Pink beans, cooked: Calories, Macros, 22 Vitamins & 11 Minerals (USDA Per 100g)
Tender and subtly sweet, cooked pink beans offer a delicate flavor and creamy texture, making them a versatile addition to soups, stews, and rice dishes, particularly in Caribbean and Latin American cuisines. --- RECIPE --- Servings: 4-6 Prep Time: 15 minutes (plus soaking time) Ingredients: - 1 cup dried pink beans, rinsed and sorted - 4-6 cups water or vegetable broth - 1/4 cup diced onion - 1 clove garlic, minced - 1 tbsp olive oil (optional) - Salt and pepper to taste - Optional: bay leaf, 1/2 tsp cumin Instructions: 1. Soak dried pink beans overnight in plenty of water, or quick soak by boiling for 10 minutes, then letting sit for 1 hour. 2. Drain and rinse the soaked beans. In a large pot or Dutch oven, heat olive oil (if using) over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cumin (if using) and cook for 1 minute more. 3. Add the drained beans, water or broth, and bay leaf (if using). Bring to a boil, then reduce heat to a simmer, cover, and cook for 1.5-2 hours, or until beans are tender. Add more liquid if needed. 4. Remove bay leaf. Season generously with salt and pepper. Serve hot.
Per 100g reference serving, Pink beans, cooked provides 197 kcal of energy, 8.42g protein (17% of calories), 25.9g total carbohydrates (52% of calories, including 4.9g dietary fiber and 0.34g sugars), and 6.96g total fat (31% of calories).
Vitamins Profile in Pink beans, cooked (Per 100g)
Track how Pink beans, cooked contributes to your daily fat-soluble (Vitamins A, D, E, K), water-soluble B-complex, Vitamin C, Choline, and carotenoid antioxidant targets in Wise Eating: AI Food Tracker.
| Vitamin / Bioactive | Amount per 100g | % Daily Value (FDA DV) |
|---|---|---|
| Vitamin E (Alpha-Tocopherol) | 2.15 mg | 14.3% DV |
| Vitamin K (Phylloquinone) | 10 µg | 8.3% DV |
| Vitamin B1 (Thiamin) | 0.227 mg | 18.9% DV |
| Vitamin B2 (Riboflavin) | 0.056 mg | 4.3% DV |
| Vitamin B3 (Niacin) | 0.503 mg | 3.1% DV |
| Vitamin B6 (Pyridoxine) | 0.155 mg | 9.1% DV |
| Total Folate (Vitamin B9) | 148 µg | 37% DV |
| Folate (Dietary Folate Equivalents) | 148 µg | 37% DV |
| Natural Food Folate | 148 µg | 37% DV |
| Choline | 34.3 mg | 6.2% DV |
Minerals & Electrolytes in Pink beans, cooked (Per 100g)
Electrolyte ratios (potassium-to-sodium, calcium-to-magnesium) and trace minerals (iron, zinc, selenium, copper, manganese) determine cellular hydration, oxygen transport, and thyroid function.
| Mineral / Electrolyte | Amount per 100g | % Daily Value (FDA DV) |
|---|---|---|
| Iron (Fe) | 2.15 mg | 11.9% DV |
| Calcium (Ca) | 49 mg | 3.8% DV |
| Magnesium (Mg) | 60 mg | 14.3% DV |
| Potassium (K) | 472 mg | 10% DV |
| Zinc (Zn) | 0.89 mg | 8.1% DV |
| Selenium (Se) | 1.3 µg | 2.4% DV |
| Phosphorus (P) | 153 mg | 12.2% DV |
| Copper (Cu) | 0.252 mg | 28% DV |
| Sodium (Na) | 218 mg | 9.5% DV |
Fatty Acids, Omega-3s & Sterols (Per 100g)
| Lipid / Fatty Acid | Amount per 100g | % Reference Target |
|---|---|---|
| Omega-3 ALA (Alpha-Linolenic Acid) | 0.373 g | 23.3% DV |
| Linoleic Acid (Omega-6 PUFA) | 2.32 g | 16.6% DV |
| Monounsaturated Fat (MUFA) | 2.8 g | 9.3% DV |
| Polyunsaturated Fat (PUFA) | 2.69 g | 13.5% DV |
| Saturated Fat (SFA) | 0.987 g | 4.9% DV |
Essential Amino Acids & BCAAs (Per 100g)
| Amino Acid | Amount per 100g | % Daily Reference |
|---|---|---|
| Trace / Not significant per 100g serving | ||
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Frequently Asked Questions
100 grams of Pink beans, cooked contains 197 calories (kcal), 8.42g of protein, 25.9g of carbohydrates (4.9g fiber, 0.34g total sugars), and 6.96g of total fat according to the USDA Standard Reference dataset in Wise Eating.
Pink beans, cooked has an estimated food pH of 6.5 and a Potential Renal Acid Load (PRAL) score of -2.32 mEq/100g, classifying it as Alkaline-Forming (Negative PRAL).
Allergen tags for Pink beans, cooked: None of the Top 9 major allergens. In Wise Eating's WHO-aligned pediatric feeding database, the minimum age guideline is 8+ months with age-appropriate preparation.
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