Green beans, canned, reduced sodium, cooked with butter or margarine
Common food
Photo: Wikipedia
These are tender, pre-cooked green beans preserved in a low-sodium brine, then quickly sautéed or tossed in butter or margarine for a rich, savory finish. The texture is pleasantly soft with a slight snap, and the butter adds a creamy, mellow depth to their mild, vegetal flavor. Nutritionally, they offer a good source of fiber with very few calories.
Calorie split: 10% protein · 37% carbs · 53% fat
↓ Full nutrition💚 Why it's loved
People love them for their comforting, familiar taste and the ease of turning a simple canned vegetable into a satisfying side with just a pat of butter. They are a versatile staple that pairs well with countless main courses, from roasted meats to pasta.
⚠️ Watch-outs & how to enjoy it better
The primary downside is the added fat from butter or margarine, which increases the calorie density. Those monitoring saturated fat intake or following a strict low-fat diet should be cautious. To counteract this, consider using a smaller portion, melting just a half-teaspoon of butter over a larger serving, or rinsing the beans first to remove excess surface fat.
Key benefits
- Low in calories (41 kcal per 100g)
- Good source of dietary fiber (1.8g)
- Provides a small amount of plant-based protein (1.1g)
- Reduced sodium content compared to standard canned beans
- Quick and convenient side dish
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The classic American 'Green Bean Casserole,' a Thanksgiving staple, was invented in 1955 by a Campbell Soup Company home economist using canned green beans and cream of mushroom soup.
Full nutrition (USDA data · scales with serving)
| Water | 91.3 g |
| Energy | 41.0 kcal |
| Protein | 1.1 g |
| Total lipid (fat) | 2.6 g |
| Carbohydrate, by difference | 4.2 g |
| Fiber, total dietary | 1.8 g |
| Total Sugars | 0.77 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 | 19.0 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 | 0.06 mg |
| Folate, total | 26.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 26.0 ug |
| Folate, DFE | 26.0 ug |
| Choline, total | 14.7 mg |
| Vitamin B-12 | 0.00 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 40.0 ug |
| Retinol | 22.0 ug |
| Carotene, beta | 128 ug |
| Carotene, alpha | 151 ug |
| Cryptoxanthin, beta | 23.0 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 439 ug |
| Vitamin E (alpha-tocopherol) | 0.24 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.10 ug |
| Vitamin K (phylloquinone) | 39.0 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 1.0 g |
| SFA 4:0 | 0.04 g |
| SFA 6:0 | 0.03 g |
| SFA 8:0 | 0.01 g |
| SFA 10:0 | 0.03 g |
| SFA 12:0 | 0.04 g |
| SFA 14:0 | 0.13 g |
| SFA 16:0 | 0.54 g |
| SFA 18:0 | 0.20 g |
| Fatty acids, total monounsaturated | 0.60 g |
| MUFA 16:1 | 0.02 g |
| MUFA 18:1 | 0.56 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.57 g |
| PUFA 18:2 | 0.40 g |
| PUFA 18:3 | 0.18 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 | 4.0 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
How does the nutrition differ from fresh green beans cooked with butter?
Canned beans are softer and have a more uniform, cooked-through texture. Nutritionally, they are very similar, though the canning process may slightly alter some heat-sensitive vitamins. The 'reduced sodium' label is key, as standard canned vegetables can be high in salt.
Can I use these in a green bean casserole?
Absolutely. In fact, they are the traditional and most commonly used ingredient for the iconic American casserole, providing the perfect tender texture that holds up well in the creamy sauce.
Are they suitable for a low-sodium diet?
They are a better choice than regular canned green beans due to the 'reduced sodium' preparation. However, always check the label for the exact milligrams of sodium, as it can vary by brand. Rinsing them briefly in a colander can further reduce surface sodium.
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 0.41 kcal/g · 11% 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: 0.20 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.