Energy
middle half119 kcalthis record per 100 g
- Corpus median
- 144 kcal
- Middle 50%
- 74–160 kcal
Based on 23 records reporting energy.
Sauces, fats & condimentsmoderate variability
Bean dip, with refried beans calories: 71 per 60 g
This exact USDA record reports 71 calories for 60 g. That answer belongs to this description and weight; it is not a universal value for every meal that shares the name.
Exact USDA description: Bean dip, made with refried beans
Quick facts
USDA reference amount · 60 g
- Calories
- 71 kcal
- Protein
- 3.3 g
- Carbohydrate
- 9.5 g
- Total fat
- 2.2 g
- Fiber
- 2.9 g
- Sodium
- 266 mg
Portion calculator
Estimate your portion
Choose a source measure or enter the weight you ate.
Estimated for 60 g
71calories
Bean dip, made with refried beans
- Protein
- 3.3 g
- Carbs
- 9.5 g
- Fat
- 2.2 g
— means the source has no value available.
These values scale the selected reference food by weight. Ingredients, preparation, and portion size can change your meal’s estimate.
Nutrition facts, household measures, preparation notes and USDA sources
The editorial read
The useful answer has a weight, a composition, and an identity
Portion: the cited record reports about 71 calories for USDA reference amount at 60 grams. On a fixed-weight basis, the same record contains 119 calories per 100 grams. The first number answers a portion question; the second answers a concentration question.
Composition: that source amount also reports 3.3 g protein, 2.9 g fiber, and 266 mg sodium. Read those values together: a calorie total by itself cannot describe the nutrient profile.
Identity: the largest listed formulation input is dip, bean, original flavor, representing 100% of the record’s listed input weight. These are provenance for a standardized calculation, not a recipe for your plate.
The reference amount and 1 tablespoon answer different portion questions. Their values are scaled independently from the same per-100-gram source record.
The household measures attached to this record span roughly 18–83 calories across the listed portions. That is a set of scaled examples—not a confidence interval, a recommendation, or a claim about the full universe of recipes.
Calculated from the smallest and largest usable household measures listed by USDA for this exact FNDDS record; not a confidence interval.
Record-specific decision brief
What the numbers say—and what choice still belongs to you
This analysis belongs to USDA FDC 2707400: “Bean dip, made with refried beans.” It separates gram-weight arithmetic, corpus context, label signals, and record selection so one number does not have to answer four different questions.
01 · Portion arithmetic
Three weights, one fixed composition
For FDC 2707400, each row multiplies the published per-100-gram values by its stated weight. “1 tablespoon” through “1 individual container” are weight scenarios: named measures come from USDA, while percentage labels are transparent arithmetic.
| Scenario | Weight | Energy | Protein | Fiber | Sodium |
|---|---|---|---|---|---|
| 1 tablespoonUSDA-listed household measure | 15 g | 18 kcal | 0.8 g | 0.7 g | 66 mg |
| USDA reference amountExact record reference weight | 60 g | 71 kcal | 3.3 g | 2.9 g | 266 mg |
| 1 individual containerUSDA-listed household measure | 70 g | 83 kcal | 3.8 g | 3.4 g | 310 mg |
02 · Fixed-weight context
Where 100 grams sits inside Dips, gravies, other sauces
The comparison set contains 23 exact records in the Dips, gravies, other sauces USDA category. Here, “middle half” describes FDC 2707400’s energy position in that corpus—not nutritional quality, desirability, or a health rating.
Protein
middle half5.4 gthis record per 100 g
- Corpus median
- 5.9 g
- Middle 50%
- 2.1–6.8 g
Based on 23 records reporting protein.
Dietary fiber
upper quarter4.9 gthis record per 100 g
- Corpus median
- 0.3 g
- Middle 50%
- 0.1–0.4 g
Based on 23 records reporting dietary fiber.
Sodium
middle half443 mgthis record per 100 g
- Corpus median
- 518 mg
- Middle 50%
- 419–635 mg
Based on 23 records reporting sodium.
03 · FDA label lens
The strongest strength-side and tradeoff-side signals
At FDC 2707400’s 60 g reference weight, the largest strength-side percentage among the nutrients evaluated here is Dietary fiber; the larger tradeoff-side percentage is Sodium. Percentages use FDA label Daily Values, whose general “high” guide begins at 20% Daily Value. This is not an overall score or a personalized target.
Strength-side signals
Dietary fiber2.9 g
≈ 11% DV. This does not cross the FDA’s 20% ‘high’ guide.
Magnesium24 mg
≈ 6% DV. This does not cross the FDA’s 20% ‘high’ guide.
Tradeoff-side signals
Sodium266 mg
≈ 12% DV. This does not cross the FDA’s 20% ‘high’ guide.
Saturated fat0.3 g
≈ 2% DV. This does not cross the FDA’s 20% ‘high’ guide.
04 · Highest-impact checks
The three levers most worth resolving first
For “Bean dip, made with refried beans,” the first-pass checks follow the evidence actually published: its named weights, the FDC 2707404 alternative, and its source-formulation identity.
- 01
Listed portion span: 1 tablespoon to 1 individual container
USDA assigns those measures 15 g and 70 g. At this record’s fixed composition, scaled energy moves from 18 kcal to 83 kcal.
- 02
Record choice: compare with FDC 2707404
At an equal 100 g, this record has 5,397 mg less sodium than “Black bean sauce.” That is a record-level contrast; it does not identify which ingredient caused the difference.
- 03
Single listed source: Dip, bean, original flavor
USDA derives this record from one listed source-input row at 100 g. Real preparations can still differ in water, cooking state, brand, and served weight.
05 · Exact-record choice
Select by literal evidence, not the shortest name
Keep this record when “made with refried beans” fits. Inspect FDC 2707404 when the exact wording “Black bean sauce” is the more literal description of the food and preparation.
Keep this profile when these fields fit
Bean dip, made with refried beans
- Exact source wording
- “Bean dip, made with refried beans”
- Source identity
- USDA FDC 2707400 · FNDDS 41205050
- Named qualifiers
- made with refried beans
- Source inputs unique in this pair
- Dip, bean, original flavor
Inspect this alternative when its fields fit better
Black bean sauce
- Exact source wording
- “Black bean sauce”
- Source identity
- USDA FDC 2707404 · FNDDS 41205100
- Source inputs unique in this pair
- Soy sauce made from soy and wheat (shoyu) · Beans, black, mature seeds, cooked, boiled, without salt · Sugars, granulated
Choose the closest description
Which USDA record fits your meal?
Treat the long description as data. The phrases doing the most work here are “made with refried beans”. Match those details first; then compare the database weight with the amount you mean.
On smaller screens, focus a nutrition table and scroll horizontally to read every column.
| Exact record | Source serving | Calories / 100 g | Protein / 100 g | Fat / 100 g | Fiber / 100 g | Sodium / 100 g |
|---|---|---|---|---|---|---|
| This recordBean dip, made with refried beans | 60 g71 kcal | 119 kcal | 5.4 g | 3.7 g | 4.9 g | 443 mg |
| Black bean sauce | 32 g54 kcal | 168 kcal | 6.3 g | 8.5 g | 2.6 g | 5,840 mg |
| Spinach dip, yogurt based | 60 g95 kcal | 159 kcal | 7 g | 13 g | 0.3 g | 514 mg |
| Onion dip, yogurt based | 60 g96 kcal | 160 kcal | 6.8 g | 12.9 g | 0.2 g | 507 mg |
| Chipotle dip, yogurt based | 60 g113 kcal | 189 kcal | 7.9 g | 16 g | 0 g | 636 mg |
| Vegetable dip, yogurt based | 60 g115 kcal | 191 kcal | 8.2 g | 16 g | 0.3 g | 641 mg |
How to compare FDC 2707400: its source amount is 60 g; every 100-gram column removes portion size from the record-to-record comparison. Neither denominator determines your plate’s weight or recipe.
Household measures
Compare listed portions
For FDC 2707400, the 2 displayed measures scale the same source composition by gram weight; rounding changes presentation, not the underlying ratio.
1 tablespoon
18 kcal
15 g
1 individual container
83 kcal
70 g
At a glance
Nutrient signals in the source amount
For FDC 2707400, Sodium is the largest displayed non-protein Daily Value signal. Read the set as label context—not a personalized score.
Sodium
265.8 mg≈ 12% Daily ValueDietary fiber
2.9 g≈ 11% Daily ValueThe percentages above apply to FDC 2707400’s 60 g reference amount. FDA Daily Values are general label references, not individualized energy or medical targets. Read the FDA explanation ↗
Why FDC 2707400 has no protein percentage here: Feast reports 3.3 g, but does not present grams divided by 50 as FDA protein %DV; applicable label rules account for protein quality and regulatory context.
Source-serving signals
What stands out in this record
These 2 calculated observations describe FDC 2707400 at 60 g—not a measured or recommended plate.
- The representative USDA portion supplies 2.9 g dietary fiber, about 11% of the Daily Value used on U.S. labels.
- The representative USDA portion contains 266 mg sodium, about 12% of the Daily Value used on U.S. labels.
Nutrition facts
Compare the source serving with 100 grams
Values are rounded for readability. The source serving is 60 g.
| Nutrient | Amount | Approx. % Daily Value |
|---|---|---|
| Calories | 71 kcal 119 kcal | Not established Not established |
| Protein | 3.3 g 5.4 g | Not shown Not shown |
| Carbohydrate | 9.5 g 15.9 g | 3% 6% |
| Total fat | 2.2 g 3.7 g | 3% 5% |
| Dietary fiber | 2.9 g 4.9 g | 11% 18% |
| Sugars | 0.6 g 1 g | Not established Not established |
| Sodium | 265.8 mg 443 mg | 12% 19% |
| Saturated fat | 0.3 g 0.5 g | 2% 3% |
| Monounsaturated Fat | 0.5 g 0.9 g | Not established Not established |
| Polyunsaturated Fat | 1.2 g 2 g | Not established Not established |
| Cholesterol | 0 mg 0 mg | 0% 0% |
| Potassium | 220.8 mg 368 mg | 5% 8% |
| Calcium | 15.6 mg 26 mg | 1% 2% |
| Iron | 1 mg 1.6 mg | 5% 9% |
| Magnesium | 24 mg 40 mg | 6% 10% |
| Vitamin C | 0.4 mg 0.6 mg | 0% 1% |
| Vitamin D | 0 µg 0 µg | 0% 0% |
| Vitamin A | 0 µg 0 µg | 0% 0% |
| Caffeine | 0 mg 0 mg | Not established Not established |
| Alcohol | 0 g 0 g | Not established Not established |
| Water | 43.8 g 73 g | Not established Not established |
For FDC 2707400, approximate percentages divide the displayed 60 g amount by FDA label Daily Values; they are not personalized targets. “Not established” means FDA sets no Daily Value for that row. Protein %DV remains unshown because adult-label use depends on regulatory context.
Inside the source record
Source formulation behind this USDA record
USDA links FDC 2707400 to one source input totaling 100 g in its standardized formulation. Publishing that exact provenance makes “Bean dip, made with refried beans” inspectable beside similarly named records.
How to read this
A single-source formulation
Dip, bean, original flavor is the only listed source input for this record. That does not mean every real-world version is identical; brands, preparation, water content, and portion weight can still differ.
100 g total listed input weight across the formulation.
| # | USDA input | Listed amount | Input weight | Share of listed input weight |
|---|---|---|---|---|
| 1 | Dip, bean, original flavorUSDA ingredient 27065 | 100 GM | 100 g | 100% |
Exact-record context
What makes this USDA record distinct?
For FDC 2707400, the close-record rule searches the USDA “Dips, gravies, other sauces” category for shared description terms or source inputs. Any surviving pair is compared per 100 grams, so unlike source-serving sizes cannot manufacture the nutrient difference.
This record
Bean dip, made with refried beans
- USDA category
- Dips, gravies, other sauces
- FDC ID
- 2707400
- FNDDS code
- 41205050
Closest inspectable record
Black bean sauce
- USDA category
- Dips, gravies, other sauces
- FDC ID
- 2707404
- FNDDS code
- 41205100
| Nutrient | This record | Comparison record | Difference |
|---|---|---|---|
| Calories | 119 kcal | 168 kcal | −49 kcal |
| Protein | 5.4 g | 6.3 g | −0.8 g |
| Carbohydrate | 15.9 g | 17.4 g | −1.5 g |
| Total fat | 3.7 g | 8.5 g | −4.8 g |
| Dietary fiber | 4.9 g | 2.6 g | +2.3 g |
| Sodium | 443 mg | 5,840 mg | −5,397 mg |
Plain-English read
At the fixed 100-gram basis, this record lists 49 less calories, 4.8 g less total fat, and 2.3 g more dietary fiber than “Black bean sauce.”
Only this record lists Dip, bean, original flavor. Only the comparison record lists Soy sauce made from soy and wheat (shoyu); Beans, black, mature seeds, cooked, boiled, without salt; Sugars, granulated; Oil, soybean. Those formulation rows identify different source records; they do not prove which input caused a nutrient difference.
4 of the six displayed differences clear the documented materiality screen. It is a reading aid, not a health rating.
Formulation evidence
The listed formulations differ
The formulation rows differ, but the source data do not isolate which component caused any nutrient difference. Input weights describe the standardized formulation—not final plated proportions.
Listed only in this record: Dip, bean, original flavor.
Listed only in the comparison: Soy sauce made from soy and wheat (shoyu); Beans, black, mature seeds, cooked, boiled, without salt; Sugars, granulated; Oil, soybean; and 1 more.
Portion evidence
The listed portion sets differ
This record’s reference amount is 60 g; a familiar listed measure is 1 tablespoon (15 g).
The comparison record’s reference amount is 32 g; a familiar listed measure is 1 tablespoon (16 g).
Use the 100-gram row to compare FDC 2707400 with FDC 2707404 at equal mass; use their 60 g and 32 g source amounts only for portion matching.
Evidence boundary: FDC 2707400 versus FDC 2707404 is a comparison of standardized source records—not a measurement of your meal, an overall food-quality rank, or proof that one input caused a difference.
Review the full dips, gravies, other sauces source category → Read the calculation and selection methodology →
Uncertainty, made actionable
What can change this estimate?
This is a standardized USDA survey-food profile, not a measurement of every preparation. Actual nutrition can change with amount used, recipe or brand, concentration, oil, sugar, and salt formulation.
For “Bean dip, made with refried beans,” resolve amount used first, then move through the remaining 3 published levers. Unknowns should remain visible rather than expanding every assumption at once.
- 01
amount used
When composition is held constant, nutrient totals scale directly with grams. A 20% weight correction produces the same 20% correction to the scaled totals.
- 02
recipe or brand
Prefer a package, menu, or known recipe when it identifies the food more precisely. Otherwise preserve the generic record as an explicit approximation.
- 03
concentration
Estimate what was actually consumed, including liquid left behind. The same bowl volume can contain a different mass and solid-to-liquid balance.
- 04
oil, sugar, and salt formulation
Match the named cooking-fat state when possible. Fat used, retained, or left behind is preparation information that a dish name alone cannot recover.
How we estimated this
The arithmetic is simple; the provenance is the point
FDC 2707400 comes from FoodData Central Survey Foods (FNDDS). Its 119 kcal per 100 g becomes 71 kcal at 60 g through nutrient per portion = nutrient per 100 g × portion grams ÷ 100; this page adds no second nutrition estimate.
About the serving label: USDA describes the underlying survey portion as “Quantity not specified.” We display it as a USDA reference amount because it is a database comparison point—not a suggested portion or a claim about what most people should eat.
Data cycle: 2021–2023, published October 31, 2024
FoodData Central ID: 2707400
FNDDS food code: 41205050
The scaling for FDC 2707400 can be exact while the match to “Bean dip, made with refried beans” is wrong. That is why this profile keeps its 60 g weight, 1-row source formulation, and selection uncertainty beside the arithmetic.
Source release October 31, 2024. Review USDA’s data-type documentation ↗ · Read Feast’s full nutrition methodology.