Whole food · Legumes and Legume Products
Dry small white beans are a nutrient-dense legume, exceptionally high in protein and a good source of dietary fiber. When prepared, they are a versatile staple in soups, stews, and salads.
| Water | 0.00 g |
| Protein | 24.5 g |
| Total lipid (fat) | 1.3 g |
| Fiber, total dietary | 4.3 g |
| Starch | 37.5 g |
| Calcium, Ca | 236 mg |
| Iron, Fe | 4.9 mg |
| Magnesium, Mg | 182 mg |
| Phosphorus, P | 533 mg |
| Potassium, K | 1540 mg |
| Zinc, Zn | 3.5 mg |
| Copper, Cu | 1.1 mg |
| Manganese, Mn | 2.1 mg |
| Sulfur, S | 241 mg |
| Nickel, Ni | 180 ug |
| Molybdenum, Mo | 871 ug |
| Cobalt, Co | 38.9 ug |
| Boron, B | 1230 ug |
Why does the nutritional data show 0 kcal and 0g for carbohydrates?
The data provided is for the bean in its completely dry, raw state with 0% moisture. All calories and carbohydrates come from the dry matter; the values are not zero when the bean is cooked and prepared for eating.
How do I prepare dry small white beans?
They require soaking in water for several hours or overnight, followed by boiling or simmering until tender, which is necessary to make them edible and to activate the nutritional values.
What are common dishes made with small white beans?
They are commonly used in white bean soups, casseroles, salads, and as a protein-rich addition to stews and chili.