Home-prepared baked beans give you control over salt and sugar. Two numbers that swing wildly between brands. This entry has 1 mg sodium and 7.8 g sugar per 100 g. A NHANES analysis (Yang et al., JAMA Intern Med 2014) linked 25%+ of calories from sugar to 2.75× CVD mortality; the sauce is where label reading matters. Weigh the cooked portion including sauce.
How should I track Beans, baked, canned, no salt added?
Beans, baked, canned, no salt added is a good source of fiber. When tracking Beans, baked, canned, no salt added, the dry-vs-cooked distinction is critical. Legumes absorb roughly 2–3 times their weight in water during soaking and cooking, so 100 g dry becomes 250–300 g cooked. Always check which form the nutrition values refer to. A meta-analysis of 43 RCTs (Reid-McCann et al., Nutr Rev 2025) found plant protein matches dairy for muscle outcomes — so tracking precision matters just as much here. If you use canned legumes, drain and rinse to reduce sodium by about 40%. Weigh on a kitchen scale for the most reliable count.