Green beans, canned, reduced sodium, cooked, fat added, NS as to fat type
Common food
Photo: Wikipedia
These are tender, olive-green beans preserved in a can, then lightly sautéed or tossed with a bit of added fat for a richer mouthfeel. The reduced-sodium brine keeps the flavor clean and earthy, allowing the bean's natural sweetness to shine through without excessive salt. At just 44 kcal per 100g, they offer a satisfying, fiber-rich bite that feels substantial without weighing down a meal.
Calorie split: 9% protein · 35% carbs · 56% fat
↓ Full nutrition💚 Why it's loved
People love these beans for their comforting, familiar taste and the way they easily absorb flavors from garlic, butter, or bacon. They are a staple in home cooking because they are incredibly versatile, fitting seamlessly into casseroles, stir-fries, or simple side dishes across many cultures.
⚠️ Watch-outs & how to enjoy it better
The added fat, while improving texture, can increase the calorie count compared to plain canned beans, and some may find the canned texture slightly softer than fresh. To counteract this, pair them with lean protein like chicken or fish to balance the meal, and opt for a light sauté with olive oil instead of butter to keep the fat profile healthier.
Key benefits
- Low-calorie, high-fiber vegetable for satiety
- Good source of plant-based protein (1.1g per 100g)
- Reduced sodium content supports heart health
- Contains vitamin K for bone and blood health
- Versatile side dish for quick meal preparation
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
Canned green beans were first commercially produced in the United States in the late 19th century, and their convenience helped make them a staple in American pantries, especially during World War II when fresh produce was rationed.
Full nutrition (USDA data · scales with serving)
| Water | 91.0 g |
| Energy | 44.0 kcal |
| Protein | 1.1 g |
| Total lipid (fat) | 3.0 g |
| Carbohydrate, by difference | 4.2 g |
| Fiber, total dietary | 1.8 g |
| Total Sugars | 0.76 g |
| Calcium, Ca | 37.0 mg |
| Iron, Fe | 1.0 mg |
| Magnesium, Mg | 13.0 mg |
| Phosphorus, P | 20.0 mg |
| Potassium, K | 94.0 mg |
| Sodium, Na | 11.0 mg |
| Zinc, Zn | 0.20 mg |
| Copper, Cu | 0.03 mg |
| Selenium, Se | 0.40 ug |
| Vitamin C, total ascorbic acid | 2.4 mg |
| Thiamin | 0.01 mg |
| Riboflavin | 0.04 mg |
| Niacin | 0.20 mg |
| Vitamin B-6 | 0.05 mg |
| Folate, total | 26.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 26.0 ug |
| Folate, DFE | 26.0 ug |
| Choline, total | 14.5 mg |
| Vitamin B-12 | 0.00 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 29.0 ug |
| Retinol | 11.0 ug |
| Carotene, beta | 123 ug |
| Carotene, alpha | 151 ug |
| Cryptoxanthin, beta | 23.0 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 439 ug |
| Vitamin E (alpha-tocopherol) | 0.41 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 39.9 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 0.77 g |
| SFA 4:0 | 0.02 g |
| SFA 6:0 | 0.01 g |
| SFA 8:0 | 0.01 g |
| SFA 10:0 | 0.02 g |
| SFA 12:0 | 0.02 g |
| SFA 14:0 | 0.06 g |
| SFA 16:0 | 0.45 g |
| SFA 18:0 | 0.15 g |
| Fatty acids, total monounsaturated | 0.92 g |
| MUFA 16:1 | 0.01 g |
| MUFA 18:1 | 0.89 g |
| MUFA 20:1 | 0.01 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.96 g |
| PUFA 18:2 | 0.74 g |
| PUFA 18:3 | 0.22 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.00 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 2.0 mg |
Amino acid profile (per 100g)
Estimated from Beans, snap, green, canned, no salt added, solids and liquids — USDA does not publish this profile for Green beans.
| Tryptophan | 0.01 g |
| Threonine | 0.04 g |
| Isoleucine | 0.03 g |
| Leucine | 0.05 g |
| Lysine | 0.04 g |
| Methionine | 0.01 g |
| Cystine | 0.01 g |
| Phenylalanine | 0.03 g |
| Tyrosine | 0.02 g |
| Valine | 0.04 g |
| Arginine | 0.03 g |
| Histidine | 0.01 g |
| Alanine | 0.04 g |
| Aspartic acid | 0.11 g |
| Glutamic acid | 0.08 g |
| Glycine | 0.03 g |
| Proline | 0.03 g |
| Serine | 0.04 g |
FAQ
Are canned green beans as nutritious as fresh?
Yes, canned green beans retain most of their vitamins and minerals, though some water-soluble nutrients like vitamin C may be slightly reduced during the canning process.
How can I reduce the sodium in canned green beans?
Rinse them under cold water for a few minutes to remove up to 40% of the sodium, or look for low-sodium or no-salt-added versions.
Can I use canned green beans in recipes that call for fresh?
Absolutely, but adjust cooking times since they are already cooked; add them towards the end of the recipe to prevent them from becoming too mushy.
What is the best way to store leftover canned green beans?
Transfer any unused portion to an airtight container and refrigerate for up to 3-4 days, or freeze for longer storage.
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 0.44 kcal/g · 10% calories from protein · 1.8 g fiber · 0.8 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: 0.12 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.