The Kidney beans are a variety of the common bean. It is named for its visual resemblance in shape and color to a kidney. Kidney beans are consumed across the globe and a staple in several traditional dishes. The largest commercial producers of kidney beans are India, China, Indonesia, Brazil and the United States.
Kidney beans are reddish-brown kidney-shaped pulses with a soft, creamy flesh that are available dried or canned. Dried kidney beans need soaking and should be cooked carefully because they contain toxins on the outer skin when raw, which are rendered harmless by boiling; canned beans need just draining, rinsing, and reheating. Kidney beans hold their shape really well during cooking and readily absorb surrounding flavors.
There are different classifications of kidney beans, such as:
They can be stored in a dry state in an airtight container in a cool, dry, and dark place where they will keep for up to 12 months.
Red Kidney beans are commonly used in chili con carne and are an integral part of the cuisine in northern regions of India. They are consumed cooked in several dishes, including casseroles, macaroni, and salads. They can be seasoned with sausage and when they combined with rice, red beans make a complete protein source, then becomes ideal as a substitute for meat.
Nutritional Value of Kidney Beans contains per 100gms is mentioned below:
Energy 127 kcal
Carbohydrates 22.8 g
Sugars 0.32 g
Dietary fiber 7.4 g
Fat 0.50 g
Protein 8.67 g
Thiamine (B1) 0.16 mg Riboflavin (B2) 0.058 mg
Niacin (B3) 0.578 mg Vitamin B6 0.12 mg
Folate (B9) 130 μg Vitamin C 1.2 mg
Vitamin E 0.03 mg Vitamin K 8.4 μg
Calcium 28 mg Iron 2.94 mg
Magnesium 45 mg Potassium 403 mg
Sodium 2 mg Zinc 1.07 mg
Color: Red, Light Speckled, Red Speckled