Kidney bean

Kidney beans, boiled
Nutritional value per 100 g (3.5 oz)
Energy	532 kJ (127 kcal)
Carbohydrates	22.8 g
Sugars	0.3 g
Dietary fiber	7.4 g
Fat	0.50 g
Protein	8.7 g
Vitamins
Vitamins and minerals
Vitamins	Quantity %DV†
Thiamine (B1)	13% 0.16 mg
Riboflavin (B2)	5% 0.06 mg
Niacin (B3)	4% 0.58 mg
Pantothenic acid (B5)	4% 0.22 mg
Vitamin B6	7% 0.12 mg
Folate (B9)	33% 130 μg
Vitamin C	1% 1.2 mg
Vitamin E	0% 0.03 mg
Vitamin K	7% 8.4 μg
Minerals	Quantity %DV†
Calcium	2% 28 mg
Copper	27% 0.24 mg
Iron	16% 2.9 mg
Magnesium	11% 45 mg
Phosphorus	11% 142 mg
Potassium	13% 403 mg
Sodium	0% 2 mg
Zinc	10% 1.07 mg
Other constituents	Quantity
Water	67 g
	Link to USDA Database entry
	†Percentages estimated using US recommendations for adults, except for potassium, which is estimated based on expert recommendation from the National Academies.;

The kidney bean is a variety of the common bean (Phaseolus vulgaris). It's called a kidney bean because it looks like a human kidney.^[source?]

Types

There are different types of kidney beans:^[source?]

Red kidney bean (also known as common kidney bean, rajma in India, surkh/laal (red) lobia in Pakistan).
Light speckled kidney bean (and long shape light speckled kidney bean).
Red speckled kidney bean (and long shape red speckled kidney bean).
White kidney bean (also known as cannellini in Italy, the UK, Australia, and the US; lobia in India; or safaid (white) lobia in Pakistan).

Nutrition

Kidney beans, cooked by boiling, are 67% water, 23% carbohydrates, 9% protein, and contain negligible fat (table). In a reference amount of 100 g (3.5 oz), cooked kidney beans provide 127 calories of food energy, and are a rich source (20% or more of the Daily Value, DV) of protein, folate and copper, with moderate amounts of thiamine and several dietary minerals (10–16% DV, table).

References

↑ 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.
↑ "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.

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[FDADailyValues-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.

[NationalAcademiesPotassium-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.