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FCDB ID 0918

Beans, pinto

Fazole, pinto

Phaseolus

Content per 100 g edible portion

Edible conversion factor 1
Component name Value Unit
Energy 1112 kJ
Energy 267 kcal
Fat, total (total lipid) 1.6 g
  Fatty acids, saturated 0.83 g
Carbohydrate, available 22.8 g
  Sugars, total 2.7 g
Protein, total 19.9 g
Salt 0 g

Description of this food by LanguaL codes

A0152 A0455 A0629 A0663 A0704 A0730 A0831 A1008 A1227 A1286 B1368 C0133 E0150 F0001 G0003 H0138 J0116 K0001 M0166 N0036 P0024

Description of this food by FoodEX2

A012T

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Content per 100 g edible portion

Edible conversion factor 1
Component name EuroFIR ID Unit Value Reference
Proximates        
Energy ENERC kJ 1112 00012
Energy ENERC kcal 267 00012
Protein, total [NCF:6.25] PROT g 19.9 00012
   Nitrogen, total NT g 3.18 00078
Fat, total (total lipid) [FACF:0.800] FAT g 1.6 00078
Carbohydrate, total CHOT g 63.7 00012
   Carbohydrate, available CHO g 22.8 00012
   Fibre, total dietary FIBT g 40.9 00078
Water WATER g 10.9 00078
Ethanol ALC g
Ash (minerals) ASH g 3.9 00078
Vitamins        
Vitamin B1, thiamin THIA mg
Vitamin B2, riboflavin RIBF mg
Niacin equivalents NIAEQ NE
   Niacin NIA mg
Folate, total FOL μg
Pantothenic acid (vitamin B5) PANTAC mg
Vitamin B6 PYRXN mg
Vitamin B12 VITB12 μg
Vitamin C VITC mg
Vitamin A VITA RE
   Retinol RETOL μg
   beta-carotene CARTB μg
Vitamin D VITD μg
Vitamin E VITE ATE
   alpha - tocopherol TOCPHA mg
Minerals        
Sodium NA mg 0 00078
Magnesium MG mg
Phosphorus P mg
Potassium K mg
Calcium CA mg
Iron FE mg
Copper CU mg
Zinc ZN mg
Selenium SE μg
Iodine ID μg
Salt NACL g 0 00012
Sugars, starch, polyoles, organic acids        
Sugars, total SUGAR g 2.7 00012
   Fructose FRUS g 0 00078
   Glucose GLUS g 0 00078
   Lactose LACS g 0 00000
   Maltose MALS g 0 00078
   Saccharose SUCS g 2.7 00078
Starch STARCH g
Organic acids OA g
Polyols POLY g
Fatty acids and cholesterol        
Fatty acids, saturated FASAT g 0.83 00012
   C 4:0 F4:0 g 0 00078
   C 6:0 F6:0 g 0 00078
   C 8:0 F8:0 g 0 00078
   C 10:0 F10:0 g 0 00078
   C 12:0 F12:0 g 0 00078
   C 13:0 F13:0 g 0 00078
   C 14:0 F14:0 g 0 00078
   C 15:0 F15:0 g 0 00078
   C 16:0 F16:0 g 0.73 00078
   C 17:0 F17:0 g 0 00078
   C 18:0 F18:0 g 0.10 00078
   C 20:0 F20:0 g 0 00078
   C 22:0 F22:0 g 0 00078
Fatty acids, monounsaturated FAMS g 0.34 00012
   C 14:1 F14:1CN5 g 0 00078
   C 16:1 F16:1CN7 g 0.06 00078
   C 17:1 F17:1 g 0 00078
   C 18:1, n-9 F18:1CN9 g 0.29 00078
   C 20:1, n-11 F20:1CN11 g 0 00078
   C 22:1, n-9 F22:1CN9 g 0 00078
Fatty acids, polyunsaturated FAPU g 0.05 00012
n-6 fatty acids FACN6 g 0.02 00012
   C 18:2, n-6 F18:2CN6 g 0.02 00078
   C 18:3, n-6 F18:3CN6 g 0 00078
   C 20:4, n-6 F20:4CN6 g 0 00078
n-3 fatty acids FACN3 g 0.03 00012
   C 18:3, n-3 F18:3CN3 g 0.03 00078
   C 20:5, n-3 (EPA) F20:5CN3 g 0 00078
   C 22:5, n-3 (DPA) F22:5CN3 g
   C 22:6, n-3 (DHA) F22:6CN3 g 0 00078
Fatty acids, trans- FATRN g 0 00012
   C 18:1, n-9 trans F18:1TN9 g 0 00078
   C 18:2, n-6 trans F18:2 TTN6 g 0 00078
Cholesterol CHORL mg
Amino acids        
Glycine GLY mg
Alanine ALA mg
Valine VAL mg
Leucine LEU mg
Isoleucine ILE mg
Serine SER mg
Threonine THR mg
Lysine LYS mg
Aspartic acid ASP mg
Glutamic acid GLU mg
Arginine ARG mg
Cystine CYS mg
Methionine MET mg
Phenylalanine PHE mg
Tyrosine TYR mg
Tryptophan TRP mg
Histidine HIS mg
Proline PRO mg


A list of attached LanguaL ™ descriptors for the food item:

0918 Beans, pinto
Classification facets Descriptors
A. PRODUCT TYPE [A0361] VEGETABLE OR VEGETABLE PRODUCT (US CFR) [A0152]
FRUITS AND VEGETABLES (CIAA) [A0455]
FRUITS AND VEGETABLES (CCFAC) [A0629]
15 MANUFACTURED FOODS (MULTI-INGREDIENT) OF PLANT ORIGIN (CCPR) [A0663]
14 PULSES (EFG) [A0704]
07 PULSES, SEEDS, KERNELS, NUTS AND PRODUCTS (EUROCODE2) [A0730]
PULSE OR PULSE PRODUCT (EUROFIR) [A0831]
10000271 - VEGETABLES - PREPARED/PROCESSED (PERISHABLE) (GS1 GPC) [A1008]
0200000 - 2. VEGETABLES FRESH OR FROZEN (EC) [A1227]
1600 LEGUMES AND LEGUME PRODUCTS (USDA SR) [A1286]
B. FOOD SOURCE [B1564] PINTO BEAN [B1368]
C. PART OF PLANT OR ANIMAL [C0116] SEED, SKIN PRESENT, GERM PRESENT [C0133]
E. PHYSICAL STATE, SHAPE OR FORM [E0113] WHOLE, NATURAL SHAPE [E0150]
F. EXTENT OF HEAT TREATMENT [F0011] EXTENT OF HEAT TREATMENT NOT KNOWN [F0001]
G. COOKING METHOD [G0002] COOKING METHOD NOT APPLICABLE [G0003]
H. TREATMENT APPLIED [H0111] WATER REMOVED [H0138]
J. PRESERVATION METHOD [J0107] DEHYDRATED OR DRIED [J0116]
K. PACKING MEDIUM [K0020] PACKING MEDIUM NOT KNOWN [K0001]
M. CONTAINER OR WRAPPING [M0100] PLASTIC BAG OR POUCH [M0166]
N. FOOD CONTACT SURFACE [N0010] PLASTIC [N0036]
P. CONSUMER GROUP/DIETARY USE/LABEL CLAIM [P0032] HUMAN FOOD, NO AGE SPECIFICATION [P0024]
R. GEOGRAPHIC PLACES AND REGIONS [R0010]
Z. ADJUNCT CHARACTERISTICS OF FOOD [Z0005]
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