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A small white legume that gets its name from the fact that the US Navy has served it as a staple since the mid-1800s. Widely used for commercially canned pork and beans.plural: navy beans
Season: available year-round
How to prepare: Navy beans require lengthy, slow cooking.
Substitutions: navy beans = flageolet = great Northern beans = pea beans
|Calculated for 1 cup|
|Amount Per Serving||%DV|
|Calories from Fat 10||(3%)|
|Total Fat 1.1g||1%|
|Saturated Fat 0.2g||0%|
|Monounsaturated Fat 0.0g|
|Polyunsaturated Fat 0.9g|
|Trans Fat 0.0g|
|Total Carbohydrate 47.4g||15%|
|Dietary Fiber 19.1g||76%|