Kidney bean

Last updated
Dried kidney beans Red Rajma BNC.jpg
Dried kidney beans

The kidney bean is a variety of the common bean ( Phaseolus vulgaris ) named for its resemblance to a human kidney.

Contents

Kidney beans, boiled
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
Fat
0.50 g
8.7 g
Vitamins Quantity
%DV
Thiamine (B1)
13%
0.16 mg
Riboflavin (B2)
5%
0.06 mg
Niacin (B3)
4%
0.58 mg
Pantothenic acid (B5)
4%
0.22 mg
Vitamin B6
7%
0.12 mg
Folate (B9)
33%
130 μg
Vitamin C
1%
1.2 mg
Vitamin E
0%
0.03 mg
Vitamin K
7%
8.4 μg
Minerals Quantity
%DV
Calcium
2%
28 mg
Copper
27%
0.24 mg
Iron
16%
2.9 mg
Magnesium
11%
45 mg
Phosphorus
11%
142 mg
Potassium
13%
403 mg
Sodium
0%
2 mg
Zinc
10%
1.07 mg
Other constituentsQuantity
Water67 g

Percentages estimated using US recommendations for adults, [1] except for potassium, which is estimated based on expert recommendation from the National Academies. [2]

Classification

There are different classifications of kidney beans, such as:

Nutrition

Kidney beans, cooked by boiling, are 67% water, 23% carbohydrates, 9% protein, and contain negligible fat. In a 100-gram reference amount, cooked kidney beans provide 532 kJ (127 kcal) of food energy, and are a rich source (20% or more of the Daily Value, DV) of protein, folate (33% DV), iron (22% DV), and phosphorus (20% DV), with moderate amounts (10–19% DV) of thiamine, copper, magnesium, and zinc (11–14% DV).

Dishes

Rajma served with rice--a common dish in north India Rajma Chawal from India(1).jpg
Rajma served with rice—a common dish in north India
Red Speckled Kidney Beans Chitra Rajma.jpg
Red Speckled Kidney Beans

Red kidney beans are commonly used in chili con carne and are used in the cuisine of India, where the beans are known as rajma and Pakistan where they are called surkh lobia. Red kidney beans are used in southern Louisiana for the classic Monday Creole dish of red 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 in La Rioja, Spain, are called caparrones . In the Netherlands and Indonesia, kidney beans are usually served as a soup called brenebon . [3] In the Levant, a common dish consisting of kidney bean stew usually served with rice is known as fasoulia. 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.

Toxicity

Red kidney beans contain relatively high amounts of phytohemagglutinin, and thus are more toxic than most other bean varieties if not pre-soaked and subsequently heated to the boiling point for at least 10 minutes. The US Food 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 a slow cooker, is insufficient to denature the toxin and has been reported to cause food poisoning. [4] Canned red kidney beans, though, are safe to eat straight from the can, as they are cooked prior to being shipped. As few as five raw beans or a single undercooked kidney bean can cause severe nausea, diarrhea, vomiting, and abdominal pains. [5] [6] [7]

Cookbook

Related Research Articles

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<span class="mw-page-title-main">Rajma</span> Red kidney beans dish, originating from the Indian subcontinent

Rājmā, also known as rajmah, rāzmā, or lal lobia, is a vegetarian dish, originating from the Indian subcontinent, consisting of red kidney beans in a thick gravy with many Indian whole spices, and is usually served with rice. It is a part of the regular diet in Northern India, Nepal and Punjab province of Pakistan. The dish developed after the red kidney bean was brought to the Indian subcontinent from Mexico. Rajma Chawal is kidney beans served with boiled rice.

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<span class="mw-page-title-main">Brenebon</span> Indonesian kidney beans soup dish

Brenebon soup or bruinebonensoep is a kidney beans soup commonly found in the Eastern Indonesia, more often specifically associated with Manado cuisine of North Sulawesi. The soup is made from kidney beans with vegetables served in broth seasoned with garlic, pepper, and other spices.

References

  1. United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". FDA. Archived from the original on 2024-03-27. Retrieved 2024-03-28.
  2. National Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). Oria, Maria; Harrison, Meghan; Stallings, Virginia A. (eds.). Dietary Reference Intakes for Sodium and Potassium. The National Academies Collection: Reports funded by National Institutes of Health. Washington, DC: National Academies Press (US). ISBN   978-0-309-48834-1. PMID   30844154. Archived from the original on 2024-05-09. Retrieved 2024-06-21.
  3. "Recipe: Soup Brenebon". FAO .
  4. 1 2 "Bad Bug Book (2012)" (PDF). Foodborne Pathogenic Microorganisms and Natural Toxins Handbook: Phytohaemagglutinin. Food and Drug Administration. 2012. Retrieved 26 December 2013. Consumers should boil the beans for at least 30 minutes to ensure that the product reaches sufficient temperature
  5. "Be Careful With Red Kidney Beans in The Slow Cooker". Mother Earth News .
  6. "Cooking safely with slow cookers and crock pots". foodsmart.govt.nz. Archived from the original on 2016-01-02. Retrieved 2015-03-06.
  7. "Raw Kidney Beans". Home Food Preservation (Penn State Extension).