Restaurant Mexican (Refried Beans)
SR Legacy·Comprehensive Reference DataStandard Reference Legacy database is a comprehensive compilation of nutrient data maintained by the USDA. It covers a wide range of foods with reliable reference values.Restaurant, Mexican, refried beans
Restaurant Foods
Calorie Distribution
- Protein18%6.9 g
- Fat39%6.8 g
- Carbs43%16.8 g
Serving Size
% Daily Value
per 100g serving · FDA 2020 reference
Nutrition Facts per 100g
| Water | 67.6 | G |
| Energy | 156 | KCAL |
| Protein | 6.9 | G |
| Total lipid (fat) | 6.8 | G |
| Carbohydrate, by difference | 16.8 | G |
| Fiber, total dietary | 8.0 | G |
| Total Sugars | 0.78 | G |
| Cholesterol | 5.0 | MG |
| Vitamin C, total ascorbic acid | 0 | MG |
| Thiamin | 0.14 | MG |
| Riboflavin | 0.11 | MG |
| Niacin | 0.49 | MG |
| Vitamin B-6 | 0.10 | MG |
| Folate, total | 29.0 | UG |
| Vitamin B-12 | 0.08 | UG |
| Vitamin A, RAE | 11.0 | UG |
| Vitamin E (alpha-tocopherol) | 0.45 | MG |
| Vitamin D (D2 + D3) | 0 | UG |
| Vitamin K (phylloquinone) | 13.3 | UG |
| Calcium, Ca | 57.0 | MG |
| Iron, Fe | 1.6 | MG |
| Magnesium, Mg | 44.0 | MG |
| Phosphorus, P | 128 | MG |
| Potassium, K | 402 | MG |
| Sodium, Na | 376 | MG |
| Zinc, Zn | 0.88 | MG |
| Copper, Cu | 0.17 | MG |
| Manganese, Mn | 0.37 | MG |
| Selenium, Se | 8.4 | UG |
| Energy | 651 | kJ |
| Ash | 2.0 | G |
| Sucrose | 0.78 | G |
| Glucose | 0 | G |
| Fructose | 0 | G |
| Lactose | 0 | G |
| Maltose | 0 | G |
| Galactose | 0 | G |
| Starch | 9.4 | G |
| Pantothenic acid | 0.29 | MG |
| Folic acid | 0 | UG |
| Folate, food | 29.0 | UG |
| Folate, DFE | 29.0 | UG |
| Choline, total | 55.7 | MG |
| Betaine | 13.9 | MG |
| Vitamin B-12, added | 0 | UG |
| Retinol | 11.0 | UG |
| Carotene, beta | 3.0 | UG |
| Carotene, alpha | 0 | UG |
| Cryptoxanthin, beta | 0 | UG |
| Vitamin A, IU | 42.0 | IU |
| Lycopene | 0 | UG |
| Lutein + zeaxanthin | 0 | UG |
| Vitamin E, added | 0 | MG |
| Tocopherol, beta | 0.04 | MG |
| Tocopherol, gamma | 3.7 | MG |
| Tocopherol, delta | 0.81 | MG |
| Tocotrienol, alpha | 0.01 | MG |
| Tocotrienol, beta | 0 | MG |
| Tocotrienol, gamma | 0 | MG |
| Tocotrienol, delta | 0 | MG |
| Vitamin D (D2 + D3), International Units | 1.0 | IU |
| Vitamin K (Dihydrophylloquinone) | 0 | UG |
| Vitamin K (Menaquinone-4) | 0.50 | UG |
| Fatty acids, total saturated | 1.8 | G |
| SFA 4:0 | 0.03 | G |
| SFA 6:0 | 0.02 | G |
| SFA 8:0 | 0.01 | G |
| SFA 10:0 | 0.04 | G |
| SFA 12:0 | 0.04 | G |
| SFA 14:0 | 0.13 | G |
| SFA 15:0 | 0.01 | G |
| SFA 16:0 | 1.0 | G |
| SFA 17:0 | 0.01 | G |
| SFA 18:0 | 0.45 | G |
| SFA 20:0 | 0.02 | G |
| SFA 22:0 | 0.01 | G |
| SFA 24:0 | 0.008 | G |
| Fatty acids, total monounsaturated | 1.8 | G |
| MUFA 14:1 | 0.01 | G |
| MUFA 15:1 | 0 | G |
| MUFA 16:1 | 0.05 | G |
| MUFA 16:1 c | 0.05 | G |
| MUFA 17:1 | 0.008 | G |
| MUFA 18:1 | 1.7 | G |
| MUFA 18:1 c | 1.7 | G |
| MUFA 20:1 | 0.03 | G |
| MUFA 22:1 | 0 | G |
| MUFA 22:1 c | 0 | G |
| MUFA 24:1 c | 0 | G |
| Fatty acids, total polyunsaturated | 2.3 | G |
| PUFA 18:2 | 1.9 | G |
| PUFA 18:2 n-6 c,c | 1.9 | G |
| PUFA 18:2 CLAs | 0.007 | G |
| PUFA 18:3 | 0.41 | G |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.40 | G |
| PUFA 18:3 n-6 c,c,c | 0.009 | G |
| PUFA 18:3i | 0 | G |
| PUFA 18:4 | 0 | G |
| PUFA 20:2 n-6 c,c | 0.01 | G |
| PUFA 20:3 | 0.003 | G |
| PUFA 20:3 n-3 | 0.001 | G |
| PUFA 20:3 n-6 | 0.002 | G |
| PUFA 20:4 | 0.008 | G |
| PUFA 20:5 n-3 (EPA) | 0 | G |
| PUFA 22:4 | 0.001 | G |
| PUFA 22:5 n-3 (DPA) | 0 | G |
| PUFA 22:6 n-3 (DHA) | 0 | G |
| Fatty acids, total trans | 0.09 | G |
| Fatty acids, total trans-monoenoic | 0.07 | G |
| TFA 16:1 t | 0.002 | G |
| TFA 18:1 t | 0.07 | G |
| TFA 22:1 t | 0 | G |
| TFA 18:2 t not further defined | 0.01 | G |
| Fatty acids, total trans-polyenoic | 0.01 | G |
| Tryptophan | 0.07 | G |
| Threonine | 0.27 | G |
| Isoleucine | 0.27 | G |
| Leucine | 0.54 | G |
| Lysine | 0.53 | G |
| Methionine | 0.08 | G |
| Cystine | 0.06 | G |
| Phenylalanine | 0.39 | G |
| Tyrosine | 0.17 | G |
| Valine | 0.29 | G |
| Arginine | 0.41 | G |
| Histidine | 0.20 | G |
| Alanine | 0.27 | G |
| Aspartic acid | 0.73 | G |
| Glutamic acid | 0.97 | G |
| Glycine | 0.28 | G |
| Proline | 0.26 | G |
| Serine | 0.39 | G |
| Hydroxyproline | 0 | G |
| Alcohol, ethyl | 0 | G |
| Caffeine | 0 | MG |
| Theobromine | 0 | MG |
More in Restaurant Foods
Restaurant Italian Lasagna with Meat
Olive Garden Lasagna Classico
Restaurant Chinese Without Meat (Fried Rice)
Restaurant Family Style Shrimp (Breaded and Fried)
Restaurant Latino Arroz Con Habichuelas Colorados (rice and Red Beans)
Olive Garden Spaghetti with Pomodoro Sauce
Nutritionally Similar Foods
Based on protein, fat, carbs, fiber, and 11 other nutrients
On the Border (Refried Beans)
Soup Bean with Ham Chunky Ready-to-serve (Canned)
Frijoles Rojos Volteados (refried Beans Red (Canned))
Dip Frito's Bean Original Flavor
Dip Bean Original Flavor
Soup Bean with Pork Condensed (Canned)
Nutrient Highlights
- Restaurant Mexican (Refried Beans) is a excellent source of Fiber (29% DV) — see top foods ranked by Fiber
- Restaurant Mexican (Refried Beans) is a good source of Sodium (16% DV) — see top foods ranked by Sodium
- Restaurant Mexican (Refried Beans) is a good source of Protein (14% DV) — see top foods ranked by Protein
- Restaurant Mexican (Refried Beans) is a good source of Magnesium (10% DV) — see top foods ranked by Magnesium
Explore by Nutrient
Show Nutrition Facts Label
Nutrition Facts
Serving Size 100g
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Data Source
Data sourced from USDA FoodData Central — SR Legacy. FDC ID: 167666.
View on USDA FoodData Central →