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Baked beans, canned in tomato sauce, reduced sugar, reduced salt

These baked beans are canned beans in tomato sauce, described as reduced sugar and reduced salt. They mainly provide carbohydrate, alongside fibre and protein. Per 100g, they contain 14g of carbohydrate, 4.9g of fibre and 5g of protein. The salt content is 0.48g per 100g.

Fibre supports normal bowel function, while protein is needed for the growth and repair of body tissues. Reduced sugar and reduced salt do not mean that the product is free from either sugar or salt. The amounts remain relevant for people monitoring their intake, and labels can help when comparing products. Full nutrient figures are provided in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energy

75 kcal

Energy

320 kJ

Gordura

0.5g

of which saturates

0.09g

Carbohydrate

14g

of which sugars

3.3g

Fibra

4.9g

Proteína

5g

Sal

0.48g

Água

73g

Colesterol

0mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

4µg

Vitamina D

0µg

Vitamina E

0.35mg

Vitamina C

Trace

Thiamin (B1)

0.21mg

Riboflavin (B2)

0.03mg

Niacin (B3)

0.7mg

Vitamina B6

0.13mg

Vitamina B12

0µg

Ácido Fólico

29µg

Cálcio

42mg

Ferro

1.4mg

Magnésio

30mg

Phosphorus

88mg

Potássio

272mg

Sódio

190mg

Zinco

0.6mg

Copper

0.24mg

Selenium

3µg

Iodo

Trace

Other types of baked beans

Alimentos

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Baked beans, canned in tomato sauce

81 kcal

5g

0.5g

4.9g

Baked beans, canned in tomato sauce, with pork sausages

98 kcal

6g

4.5g

3.3g

Baked beans, canned in barbecue sauce

77 kcal

5.3g

0.4g

4.9g

About these figures

Values are per 100g of the food as described (Estimated from 13-532 and industry data). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.

Leitura adicional e referências

  • Public Health England. McCance and Widdowson's The Composition of Foods Integrated Dataset 2021. GOV.UK.

Histórico do artigo

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  • 3 Nov 2026 | Última versão
  • 3 Nov 2026 | Publicado originalmente