🟠 Fiber in Cannellini Beans Calculator
Calculate your fiber intake from cannellini beans by serving size & type
| Serving Size | Weight (g) | Total Fiber | % Daily Value |
|---|---|---|---|
| 1 Tablespoon | ~10g | 0.6g | 2% |
| 1/4 Cup | ~50g | 2.8g | 10% |
| 1/2 Cup | ~100g | 5.6g | 20% |
| 3/4 Cup | ~150g | 8.4g | 30% |
| 1 Cup | ~200g | 11.2g | 40% |
| 1.5 Cups | ~300g | 16.8g | 60% |
| 2 Cups | ~400g | 22.4g | 80% |
| Type | Fiber per 100g | Fiber per Cup | % Daily Value (1 cup) |
|---|---|---|---|
| Canned (drained & rinsed) | 5.0g | 10.0g | 36% |
| Cooked from Dried | 5.6g | 11.2g | 40% |
| Dried / Raw (uncooked) | 17.4g | 34.8g | 124%* |
| Group | Daily Goal (g) | 1 Cup Cannellini | % Goal Met |
|---|---|---|---|
| Women under 50 | 25g | 11.2g | 45% |
| Women over 50 | 21g | 11.2g | 53% |
| Men under 50 | 38g | 11.2g | 29% |
| Men over 50 | 30g | 11.2g | 37% |
| Children (4–8 yrs) | 20g | 11.2g | 56% |
| General (FDA DV) | 28g | 11.2g | 40% |
| Measure | Cups | Grams | Ounces |
|---|---|---|---|
| 1 Tablespoon | 0.0625 cup | ~10g | ~0.35 oz |
| 1/4 Cup | 0.25 cup | ~50g | ~1.8 oz |
| 1/2 Cup | 0.5 cup | ~100g | ~3.5 oz |
| 1 Cup | 1.0 cup | ~200g | ~7.1 oz |
| 15 oz Can (drained) | ~1.5 cups | ~255g | 9 oz |
Cannellini Beans are made up of big white grains that get creamy texture and sweet smell after cooking. One also knows them by the name white kidney beans. They form a bit kidney pattern with almost square tips and have creamy white shade.
From Argentina they come, but in Italy they became a famous type, especially in Tuscany.
What Are Cannellini Beans and How to Use Them
These beans look like some other white types, for instance great northern or navy beans. But the smell and texture of Cannellini Beans is very different. Great northern beans have medium size, stay firm and carry tiny taste in the flavor.
Cannellini Beans show bigger and fuller, with nice creamy structure after cooking, except thin skin. Their neutral flavor allows them serve well in soups, salads or stews. They keep their form quite well, so they work great for such foods.
A one-cup serving of cooked Cannellini Beans stores around 17 grams of protein and 11 grams of Fiber. Depending on the brand and way of cooking, a half-cup serving can have from 5 to 8 grams of protien. The nutrient split forms about 70 percent carbs, 5 percent fat and 25 percent protein.
Raw beans always need to be cooked before eating them. They carry toxins, that can cause heavy food poisoning, and some even kill, if one eats them raw. For dried beans, boil the unsoaked ones for 30 minutes, then cook on low fire one too two hours; that works well.
Soaked beans need shorter cooking time. Canned Cannellini Beans are already cooked and can be used right away.
Farmers usually start planting seeds of Cannellini Beans in the start of spring, when the signs of winter start to fade. They need around 80 days to grow. Farmers often arrange the crops in rounds to boost the total output of beans.
Like this the season of fresh Cannellini Beans starts in spring, but lasts through summer and fall.
Such beans show great flexibility. They work nicely in pasta meals, tuna salads or simple side dishes. Cannellini Beans with sage form a classic Italian side dish, that one finds in restaurants through Tuscany.
They go well with chicken, pork and beef. A simple and tasty idea is fry up some garlic, green onions, add fresh thyme, mix in a can of beans with chopped cilantro and cook on low fire. Cannellini Beans can replace hummus, if one blends them into a beanpaste.
When Cannellini Beans are hard to find, navy beans or great northern beans serve as good replacements.
