Refried beans with meat vs. Beans and tomatoes, no added fat vs. Baked beans, vegetarian
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.
Refried beans with meat has the most protein of the foods compared, at 7.8 g per 100g.
| Nutrient | Refried beans with meat | Beans and tomatoes, no added fat | Baked beans, vegetarian |
|---|---|---|---|
| Protein | 7.8 G | 6.4 G | 4.8 G |
| Total lipid (fat) | 2.5 G | 0.51 G | 0.37 G |
| Carbohydrate, by difference | 11.8 G | 18.8 G | 21.1 G |
| Energy | 99 KCAL | 101 KCAL | 94 KCAL |
| Total Sugars | 0.57 G | 1.4 G | 8 G |
| Fiber, total dietary | 3.2 G | 6.4 G | 4.1 G |
| Calcium, Ca | 27 MG | 32 MG | 34 MG |
| Iron, Fe | 1.5 MG | 1.7 MG | 1.2 MG |
| Potassium, K | 319 MG | 374 MG | 224 MG |
| Sodium, Na | 406 MG | 370 MG | 343 MG |
| Cholesterol | 11 MG | 0 MG | 0 MG |
| Fatty acids, total saturated | 0.84 G | 0.1 G | 0.07 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.