Суров бял боб

by Брей! 500 г in White beans Barcode 4049726058366
Very good nutritional quality
Unprocessed or minimally processed
Green-Score
a
Environmental impact estimate

Суров бял боб by Брей! provides 310 kcal per 100 g, with 2.1 g of sugars and 23 g of protein. Its Nutri-Score is A and it is classified as NOVA 1 (unprocessed or minimally processed). It is listed in the White beans category and comes in a 500 г pack.

Nutrient levels per 100 g

Fat
0.9 g · Low
Saturated fat
0.2 g · Low
Sugars
2.1 g · Low
Salt
0 g · Low

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Nutrient Per 100 g Category avg
Calories 310 kcal 166 +87%
Total fat 0.9 g 1.5 −39%
Saturated fat 0.2 g 0.4 −46%
Carbohydrates 45 g 22.8 +97%
Total sugars 2.1 g 2.1
Dietary fiber 15 g 10.7 +41%
Protein 23 g 11.1 +107%
Salt 0 g 0.5 −92%

Category average across 528 White beans products on Foodmetria.

Compared with other white beans

Calories higher 12%
Sugars higher 36%
Salt lower 30%
Saturated fat lower 43%
Protein top 7%
Fiber top 34%

Bar shows the share of products in this category that contain less of the nutrient.

Ingredients

БЯЛ БОБ

Palm oil freeVeganVegetarian

Product details

Quantity
500 г
Sold in
Bulgaria
Barcode
4049726058366

Prices reported by shoppers

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Frequently asked questions

How many calories are in Суров бял боб?

Суров бял боб contains 310 kcal per 100 g.

How much sugar is in Суров бял боб?

Суров бял боб has 2.1 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.

Is Суров бял боб healthy?

It has a Nutri-Score of A (A is best, E is worst); it is in NOVA group 1 — unprocessed or minimally processed. Scores describe nutritional quality and processing, not suitability for your individual diet.

Is Суров бял боб vegan?

Based on its ingredient list, it appears to be vegan. Always check the package label.

Source: Open Food Facts (ODbL). Last updated August 5, 2025. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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