Nutrition facts · USDA values per 100 g
Calories & Macros in Kidney Beans (Cooked)
Quick answer
Kidney Beans (Cooked) has 127 kcal per 100 g. 1 cup (177 g) has 225 kcal, 15.3 g of protein, 40.4 g of carbs and 0.9 g of fat.
- Calories
- 127kcal
- per 100 g
- Protein
- 8.7g
- per 100 g
- Carbs
- 22.8g
- per 100 g
- Fat
- 0.5g
- per 100 g
- Protein 27% · 8.7 g
- Carbs 70% · 22.8 g
- Fat 3% · 0.5 g
Calories in any amount of Kidney Beans (Cooked)
Weigh your portion and type it in, in grams or ounces; it starts at 1 cup (177 g). Every value scales from the USDA figures per 100 g, so 250 g has two and a half times the calories of 100 g.
- Calories
- 225kcal
- Protein
- 15.3g
- Carbs
- 40.4g
- Fat
- 0.9g
| Amount | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|
| 1 oz (28.3 g) | 36 kcal | 2.5 g | 6.5 g | 0.1 g |
| 50 g | 64 kcal | 4.3 g | 11.4 g | 0.3 g |
| 100 g | 127 kcal | 8.7 g | 22.8 g | 0.5 g |
| 150 g | 191 kcal | 13 g | 34.2 g | 0.8 g |
| 200 g | 254 kcal | 17.3 g | 45.6 g | 1 g |
| 250 g | 318 kcal | 21.7 g | 57 g | 1.3 g |
| 300 g | 381 kcal | 26 g | 68.4 g | 1.5 g |
| 500 g | 635 kcal | 43.4 g | 114 g | 2.5 g |
| 1 lb (454 g) | 576 kcal | 39.3 g | 103.4 g | 2.3 g |
| Amount | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|
| 1 cup: 177 g | 225 kcal | 15.3 g | 40.4 g | 0.9 g |
| 1 tbsp: 11 g | 14 kcal | 1 g | 2.5 g | 0.1 g |
Kidney Beans (Cooked) nutrition facts per 100 g
| Nutrient | Per 100 g | % Daily Value |
|---|---|---|
| Calories | 127 kcal | – |
| Protein | 8.67 g | 17% |
| Total fat | 0.5 g | 1% |
| Saturated fat | 0.07 g | <1% |
| Monounsaturated fat | 0.04 g | – |
| Polyunsaturated fat | 0.28 g | – |
| Cholesterol | 0 mg | 0% |
| Total carbohydrate | 22.8 g | 8% |
| Dietary fiber | 6.4 g | 23% |
| Total sugars | 0.32 g | – |
| Sodium | 1 mg | <1% |
| Potassium | 405 mg | 9% |
| Calcium | 35 mg | 3% |
| Iron | 2.22 mg | 12% |
| Magnesium | 42 mg | 10% |
| Phosphorus | 138 mg | 11% |
| Zinc | 1 mg | 9% |
| Vitamin A (RAE) | 0 µg | 0% |
| Vitamin C | 1.2 mg | 1% |
| Vitamin D | 0 µg | 0% |
| Vitamin E | 0.03 mg | <1% |
| Vitamin K | 8.4 µg | 7% |
| Vitamin B6 | 0.12 mg | 7% |
| Vitamin B12 | 0 µg | 0% |
| Folate (DFE) | 130 µg | 33% |
| Thiamin (B1) | 0.16 mg | 13% |
| Riboflavin (B2) | 0.06 mg | 4% |
| Niacin (B3) | 0.58 mg | 4% |
| Caffeine | 0 mg | – |
| Alcohol | 0 g | – |
| Water | 66.9 g | – |
% Daily Value is how much 100 g contributes to the FDA Daily Values for adults and children 4 years and older, the figures on US nutrition labels; a dash means there is no Daily Value for that nutrient. "Not reported" means USDA has no measurement for this food, not that it contains none.
How Kidney Beans (Cooked) fits common diet targets
- Net carbs
- 16.4g
- per 100 g
- Protein per 100 kcal
- 6.8g
- Energy density
- 1.27kcal/g
- low
- Net carbs are total carbohydrate minus fiber: 22.8 g − 6.4 g = 16.4 g per 100 g. Low-carb plans usually count these.
- Protein per 100 kcal compares how much protein each food gives for the same calories: Kidney Beans (Cooked) gives 6.8 g.
- Energy density is calories per gram. At 1.27 kcal/g, Kidney Beans (Cooked) is low on the CDC's scale (very low below 0.6, low to 1.5, medium to 4, high above 4); lower-density foods give a larger portion for the same calories.
Logging Kidney Beans (Cooked): what to know
These are mature kidney beans of all types, boiled without salt, so canned beans in brine will differ. Kidney beans give 8.7 g of protein and 6.4 g of fiber per 100 g, and a cup of them is 177 g. Dry beans weigh far less than cooked ones, so do not mix the two weights up.
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Values are USDA averages for the food as described below; a single piece varies with variety, ripeness and preparation. This is general information, not medical advice. If you are pregnant, under 18 or managing a health condition, talk to a doctor or registered dietitian before changing how you eat.
USDA describes this food as “Beans, kidney, all types, mature seeds, cooked, boiled, without salt” (FoodData Central SR Legacy 2018-04). Want your own numbers? The macro calculator sets a daily target to compare against.
Source: USDA FoodData Central, FDC 173740, retrieved . How we calculate.