Whole food · Legumes and Legume Products
Pink dry beans, when fully dehydrated, are a nutrient-dense legume celebrated for their exceptionally high protein content. This analysis shows that per 100g, they provide 23.4g of protein and 4.1g of fiber, making them a substantial plant-based protein source.
| Water | 0.00 g |
| Protein | 23.4 g |
| Total lipid (fat) | 1.2 g |
| Fiber, total dietary | 4.1 g |
| Starch | 38.1 g |
| Calcium, Ca | 137 mg |
| Iron, Fe | 5.5 mg |
| Magnesium, Mg | 164 mg |
| Phosphorus, P | 491 mg |
| Potassium, K | 1490 mg |
| Zinc, Zn | 3.3 mg |
| Copper, Cu | 0.95 mg |
| Manganese, Mn | 1.7 mg |
| Sulfur, S | 219 mg |
| Nickel, Ni | 191 ug |
| Molybdenum, Mo | 607 ug |
| Cobalt, Co | 44.0 ug |
| Boron, B | 1170 ug |
Why does the nutrition show 0 kcal?
The 0 kcal figure likely results from a data calculation for the bean in a completely dry (0% moisture) state without preparation. To obtain caloric energy, dried beans must be cooked by absorbing water.
How do pink beans compare to other beans?
Pink beans offer a similar nutritional profile to other common dry beans like pinto or kidney beans, being particularly recognized for their smooth texture and mild flavor when cooked.
What is the best way to prepare dried pink beans?
Dried pink beans require soaking in water for several hours or overnight, followed by thorough boiling or simmering until tender before they can be eaten.