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Cereal products, pulses and potatoes

Common bean (all types), mature seed, dried

Pulses 305 kcal / 100 g FSVO V7.1

100 g of Common bean (all types), mature seed, dried provides 305 kcal (1,280 kJ). Its composition stands out for its content of folate (410 µg), potassium (1,510 mg) and dietary fibre (22.6 g) per 100 g. This food belongs to the “Pulses” category (“Cereal products, pulses and potatoes” family) of the Swiss database.

No. 3 · sources of folate
Common bean (all types), mature seed, dried

The essentials for 100 g

Protein20.9 g 42%
Fat1.5 g 2%
Carbohydrates40.7 g 16%
Dietary fibre22.6 g 75%

% of nutrient reference values (adults), for the displayed portion.

Detailed composition

for 100 g
NutrientValue% NRV*
Macronutrients
Energy305 kcal (1,280 kJ)C15%
Protein20.9 gA42%
Fat1.5 gA2%
of which saturated fat0.3 gA2%
of which polyunsaturated0.7 gAn/a
of which omega-30.4 gCn/a
Carbohydrates40.7 gC16%
of which sugars1.2 gA1%
Dietary fibre22.6 gA75%
Water10.4 gAn/a
Alcohol0 gEn/a
Minerals
Calcium130 mgA16%
Iron6.3 mgA45%
Magnesium160 mgA43%
Phosphorus440 mgA63%
Potassium1,510 mgA76%
Sodium1 mgA0%
Zinc3.2 mgA32%
Vitamins
Vitamin D0 µgA0%
Vitamin B120 µgE0%
Vitamin C3 mgA3%
Folate410 µgA205%

* Share of the nutrient reference values for adults (Swiss FIC ordinance, annex 10), for the displayed portion. For dietary fibre the annex sets no value: the 30 g a day is an indicative benchmark. “n/a”: value not available in the source, never estimated by us. A, E or C indicates each value’s origin.

As a share of daily needs

Covered by 100 g · reference population: average adult.

Protein42%
Fat2%
Carbohydrates16%
Dietary fibre75%
Folate205%
Potassium76%
Phosphorus63%
Iron45%
Magnesium43%

Quick comparison

Difference per 100 g from this food’s point of view: “+” = it contains more than the compared food.

ComparisonProteinFatEnergy
vs Lentil, whole, dried− 3.5 g± 0 g− 8 kcal
vs Lentil, split, dried− 6.1 g± 0 g− 20 kcal
vs Pea, mature seed, split, dried− 0.4 g− 0.2 g− 26 kcal
vs Legumes/Pulses, (average) dried− 4.2 g− 3.4 g− 30 kcal
vs Soybean, dried− 17.3 g− 16.8 g− 91 kcal

Similar foods

Within the “Cereal products, pulses and potatoes” family, selected by nutritional proximity (method v1.0).

Legumes/Pulses (average), cooked (without addition of fat and salt)Legumes/Pulses (average), cooked (without addition of fat and salt)127 kcalLegumes/Pulses, (average) driedLegumes/Pulses, (average) dried335 kcalLentil, whole, driedLentil, whole, dried313 kcalLentil, split, driedLentil, split, dried325 kcalPea, mature seed, split, driedPea, mature seed, split, dried331 kcalLentil, split, cooked (without addition of fat and salt)Lentil, split, cooked (without addition of fat and salt)131 kcalPea, mature seed, split, cooked (wothout addition of fat and salt)Pea, mature seed, split, cooked (wothout addition of fat and salt)137 kcalSoybean, cooked (without addition of fat and salt)Soybean, cooked (without addition of fat and salt)157 kcal

Frequently asked questions

How many calories in 100 g of Common bean (all types), mature seed, dried?
100 g of Common bean (all types), mature seed, dried provides 305 kcal, i.e. 1,280 kJ (FSVO data V7.1).
How much protein in 100 g of Common bean (all types), mature seed, dried?
100 g provides 20.9 g of protein, i.e. 42% of the adult reference value (50 g).
Where does this food rank for folate content?
With 410 µg per 100 g, this food ranks 3th in our folate content ranking, out of 1,118 foods in the database with a recorded value.
What is the fat content of 100 g of Common bean (all types), mature seed, dried?
100 g contains 1.5 g of fat, of which 0.3 g saturated fatty acids.
Where do these values come from?
From the Swiss food composition database V7.1 published by the FSVO (July 2026). Every value carries an origin indicator: A (measured), E (estimated) or C (calculated).
Which preparation state do the values refer to?
To the official label “Common bean (all types), mature seed, dried” in the database: the state (raw, cooked, drained…) is specified where relevant. Preparation substantially changes the composition per 100 g, especially the water content.

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