Baked Beans Original vs Beans Pinto
Every measured nutrient, side by side. Per 100 calories first, since food densities differ.
Key takeaways
- Beans Pinto has more protein per 100 calories: 6.17 g against 0 g.
- Baked Beans Original is lighter per 100 g: 0 kcal against 109 kcal.
- Baked Beans Original leads in 6 micronutrients, including Riboflavin (B2), Fructose, Polyunsaturated Fat.
- Beans Pinto leads in 40 micronutrients, including Thiamin (B1), Niacin (B3), Pantothenic Acid (B5).
Per 100 calories
| Nutrient | Baked Beans Original | Beans Pinto |
|---|---|---|
| Calories | 0 kcal | 100 kcal |
| Protein | 0 g | 6.17 g |
| Carbs | 0 g | 18.7 g |
| Fat | 0 g | 0.443 g |
| Vitamins | ||
| Thiamin (B1) | 0 mg | 0.163 mg |
| Riboflavin (B2) | 0.094 mg | 0.07 mg |
| Niacin (B3) | 0 mg | 0.512 mg |
| Pantothenic Acid (B5) | 0 mg | 0.215 mg |
| Vitamin B6 | 0.056 mg | 0.146 mg |
| Folate | 48 µg | 71.9 µg |
| Choline | 24.6 mg | 32.4 mg |
| Vitamin C | 0 mg | 2.32 mg |
| Vitamin E | 0 mg | 0.862 mg |
| Vitamin K | 0 µg | 3.21 µg |
| Minerals | ||
| Calcium | 0 mg | 34.6 mg |
| Iron | 0 mg | 1.67 mg |
| Magnesium | 0 mg | 37.3 mg |
| Phosphorus | 0 mg | 84.7 mg |
| Potassium | 0 mg | 361 mg |
| Sodium | 0 mg | 41.3 mg |
| Zinc | 0 mg | 0.562 mg |
| Copper | 0 mg | 0.127 mg |
| Manganese | 0 mg | 0.327 mg |
| Selenium | 0 µg | 2.51 µg |
| Carbohydrates | ||
| Fiber | 3.55 g | 6.61 g |
| Sugar | 0 g | 0.312 g |
| Starch | 0 g | 13.9 g |
| Fructose | 0.915 g | 0 g |
| Fats | ||
| Polyunsaturated Fat | 0.379 g | 0.213 g |
| Monounsaturated Fat | 0.224 g | 0.059 g |
| Saturated Fat | 0.216 g | 0.072 g |
| Omega-6 (Linoleic Acid) | 0.198 g | 0.081 g |
| Amino Acids | ||
| Histidine | 0 g | 0.138 g |
| Isoleucine | 0 g | 0.233 g |
| Leucine | 0 g | 0.412 g |
| Lysine | 0 g | 0.338 g |
| Methionine | 0 g | 0.062 g |
| Cystine | 0 g | 0.049 g |
| Phenylalanine | 0 g | 0.287 g |
| Tyrosine | 0 g | 0.128 g |
| Threonine | 0 g | 0.188 g |
| Tryptophan | 0 g | 0.059 g |
| Valine | 0 g | 0.282 g |
| Arginine | 0 g | 0.273 g |
| Alanine | 0 g | 0.223 g |
| Serine | 0 g | 0.629 g |
| Proline | 0 g | 0.769 g |
| Glycine | 0 g | 0.197 g |
| Aspartic Acid | 0 g | 0.271 g |
| Glutamic Acid | 0 g | 0.305 g |
Per 100 grams
| Nutrient | Baked Beans Original | Beans Pinto |
|---|---|---|
| Calories | 0 kcal | 109 kcal |
| Protein | 0 g | 6.73 g |
| Carbs | 0 g | 20.4 g |
| Fat | 0 g | 0.483 g |
| Vitamins | ||
| Thiamin (B1) | 0 mg | 0.178 mg |
| Riboflavin (B2) | 0.094 mg | 0.076 mg |
| Niacin (B3) | 0 mg | 0.558 mg |
| Pantothenic Acid (B5) | 0 mg | 0.234 mg |
| Vitamin B6 | 0.056 mg | 0.159 mg |
| Folate | 48 µg | 78.3 µg |
| Choline | 24.6 mg | 35.3 mg |
| Vitamin C | 0 mg | 2.53 mg |
| Vitamin E | 0 mg | 0.94 mg |
| Vitamin K | 0 µg | 3.5 µg |
| Minerals | ||
| Calcium | 0 mg | 37.7 mg |
| Iron | 0 mg | 1.82 mg |
| Magnesium | 0 mg | 40.7 mg |
| Phosphorus | 0 mg | 92.3 mg |
| Potassium | 0 mg | 393 mg |
| Sodium | 0 mg | 45 mg |
| Zinc | 0 mg | 0.613 mg |
| Copper | 0 mg | 0.138 mg |
| Manganese | 0 mg | 0.356 mg |
| Selenium | 0 µg | 2.73 µg |
| Carbohydrates | ||
| Fiber | 3.55 g | 7.2 g |
| Sugar | 0 g | 0.34 g |
| Starch | 0 g | 15.2 g |
| Fructose | 0.915 g | 0 g |
| Fats | ||
| Polyunsaturated Fat | 0.379 g | 0.232 g |
| Monounsaturated Fat | 0.224 g | 0.064 g |
| Saturated Fat | 0.216 g | 0.078 g |
| Omega-6 (Linoleic Acid) | 0.198 g | 0.088 g |
| Amino Acids | ||
| Histidine | 0 g | 0.15 g |
| Isoleucine | 0 g | 0.254 g |
| Leucine | 0 g | 0.449 g |
| Lysine | 0 g | 0.368 g |
| Methionine | 0 g | 0.068 g |
| Cystine | 0 g | 0.053 g |
| Phenylalanine | 0 g | 0.313 g |
| Tyrosine | 0 g | 0.139 g |
| Threonine | 0 g | 0.205 g |
| Tryptophan | 0 g | 0.064 g |
| Valine | 0 g | 0.307 g |
| Arginine | 0 g | 0.298 g |
| Alanine | 0 g | 0.243 g |
| Serine | 0 g | 0.686 g |
| Proline | 0 g | 0.838 g |
| Glycine | 0 g | 0.215 g |
| Aspartic Acid | 0 g | 0.295 g |
| Glutamic Acid | 0 g | 0.332 g |
Full profiles
Values come from the same measured catalog the Ration tracker uses. See the complete pages for Baked Beans Original and Beans Pinto, including preparation variants and research-cited compound levels, or compare any two foods.