Beans, pinto, immature seeds, frozen, cooked, boiled, drained, without salt
Whole food · Vegetables and Vegetable Products
Photo: Wikipedia
These are the tender, immature seeds of the pinto bean, harvested early for their creamy texture and mild, earthy flavor. When frozen and boiled, they retain a pleasant, slightly starchy bite that softens beautifully in dishes. Nutritionally, they are a standout source of plant-based protein and complex carbohydrates with very little fat.
Calorie split: 23% protein · 75% carbs · 3% fat
↓ Full nutrition💚 Why it's loved
People love them for their mild, nutty flavor that acts as a perfect canvas for spices and sauces, and their ability to hold their shape in soups and stews. They are a beloved, protein-packed staple in many home kitchens for their simplicity and heartiness.
⚠️ Watch-outs & how to enjoy it better
As a legume, they contain oligosaccharides that can cause gas and bloating in some individuals. To reduce this, soak dried beans thoroughly or choose the frozen/pre-cooked version, and introduce them into your diet gradually. Those monitoring blood sugar should be mindful of the high carbohydrate content and pair a portion with a healthy fat or protein source.
Key benefits
- Excellent source of plant-based protein (9.31g per 100g)
- High in complex carbohydrates for sustained energy
- Rich in dietary fiber (5.4g per 100g) for digestive health
- Very low in fat (0.48g per 100g)
- Naturally sugar-free
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The name 'pinto' means 'painted' in Spanish, referring to the beautiful speckled pattern on the dried bean's skin, which typically disappears when cooked.
Full nutrition (USDA data · scales with serving)
| Water | 58.0 g |
| Energy | 162 kcal |
| Energy | 678 kj |
| Protein | 9.3 g |
| Total lipid (fat) | 0.48 g |
| Ash | 1.3 g |
| Carbohydrate, by difference | 30.9 g |
| Fiber, total dietary | 5.4 g |
| Calcium, Ca | 52.0 mg |
| Iron, Fe | 2.7 mg |
| Magnesium, Mg | 54.0 mg |
| Phosphorus, P | 100 mg |
| Potassium, K | 646 mg |
| Sodium, Na | 83.0 mg |
| Zinc, Zn | 0.69 mg |
| Copper, Cu | 0.09 mg |
| Manganese, Mn | 0.49 mg |
| Selenium, Se | 1.4 ug |
| Vitamin C, total ascorbic acid | 0.70 mg |
| Thiamin | 0.27 mg |
| Riboflavin | 0.11 mg |
| Niacin | 0.63 mg |
| Pantothenic acid | 0.26 mg |
| Vitamin B-6 | 0.19 mg |
| Folate, total | 34.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 34.0 ug |
| Folate, DFE | 34.0 ug |
| Vitamin B-12 | 0.00 ug |
| Retinol | 0.00 ug |
| Vitamin A, IU | 0.00 iu |
| Vitamin D (D2 + D3), International Units | 0.00 iu |
| Vitamin D (D2 + D3) | 0.00 ug |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 0.06 g |
| SFA 16:0 | 0.05 g |
| SFA 18:0 | 0.01 g |
| Fatty acids, total monounsaturated | 0.04 g |
| MUFA 18:1 | 0.04 g |
| Fatty acids, total polyunsaturated | 0.28 g |
| PUFA 18:2 | 0.10 g |
| PUFA 18:3 | 0.18 g |
| Fatty acids, total trans | 0.00 g |
| Cholesterol | 0.00 mg |
Amino acid profile (per 100g)
Estimated from Beans, kidney, mature seeds, sprouted, cooked, boiled, drained, without salt — USDA does not publish this profile for Beans.
| Tryptophan | 0.05 g |
| Threonine | 0.20 g |
| Isoleucine | 0.21 g |
| Leucine | 0.35 g |
| Lysine | 0.28 g |
| Methionine | 0.05 g |
| Cystine | 0.06 g |
| Phenylalanine | 0.24 g |
| Tyrosine | 0.17 g |
| Valine | 0.25 g |
| Arginine | 0.26 g |
| Histidine | 0.14 g |
| Alanine | 0.20 g |
| Aspartic acid | 0.63 g |
| Glutamic acid | 0.59 g |
| Glycine | 0.17 g |
| Proline | 0.20 g |
| Serine | 0.26 g |
FAQ
Are frozen immature pinto beans the same as regular pinto beans?
No. Immature seeds are harvested earlier, resulting in a softer, more tender texture and milder flavor than fully mature dried pinto beans, which require much longer cooking.
How do I use them from frozen?
They are typically pre-blanched. You can add them directly to soups, stews, or sautés during the last 10-15 minutes of cooking, or boil them for 5-7 minutes until heated through for use in salads or side dishes.
What's the best way to store leftovers?
Refrigerate cooked beans in an airtight container for up to 4 days. They can also be frozen in portioned containers for up to 3 months.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 1.62 kcal/g · 23% calories from protein · 5.4 g fiber · 0.0 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 0.13 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.