Cooked · meat_poultry
Chicken Breast (Roasted/Cooked)
31.0 g/ 100g
165 kcal
Why this result?
Chicken Breast (Roasted/Cooked) provides approximately 250% more protein per 100 g (31.0 g vs 8.9 g in Black Beans (Cooked)).
cooked · edible portion100% yield
Black Beans (Cooked)
Cooked Black Turtle Beans
Phaseolus vulgaris
Anthocyanin-pigmented legume providing outstanding fiber (8.7g/100g), plant protein, folate, and non-heme iron.
ENERGY132kcal / 100g
PROTEIN8.9grams
FIBER8.7grams
CARBS23.7grams
FAT0.54grams
SERVING SIZE BASIS100 g edible portion
Looking for healthy substitutes?Discover ranked food alternatives to Black Beans based on protein, fiber, or calories.
Explore Swaps →STANDOUT MICRONUTRIENTS
All Nutrients →Notable Nutrients in Black Beans (Cooked)
Key vitamins and minerals meeting high percentages of daily recommended intake
Black Beans Rankings in Best Food Guides
Smart Alternatives
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Discover ranked food alternatives to Black Beans (Cooked) based on protein, fiber, or vitamins.
Raw · nuts_seeds
Pumpkin Seeds (Pepitas)
30.2 g/ 100g
559 kcal
Why this result?
Pumpkin Seeds (Pepitas) provides approximately 241% more protein per 100 g (30.2 g vs 8.9 g in Black Beans (Cooked)).
Cooked · fish_seafood
Atlantic Salmon (Cooked/Baked)
22.1 g/ 100g
206 kcal
Why this result?
Atlantic Salmon (Cooked/Baked) provides approximately 149% more protein per 100 g (22.1 g vs 8.9 g in Black Beans (Cooked)).
Raw · nuts_seeds
Almonds (Raw)
21.2 g/ 100g
579 kcal
Why this result?
Almonds (Raw) provides approximately 139% more protein per 100 g (21.2 g vs 8.9 g in Black Beans (Cooked)).
NUTRITION COMPARISONS
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Laboratory assayed values from published composition records
/ 100g
Nutrition Facts
/ 100gNutrition Breakdown
Per 100g Edible Portion
Macronutrients
| Macronutrients | Amount | % Daily Value* |
|---|---|---|
| Calories (Energy) | 132kcal | |
| Protein | 8.9g | |
| Carbohydrates | 23.7g | |
| Dietary Fiber | 8.7g | |
| Total Fat | 0.54g | |
| Saturated Fat | 0.09g | |
| Total Sugars | 0.32g | |
| Sodium | 1.0mg |
Vitamins
| Vitamins | Amount | % Daily Value* |
|---|---|---|
Vitamin CAscorbic Acid | 0mg | |
Vitamin A (RAE)Retinol & Carotenoids | 0µg | |
Vitamin DCholecalciferol / Ergocalciferol | - | - |
Vitamin EAlpha-tocopherol | 0.15mg | |
Vitamin KPhylloquinone & Menaquinones | 2.8µg | |
Folate (DFE)Vitamin B9 | 149µg | |
| 0.24mg | ||
| 0.06mg | ||
| 0.51mg | ||
| 0.24mg | ||
Vitamin B6Pyridoxal 5-phosphate | 0.07mg | |
Vitamin B12Cobalamin | 0µg |
Frequently Asked Questions about Black Beans (Cooked)
Expert-verified answers to common nutritional and dietary questions
How many calories and carbs are in Black Beans (Cooked)?
A 100-gram serving of Black Beans (Cooked) contains 132 calories, 23.7g of total carbohydrates, and 8.7g of dietary fiber (yielding approx. 15.0g net carbs). By portion: 100 g contains approximately 132 calories; 1 cup cooked (172 g) contains approximately 227 calories; 1/2 cup cooked (86 g) contains approximately 114 calories.
What are the standout vitamins and health benefits of Black Beans (Cooked)?
Black Beans (Cooked) is particularly high in Folate (DFE) (37% Daily Value), Thiamin (Vitamin B1) (20% Daily Value), Magnesium (14% Daily Value), Iron (12% Daily Value). Anthocyanin-pigmented legume providing outstanding fiber (8.7g/100g), plant protein, folate, and non-heme iron.
What are good healthy substitutes for Black Beans (Cooked)?
Popular and nutritionally verified alternatives to Black Beans (Cooked) include Guava, Orange, Amla (Indian Gooseberry). You can explore customized swaps ranked by protein, fiber, or vitamins using our smart replacement tool.
Is Black Beans (Cooked) suitable for low-carb, keto, or vegan diets?
Black Beans (Cooked) is naturally vegan, vegetarian, gluten free, dairy free, high protein, high fiber. With 132 calories and 8.7g of fiber per 100g, it fits well into healthy balanced, plant-based, and calorie-conscious meal plans.
Verified Data Source
USDA FoodData Central
DatasetSR Legacy / Foundation Foods
Record Identifier#Standard Reference
Preparation Statecooked
Standard Basis100g edible portion
Values reflect assayed composite laboratory samples from published public food tables. Naturally occurring nutrients vary by harvest variety and culinary preparation.
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