Legume
Whole
Whole flageolets are small pale-green dried beans prized in French cookery for fine skins and delicate flavour—classic with roast lamb. Soak if needed, then simmer gently until creamy inside without bursting skins. Finish with olive oil, garlic, and thyme. Jarred cooked beans save time—rinse and warm. Very old dried beans may never soften fully.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 0.8 g
- Saturated Fat 0.19 g
- Trans Fat 0 g
- Monounsaturated Fat 0.2 g
- Polyunsaturated Fat 0.31 g
- Cholesterol 0 mg
- Sodium 9.65 mg
- Salt 0.02 g
- Total Carbohydrate 19.2 g
- Dietary Fibre 5.97 g
- Total Sugars 1.88 g
- Complex / starch 11.5 g
- Protein 8.52 g
- Water 68.1 g
- Energy 114 kcal
- Water 68.1 g
- Carbohydrates 19.2 g
- Protein 8.52 g
- Fat 0.8 g
- Saturated Fat 0.19 g
- Monounsaturated Fat 0.2 g
- Polyunsaturated Fat 0.31 g
- Omega-3 0.03 g
- Vitamins 168 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.29 mg
- Vitamin B2 — Riboflavin 0.12 mg
- Vitamin B3 — Niacin 1.73 mg
- Vitamin B5 — Pantothenic Acid 0.57 mg
- Vitamin B6 0.23 mg
- Vitamin B7 — Biotin 5.6 µg
- Vitamin B9 — Folate 134 µg
- Vitamin C 2 mg
- Vitamin E 0.55 mg
- Vitamin K 8.7 µg
- Minerals 371 mg
- Major Minerals 370 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: 1.73 · vitamin-b5-pantothenic-acid: 0.57 · vitamin-b6: 0.23 · vitamin-b7-biotin: 5.6 · vitamin-b9-folate: 133.6 · vitamin-e: 0.55 · vitamin-k: 8.7 ·
Minerals
Whole form averages edible parts as typically consumed.
History
Whole ingredients remained the default market form before extensive retail fabrication.