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Baked beans, canned in tomato sauce, with pork sausages

Baked beans canned in tomato sauce with pork sausages are a mixture of beans, tomato-based sauce and processed pork meat. They provide carbohydrate, protein, fat and fibre. Per 100g, the canned mixture contains 11g of carbohydrate, 6g of protein, 3.3g of fibre and 0.65g of salt.

Protein is needed for the growth and repair of body tissues, while fibre helps support normal bowel function. The salt content is worth noting for people monitoring their salt intake, as salt from canned meals contributes to the total consumed across the day. Nutrient amounts can vary between brands and recipes. The full nutrient figures for this food are shown in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energía

98 kcal

Energía

411 kJ

Grasa

4.5g

Carbohydrate

11g

of which sugars

4g

Fibra

3.3g

Proteína

6g

Sal

0.65g

Alcohol

0g

Agua

73g

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

9µg

Vitamina D

Trace

Vitamina C

Trace

Thiamin (B1)

0.08mg

Riboflavin (B2)

0.07mg

Niacin (B3)

0.1mg

Vitamin B6

0.12mg

Ácido fólico

16µg

Calcio

39mg

Hierro

1.5mg

Magnesio

27mg

Phosphorus

93mg

Potasio

250mg

Sodio

260mg

Zinc

0.6mg

Cobre

0.02mg

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, reduced sugar, reduced salt

75 kcal

5g

0.5g

4.9g

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 (LGC; 10 cans, 3 brands). "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