Know what’s on your plate
Baked beans
Calories & nutrition facts
home prepared
Nutrition facts
Per 100 g% DV- Calories 155 kcal —
- Protein 5.5 g 11%
- Carbohydrate 16 g 6%
- Fat 5.2 g 7%
- Saturated fat 1.9 g 10%
- Fibre 5.5 g 20%
- Sodium 422 mg 18%
- Cholesterol 5 mg 2%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 0 µg 0%
- Vitamin C 1.1 mg 1%
- Vitamin D 0 µg 0%
- Thiamin (B1) 0.14 mg 11%
- Riboflavin (B2) 0.05 mg 4%
- Niacin (B3) 0.41 mg 3%
- Pantothenic acid (B5) 0.16 mg 3%
- Vitamin B6 0.09 mg 5%
- Folate (B9) 48 µg 12%
- Vitamin B12 0 µg 0%
Minerals
- Calcium 61 mg 5%
- Iron 2 mg 11%
- Magnesium 43 mg 10%
- Phosphorus 109 mg 9%
- Potassium 358 mg 8%
- Zinc 0.73 mg 7%
- Copper 0.16 mg 18%
- Manganese 0.26 mg 11%
- Selenium 5.7 µg 10%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 155 | 5.5 g | 16 g | 5.2 g |
| 1 × cup | 253 g | 392 | 14 g | 41 g | 13 g |
| 2 × cup | 506 g | 784 | 28 g | 82 g | 26 g |
| ½ × cup | 126.5 g | 196 | 7 g | 20 g | 6.5 g |
| 3 × cup | 759 g | 1176 | 42 g | 122 g | 39 g |
| 4 × cup | 1012 g | 1569 | 56 g | 163 g | 52 g |
Similar foods
- Baked beans with sausagescanned in tomato sauce107 kcal / 100 g
- Green beanbaked33 kcal / 100 g
- White beans baked in tomato saucecanned101 kcal / 100 g
- Common beanscooked, drained, without oil, with salt133 kcal / 100 g
- Haricot beanmature, boiled131 kcal / 100 g
- White beansboiled113 kcal / 100 g
- French beancooked29 kcal / 100 g
- Brown beansboiled108 kcal / 100 g
- Fried bean
- Dried beansboiled in distilled water, no salt, drained117 kcal / 100 g
Questions about Baked beans
How do you heat baked beans without making them stick?
Warm them gently in a saucepan over a low heat, stirring often; they usually take about 4–5 minutes. Add a splash of water if the sauce thickens before the beans are hot. In a microwave, cover loosely and heat in short bursts, stirring between them.
Can you cook baked beans in the oven?
Yes. Tip them into an ovenproof dish, cover and heat at 180 °C for about 20 minutes, stirring once; uncover for the last few minutes if you want a thicker top. They also work stirred into a jacket potato before baking.
What can you make with baked beans besides beans on toast?
Spoon them over a baked potato, serve them with a cooked breakfast, or use them in a bean and cheese toastie. They also make a quick filling for a savoury pie or a simple chilli-style stew with vegetables and spices.
How long do baked beans keep after opening?
Transfer leftovers from the tin to a covered container and refrigerate promptly. Eat them within 3 days, reheating only the portion you need until steaming hot; don’t leave an opened tin at room temperature for long.
Can you freeze baked beans?
Yes. Cool them promptly, pack into a freezer-safe container with a little room for expansion and freeze for up to 3 months. Thaw in the fridge and reheat gently, stirring as the sauce may separate slightly.
Are baked beans the same as haricot beans?
No: haricot beans are the small white beans commonly used to make baked beans, while baked beans are the prepared dish, cooked in a seasoned sauce. Plain haricot beans are less sweet and saucy, so they need seasoning and liquid if used as a direct substitute.
Can you use baked beans instead of tinned tomatoes in a recipe?
Not as a straight swap: baked beans bring soft beans, a thick, usually sweetened sauce and seasoning, rather than tomato alone. They can work in a casserole or stew when you want beans in the dish, but reduce other sweet or salty ingredients.
Are baked beans a good source of fibre?
A 150 g serving provides 8.3 g of fibre. Their sauce can also make them saltier than plain cooked beans, so compare products if you are choosing between tins.
Source: USDA FoodData Central 173731 · per 100 g · carbohydrate per EU label, fibre excluded
