Beans, pinto, mature seeds, cooked, boiled, without salt
Nutritional value per 100 g
Energy
598 kJ (143 kcal)
Carbohydrates
26.22
Sugars
0.34
Dietary fiber
9.0
Fat
0.65
Saturated
0.109
Monounsaturated
0.106
Polyunsaturated
0.188
Protein
9.01
Vitamins
Quantity
%DV†
Vitamin A equiv.
0%
0 μg
Vitamin A
0 IU
Thiamine (B1)
16%
0.193 mg
Riboflavin (B2)
5%
0.062 mg
Niacin (B3)
2%
0.318 mg
Vitamin B6
13%
0.229 mg
Folate (B9)
43%
172 μg
Vitamin C
1%
0.8 mg
Vitamin D
0%
0 μg
Vitamin D
0%
0 IU
Vitamin E
6%
0.94 mg
Vitamin K
3%
3.5 μg
Minerals
Quantity
%DV†
Calcium
4%
46 mg
Iron
12%
2.09 mg
Magnesium
12%
50 mg
Manganese
20%
0.453 mg
Phosphorus
12%
147 mg
Potassium
15%
436 mg
Zinc
9%
0.98 mg
Other constituents
Quantity
Water
62.95 g
†Percentages estimated using US recommendations for adults,[1] except for potassium, which is estimated based on expert recommendation from the National Academies.[2]
The pinto bean (/ˈpɪntoʊ/) is a variety of common bean (Phaseolus vulgaris). In Spanish they are called frijoles pintos. It is the most popular bean by crop production in Northern Mexico and the Southwestern United States,[3][4] and is most often eaten whole (sometimes in broth), or mashed and then refried. Prepared either way, it is a common filling for burritos, tostadas, or tacos in Mexican cuisine,[5] also as a side or as part of an entrée served with a side tortilla or sopaipilla in New Mexican cuisine.[6]
In South America, it is known as the poroto frutilla, literally "strawberry bean". In Portuguese, the Brazilian name is feijão carioca (literally "carioca bean"; contrary to popular belief, the beans were not named after Rio de Janeiro, but after a pig breed that has the same color as the legume),[7] which differs from the name in Portugal: feijão catarino. Additionally, the young immature pods may be harvested and cooked as green pinto beans. There are a number of different varieties of pinto bean, notably some originating from Northern Spain, where an annual fair is dedicated to the bean.
In many languages, "pinto" means "colored" or "painted", as derived from the Late Latin pinctus and Classical Latin pictus. In Spanish, it means "painted", "dappled", or "spotted".[8] The coloration of pinto beans is similar to that of pinto horses.
^United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". Retrieved 2024-03-28.
^National Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). Oria, Maria; Harrison, Meghan; Stallings, Virginia A. (eds.). Dietary Reference Intakes for Sodium and Potassium. The National Academies Collection: Reports funded by National Institutes of Health. Washington, DC: National Academies Press (US). ISBN 978-0-309-48834-1. PMID 30844154.
^"Maize 2003 CGC Meeting". Ars-grin.gov. Archived from the original on 2012-09-15. Retrieved 2012-01-14.
^"The upstanding, outstanding pinto bean | Crop Science Society of America".
^Alley, L.; Pool, J.O. (2011). The Gourmet Toaster Oven: Simple and Sophisticated Meals for the Busy Cook [A Cookbook]. Clarkson Potter/Ten Speed. p. 28. ISBN 978-1-60774-164-0. Retrieved May 19, 2021.
^"NMSU: Using Pinto Beans". College of Agricultural, Consumer and Environmental Sciences | New Mexico State University. Retrieved May 19, 2021.
^Quero, João (2016-06-24). "Por que feijão se chama carioca se não é o mais consumido no RJ?". G1 - Agronegócios (in Brazilian Portuguese). Retrieved 2019-08-07.
The pintobean (/ˈpɪntoʊ/) is a variety of common bean (Phaseolus vulgaris). In Spanish they are called frijoles pintos. It is the most popular bean by...
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Mexico and Tex-Mex cuisine, refried beans are usually prepared with pintobeans, but many other varieties of bean are used in other parts of Mexico, such...
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Cowboy beans (also known as chuckwagon beans) is a bean dish popular in the southwestern United States. The dish consists of pintobeans and ground beef...
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(both fruits). Cultivars include the black bean, green bean (fruit), kidney bean, navy bean, and pintobean. "Human Appropriation of the World's Food Supply"...
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and grilled, served on a bolillo-style hot dog bun, and topped with pintobeans, onions, tomatoes, and a variety of additional condiments, often including...
common to add ham hocks along with chopped onion and spices to pots of pintobeans to make the meal more hearty. In the Mid-Atlantic States, in rural regions...
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