Beans and franks vs. White beans, from dried, no added fat vs. Beans, from dried, NS as to type, no added fat
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.
White beans, from dried, no added fat has the most protein of the foods compared, at 9.7 g per 100g.
| Nutrient | Beans and franks | White beans, from dried, no added fat | Beans, from dried, NS as to type, no… |
|---|---|---|---|
| Protein | 6.7 G | 9.7 G | 8.9 G |
| Total lipid (fat) | 5.2 G | 0.35 G | 0.62 G |
| Carbohydrate, by difference | 17.3 G | 24.9 G | 25.4 G |
| Energy | 138 KCAL | 138 KCAL | 139 KCAL |
| Total Sugars | 6.2 G | 0.34 G | 0.33 G |
| Fiber, total dietary | 3.3 G | 6.3 G | 8.9 G |
| Calcium, Ca | 33 MG | 90 MG | 41 MG |
| Iron, Fe | 1.4 MG | 3.7 MG | 2.1 MG |
| Potassium, K | 224 MG | 558 MG | 413 MG |
| Sodium, Na | 438 MG | 237 MG | 232 MG |
| Cholesterol | 19 MG | 0 MG | 0 MG |
| Fatty acids, total saturated | 2.1 G | 0.09 G | 0.14 G |
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.