 1991.
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3 Nov 2026 | Neueste Version
3 Nov 2026 | Ursprünglich veröffentlicht