Kidney bean

Kidney beans

The kidney bean is a variety of the common bean ( Phaseolus vulgaris ). It is named after the kidney because of its visual similarity in shape and color ('kidney' = English for kidney). Red kidney beans should not be confused with the adzuki bean ( Vigna angularis ) and the fire bean ( Phaseolus coccineus ).

Origin and cultivation

There is evidence that the kidney bean comes from Peru and found its way to Europe during colonial times . It is now also known in Asia. Like all other beans, the kidney bean also needs a humid climate for growth , which is why the bean is mainly grown in Africa and America. But they are now common in China too.

Appearance, taste and texture

Kidney beans are dark red legumes with a kidney-like shape. Because of the color, they are also known as red beans. Accordingly, not all beans are created equal, as they all differ significantly in terms of color, shape and taste.

Kidney beans contain phytohemagglutinin , so they should only be consumed cooked. It will be different than z. B. With green beans, only the bean kernels are consumed without pods.

Kidney beans are soft and slightly floury and have a slightly sweet taste. In addition, they can be easily added to other dishes as they take on the aroma of other ingredients relatively easily.

composition

The composition of kidney beans depends on the environmental conditions (soil, climate), the cultivation technique (fertilization, plant protection) and the processing of the beans.

Kidney beans are made up as follows (average data per 100 g edible portion):

Components water 66.9 g protein 8.7 g fat 0.5 g Carbohydrates 1 22.8 g Fiber 7.4 g

Minerals sodium 2 mg potassium 403 mg magnesium 45 mg Calcium 28 mg manganese 0.5 mg iron 0.845 mg copper 0.24 mg zinc 1.0 mg phosphorus 142 mg

Vitamins Thiamine (Vit. B 1 ) 0.16 mg Riboflavin (Vit. B 2 ) 0.058 mg Nicotinic acid (Vit. B 3 ) 0.58 mg Pantothenic acid (Vit. B 5 ) 0.22 mg vitamin C 1.2 mg Vitamin E 2 0.03 mg

amino acids Arginine 3 537 mg Histidine 3 242 mg Isoleucine 383 mg Leucine 693 mg Lysine 595 mg Methionine 130 mg Phenylalanine 469 mg Threonine 365 mg Tryptophan 103 mg Tyrosine 244 mg Valine 454 mg

1 mg = 1000 µg

¹ Difference calculation

² α-tocopherol 0.03 mg

³ semi-essential

The physiological calorific value is 532  kJ (127 kcal) per 100  g of edible portion.

Web links

Commons : Kidney beans  - Collection of pictures, videos and audio files

Individual evidence

1. ↑ FDA: Bad Bug Book: Foodborne Pathogenic Microorganisms and Natural Toxins Handbook Phytohaemagglutinin. ( Memento of March 8, 2013 in the Internet Archive )
2. ↑ FDC: Beans, kidney, red, mature seeds, cooked, boiled, without salt , March 2020