Slow-cooked beans simmered in white chili sauce… vs. Slow-cooked black beans in traditional chili…
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.
Slow-cooked beans simmered in white chili sauce… has the most protein of the foods compared, at 5.1 g per 100g.
| Nutrient | Slow-cooked beans simmered in white… | Slow-cooked black beans in traditional… |
|---|---|---|
| Protein | 5.1 G | 4.9 G |
| Total lipid (fat) | 0.41 G | 0.66 G |
| Carbohydrate, by difference | 15.7 G | 15.5 G |
| Energy | 85 KCAL | 85 KCAL |
| Total Sugars | 0.7 G | 0.85 G |
| Fiber, total dietary | 4.7 G | 3.6 G |
| Calcium, Ca | 58 MG | 70 MG |
| Iron, Fe | 1.6 MG | 1.4 MG |
| Potassium, K | 329 MG | 356 MG |
| Sodium, Na | 300 MG | 336 MG |
| Sugars, added | 0 G | 0.1 G |
| Cholesterol | 0 MG | 0 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 0.11 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.