Refried beans: Calories, Macros, 22 Vitamins & 11 Minerals (USDA Per 100g)
A beloved Mexican staple, refried beans are creamy, savory, and rich, made by mashing cooked beans (often pinto or black) with seasonings and fat, perfect as a side or filling. --- RECIPE --- Servings: 4 Prep Time: 15 minutes Ingredients: - 2 tbsp lard or vegetable oil - 1/2 onion, finely chopped - 1 clove garlic, minced - 2 (15 oz) cans pinto beans, drained (reserve liquid) - 1/2 cup reserved bean liquid or chicken broth - 1/2 tsp cumin - Salt to taste Instructions: 1. Heat lard or oil in a large skillet over medium heat. 2. Add onion and cook until softened, about 5 minutes. 3. Add garlic and cook for 1 minute until fragrant. 4. Add drained pinto beans and cumin. Cook for 2-3 minutes, stirring. 5. Add reserved bean liquid or broth. Bring to a simmer. 6. Using a potato masher or fork, mash the beans to your desired consistency. Continue to cook, stirring frequently, until heated through and thickened. 7. Season with salt to taste.
Per 100g reference serving, Refried beans provides 90 kcal of energy, 4.98g protein (22% of calories), 13.6g total carbohydrates (59% of calories, including 3.7g dietary fiber and 0.54g sugars), and 2.01g total fat (19% of calories).
Vitamins Profile in Refried beans (Per 100g)
Track how Refried beans 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 C (Ascorbic Acid) | 5.7 mg | 6.3% DV |
| Vitamin E (Alpha-Tocopherol) | 0.09 mg | 0.6% DV |
| Vitamin K (Phylloquinone) | 2.1 µg | 1.8% DV |
| Vitamin B1 (Thiamin) | 0.072 mg | 6% DV |
| Vitamin B2 (Riboflavin) | 0.075 mg | 5.8% DV |
| Vitamin B3 (Niacin) | 0.349 mg | 2.2% DV |
| Vitamin B6 (Pyridoxine) | 0.098 mg | 5.8% DV |
| Total Folate (Vitamin B9) | 10 µg | 2.5% DV |
| Folate (Dietary Folate Equivalents) | 10 µg | 2.5% DV |
| Natural Food Folate | 10 µg | 2.5% DV |
| Choline | 21.2 mg | 3.9% DV |
Minerals & Electrolytes in Refried beans (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) | 1.44 mg | 8% DV |
| Calcium (Ca) | 29 mg | 2.2% DV |
| Magnesium (Mg) | 35 mg | 8.3% DV |
| Potassium (K) | 319 mg | 6.8% DV |
| Zinc (Zn) | 0.58 mg | 5.3% DV |
| Selenium (Se) | 5.8 µg | 10.5% DV |
| Phosphorus (P) | 92 mg | 7.4% DV |
| Copper (Cu) | 0.129 mg | 14.3% DV |
| Sodium (Na) | 370 mg | 16.1% DV |
Fatty Acids, Omega-3s & Sterols (Per 100g)
| Lipid / Fatty Acid | Amount per 100g | % Reference Target |
|---|---|---|
| Omega-3 ALA (Alpha-Linolenic Acid) | 0.169 g | 10.6% DV |
| Linoleic Acid (Omega-6 PUFA) | 0.361 g | 2.6% DV |
| Monounsaturated Fat (MUFA) | 0.601 g | 2% DV |
| Polyunsaturated Fat (PUFA) | 0.543 g | 2.7% DV |
| Saturated Fat (SFA) | 0.631 g | 3.2% DV |
Essential Amino Acids & BCAAs (Per 100g)
| Amino Acid | Amount per 100g | % Daily Reference |
|---|---|---|
| Trace / Not significant per 100g serving | ||
Related USDA Foods to Compare
Frequently Asked Questions
100 grams of Refried beans contains 90 calories (kcal), 4.98g of protein, 13.6g of carbohydrates (3.7g fiber, 0.54g total sugars), and 2.01g of total fat according to the USDA Standard Reference dataset in Wise Eating.
Refried beans has an estimated food pH of 6 and a Potential Renal Acid Load (PRAL) score of -2.14 mEq/100g, classifying it as Alkaline-Forming (Negative PRAL).
Allergen tags for Refried beans: 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.
Download Wise Eating: AI Food Tracker (App Store ID 6751406823) to log Refried beans by voice, barcode, photo, or search, and automatically calculate your daily 22 vitamins, 11 minerals, amino acids, and omega-3 fatty acids.