Small red beans

Small Red Beans, Dry

Nutritional value per 100 g (3.5 oz)
Energy	956 kJ (228 kcal)
Carbohydrates	41.9 g
Sugars	2.8 g
Dietary fiber	4.1 g
Fat	1.28 g
Protein	23.5 g
Vitamins and minerals Minerals Quantity %DV† Calcium 11% 149 mg Copper 108% 0.968 mg Iron 28% 4.95 mg Magnesium 40% 167 mg Manganese 77% 1.76 mg Phosphorus 39% 493 mg Potassium 51% 1520 mg Sodium 0% 5 mg Zinc 29% 3.23 mg
Link to USDA Database entry
†Percentages estimated using US recommendations for adults, [1] except for potassium, which is estimated based on expert recommendation from the National Academies [2]

Small red beans are a variety of the common bean ( Phaseolus vulgaris ), popular in Central America. They are also known as frijoles de seda (silk beans), "Mexican red beans," "Central American red beans," and "New Orleans red beans".

small red beans

Dishes

pupusas a popular dish in El Salvador

Small red beans are used mainly in Central America for a variety of dishes. They are the most commonly used bean in the country of El Salvador, often used in pupusas as well as refried beans (frijoles liquados).^{[ citation needed ]}

Toxicity

See also: Phaseolus vulgaris § Toxicity

Small red beans contain some phytohemagglutinin and thus have some toxicity if not soaked and then boiled for at least 10 minutes. 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.^{[ citation needed ]}

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. "TABLE 4-7 Comparison of Potassium Adequate Intakes Established in This Report to Potassium Adequate Intakes Established in the 2005 DRI Report". p. 120. In: Stallings, Virginia A.; Harrison, Meghan; Oria, Maria, eds. (2019). "Potassium: Dietary Reference Intakes for Adequacy". Dietary Reference Intakes for Sodium and Potassium. pp. 101–124. doi:10.17226/25353. ISBN   978-0-309-48834-1. PMID   30844154. NCBI   NBK545428.