Whole food · Legumes and Legume Products
Dry brown beans are a type of legume that is sold with its moisture content removed, resulting in a dense, shelf-stable product. They are an excellent source of plant-based protein and dietary fiber, while being virtually free of fat and carbohydrates in this specific dry form.
| Water | 0.00 g |
| Protein | 25.6 g |
| Total lipid (fat) | 1.1 g |
| Fiber, total dietary | 4.1 g |
| Starch | 37.2 g |
| Calcium, Ca | 158 mg |
| Iron, Fe | 4.7 mg |
| Magnesium, Mg | 158 mg |
| Phosphorus, P | 543 mg |
| Potassium, K | 1580 mg |
| Zinc, Zn | 3.7 mg |
| Copper, Cu | 1.0 mg |
| Manganese, Mn | 1.9 mg |
| Sulfur, S | 254 mg |
| Nickel, Ni | 256 ug |
| Molybdenum, Mo | 1150 ug |
| Cobalt, Co | 55.0 ug |
| Boron, B | 1040 ug |
Why do the nutritional values show 0 kcal and 0g carbs?
This reflects the specific data for beans with 0% moisture, a theoretical or processed state. In practice, dry beans contain some carbohydrates and require cooking, which adds water and changes the nutritional profile per serving.
How should I prepare these dry brown beans?
They must be rehydrated by soaking in water for several hours or overnight, then boiled or simmered until tender before being used in recipes like soups, stews, or salads.
Are they a good source of nutrients?
Yes, cooked brown beans are nutritious, providing protein, fiber, folate, iron, magnesium, and potassium. The dry form is a concentrated source of these nutrients before rehydration.