Beans & Legumes Nutrition Facts
Black beans, chickpeas, red lentils, peas, and plant legumes.
Black beans, mature seeds, cooked, boiled, without salt
Lentils, mature seeds, cooked, boiled, without salt
Chickpeas (garbanzo beans, bengal gram), mature seeds, cooked, boiled, without salt
Peanut butter, smooth style, with salt
| Food Item | Calories | Protein | Total Carbs | Total Fat | Sodium | Default Portion |
|---|---|---|---|---|---|---|
| Foundation Black beans, mature seeds, cooked, boiled, without salt | 132 kcal | 8.9g | 23.7g | 0.5g | 1mg | 1 cup, cooked (approx. 172g) (172g) |
| Foundation Lentils, mature seeds, cooked, boiled, without salt | 116 kcal | 9g | 20.1g | 0.4g | 2mg | 1 cup cooked (approx. 198g) (198g) |
| Foundation Chickpeas (garbanzo beans, bengal gram), mature seeds, cooked, boiled, without salt | 164 kcal | 8.9g | 27.4g | 2.6g | 7mg | 1 cup cooked (approx. 164g) (164g) |
| Foundation Peanut butter, smooth style, with salt | 588 kcal | 25.1g | 20g | 50.4g | 429mg | 2 tbsp (approx. 32g) (32g) |
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Nutrition Information Source & Verification
Audited against primary restaurant disclosures & FDA 21 CFR § 101.9 nutritional standards.
USDA FoodData Central Database
Nutrient standards and portion measurements for Beans & Legumes.
FDA Food Labeling Guide (21 CFR § 101.9)
Federal nutrition facts panel specifications and % Daily Value references.
Direct Source Data vs. Mathematical Calculations
Calories, Total Fat, Saturated Fat, Trans Fat, Cholesterol, Sodium, Carbohydrates, Fiber, Sugar, Protein, and Serving Sizes are pulled directly from verified brand dossiers.
% Daily Values (% DV) are computed based on FDA 2,000-calorie reference intake. Macronutrient distributions use standard 4-4-9 Atwater energy density ratios.