Yellow string beans, cooked
Nutrition facts per 3.5 oz (100 g) and per 1 cup · Vegetables and Vegetable Products
3.5 oz (100 g) of Yellow string beans, cooked provides 50 calories, 1.45 g protein, 2.71 g fat and 6.25 g carbohydrate (2.9 g fiber). Per 100 g it is high in Vitamin K (32% DV).
Protein 11%Fat 44%Carbohydrate 45%
Calculated from the grams above at 4 calories/g for protein and carbohydrate and 9 calories/g for fat, as a share of those three.
Percentage of the FDA Daily Value in one portion. Exact amounts are in the tables below.
Quick answers
How many calories are in 1 cup of cooked yellow string beans?
1 cup (5.1 oz, 145 g) of Yellow string beans, cooked has 72 calories. Per 3.5 oz (100 g): 50 calories.
How much protein is in 1 cup of cooked yellow string beans?
1 cup (5.1 oz, 145 g) has 2.1 g of protein. Per 3.5 oz (100 g): 1.4 g.
How many carbs are in 1 cup of cooked yellow string beans?
1 cup (5.1 oz, 145 g) has 9.1 g of total carbohydrate, including 4.2 g of fiber, so about 4.9 g of net carbs. Per 3.5 oz (100 g): 6.2 g carbohydrate and 2.9 g fiber.
How much fat is in 1 cup of cooked yellow string beans?
1 cup (5.1 oz, 145 g) has 3.9 g of fat, of which 1 g is saturated. Per 3.5 oz (100 g): 2.7 g.
Sugar, sodium and minerals in 1 cup of cooked yellow string beans
Per 1 cup (5.1 oz, 145 g):
- Total sugars: 2.6 g
- Sodium: 188 mg (about 0.5 g of salt), 8% DV
- Potassium: 177 mg, 4% DV
- Iron: 1.2 mg, 7% DV
- Calcium: 70 mg, 5% DV
What is cooked yellow string beans high in?
Per 1 cup (5.1 oz, 145 g):
- Vitamin K: 57 mcg, 47% DV
USDA values for this exact food, scaled to the serving. % DV uses FDA Daily Values. Sugar is total sugars: USDA does not separate added sugar for this food.
What stands out
- Vitamin K: 39 mcg per 3.5 oz (100 g) — 32% of the Daily Value. Other top sources →
- Dietary fiber: 2.9 g per 3.5 oz (100 g) — 10% of the Daily Value. Other top sources →
Before you use this number
- If you take anticoagulants, steady matters more than low. People taking warfarin and similar anticoagulants need a consistent vitamin K intake rather than a low one: sudden changes in either direction can increase or decrease the effect of the medicine. Evidence: vitk-04
- This number is not what your body gets. Plant foods contain only non-heme iron, which is absorbed far less readily than the heme iron in meat, seafood and poultry. Absorption runs about 14–18% from mixed diets that include meat, seafood and vitamin C, and 5–12% from vegetarian diets. Vitamin C and meat eaten in the same meal raise it. Phytate in grains and beans, and polyphenols in foods such as spinach, lower it. Calcium is unusual in lowering absorption of both forms. Evidence: iron-18 · iron-04 · iron-05 · iron-06 · iron-19
Energy and macronutrients
| Nutrient | per 3.5 oz (100 g) | per 1 cup (145 g) | % DV per 1 cup |
|---|---|---|---|
| Energy | 50 kcal | 72 kcal | |
| Protein | 1.45 g | 2.1 g | 4% |
| Total fat | 2.71 g | 3.93 g | 5% |
| Saturated fat | 0.71 g | 1.03 g | 5% |
| Monounsaturated fat | 0.91 g | 1.32 g | |
| Polyunsaturated fat | 0.81 g | 1.18 g | |
| Cholesterol | 2 mg | 2.9 mg | 1% |
| Carbohydrate | 6.25 g | 9.06 g | 3% |
| Dietary fiber | 2.9 g | 4.21 g | 15% |
| Sugars (total) | 1.82 g | 2.64 g | |
| Water | 88.8 g | 128.8 g |
Vitamins
| Nutrient | per 3.5 oz (100 g) | per 1 cup (145 g) | % DV per 1 cup |
|---|---|---|---|
| Vitamin A (RAE) | 17 mcg | 24.6 mcg | 3% |
| Vitamin C | 3.4 mg | 4.93 mg | 5% |
| Vitamin D | 0 mcg | 0 mcg | 0% |
| Vitamin E | 0.42 mg | 0.61 mg | 4% |
| Vitamin K | 39 mcg | 56.5 mcg | 47% |
| Thiamin (B1) | 0.03 mg | 0.04 mg | 4% |
| Riboflavin (B2) | 0.08 mg | 0.12 mg | 9% |
| Niacin (B3) | 0.35 mg | 0.51 mg | 3% |
| Vitamin B6 | 0.07 mg | 0.1 mg | 6% |
| Folate | 19 mcg | 27.6 mcg | 7% |
| Vitamin B12 | 0 mcg | 0 mcg | 0% |
| Choline | 13.3 mg | 19.3 mg | 4% |
Minerals
| Nutrient | per 3.5 oz (100 g) | per 1 cup (145 g) | % DV per 1 cup |
|---|---|---|---|
| Calcium | 48 mg | 69.6 mg | 5% |
| Iron | 0.86 mg | 1.25 mg | 7% |
| Magnesium | 23 mg | 33.4 mg | 8% |
| Phosphorus | 30 mg | 43.5 mg | 3% |
| Potassium | 122 mg | 176.9 mg | 4% |
| Sodium | 130 mg | 188.5 mg | 8% |
| Zinc | 0.46 mg | 0.67 mg | 6% |
| Copper | 0.06 mg | 0.09 mg | 10% |
| Selenium | 0.4 mcg | 0.58 mcg | 1% |
More in Vegetables and Vegetable Products
- Raw yardlong bean
- Raw yautia
- Yeast extract spread
- Raw sprouted alfalfa seeds
- Raw amaranth leaves
- Raw arrowhead
How much of your day is this? Daily Values are one reference for everyone. Bioma calculates your personal targets from your body, activity and goal, and shows every meal against them, from a photo. About Bioma →
Source and how to read this
Data: USDA FoodData Central, Food and Nutrient Database for Dietary Studies (FNDDS), release 2024-10-31 — foods as eaten in the national dietary survey, FDC ID 2709870. Described in USDA as Yellow string beans, cooked; we shorten these names for readability and keep the original here. Values are per 3.5 oz (100 g) of edible portion as USDA reports them; a serving may be more or less.
Portion: "1 cup" = 145 g is the primary household measure USDA records for this food. Per-100 g values let you compare foods; per-portion values are closer to what you actually eat.
% Daily Value: FDA Daily Values for adults and children 4+ (FDA, page updated 2024-03-05). "High" means ≥20% DV and "good source" 10–19% DV — FDA's labeling cut-offs (21 CFR 101.54), which apply per serving; we apply the same cut-offs to 100 g so foods can be compared. No DV exists for energy or total sugars, so those show no percentage.
Checked: 2026-09-15. Methodology. Found an error? learn@humblebee.ltd