Food database and calorie counter Source: Member

Glory Foods

Country Style String Beans

Nutrition Facts
Serving Size 1/2 cup (88g)
 
Amount Per Serving
Calories from Fat 0
Calories 25
 
% Daily Values*
Total Fat 0g 0%
  Saturated Fat 0g 0%
  Polyunsaturated Fat 0g  
  Monounsaturated Fat 0g  
  Trans Fat 0g  
Cholesterol 0mg 0%
Sodium 380mg 16%
Potassium 0mg  
Total Carbohydrate 5g 2%
  Dietary Fiber 2g 8%
  Sugars 1g  
  Other Carbohydrate 0g  
Protein 1g  
 
Vitamin A 6% Vitamin C 8%
Calcium 2% Iron 2%
*Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Additional Description/Notes:
slow simmered with onions,garlic and spices
Information for this food was submitted to the FatSecret food database by member urstruly8387 on 10 Oct 08, and last modified on 13 Mar 12 by member momof3girls2000 .

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1%
of RDI*
(25 calories)
1% of RDI
Calorie Breakdown:
 
Carbohydrate (83%)
 
Fat (0%)
 
Protein (17%)
Carbohydrates, 5g (83%) Protein, 1g (17%)
* Based on a RDI of 2000 calories

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Nutrition summary:

Calories
25
Fat
0g
Carbs
5g
Protein
1g
There are 25 calories in a 1/2 cup serving of Glory Foods Country Style String Beans.
Calorie breakdown: 0% fat, 83% carbs, 17% protein.

Related Beans from Glory Foods:

Butter Beans
Seasoned Country Style String Beans with Potatoes
Seasoned New Orleans Style Red Beans and Rice
Seasoned Southern Style Butter Beans
Seasoned Southern Style Green Beans
Seasoned Southern Style Pinto Beans
  find more glory foods beans products

More Products from Glory Foods:

Turnip Greens
Seasoned Southern Style Turnip Greens with Diced Turnips
Seasoned Country Style Spinach
Sensibly Seasoned Lower Sodium Blackeye Peas
Seasoned Southern Style Turnip Greens
  view all glory foods products

Other Types of Beans:

Green Snap Beans
Baked Beans
Black Beans (Canned)
Refried Beans (Canned)
Red Kidney Beans (Canned)
Green String Beans
  view more beans nutritional info
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Recently Eaten By:

k_okenka
on 18 March 2014
sarajayne
on 06 December 2013
cnj104
on 16 October 2013
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on 18 August 2013

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