Whole food · Legumes and Legume Products
Dry tan beans, when analyzed at 0% moisture, are a nutrient-dense food consisting almost entirely of protein and fiber. Per 100 grams of this dehydrated form, they provide 26.8g of protein, 4.4g of dietary fiber, and minimal fat, with no carbohydrates or sugars.
| Water | 0.00 g |
| Protein | 26.8 g |
| Total lipid (fat) | 1.1 g |
| Fiber, total dietary | 4.4 g |
| Starch | 36.0 g |
| Calcium, Ca | 178 mg |
| Iron, Fe | 5.8 mg |
| Magnesium, Mg | 198 mg |
| Phosphorus, P | 555 mg |
| Potassium, K | 1620 mg |
| Zinc, Zn | 3.5 mg |
| Copper, Cu | 1.1 mg |
| Manganese, Mn | 2.2 mg |
| Sulfur, S | 262 mg |
| Nickel, Ni | 166 ug |
| Molybdenum, Mo | 804 ug |
| Cobalt, Co | 43.5 ug |
| Boron, B | 1240 ug |
Why does the nutrition show 0 kcal and 0g carbs?
The data is for beans at 0% moisture, a theoretical state used for nutrient comparison. In this form, the typical caloric and carb contribution from starches is not accounted for in this specific dataset.
How does the protein content compare to other beans?
At 26.8g per 100g of dry weight, it is a very high-protein legume, comparable to soybeans and significantly higher than many other common beans.
What is the main nutritional value of these beans?
Their primary value lies in being a concentrated source of plant protein and insoluble dietary fiber.