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Portions and preparation · USDA nutrition

Baked beans calories per cup: 244–273 across all 3 named USDA examples

Across all 3 named USDA examples, a cup contains 244–273 calories. Each included example lists 260 g for that measure. The same household label can carry a different gram weight elsewhere in USDA data.

Portion calculator

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Preparation and portion

Named measures come from this exact source record.

Estimated for 130 g

137calories

Baked beans

Protein
5.9 g
Carbs
28.1 g
Fat
1.2 g

These values scale the selected reference food by weight. Ingredients, preparation, and portion size can change your meal’s estimate.

FoodData Central Survey Foods (FNDDS) · FDC 2707390 Full nutrition profile →

Compare all 3 food records, nutrition tables and USDA sources

The 3 exact records in this guide report 122–137 calories in the records' own listed source servings and 94–105 calories per 100 grams. Those are observations from named database records—not a universal range or an estimate of an unseen plate.

Match my meal

Start with the description closest to what you ate

For Baked beans, begin by separating “Baked beans” from “Baked beans, vegetarian.” Choosing a card filters this source set; it does not infer the portion or fill in ingredients the chosen description does not name.

Showing all 3 linked records.

Equal-weight view

How baked beans records compare at 100 grams

All 3 cited records are shown at the same 100-gram weight. The source servings may differ.

  1. Baked beans, vegetarian 94 kcal
    94 kcal
  2. Baked beans, reduced sodium 104 kcal
    104 kcal
  3. Baked beans 105 kcal
    105 kcal

Shared basis: 100 g · kilocalories

What this page compares

Named source records, not one universal meal

This guide keeps 3 named USDA records in view: 3 direct matches. All sit within “Beans, peas, legumes.” The exact descriptions remain the unit of comparison; the familiar heading is only the doorway into the evidence.

Why these records appear together: The deterministic grouping rule “normalized first description segment” placed these 3 records together under the exact grouping key “baked beans.” That rule determines membership before any nutrition result is read.

For Baked beans, this page can compare 3 named records from FDC 2707390 through FDC 2707391. It cannot observe which preparation was eaten, recover unnamed additions, or supply the eaten grams.

Read the shared calculation, provenance, and uncertainty method →

Editor’s decision brief

The three facts to carry into the table

Carry the denominator, exact identity, and strongest observed contrast into every number below.

Portion

A shared 130 g comparison anchor

Equal source weights make the selected Baked beans serving totals easier to compare, but the eaten portion still has to be measured or estimated.

Composition

11 kcal separates the fixed-weight endpoints

The lower endpoint is “vegetarian”; the higher is “Baked beans.” This isolates density, not ingredient causation.

Discriminator

121 mg sodium gap per 100 g

Of protein, fiber, and sodium, the strongest normalized contrast is between “reduced sodium” (270 mg) and “Baked beans” (391 mg).

Observed source examples

Three landmarks inside this source set—not universal endpoints

These 3 records each use a 130 g serving. Their serving calories compare equal weights within this set. They do not define a calorie range for every baked beans; match the preparation and adjust to your portion.

Important: “Lower” begins with Baked beans, vegetarian; “higher” ends with Baked beans, using each record’s own source amount. Those labels order this selected set only—they are not endpoints for every baked beans meal.

Full comparison

Compare every selected FNDDS record

For Baked beans, serving columns preserve each record’s own listed amount, while calories per 100 g hold weight constant. A dash means the cited record does not supply that field; it does not mean the nutrient is absent.

On smaller screens, focus the table and scroll horizontally to read every column.

USDA records selected for the Baked beans nutrition guide
Exact source record Match Source amount Calories kcal / 100 g Protein Fiber Sodium USDA
Baked beans Direct name match 130 gUSDA reference amount 137 kcal 105 5.9 g 5.7 g 508 mg FDC 2707390 ↗
Baked beans, reduced sodium Direct name match 130 gUSDA reference amount 135 kcal 104 6.2 g 7.2 g 351 mg FDC 2707410 ↗
Baked beans, vegetarian Direct name match 130 gUSDA reference amount 122 kcal 94 6.2 g 5.3 g 446 mg FDC 2707391 ↗

Portion analysis

Serving total and calorie density answer different questions

Every selected record uses a 130-gram source amount, so serving-weight differences do not explain the calorie spread inside this set. Their own source servings run from 122 calories for “vegetarian” to 137 for “Baked beans.” At a fixed 100 grams, “vegetarian” is 94 calories and “Baked beans” is 105—a fixed-weight separation of 11 calories. For Baked beans, the serving view answers “how much is in the database portion?”; the 100-gram view answers “how concentrated is the matched record?” Neither reveals how many grams were actually eaten.

The scaling rule: multiply a per-100-gram value by eaten grams ÷ 100. The arithmetic is exact; the result is only as defensible as the record match and portion estimate.

Preparation analysis

The long description carries the evidence

The published descriptions distinguish forms such as “Baked beans”, “reduced sodium”, and “vegetarian”. The source formulations contain 4 distinct ingredient codes; examples that appear in only part of the set include beans, baked, canned, no salt added, beans, baked, canned, plain or vegetarian, beans, baked, canned, with pork and sweet sauce, and salt, table. On this Baked beans page, those rows make the records inspectable, but they are not a controlled experiment: they cannot tell us that one named input, by itself, caused a nutrient difference.

Database precision is not meal certainty. Retain the exact description beside the number so later corrections remain possible.

What changes the comparison

Four drivers worth checking before choosing a record

The family label “Baked beans” cannot resolve the differences between Baked beans and Baked beans, vegetarian. The four checks below identify the record wording, source weight, and formulation evidence that can.

  1. 01

    A shared source weight

    Every selected record uses 130 grams. Inside this set, serving-calorie differences therefore reflect the published composition rather than a change in source weight.

  2. 02

    The words that split the family

    Representative record-level distinctions include “Baked beans”, “reduced sodium”, and “vegetarian”. Those phrases are evidence for choosing a record, not decorative subtitle text.

  3. 03

    Formulation evidence, with limits

    4 source-input codes appear across the selected records. Their presence and listed weights describe USDA formulations, not finished plated proportions.

  4. 04

    The unresolved plate

    Even “Baked beans” leaves the eaten grams and unnamed oils, sauces, toppings, substitutions, or leftovers unresolved. Preserve those Baked beans unknowns for correction instead of converting them into false precision.

Record matching

Match identity first; scale quantity second

Read the source name as a sequence of decisions. First confirm that baked beans is the right meal family. Then resolve the phrases that actually separate this set—“Baked beans”, “reduced sodium”, and “vegetarian”—before comparing gram weight. If a package, menu, or known recipe provides a closer first-party description, prefer it and keep this USDA record as a transparent fallback.

A practical matching checklist

  1. Read the complete Baked beans source description, including preparation and additions.
  2. Compare the listed source weight with the amount actually eaten.
  3. Prefer a current package or restaurant source when a specific branded item is known.
  4. Record toppings, sauces, cooking fat, sides, and substitutions that the selected description does not name.

Decision support from the exact records on this page

Turn source data into a better next decision

These conclusions and reading paths are computed from 3 exact records behind Baked beans source-record guide. Links are chosen by record identity, controlled contrast, formulation input, nutrient spread, or serving context—not by loose keyword similarity.

Equal-weight result

Baked beans is higher in iron per 100 g

Baked beans reports 1.4 mg versus 0.3 mg for Baked beans, reduced sodium: a 1.1 mg difference when both are normalized to 100 g.

Inspect the underlying evidence

These listed servings have equal weights

3 listed servings each weigh 130 g

The 3 records with a listed serving weight on this page each use 130 g. Their serving totals therefore compare equal weights, even if the household labels differ. Match the preparation and adjust the weight to the amount you eat.

Choose the record before reading the number

Baked beans and Baked beans, reduced sodium are not interchangeable

The page keeps both records at the same 100 g denominator and makes Sodium wording (No matching controlled term in the source name versus reduced- or low-sodium wording) the explicit record-description contrast. It does not show that the wording difference caused a nutrient difference. Pick the description that matches the food in front of you rather than averaging away the distinction.

Inspect the underlying evidence

Contextual knowledge graph

Follow the relationship that matches your question

For Baked beans source-record guide, each path states why the destination belongs here, so you can distinguish a true evidentiary connection from a merely similar label.

Compare two records on this page Baked beans vs Baked beans, reduced sodium

Both records appear in this page’s evidence set. The explicit record-description contrast is Sodium wording: No matching controlled term in the source name versus reduced- or low-sodium wording; it is a selection cue, not evidence of cause.

Follow this evidence path A formulation detail that separates records Beans, baked, canned, with pork and sweet sauce

USDA input 16010 appears in 1 of 3 context records; its summed listed input weight spans 100–100 g across those source formulations. These are source-formulation input weights, not plated or serving weights. Follow the code to inspect every represented occurrence.

Follow this evidence path A formulation detail that separates records Salt, table

USDA input 2047 appears in 1 of 3 context records; its summed listed input weight spans 0.7–0.7 g across those source formulations. These are source-formulation input weights, not plated or serving weights. Follow the code to inspect every represented occurrence.

Follow this evidence path 3 context records in this source topic Beans, peas, legumes

Baked beans and Baked beans, reduced sodium belong to this USDA source-category collection. Its displayed ranges and complete exact-record catalog provide the peer set for a manual comparison; the destination does not preselect this page’s record.

Follow this evidence path Put the observed spread in corpus context Iron: density and serving context

In this page’s records, iron runs from 0.3 mg in Baked beans, reduced sodium to 1.4 mg in Baked beans, all per 100 g.

Follow this evidence path Inspect an exact record Baked beans

Open the full nutrient table, household measures, formulation inputs, and FoodData Central 2707390 citation for this exact record—not a name-level average.

Follow this evidence path Check another exact record Baked beans, reduced sodium

Open the full nutrient table, household measures, formulation inputs, and FoodData Central 2707410 citation for this exact record—not a name-level average.

Follow this evidence path