Ingrédients > fruits, vegetables, legumes and oilseeds

snap beans green

Saison

To consume from may à october

Valeurs nutritionnelles

31 Kcal.


Water90.27 g.
Proteins1.82 g.
Fat0.12 g.
Glucide7.13 g.

Fructose-
Galactose-
Glucose-
Lactose-
Maltose-
Sucrose-
Starch-
Dietary fibers3.4 g.
Ashes0.66 g.
Organic acids-
FA satured0.026 g.
FA monounsaturated0.005 g.
FA polyunsaturated0.059 g.
Calcium37 mg.
Chlorine-
Copper0.069 mg.
Iron1.04 mg.
Iodine-
Magnesium25 mg.
Manganese0.214 mg.
Phosphorus38 mg.
Potassium209 mg.
Selenium0.6 µg.
Sodium6 mg.
Zinc0.24 mg.


Vitamins-
Vitamine A, retinol-
Vitamine Pro A, beta carotene-
Vitamine D-
Vitamine E0.41 mg.
Vitamine K1-
Vitamine K2-
Vitamine C16.3 mg.
Vitamine B10.084 mg.
Vitamine B20.105 mg.
Vitamine B30.752 mg.
Vitamine B50.094 mg.
Vitamine B60.074 mg.
Vitamine B937 µg.
Vitamine B12-


Aminoacids-
tryptophane0.019 g.
Threonine0.079 g.
Isoleucine0.066 g.
Leucine0.112 g.
Lysine0.088 g.
Methionine0.022 g.
Phenylalanine0.067 g.
Valine0.09 g.
Histidine0.034 g.

* US Department of Agriculture

Recipes that contains this ingredient

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