| Nutritional value per 100 g (3.5 oz) | |||||||||||||||||||||||||||||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Energy | 532 kJ (127 kcal) | ||||||||||||||||||||||||||||||||||||||||||||||||||
22.8 g | |||||||||||||||||||||||||||||||||||||||||||||||||||
| Sugars | 0.3 g | ||||||||||||||||||||||||||||||||||||||||||||||||||
| Dietary fiber | 7.4 g | ||||||||||||||||||||||||||||||||||||||||||||||||||
0.50 g | |||||||||||||||||||||||||||||||||||||||||||||||||||
8.7 g | |||||||||||||||||||||||||||||||||||||||||||||||||||
| |||||||||||||||||||||||||||||||||||||||||||||||||||
| Other constituents | Quantity | ||||||||||||||||||||||||||||||||||||||||||||||||||
| Water | 67 g | ||||||||||||||||||||||||||||||||||||||||||||||||||
| †Percentages estimated usingUS recommendations for adults,[1] except for potassium, which is estimated based on expert recommendation from theNational Academies.[2] | |||||||||||||||||||||||||||||||||||||||||||||||||||
Thekidney bean is a variety of the commonbean (Phaseolus vulgaris), its common name due to its resemblance to ahuman kidney.
There are different classifications of kidney beans, such as:
Kidney beans, cooked by boiling, are 67% water, 23%carbohydrates, 9%protein, and contain negligiblefat. In a 100-gram reference amount, cooked kidney beans provide 532 kJ (127 kcal) offood energy, and are a rich source (20% or more of theDaily Value, DV) of protein,folate (33% DV),iron (22% DV), andphosphorus (20% DV), with moderate amounts (10–19% DV) ofthiamine,copper,magnesium, andzinc (11–14% DV).
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Red kidney beans are used in the cuisine ofIndia, where the beans are known asrajma andPakistan where they are called surkh lobia. Red kidney beans are commonly used inchili con carne and used in southernLouisiana for the classic MondayCreole dish ofred beans and rice. The smaller, darker red beans are also used, particularly in Louisiana families with a recent Caribbean heritage. In Jamaica, they are referred to as red peas. Small kidney beans used inLa Rioja, Spain, are calledcaparrones. In theNetherlands andIndonesia, kidney beans are usually served as a soup calledbrenebon.[3] In theLevant, a common dish consisting of kidney bean stew usually served with rice is known asfasoulia. To make bean paste, kidney beans are generally prepared from dried beans and boiled until they are soft, at which point the dark red beans are pulverized into a dry paste.
Raw red kidney beans contain relatively high amounts ofphytohemagglutinin and thus are more toxic than most other bean varieties if not soaked and then boiled for at least 10 minutes. The USFood and Drug Administration recommends boiling for 30 minutes to ensure they reach a sufficient temperature long enough to completely destroy the toxin.[4] Cooking at the lower temperature of 80 °C (176 °F), such as in aslow cooker, is insufficient to denature the toxin and has been reported to cause food poisoning.[4] As few as five raw beans or a single undercooked kidney bean (as cooking them at insufficient temperatures increases the level of toxic compounds) can cause severe nausea, diarrhea, vomiting, and abdominal pains. Canned red kidney beans, though, are safe to eat straight from the can, as they are cooked prior to being shipped.[5][6][7]
Consumers should boil the beans for at least 30 minutes to ensure that the product reaches sufficient temperature