Food
Beans and tomatoes nutrition facts
A typical portion of beans and tomatoes (1 cup; 260 g, fat added) has 370 calories and 16g of protein (USDA FoodData Central). USDA lists 2 descriptions of it: per 100 g they range from 101 calories (no added fat) to 142 (fat added).
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 for Beans and tomatoes, fat added, scaled to the portion. Check the USDA record.
- Protein per 100 g
- 6.1g
- more than 42% of 8,218 USDA reference foods
- Calories per 100 g
- 142
- more than 40% of reference foods
- Sodium per 100 g
- 351mg
- more than 76% of reference foods
1 cup weighs 260 g in USDA's record for Beans and tomatoes, fat added (FDC 2707394); across 2 records of beans and tomatoes USDA weighs it at 255 to 260 g, so a linked record can show a different gram weight for the same measure.
Where the calories come from: 49% carbohydrate, 34% fat and 17% protein (4 calories a gram of protein or carbohydrate, 9 of fat).
Also rich in
- Folate268 µg DFE in 1 cup (260 g), 67% of the Daily Value
- Copper0.4 mg in 1 cup (260 g), 50% of the Daily Value
- Vitamin E5.2 mg in 1 cup (260 g), 35% of the Daily Value
- Thiamin0.3 mg in 1 cup (260 g), 28% of the Daily Value
- Magnesium101 mg in 1 cup (260 g), 24% of the Daily Value
- Vitamin B60.4 mg in 1 cup (260 g), 22% of the Daily Value
- Phosphorus260 mg in 1 cup (260 g), 21% of the Daily Value
- Vitamin K21 µg in 1 cup (260 g), 18% of the Daily Value
- Zinc1.8 mg in 1 cup (260 g), 17% of the Daily Value
- Selenium8.6 µg in 1 cup (260 g), 16% of the Daily Value
- Choline65 mg in 1 cup (260 g), 12% of the Daily Value
- Riboflavin0.1 mg in 1 cup (260 g), 11% of the Daily Value
Source: USDA FoodData Central (FDC 2707394), every nutrient the record reports; FDA Daily Values, 21 CFR 101.9.
Every form of beans and tomatoes USDA describes
Fat added has the most calories per 100 g (142); the fewest: No added fat (101)
| USDA description | Calories | Protein | Fat | Sodium |
|---|---|---|---|---|
| Beans and tomatoes, fat added | 142 | 6.1 g | 5.6 g | 351 mg |
| Beans and tomatoes, no added fat | 101 | 6.4 g | 0.5 g | 370 mg |
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 | 15.7 g | 6.05 g | 31% |
| Total lipid (fat) | 14.5 g | 5.58 g | 19% |
| Carbohydrate, by difference | 46.4 g | 17.8 g | 17% |
| Energy | 369 kcal | 142 kcal | |
| Alcohol, ethyl | 0 g | 0 g | |
| Water | 179 g | 68.7 g | |
| Total Sugars | 3.43 g | 1.32 g | |
| Fiber, total dietary | 15.9 g | 6.10 g | 57% |
| Cholesterol | 0 mg | 0 mg | 0% |
| Fatty acids, total saturated | 2.03 g | 0.78 g | 10% |
| Fatty acids, total monounsaturated | 5.83 g | 2.24 g | |
| Fatty acids, total polyunsaturated | 5.57 g | 2.14 g |
Minerals (9)
| Nutrient | Per portion | Per 100 g | % DV |
|---|---|---|---|
| Calcium, Ca | 80.6 mg | 31.0 mg | 6% |
| Iron, Fe | 4.24 mg | 1.63 mg | 24% |
| Magnesium, Mg | 101 mg | 39.0 mg | 24% |
| Phosphorus, P | 260 mg | 100 mg | 21% |
| Potassium, K | 923 mg | 355 mg | 20% |
| Sodium, Na | 913 mg | 351 mg | 40% |
| Zinc, Zn | 1.85 mg | 0.71 mg | 17% |
| Copper, Cu | 0.45 mg | 0.17 mg | 50% |
| Selenium, Se | 8.58 µg | 3.30 µg | 16% |
Vitamins (23)
| Nutrient | Per portion | Per 100 g | % DV |
|---|---|---|---|
| Retinol | 0 µg | 0 µg | |
| Vitamin A, RAE | 18.2 µg | 7.00 µg | 2% |
| Carotene, beta | 211 µg | 81.0 µg | |
| Carotene, alpha | 0 µg | 0 µg | |
| Vitamin E (alpha-tocopherol) | 5.20 mg | 2.00 mg | 35% |
| Vitamin D (D2 + D3) | 0 µg | 0 µg | 0% |
| Cryptoxanthin, beta | 2.60 µg | 1.00 µg | |
| Lycopene | 11,250 µg | 4,327 µg | |
| Lutein + zeaxanthin | 18.2 µg | 7.00 µg | |
| Vitamin C, total ascorbic acid | 6.50 mg | 2.50 mg | 7% |
| Thiamin | 0.34 mg | 0.13 mg | 28% |
| Riboflavin | 0.15 mg | 0.057 mg | 11% |
| Niacin | 1.37 mg | 0.53 mg | 9% |
| Vitamin B-6 | 0.37 mg | 0.14 mg | 22% |
| Folate, total | 268 µg | 103 µg | |
| Vitamin B-12 | 0 µg | 0 µg | 0% |
| Choline, total | 65.0 mg | 25.0 mg | 12% |
| Vitamin K (phylloquinone) | 21.3 µg | 8.20 µg | 18% |
| Folic acid | 0 µg | 0 µg | |
| Folate, food | 268 µg | 103 µg | |
| Folate, DFE | 268 µg | 103 µg | 67% |
| 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 | 0.0078 g | 0.0030 g | |
| SFA 16:0 | 1.51 g | 0.58 g | |
| SFA 18:0 | 0.40 g | 0.15 g | |
| MUFA 18:1 | 5.68 g | 2.19 g | |
| PUFA 18:2 | 4.76 g | 1.83 g | |
| PUFA 18:3 | 0.79 g | 0.30 g | |
| PUFA 20:4 | 0 g | 0 g | |
| PUFA 22:6 n-3 (DHA) | 0 g | 0 g | |
| MUFA 16:1 | 0.047 g | 0.018 g | |
| PUFA 18:4 | 0 g | 0 g | |
| MUFA 20:1 | 0.088 g | 0.034 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 2707394: every value the record reports, per 100 g as USDA gives it and scaled to the portion; Daily Values: 21 CFR 101.9.
Source: USDA FoodData Central (SR Legacy, Foundation Foods and Survey foods), April 30, 2026 release.
Questions
How many calories are in beans and tomatoes?
370 in 1 cup (260 g) of fat added; 101 to 142 per 100 g across USDA's descriptions.
How much protein is in beans and tomatoes?
16g in 1 cup; 6.1 g per 100 g.
How much sodium is in beans and tomatoes?
910mg in 1 cup; 351 mg per 100 g. Salt added in cooking changes it: USDA lists salted and unsalted forms separately where it measured both.
Sources for this page
- USDA FoodData Central
- the food and product records, April 30, 2026 release. fdc.nal.usda.gov
- FoodData Central documentation
- what each data type is and how branded records are submitted. fdc.nal.usda.gov
- USDA Food and Nutrient Database for Dietary Studies
- the survey foods and their portions. ars.usda.gov
- 21 CFR 101.9, Nutrition labeling of food
- the label format, rounding and Daily Values. ecfr.gov
- FDA, How to Understand and Use the Nutrition Facts Label
- the 5% and 20% Daily Value rule. fda.gov