The common bean (Phaseolus vulgaris) is commercially cultivated throughout the world. It's a highly variable species and the beans may have very different color patterns. One of these varieties has a mottled skin and is known as a pinto bean. These beans are very high in carbohydrates, especially dietary fiber.
Serving Information
Pinto beans contain all the essential amino acids and are a complete protein source. They're commonly used in Tex-Mex cooking, especially as refried beans. Pinto beans may also be served whole as a side dish and are a common ingredient in soups. This nutritional information will be based on 1 cup of raw pinto beans with no added ingredients.
Calories
A serving of pinto beans contains a total of 659 calories. Carbohydrates contribute 478 calories, fat accounts for 16 calories and proteins provide the remaining 165 calories. A serving of pinto beans provides 33 percent of the daily value (DV) for calories, assuming a diet of 2,000 calories per day.
Carbohydrates
A serving of pinto beans contains 120.7 grams of total carbohydrates, or 40 percent of the DV for carbohydrates. This includes 29.9 grams of dietary fiber, which is 120 percent of the DV for dietary fiber. The carbohydrates in a serving of pinto beans also include 4.1 grams of simple sugar.
Fat and Protein
A serving of pinto beans contains a total of 2.4 grams of fat, or 4 percent of the DV for fat. This includes 0.5 grams of saturated fat, which is 2 percent of the DV for saturated fat. A serving of pinto beans also contains 41.3 grams of protein, which is 83 percent of the DV for protein.
Minerals
A serving of beans has 2,688.5 milligrams of potassium, or 77 percent of the DV for potassium. A serving of pinto beans also contains 92 percent of the DV for thiamin, 86 percent of the DV for copper, 85 percent of the DV for magnesium and 79 percent of the DV for phosphorus. Other significant nutrients in a serving of pinto beans include 54 percent of the DV for iron, 46 percent of the DV for vitamin B6, 29 percent of the DV for zinc, 24 percent of the DV for riboflavin and 22 percent of the DV for calcium.
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