Unsalted boiling preserves the classic pulse profile. Roughly 9 g protein and 7 g fiber per 100 g cooked. Higher daily protein intake plateaus around 1.6 g/kg for muscle outcomes (Morton et al., Br J Sports Med 2018), so beans pair best with a protein-dense meal companion. Fiber metabolises at ~2 kcal/g, slightly reducing real absorbed energy. Log the cooked portion on a kitchen scale.
How should I track Beans, pink, mature seeds, cooked, boiled, without salt?
Beans, pink, mature seeds, cooked, boiled, without salt is a good source of fiber. When tracking Beans, pink, mature seeds, cooked, boiled, without salt, 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.