Know what’s on your plate
Yellow beans
Calories & nutrition facts
mature seeds, raw
Nutrition facts
Per 100 g% DV- Calories 345 kcal —
- Protein 22 g 44%
- Carbohydrate 36 g 13%
- Fat 2.6 g 3%
- Saturated fat 0.7 g 3%
- Fibre 25 g 90%
- Sodium 12 mg 1%
- Cholesterol 0 mg 0%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 0 µg 0%
- Vitamin C 0 mg 0%
- Vitamin D 0 µg 0%
- Thiamin (B1) 0.69 mg 57%
- Riboflavin (B2) 0.33 mg 25%
- Niacin (B3) 2.4 mg 15%
- Pantothenic acid (B5) 0.73 mg 15%
- Vitamin B6 0.44 mg 26%
- Folate (B9) 389 µg 97%
- Vitamin B12 0 µg 0%
Minerals
- Calcium 166 mg 13%
- Iron 7 mg 39%
- Magnesium 222 mg 53%
- Phosphorus 488 mg 39%
- Potassium 1042 mg 22%
- Zinc 2.8 mg 26%
- Copper 0.64 mg 71%
- Manganese 1.3 mg 56%
- Selenium 12.8 µg 23%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 345 | 22 g | 36 g | 2.6 g |
| 1 × cup | 196 g | 676 | 43 g | 70 g | 5.1 g |
| 2 × cup | 392 g | 1352 | 86 g | 140 g | 10 g |
| ½ × cup | 98 g | 338 | 22 g | 35 g | 2.5 g |
| 3 × cup | 588 g | 2029 | 129 g | 209 g | 15 g |
| 4 × cup | 784 g | 2705 | 173 g | 279 g | 20 g |
Similar foods
- Butter bean or yellow beanraw38 kcal / 100 g
- Yellow snap beanraw31 kcal / 100 g
- Wax beansraw28 kcal / 100 g
- White beansmature seeds, raw333 kcal / 100 g
- French beansmature seeds, raw343 kcal / 100 g
- Black beansmature seeds, raw341 kcal / 100 g
- Green snap beanscooked, boiled, drained, with salt35 kcal / 100 g
- Common beanall types, mature seed, dried305 kcal / 100 g
- Dried beansraw326 kcal / 100 g
- Black turtle beansmature seeds, raw339 kcal / 100 g
Questions about Yellow beans
How do you cook dried yellow beans?
Sort through them, rinse, then soak in plenty of cold water for 8–12 hours. Drain, cover with fresh water and simmer gently until creamy and tender, usually 45–90 minutes; add acidic ingredients such as tomatoes only after the beans soften.
Do yellow beans need soaking before cooking?
Soaking is not essential, but an overnight soak helps the beans cook more evenly and usually shortens simmering time. Discard the soaking water, rinse the beans, and cook them in fresh water.
Are yellow beans the same as yellow snap beans?
No. Yellow beans usually means dried, mature beans, while yellow snap beans are the fresh, tender pods eaten like green beans. The fresh pods cook in minutes; dried beans need soaking or a much longer simmer.
What can you make with yellow beans?
Use cooked yellow beans in bean soup, stews and baked beans, or mash them with olive oil, garlic and lemon for a spread. Their mild, earthy flavour also works with tomatoes, onions, herbs and smoked spices.
What can you use instead of yellow beans?
Dried white beans are a close substitute in soups and stews: they have 333 kcal and 23.4 g protein per 100 g, compared with 345 kcal and 22 g protein in yellow beans. Cook them until tender before adding them to a dish.
How should you store dried yellow beans?
Keep them in an airtight container in a cool, dry cupboard, away from sunlight and moisture. Once cooked, refrigerate them in a covered container and use within 3–4 days, or freeze them for longer storage.
Can you eat yellow beans raw?
No: dried yellow beans should be soaked if you wish, then simmered until completely tender before eating. Do not taste them while they are still hard or undercooked.
How much fibre is in yellow beans?
A 100 g portion provides 25 g of fibre. A smaller serving of about 75 g cooked beans is a practical amount to add to a meal.
Source: USDA FoodData Central 173751 · per 100 g · carbohydrate per EU label, fibre excluded
