Baked Beans Original vs Peas Green
Every measured nutrient, side by side. Per 100 calories first, since food densities differ.
Key takeaways
- Peas Green has more protein per 100 calories: 6.49 g against 0 g.
- Baked Beans Original is lighter per 100 g: 0 kcal against 81 kcal.
- Baked Beans Original leads in 5 micronutrients, including Fructose, Polyunsaturated Fat, Monounsaturated Fat.
- Peas Green leads in 41 micronutrients, including Vitamin A, Thiamin (B1), Riboflavin (B2).
Per 100 calories
| Nutrient | Baked Beans Original | Peas Green |
|---|---|---|
| Calories | 0 kcal | 100 kcal |
| Protein | 0 g | 6.49 g |
| Carbs | 0 g | 18.5 g |
| Fat | 0 g | 0.302 g |
| Vitamins | ||
| Vitamin A | 0 µg | 89.5 µg |
| Thiamin (B1) | 0 mg | 0.335 mg |
| Riboflavin (B2) | 0.094 mg | 0.154 mg |
| Niacin (B3) | 0 mg | 2.16 mg |
| Pantothenic Acid (B5) | 0 mg | 0.183 mg |
| Vitamin B6 | 0.056 mg | 0.204 mg |
| Folate | 48 µg | 75.3 µg |
| Choline | 24.6 mg | 35.3 mg |
| Vitamin C | 0 mg | 14.9 mg |
| Vitamin E | 0 mg | 0.105 mg |
| Vitamin K | 0 µg | 30.8 µg |
| Minerals | ||
| Calcium | 0 mg | 31.5 mg |
| Iron | 0 mg | 1.89 mg |
| Magnesium | 0 mg | 37.7 mg |
| Phosphorus | 0 mg | 120 mg |
| Potassium | 0 mg | 235 mg |
| Sodium | 0 mg | 46.3 mg |
| Zinc | 0 mg | 1.15 mg |
| Copper | 0 mg | 0.172 mg |
| Manganese | 0 mg | 0.496 mg |
| Selenium | 0 µg | 1.79 µg |
| Carbohydrates | ||
| Fiber | 3.55 g | 6.17 g |
| Sugar | 0 g | 6.38 g |
| Fructose | 0.915 g | 0.333 g |
| Fats | ||
| Polyunsaturated Fat | 0.379 g | 0.142 g |
| Monounsaturated Fat | 0.224 g | 0.027 g |
| Saturated Fat | 0.216 g | 0.054 g |
| Omega-6 (Linoleic Acid) | 0.198 g | 0.116 g |
| Amino Acids | ||
| Histidine | 0 g | 0.127 g |
| Isoleucine | 0 g | 0.233 g |
| Leucine | 0 g | 0.388 g |
| Lysine | 0 g | 0.38 g |
| Methionine | 0 g | 0.099 g |
| Cystine | 0 g | 0.038 g |
| Phenylalanine | 0 g | 0.24 g |
| Tyrosine | 0 g | 0.136 g |
| Threonine | 0 g | 0.243 g |
| Tryptophan | 0 g | 0.044 g |
| Valine | 0 g | 0.281 g |
| Arginine | 0 g | 0.512 g |
| Alanine | 0 g | 0.286 g |
| Serine | 0 g | 0.594 g |
| Proline | 0 g | 0.888 g |
| Glycine | 0 g | 0.221 g |
| Aspartic Acid | 0 g | 0.207 g |
| Glutamic Acid | 0 g | 0.217 g |
Per 100 grams
| Nutrient | Baked Beans Original | Peas Green |
|---|---|---|
| Calories | 0 kcal | 81 kcal |
| Protein | 0 g | 5.26 g |
| Carbs | 0 g | 15 g |
| Fat | 0 g | 0.245 g |
| Vitamins | ||
| Vitamin A | 0 µg | 72.5 µg |
| Thiamin (B1) | 0 mg | 0.271 mg |
| Riboflavin (B2) | 0.094 mg | 0.125 mg |
| Niacin (B3) | 0 mg | 1.75 mg |
| Pantothenic Acid (B5) | 0 mg | 0.148 mg |
| Vitamin B6 | 0.056 mg | 0.165 mg |
| Folate | 48 µg | 61 µg |
| Choline | 24.6 mg | 28.6 mg |
| Vitamin C | 0 mg | 12.1 mg |
| Vitamin E | 0 mg | 0.085 mg |
| Vitamin K | 0 µg | 25 µg |
| Minerals | ||
| Calcium | 0 mg | 25.5 mg |
| Iron | 0 mg | 1.53 mg |
| Magnesium | 0 mg | 30.5 mg |
| Phosphorus | 0 mg | 97 mg |
| Potassium | 0 mg | 191 mg |
| Sodium | 0 mg | 37.5 mg |
| Zinc | 0 mg | 0.93 mg |
| Copper | 0 mg | 0.139 mg |
| Manganese | 0 mg | 0.402 mg |
| Selenium | 0 µg | 1.45 µg |
| Carbohydrates | ||
| Fiber | 3.55 g | 5 g |
| Sugar | 0 g | 5.17 g |
| Fructose | 0.915 g | 0.27 g |
| Fats | ||
| Polyunsaturated Fat | 0.379 g | 0.115 g |
| Monounsaturated Fat | 0.224 g | 0.022 g |
| Saturated Fat | 0.216 g | 0.044 g |
| Omega-6 (Linoleic Acid) | 0.198 g | 0.094 g |
| Amino Acids | ||
| Histidine | 0 g | 0.103 g |
| Isoleucine | 0 g | 0.189 g |
| Leucine | 0 g | 0.314 g |
| Lysine | 0 g | 0.308 g |
| Methionine | 0 g | 0.08 g |
| Cystine | 0 g | 0.031 g |
| Phenylalanine | 0 g | 0.194 g |
| Tyrosine | 0 g | 0.11 g |
| Threonine | 0 g | 0.197 g |
| Tryptophan | 0 g | 0.036 g |
| Valine | 0 g | 0.228 g |
| Arginine | 0 g | 0.415 g |
| Alanine | 0 g | 0.232 g |
| Serine | 0 g | 0.481 g |
| Proline | 0 g | 0.719 g |
| Glycine | 0 g | 0.179 g |
| Aspartic Acid | 0 g | 0.168 g |
| Glutamic Acid | 0 g | 0.176 g |
Full profiles
Values come from the same measured catalog the Ration tracker uses. See the complete pages for Baked Beans Original and Peas Green, including preparation variants and research-cited compound levels, or compare any two foods.