Beans, navy, mature seeds, sprouted, cooked, boiled, drained, without salt
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Macronutrients
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| Nutrient | Amount | % DV | |
|---|---|---|---|
| Vitamin C, total ascorbic acid | 17.3 MG | 19% | |
| Thiamin | 0.4 MG | 32% | |
| Riboflavin | 0.2 MG | 18% | |
| Niacin | 1.3 MG | 8% | |
| Pantothenic acid | 0.9 MG | 17% | |
| Vitamin B-6 | 0.2 MG | 12% | |
| Folate, total | 106 UG | 27% | |
| Vitamin B-12 | 0 UG | 0% | |
| Vitamin A, RAE | 0 UG | 0% | |
| Vitamin D (D2 + D3) | 0 UG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 16 MG | 1% | |
| Iron, Fe | 2.1 MG | 12% | |
| Magnesium, Mg | 111 MG | 26% | |
| Phosphorus, P | 103 MG | 8% | |
| Potassium, K | 317 MG | 7% | |
| Sodium, Na | 14 MG | 1% | |
| Zinc, Zn | 1.0 MG | 9% | |
| Copper, Cu | 0.4 MG | 43% | |
| Manganese, Mn | 0.4 MG | 19% | |
| Selenium, Se | 0.6 UG | 1% |
Nutrition Highlights
- Low in calories with 78 kcal per 100g.
- Very low in fat (0.8g per 100g).
- Good source of Magnesium, Mg (26% DV).
- Good source of Copper, Cu (43% DV).
- Good source of Thiamin (32% DV).
- Good source of Folate, total (27% DV).
About Beans, navy, mature seeds, sprouted, cooked, boiled, drained, without salt
These small, oval-shaped legumes are a nutrient-dense staple in many diets around the world. When sprouted and cooked, they offer a mild, slightly nutty flavor and a soft, creamy texture that makes them versatile in a variety of dishes. Sprouting enhances their digestibility and can increase the availability of certain nutrients, making them an even more appealing choice for those seeking plant-based protein sources.
Nutritionally, they are an excellent source of plant-based protein, providing about 7.1 grams per 100-gram serving, which is valuable for muscle maintenance and overall health. They are also low in fat and contain no cholesterol, making them heart-friendly. Their carbohydrate content is moderate, and while the fiber content may seem low in this preparation, sprouted legumes generally offer improved nutrient absorption. They also provide essential minerals such as iron, magnesium, and potassium, which support energy production, muscle function, and blood pressure regulation.
In the kitchen, these legumes are incredibly adaptable. They can be added to soups, stews, and salads for a protein boost, or mashed and used as a base for dips and spreads. Their neutral flavor allows them to absorb spices and seasonings well, making them a great addition to both savory and mildly spiced dishes. Whether incorporated into a hearty chili or blended into a smooth puree, they offer both nutrition and culinary flexibility.
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