Salted cooking adds 241 mg sodium per 100 g before any serving sauce. A large-scale analysis (O'Donnell et al., NEJM 2014) places optimal sodium near 3–5 g/day, so a 200 g portion of salted beans already covers ~1/3 of that. Protein benefits for muscle plateau at ~1.6 g/kg/day (Morton et al., Br J Sports Med 2018). Weigh the cooked portion on a scale.
How should I track Beans, yellow, mature seeds, cooked, boiled, with salt?
Beans, yellow, mature seeds, cooked, boiled, with salt is high in fiber. When tracking Beans, yellow, mature seeds, cooked, boiled, with 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.