BATTERED WHOLE GREEN BEANS vs. CUT GREEN BEANS
Side-by-side comparison of nutrient values per 100g edible portion, sourced directly from the U.S. Department of Agriculture's FoodData Central (FDC) - SR Legacy reference foods and FDC Foundation foods (April 2026 release). Each value reflects USDA's standardized laboratory analysis methodology under USDA data-documentation methodology.
BATTERED WHOLE GREEN BEANS has the most protein of the foods compared, at 2.4 g per 100g.
| Nutrient | BATTERED WHOLE GREEN BEANS | CUT GREEN BEANS |
|---|---|---|
| Protein | 2.4 G | 0.8 G |
| Total lipid (fat) | 12.9 G | 0 G |
| Carbohydrate, by difference | 22.4 G | 3.2 G |
| Energy | 200 KCAL | 20 KCAL |
| Total Sugars | 1.2 G | 0.8 G |
| Fiber, total dietary | 2.4 G | 1.6 G |
| Calcium, Ca | 0 MG | 16 MG |
| Iron, Fe | 0.42 MG | 0.29 MG |
| Sodium, Na | 882 MG | 200 MG |
| Cholesterol | 0 MG | 0 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 2.4 G | 0 G |
| Potassium, K | - | 120 MG |
Values shown are per 100g edible portion from Source: USDA FoodData Central Retrieved and formatted by GetFoodFacts Editorial. For interactive comparison of up to three foods with macro bars and charts, use the main compare tool.