Know what’s on your plate
Yellow snap bean
Calories & nutrition facts
frozen, cooked, boiled, drained, with salt
Nutrition facts
Per 100 g% DV- Calories 28 kcal —
- Protein 1.5 g 3%
- Carbohydrate 3.5 g 1%
- Fat 0.2 g 0%
- Saturated fat 0 g 0%
- Fibre 3 g 11%
- Sugars 1.9 g —
- Sodium 245 mg 11%
- Cholesterol 0 mg 0%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 6 µg 1%
- Vitamin C 4.1 mg 5%
- Vitamin D 0 µg 0%
- Vitamin E 0.04 mg 0%
- Vitamin K 38.1 µg 32%
- Thiamin (B1) 0.04 mg 3%
- Riboflavin (B2) 0.09 mg 7%
- Niacin (B3) 0.38 mg 2%
- Pantothenic acid (B5) 0.05 mg 1%
- Vitamin B6 0.06 mg 4%
- Folate (B9) 23 µg 6%
- Vitamin B12 0 µg 0%
- Choline 13.5 mg 2%
Minerals
- Calcium 49 mg 4%
- Iron 0.88 mg 5%
- Magnesium 24 mg 6%
- Phosphorus 31 mg 2%
- Potassium 126 mg 3%
- Zinc 0.48 mg 4%
- Copper 0.06 mg 7%
- Manganese 0.32 mg 14%
- Selenium 0.4 µg 1%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 28 | 1.5 g | 3.5 g | 0.2 g |
| 1 × cup | 135 g | 38 | 2 g | 4.7 g | 0.2 g |
| 2 × cup | 270 g | 76 | 4 g | 9.3 g | 0.5 g |
| ½ × cup | 67.5 g | 19 | 1 g | 2.3 g | 0.1 g |
| 3 × cup | 405 g | 113 | 6 g | 14 g | 0.7 g |
| 4 × cup | 540 g | 151 | 8 g | 19 g | 0.9 g |
Similar foods
- Italian green or yellow snap beansfrozen, boiled, with salt28 kcal / 100 g
- Green snap beanscooked, boiled, drained, with salt35 kcal / 100 g
- Yellow beansmature seeds, raw345 kcal / 100 g
- Wax beansraw28 kcal / 100 g
- Green beanfrozen, boiled, drained, no salt added31 kcal / 100 g
- French beansfrozen, boiled34 kcal / 100 g
- Yellow sweet cornfrozen, kernels on cob, cooked, boiled, drained, with salt94 kcal / 100 g
- Yardlong beansasparagus bean or cowpea, boiled, drained, salt added47 kcal / 100 g
- Snap beanscanned, all styles, seasoned, solids and liquids16 kcal / 100 g
- Pinto beansfrozen, boiled, drained, with salt162 kcal / 100 g
Questions about Yellow snap bean
How do you cook yellow snap beans so they stay crisp?
Top and tail them, then boil in salted water for about 4–6 minutes, until tender but still slightly firm. Drain and briefly rinse in cold water to stop the cooking.
Can you eat yellow snap beans raw?
Yes. Wash them well, remove the ends and any stringy seam, then slice or serve whole with a dip; they are also easy to add raw to a crunchy salad.
How do you store yellow snap beans?
Keep them unwashed in a loosely closed bag in the fridge and use within about 3–5 days. Wash and trim them just before cooking so they do not become damp and limp in storage.
Can you freeze yellow snap beans?
Yes: trim them, blanch for 2–3 minutes in boiling water, then cool quickly in iced water and dry thoroughly. Freeze in a single layer before packing into a bag; cook from frozen without thawing.
What goes well with yellow snap beans?
Their mild, fresh flavour works with garlic, lemon, butter or olive oil, and herbs such as dill or parsley. Serve them alongside roast chicken or fish, or toss them into a potato salad.
Are yellow snap beans the same as wax beans?
They are very similar: both are yellow-podded snap beans with a mild flavour, and the names are often used for the same kind of bean. Wax beans provide 29 kcal per 100 g, close to 28 kcal in yellow snap beans.
Are yellow snap beans a good source of vitamin K?
Yes. A 100 g portion provides 38.1 µg of vitamin K, making yellow snap beans a source of this vitamin.
Source: USDA FoodData Central 169327 · per 100 g · carbohydrate per EU label, fibre excluded
