Beans, butter, dried, raw

Butter beans are a type of pulse. These figures describe dried, raw butter beans rather than cooked or canned beans. They mainly provide carbohydrate and protein, with 53g of carbohydrate and 19g of protein per 100g. They also contain 1.7g of fat and 5.9mg of iron per 100g.

Protein supports the growth and repair of body tissues, while iron is needed to make haemoglobin, which carries oxygen in the blood. Iron from plant foods is absorbed less readily than iron from meat; vitamin C can help its absorption. Dried beans need to be prepared and cooked before eating. Cooking increases their water content, so figures per weight differ from those for dried beans. Full nutrient figures are in the tables below.