Are plain boiled pinto beans fatning?

Question

I boiled a big pot of pinto beans (plain) are they fatning and if so how.

Answer 1

They are good for you my dear.

Answer 2

Energy 330 kcal 1390 kJ
Carbohydrates 60 g
- Sugars 2 g
- Dietary fiber 25 g
Fat 1 g
Protein 24 g
Water 12 g
Pantothenic acid (B5) 0.8 mg 16%
Folate (Vit. B9) 394 μg 99%
Calcium 143 mg 14%
Iron 8 mg 64%
Magnesium 140 mg 38%
Zinc 3 mg 30%

a little bit...

Answer 3

Pinto beans have calories in them just like any other food-but they are healthy. I like to put some chopped onion in mine before cooking. this gives plenty of flavor with out the fat that adding meat gives. Dry beans are good cooked in the slow cooker just make sure enough water is added. They can cook all night or all day. A cup of pinto beans cooked this way has 234 calories and no cholesterol.

Answer 4

Depends on what you consider fattening: they're high in "good" carbs--lots of fiber, and low in fat (none, I think), so they'd only be fattening if you're eating too many calories of them.

Answer 5

I don't think so... all I care about is that they are gooooood!!! Eat up girl... at least your not eating a big bucket of french fries!

Answer 6

No, they are not fattening. A normal portion is, in fact, very healthy.

Answer 7

It depends on how big your portion is.

Answer 8

moderation is the KEY word here
and YES they are good for you
they have carbohydrates in them but the GOOD kind..
they also a have a lot of fiber in them..
like I first said..every thing in moderation... eat the amount you would if you had them for a vegetable side dish with a meal...then it would be OK...
Nutritional Facts
Protein
Each half-cup serving of dry beans provides six to seven grams of protein, meets at least 10% of the Recommended Dietary Allowance (RDA) for protein, yet costs about 20 cents per serving.
A single half-cup serving of cooked dry beans counts as one, one-ounce serving of lean meat in the USDA Food Pyramid Meat and Beans group, and as a full serving of vegetables in the Vegetables group.
The quality and digestibility of beans can be improved by consuming them with cereal grains. Beans are a rich source in lysine, but a poor source of methionine. Cereal grains are a poor source of lysine, but high in methionine and other sulfur amino acids. When beans and grains are served together in dishes like beans and rice, or tortillas and refried beans, they provide a complimentary protein profile.
Kcalories
There are only 100 to 120 kcalories in a half-cup serving of beans. However, Kcalories and other nutrients are diluted in canned beans because the moisture content is higher.
Carbohydrates
Beans contain an average of 25 grams of carbohydrates per serving. The carbohydrates in cooked beans are mainly starch, a complex carbohydrate, and less than 1% of simple sugars, mostly Sucrose.
Discarding the soaking and cooking water helps remove oligosaccharides and reduces flatulence. Hot soaking removes about 50% of these sugars. Extended soaking removes more, but reduces vitamins and minerals. Canned beans may contain up to 4% sucrose as a flavor enhancer.
Fiber
A half-cup serving of cooked dry beans provides about 25-30% of the Daily Value of dietary fiber. About 75% of the fiber is insoluble which may reduce the risk of colon cancer. The remaining 25% of the fiber is soluble fiber which may reduce blood cholesterol. Studies have confirmed that beans are effective hypochoesterolemic agents when added to the diet.
Consumption of beans produces a moderate increase in blood glucose and insulin levels which may be helpful in the metabolic control of diabetes. The American Diabetes Association and the American Dietetic Association include beans in the exchange system.
The slower release of glucose and the increased satiety from beans may also to enhance the effectiveness of weight-reducing diets.
Lipids
A half-cup serving of beans contains less than 0.5 grams of mostly polyunsaturated fat and no cholesterol. Pinto bean lipid is 84% polyunsaturated fatty acids. Most of this fatty acid is linoleic acid.
Vitamins & Folacin
Although some B vitamins are lost in preparation, cooked dry beans retain more than 70% of these vitamins after hot soaking and cooking. Extended cooking times will result in greater B vitamin losses.
One half-cup serving of beans provides 36% of the Recommended Daily Intake (RDI) of 400 micrograms of folacin and 11% of the RDI for thiamin.
Minerals
One half-cup serving of cooked dry beans contains large amounts of iron, phosphorous, magnesium, manganese, potassium, copper, calcium, and zinc.
The iron and calcium content can increase slightly when hard water is used for home preparation. Canned beans sometimes contain added calcium to increase firmness.
The bioavailability of these minerals is somewhat lower due to the presence of fiber, phenolic compounds and phytic acid, which decreases their absorption. The absorption of the nonheme form of iron in beans can be increased by consuming beans with a source of vitamin C, or with small amounts of meat.
One half-cup serving of cooked, unsalted dry beans contains 500 mg of potassium and small amounts of sodium. The level of potassium may be useful in a hypertensive diet.
One half-cup serving of salted beans provides nearly 20% of the Daily Value for sodium on a 2,000-calorie diet. Most commercially prepared canned and dried beans contain added sodium for flavor. Check the label to determine sodium content.

smile
good luck

Answer 9

No- they have protein and iron.

Answer 10

no