Kidney Beans (Cooked)

Produce Description:

Kidney beans are derived from a common bean ancestor in Peru. From there they were brought to South and Central America. The kidney bean is a variety of common beans. It is named for its visual resemblance in shape and color to a kidney. Kidney red beans can be confused with other beans that are red, such as azuki beans. In Jamaica, they are called “red peas.”

Overview
Nutrition
Varieties

Kidney beans are a very good source of fiber and fat-free protein. The trace mineral molybdenum helps rid the body of sulfites that are found in prepared foods and salad bars. Soluble fiber in kidney beans attaches to bile and carries it out of the body. Iron found in kidney beans is good for energy and especially good for menstruating women. Kidney beans contain manganese which works to produce energy and as an antioxidant.

Fiber in kidney beans helps lower cholesterol and prevent spikes in blood sugar. This makes them good for people with diabetes, insulin resistance, and hypoglycemia. Insoluble fiber in kidney beans aids digestion by preventing constipation, irritable bowel syndrome, and diverticulosis. Consuming legumes like kidney beans can help prevent heart disease. Thiamin, vitamin B1, helps to improve memory. Kidney beans can aid patients with Alzheimer's disease.

Alanine: 0.200 g -

Arginine: 0.263 g -

Aspartic acid: 0.628 g -

Calcium, Ca: 19 mg -

Carbohydrate, by difference: 4.72 g -

Copper, Cu: .174 mg -

Cysteine: 0.055 g -

Fatty acids, total monounsaturated: 0.045 g -

Fatty acids, total polyunsaturated: 0.318 g -

Fatty acids, total saturated: 0.083 g -

Histidine: 0.135 g -

Iron, Fe: 0.89 mg -