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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 ...
The seeds are small, light green, and kidney-shaped. If shelled and cooked when fresh but semi-dry, the texture is firm yet creamy. They are often eaten in France, where they traditionally accompany lamb. Kidney: Kidney beans, also known as red beans, are named for their visual resemblance in shape and color to kidneys.
An edible seed [n 1] is a seed that is suitable for human or animal consumption. Of the six major plant parts, [ n 2 ] seeds are the dominant source of human calories and protein . [ 1 ] A wide variety of plant species provide edible seeds; most are angiosperms , while a few are gymnosperms .
Adzuki, or the red mung bean, has more fiber than many other varieties, while fava beans are packed with the antioxidant lutein. Black and dark red kidney beans are full of potassium, and ...
Red bean is a common name for several varieties of beans and plants and may refer to: Small red beans, also known as "Mexican red beans," "Central American red beans," and "New Orleans red beans" Adzuki bean (Vigna angularis), commonly used in Japanese, Korean, and Chinese cuisine, particularly as red bean paste; Kidney bean, a light or dark ...
Rajma or kidney beans, simmered in a gravy of onions and tomatoes from India. Rājmā [2] [raːdʒmaː] (Hindi: राजमा, Nepali: राजमा, Urdu: راجما), 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.
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