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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

Energía

75 kcal

Energía

320 kJ

Grasa

0.5g

of which saturates

0.09g

Carbohydrate

14g

of which sugars

3.3g

Fibra

4.9g

Proteína

5g

Sal

0.48g

Agua

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

Vitamin B6

0.13mg

Vitamina B12

0µg

Ácido fólico

29µg

Calcio

42mg

Hierro

1.4mg

Magnesio

30mg

Phosphorus

88mg

Potasio

272mg

Sodio

190mg

Zinc

0.6mg

Cobre

0.24mg

Selenio

3µg

Iodine

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.

Lecturas adicionales y referencias

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

Historial del artículo

La información en esta página está escrita y revisada por pares por clínicos calificados.
  • 3 Nov 2026 | Última versión
  • 3 Nov 2026 | Publicado originalmente