Pinto beans, from dried, no added fat vs. Beans and tomatoes, fat added vs. Edamame, cooked
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.
Edamame, cooked has the most protein of the foods compared, at 11.5 g per 100g.
| Nutrient | Pinto beans, from dried, no added fat | Beans and tomatoes, fat added | Edamame, cooked |
|---|---|---|---|
| Protein | 9 G | 6 G | 11.5 G |
| Total lipid (fat) | 0.65 G | 5.6 G | 7.6 G |
| Carbohydrate, by difference | 26.1 G | 17.8 G | 8.6 G |
| Energy | 142 KCAL | 142 KCAL | 140 KCAL |
| Total Sugars | 0.34 G | 1.3 G | 2.1 G |
| Fiber, total dietary | 8.9 G | 6.1 G | 5 G |
| Calcium, Ca | 46 MG | 31 MG | 61 MG |
| Iron, Fe | 2.1 MG | 1.6 MG | 2.2 MG |
| Potassium, K | 433 MG | 355 MG | 422 MG |
| Sodium, Na | 232 MG | 351 MG | 127 MG |
| Cholesterol | 0 MG | 0 MG | 2 MG |
| Fatty acids, total saturated | 0.14 G | 0.78 G | 1.3 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.