Beans, haricot, whole, dried, raw

Haricot beans are a type of pulse. The figures here describe whole, dried, raw beans rather than cooked beans. They mainly provide carbohydrate and protein, with 50g of carbohydrate and 21g of protein per 100g. This amount also contains 1.6g of fat and 6.7mg of iron.

Carbohydrate provides energy, while protein supports the growth and repair of body tissues. Iron is needed to make haemoglobin, which carries oxygen in the blood. The iron in beans is less readily absorbed than iron from meat; vitamin C eaten at the same meal can help its absorption. Dried beans need soaking and thorough cooking before eating. They absorb water during cooking, so cooked beans have different nutrient amounts by weight. Full figures are in the tables below.