Vegetables Unprepared/Unprocessed (Shelf Stable) · barcode 40028800146702
Farmer Girl USDA Low Sodium Pinto Beans 6/10 Case
Farmer Girl · Hanover Foods Corp
- Lab testsNo lab has published results for this exact product.
- RecallsNo FDA recall lists this barcode.
- AdditivesNone of the additives we track appear in the ingredients.
- TypicalFDA's tests of vegetables unprepared/unprocessed (shelf stable) show what's typical. See levels
Typical for vegetables unprepared/unprocessed (shelf stable)
What FDA found when it bought and tested this kind of food across the US. These are not tests of this product.
- Cadmium: typically 23.3 ppb (FDA, 87 samples, 2017-2020).
A toddler reaches EPA's daily limit at about 600 g (21 oz) a day; an adult at about 2.8 kg (6.2 lb).One serving (100 g (3½ oz)):17% of a toddler's daily limit4% of a adult's daily limit
- Arsenic (total): typically 3.02 ppb (FDA, 87 samples, 2017-2020). No US agency limit we can cite.
- Lead, Mercury, Perchlorate: usually below 4 ppb, the lab's limit, in FDA's samples.
FDA samples behind these numbers
- Lead in Garlic, raw: found in 0 of 6, all below 4 ppb (2019-2020)
- Lead in Onion, mature, raw: found in 1 of 27, average 0.27, highest 7.4 ppb (2017-2020)
- Lead in Potato, peeled, boiled: found in 0 of 27, all below 4 ppb (2017-2020)
- Lead in Potato, with peel, baked: found in 9 of 27, average 2.32, highest 12 ppb (2017-2020)
- Cadmium in Garlic, raw: found in 6 of 6, average 20.7, highest 40 ppb (2019-2020)
- Cadmium in Onion, mature, raw: found in 27 of 27, average 7.6, highest 26 ppb (2017-2020)
- Cadmium in Potato, peeled, boiled: found in 27 of 27, average 24.8, highest 42 ppb (2017-2020)
- Cadmium in Potato, with peel, baked: found in 27 of 27, average 43, highest 66 ppb (2017-2020)
- Mercury in Garlic, raw: found in 0 of 6, all below 1 ppb (2019-2020)
- Mercury in Onion, mature, raw: found in 0 of 27, all below 1 ppb (2017-2020)
- Mercury in Potato, peeled, boiled: found in 0 of 27, all below 1 ppb (2017-2020)
- Mercury in Potato, with peel, baked: found in 0 of 27, all below 1 ppb (2017-2020)
- Arsenic (total) in Garlic, raw: found in 6 of 6, average 8.73, highest 14 ppb (2019-2020)
- Arsenic (total) in Onion, mature, raw: found in 17 of 27, average 3.9, highest 15 ppb (2017-2020)
- Arsenic (total) in Potato, peeled, boiled: found in 2 of 27, average 0.32, highest 4.8 ppb (2017-2020)
- Arsenic (total) in Potato, with peel, baked: found in 19 of 27, average 4.31, highest 18 ppb (2017-2020)
- Perchlorate in Onion, mature, raw: found in 9 of 20, average 1.8, highest 12 ppb (2008-2012)
- Perchlorate in Potato, baked (w/ peel): found in 5 of 20, average 0.53, highest 3 ppb (2008-2012)
- Perchlorate in Potato, boiled (w/out peel): found in 5 of 20, average 0.38, highest 2 ppb (2008-2012)
"Typically" is FDA's middle sample. Daily amounts use the long-run average and each chemical's daily limit (EPA reference dose, or FDA's level for lead) for a 33-lb toddler and a 154-lb adult. ppb = micrograms per kilogram of food. Source: FDA Total Diet Study.
Not tested
No published results for this product cover: Metals, Perchlorate, Phthalates (plastic softeners), Phthalate substitutes, Bisphenols. That means nobody has published a test, not that these are absent.
Ingredients (from the label)
Prepared Pinto Beans, Water, Salt and Calcium Chloride (firming agent), Calcium Disodium EDTA (promote color retention)
From USDA FoodData Central, label dated 2024-12-19. Labels change; check the package.