Legume

Whole

Whole borlotti (cranberry) beans are plump, cream-and-magenta speckled when raw, turning uniform brown-pink when cooked. Texture is creamy and chestnut-like; flavour is mild and nutty—classic in Italian pasta e fagioli, minestrone, and salads. Fresh shelling borlotti appear in late summer; dried are year-round. Soak dried beans and simmer gently so skins stay intact. Dress warm with olive oil and herbs, or cool for bean salads. The pretty raw mottling fades with heat—expect that colour change.

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Quantity

Unit

Kg Liters Whole

Note

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Canned Whole

Dried Whole

Fresh Podded

Characteristics

Preparations

BoiledCannedDriedFresh ShelledSaladSoaked

Traits

CreamyCreamy CookedDenseHolds Shape If GentleLarge SeedMildNuttySpeckled Raw

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 115

Amount per 100 g

Total Fat 0.83 g
Saturated Fat 0.2 g
Trans Fat 0 g
Monounsaturated Fat 0.2 g
Polyunsaturated Fat 0.31 g
Cholesterol 0 mg
Sodium 10.1 mg
Salt 0.02 g
Total Carbohydrate 19.6 g
Dietary Fibre 5.75 g
Total Sugars 2.02 g
Complex / starch 11.6 g
Protein 8.74 g
Water 66.7 g

Detailed nutrients

Energy 115 kcal
Water 66.7 g
Carbohydrates 19.6 g
- Sugars 2.02 g
- Starch 11.6 g
- Fibre 5.75 g
Protein 8.74 g
Fat 0.83 g
- Saturated Fat 0.2 g
- Monounsaturated Fat 0.2 g
- Polyunsaturated Fat 0.31 g
  - Omega-3 0.03 g
Vitamins 164 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.29 mg
- Vitamin B2 — Riboflavin 0.11 mg
- Vitamin B3 — Niacin 1.68 mg
- Vitamin B5 — Pantothenic Acid 0.56 mg
- Vitamin B6 0.22 mg
- Vitamin B7 — Biotin 5.5 µg
- Vitamin B9 — Folate 130 µg
- Vitamin C 2 mg
- Vitamin E 0.53 mg
- Vitamin K 8.4 µg
Minerals 408 mg
- Major Minerals 406 mg
  - Calcium 58 mg
  - Sodium 10.1 mg
  - Potassium 338 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.02 g

Vitamins

vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.29 · vitamin-b2-riboflavin: 0.11 · vitamin-b3-niacin: 1.68 · vitamin-b5-pantothenic-acid: 0.56 · vitamin-b6: 0.22 · vitamin-b7-biotin: 5.5 · vitamin-b9-folate: 130 · vitamin-e: 0.53 · vitamin-k: 8.4 ·

Minerals

Sodium: 10.07 · Potassium: 338 · Calcium: 58 · Iron: 1.5 ·

Whole form averages edible parts as typically consumed.

History

1500IT

New World beans including borlotti types became staples of northern Italian cucina povera.

1800IT

Speckled borlotti defined regional soups and contorni across the Po Valley and beyond.

1950

Dried and canned whole borlotti entered wider European and export retail.