Legume

Whole

Whole cannellini bean is the intact market form—best for storage, ripening and recipes that start from complete pieces. plant ingredient with cultivar-driven sweetness, acid or starch. Select sound specimens, store correctly for the ingredient, and cut only when needed so surfaces stay fresh. ripeness and cut size drive timing more than complex technique. Even thickness matters more than elaborate marinades for consistent doneness.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Explore further

Canned Whole

Dried Whole

Characteristics

Preparations

FreshRoastedStoredWhole

Traits

FlexibleIntactStorage FormVersatile

Nutrition

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

Nutrition Facts

Per 100 g edible portion

Calories 117

Amount per 100 g

Total Fat 0.81 g
Saturated Fat 0.19 g
Trans Fat 0 g
Monounsaturated Fat 0.21 g
Polyunsaturated Fat 0.3 g
Cholesterol 0 mg
Sodium 10.3 mg
Salt 0.02 g
Total Carbohydrate 19.1 g
Dietary Fibre 6.33 g
Total Sugars 1.98 g
Complex / starch 11.8 g
Protein 9.44 g
Water 65.2 g

Detailed nutrients

Energy 117 kcal
Water 65.2 g
Carbohydrates 19.1 g
- Sugars 1.98 g
- Starch 11.8 g
- Fibre 6.33 g
Protein 9.44 g
Fat 0.81 g
- Saturated Fat 0.19 g
- Monounsaturated Fat 0.21 g
- Polyunsaturated Fat 0.3 g
  - Omega-3 0.03 g
Vitamins 167 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.29 mg
- Vitamin B2 — Riboflavin 0.12 mg
- Vitamin B3 — Niacin 1.71 mg
- Vitamin B5 — Pantothenic Acid 0.57 mg
- Vitamin B6 0.22 mg
- Vitamin B7 — Biotin 5.6 µg
- Vitamin B9 — Folate 132 µg
- Vitamin C 2 mg
- Vitamin E 0.54 mg
- Vitamin K 8.6 µg
Minerals 412 mg
- Major Minerals 410 mg
  - Calcium 60 mg
  - Sodium 10.3 mg
  - Potassium 340 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: 0.12 · vitamin-b3-niacin: 1.71 · vitamin-b5-pantothenic-acid: 0.57 · vitamin-b6: 0.22 · vitamin-b7-biotin: 5.6 · vitamin-b9-folate: 132.3 · vitamin-e: 0.54 · vitamin-k: 8.6 ·

Minerals

Sodium: 10.28 · Potassium: 340 · Calcium: 60 · Iron: 1.5 ·

Whole form averages edible parts as typically consumed.

History

1500

Market gardeners and growers selected cannellini bean for flavour, yield and keeping quality, including named whole portions.

1850

Cold storage and transport made cannellini bean a year-round kitchen staple in many regions, including named whole portions.

1980