Kidney bean
Uncooked red kidney beans
|
|
| Nutritional value per 100 g (3.5 oz) | |
|---|---|
| Energy | 1,393 kJ (333 kcal) |
|
60 g
|
|
| Sugars | 2 g |
| Dietary fiber | 15 g |
|
1 g
|
|
|
7.2 g
|
|
| Vitamins | |
| Pantothenic acid (B5) |
(16%)
0.8 mg |
| Folate (B9) |
(99%)
394 μg |
| Minerals | |
| Calcium |
(14%)
143 mg |
| Iron |
(62%)
8 mg |
| Magnesium |
(39%)
140 mg |
| Potassium |
(30%)
1406 mg |
| Zinc |
(32%)
3 mg |
| Other constituents | |
| Water | 12 g |
|
|
| Percentages are roughly approximated using US recommendations for adults. Source: USDA Nutrient Database |
|
The kidney bean is a variety of the common bean (Phaseolus vulgaris). It is named for its visual resemblance in shape and color to a kidney. Red kidney beans can be confused with other beans that are red, such as adzuki beans.[citation needed]
Contents
Classification
There are different classifications of kidney beans, such as:
- Red kidney bean (also known as: common kidney bean, Rajma in India, Surkh(Red) Lobia in Pakistan).
- Light speckled kidney bean (and long shape light speckled kidney bean).
- Red speckled kidney bean (and long shape light speckled kidney bean).
- White kidney bean (also known as cannellini or Lobia in India or Safaid (White) Lobia in Pakistan).[1]
Dishes
Red kidney beans are commonly used in chili con carne and are an integral part of the cuisine in northern regions of India, where the beans are known as rajma and are used in a dish of the same name. Red kidney beans are used in New Orleans and much of 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. Small kidney beans used in La Rioja, Spain, are called caparrones.
Toxicity
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Raw 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.[2] Cooking at the lower temperature of 80 °C (176 °F), such as in a slow cooker, can increase this danger and raise the toxin concentration up to fivefold.[3] Canned red kidney beans, though, are safe to use immediately.[4][5][6]
References
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- ↑ Phytohaemagglutinin. Foodborne Pathogenic Microorganisms and Natural Toxins Handbook, US Food and Drug Administration (2009)
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