USDA reference food
Baked beans, reduced sodium
1 cup of baked beans, reduced sodium (260 g) has 270 calories, 12g of protein, 1g of fat and 14g of fiber (USDA FoodData Central, the dietary survey database (FNDDS), FDC 2707410). It is one of 13 USDA descriptions of baked beans.
FoodData Central 2707410, the dietary survey database (FNDDS), in the April 30, 2026 release; USDA record.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. Protein % DV here is not corrected for protein quality.
USDA values per 100 g (the dietary survey database (FNDDS)), scaled to the portion. Check the USDA record.
- Protein per 100 g
- 4.8g
- more than 38% of 8,218 USDA reference foods
- Calories per 100 g
- 104
- more than 29% of reference foods
- Fiber per 100 g
- 5.5g
- more than 90% of reference foods
What a portion gives you
Ticks: 5% of the Daily Value (FDA: low) and 20% (high)
Source: USDA FoodData Central, the dietary survey database (FNDDS) (FDC 2707410); FDA Daily Values, 21 CFR 101.9.
Also rich in
- Copper0.5 mg in 1 cup (260 g), 59% of the Daily Value
- Zinc3.6 mg in 1 cup (260 g), 33% of the Daily Value
- Thiamin0.4 mg in 1 cup (260 g), 31% of the Daily Value
- Phosphorus268 mg in 1 cup (260 g), 21% of the Daily Value
- Selenium12 µg in 1 cup (260 g), 21% of the Daily Value
- Magnesium83 mg in 1 cup (260 g), 20% of the Daily Value
- Vitamin B60.3 mg in 1 cup (260 g), 19% of the Daily Value
- Folate60 µg DFE in 1 cup (260 g), 15% of the Daily Value
- Choline80 mg in 1 cup (260 g), 14% of the Daily Value
- Riboflavin0.1 mg in 1 cup (260 g), 11% of the Daily Value
Source: USDA FoodData Central (FDC 2707410), every nutrient the record reports; FDA Daily Values, 21 CFR 101.9.
Where the calories come from: 78% carbohydrate, 3% fat and 18% protein (4 calories a gram of protein or carbohydrate, 9 of fat).
Where it sits among USDA reference foods
| Per 100 g | This food | Share with less |
|---|---|---|
| Calories | 104 | 29% |
| Protein | 4.77 g | 38% |
| Total fat | 0.40 g | 20% |
| Carbohydrate | 20.4 g | 69% |
| Fiber | 5.50 g | 90% |
| Total sugars | 7.73 g | 75% |
| Sodium | 270 mg | 71% |
Source: USDA FoodData Central, SR Legacy and Foundation Foods: the 6,012 to 8,218 reference foods that report each value; the share of them with less per 100 g.
Every nutrient in this record (65)
The portion is 1 cup (260 g); % DV is for that portion.
Energy, macronutrients and sugars (12)
| Nutrient | Per portion | Per 100 g | % DV |
|---|---|---|---|
| Protein | 12.4 g | 4.77 g | 25% |
| Total lipid (fat) | 1.04 g | 0.40 g | 1% |
| Carbohydrate, by difference | 52.9 g | 20.4 g | 19% |
| Energy | 270 kcal | 104 kcal | |
| Alcohol, ethyl | 0 g | 0 g | |
| Water | 187 g | 72.1 g | |
| Total Sugars | 20.1 g | 7.73 g | |
| Fiber, total dietary | 14.3 g | 5.50 g | 51% |
| Cholesterol | 0 mg | 0 mg | 0% |
| Fatty acids, total saturated | 0.27 g | 0.10 g | 1% |
| Fatty acids, total monounsaturated | 0.091 g | 0.035 g | |
| Fatty acids, total polyunsaturated | 0.44 g | 0.17 g |
Minerals (9)
| Nutrient | Per portion | Per 100 g | % DV |
|---|---|---|---|
| Calcium, Ca | 130 mg | 50.0 mg | 10% |
| Iron, Fe | 0.75 mg | 0.29 mg | 4% |
| Magnesium, Mg | 83.2 mg | 32.0 mg | 20% |
| Phosphorus, P | 268 mg | 103 mg | 21% |
| Potassium, K | 764 mg | 294 mg | 16% |
| Sodium, Na | 702 mg | 270 mg | 31% |
| Zinc, Zn | 3.61 mg | 1.39 mg | 33% |
| Copper, Cu | 0.53 mg | 0.20 mg | 59% |
| Selenium, Se | 11.7 µg | 4.50 µg | 21% |
Vitamins (23)
| Nutrient | Per portion | Per 100 g | % DV |
|---|---|---|---|
| Retinol | 0 µg | 0 µg | |
| Vitamin A, RAE | 13.0 µg | 5.00 µg | 1% |
| Carotene, beta | 166 µg | 64.0 µg | |
| Carotene, alpha | 0 µg | 0 µg | |
| Vitamin E (alpha-tocopherol) | 0.39 mg | 0.15 mg | 3% |
| Vitamin D (D2 + D3) | 0 µg | 0 µg | 0% |
| Cryptoxanthin, beta | 0 µg | 0 µg | |
| Lycopene | 1,292 µg | 497 µg | |
| Lutein + zeaxanthin | 41.6 µg | 16.0 µg | |
| Vitamin C, total ascorbic acid | 7.54 mg | 2.90 mg | 8% |
| Thiamin | 0.37 mg | 0.14 mg | 31% |
| Riboflavin | 0.15 mg | 0.057 mg | 11% |
| Niacin | 1.06 mg | 0.41 mg | 7% |
| Vitamin B-6 | 0.32 mg | 0.12 mg | 19% |
| Folate, total | 59.8 µg | 23.0 µg | |
| Vitamin B-12 | 0 µg | 0 µg | 0% |
| Choline, total | 79.6 mg | 30.6 mg | 14% |
| Vitamin K (phylloquinone) | 2.08 µg | 0.80 µg | 2% |
| Folic acid | 0 µg | 0 µg | |
| Folate, food | 59.8 µg | 23.0 µg | |
| Folate, DFE | 59.8 µg | 23.0 µg | 15% |
| Vitamin E, added | 0 mg | 0 mg | |
| Vitamin B-12, added | 0 µg | 0 µg |
Fatty acids (19)
| Nutrient | Per portion | Per 100 g | % DV |
|---|---|---|---|
| SFA 4:0 | 0 g | 0 g | |
| SFA 6:0 | 0 g | 0 g | |
| SFA 8:0 | 0 g | 0 g | |
| SFA 10:0 | 0 g | 0 g | |
| SFA 12:0 | 0 g | 0 g | |
| SFA 14:0 | 0 g | 0 g | |
| SFA 16:0 | 0.25 g | 0.096 g | |
| SFA 18:0 | 0.016 g | 0.0060 g | |
| MUFA 18:1 | 0.091 g | 0.035 g | |
| PUFA 18:2 | 0.24 g | 0.092 g | |
| PUFA 18:3 | 0.20 g | 0.077 g | |
| PUFA 20:4 | 0 g | 0 g | |
| PUFA 22:6 n-3 (DHA) | 0 g | 0 g | |
| MUFA 16:1 | 0 g | 0 g | |
| PUFA 18:4 | 0 g | 0 g | |
| MUFA 20:1 | 0 g | 0 g | |
| PUFA 20:5 n-3 (EPA) | 0 g | 0 g | |
| MUFA 22:1 | 0 g | 0 g | |
| PUFA 22:5 n-3 (DPA) | 0 g | 0 g |
Source: USDA FoodData Central, FDC 2707410: every value the record reports, per 100 g as USDA gives it and scaled to the portion; Daily Values: 21 CFR 101.9.
Other ways to eat baked beans
USDA lists 13 preparations of baked beans. The baked beans page puts them side by side, per 100 g and per portion.
Next questions
- Foods high in fibermore fiber per 100 g than 90% of reference foods
- Foods A to Z
- Compare two foods side by sidecalories, sugar, sodium and protein per 100 g and per portion
Sources for this page
- USDA FoodData Central
- this record and every record it is compared with, April 30, 2026 release. fdc.nal.usda.gov
- FoodData Central documentation
- what branded, SR Legacy, Foundation and survey records are. fdc.nal.usda.gov
- USDA Food and Nutrient Database for Dietary Studies
- survey foods and their household portions. ars.usda.gov
- 21 CFR 101.9, Nutrition labeling of food
- the label format, its rounding and the Daily Values. ecfr.gov
- 21 CFR 101 subpart D, Nutrient content claims
- the FDA thresholds the comparisons count. ecfr.gov
- FDA, How to Understand and Use the Nutrition Facts Label
- the 5% and 20% Daily Value rule. fda.gov