Legume
Kidney Bean
Kidney beans are large, curved Phaseolus vulgaris beans with a robust skin and dense, meaty interior. Red kidney beans dominate chilli, rice-and-beans, and stews; white kidney (cannellini-adjacent large whites) and lighter red types appear in European braises and salads. They keep their shape better than many softer beans when simmered, and must be fully cooked—undercooked kidney beans can cause digestive upset. Dried and canned forms are both common.
Also known as: Rajma
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A sample of named types with their own origin and culinary profiles.
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Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 0.75 g
- Saturated Fat 0.2 g
- Trans Fat 0 g
- Monounsaturated Fat 0.2 g
- Polyunsaturated Fat 0.31 g
- Cholesterol 0 mg
- Sodium 10.6 mg
- Salt 0.02 g
- Total Carbohydrate 18.8 g
- Dietary Fibre 6.06 g
- Total Sugars 1.84 g
- Complex / starch 12.5 g
- Protein 9.62 g
- Water 61.2 g
- Energy 126 kcal
- Water 61.2 g
- Carbohydrates 18.8 g
- Sugars 1.84 g
- Monosaccharides 1.28 g
- Disaccharides 0.55 g
- Starch 12.5 g
- Amylose 3.11 g
- Amylopectin 9.34 g
- Digestible Starch 10.6 g
- Resistant Starch 1.25 g
- Fibre 6.06 g
- Soluble Fibre 2.12 g
- Insoluble Fibre 3.94 g
- Protein 9.62 g
- Plant Protein 9.14 g
- Fat 0.75 g
- Saturated Fat 0.2 g
- Monounsaturated Fat 0.2 g
- Polyunsaturated Fat 0.31 g
- Vitamins 170 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.29 mg
- Vitamin B2 — Riboflavin 0.11 mg
- Vitamin B3 — Niacin 1.7 mg
- Vitamin B5 — Pantothenic Acid 0.56 mg
- Vitamin B6 0.22 mg
- Vitamin B7 — Biotin 5.5 µg
- Vitamin B9 — Folate 131 µg
- Vitamin C 2 mg
- Vitamin E 0.54 mg
- Vitamin K 8.5 µg
- Minerals 309 mg
- Major Minerals 301 mg
- Trace Minerals 8.9 mg
- Salt 0.02 g
- Sodium Chloride 0.02 g
Vitamins
vitamin-c: 2 · vitamin-a: 20 · vitamin-b1-thiamine: 0.29 · vitamin-b2-riboflavin: 0.11 · vitamin-b3-niacin: 1.7 · vitamin-b5-pantothenic-acid: 0.56 · vitamin-b6: 0.22 · vitamin-b7-biotin: 5.5 · vitamin-b9-folate: 131 · vitamin-e: 0.54 · vitamin-k: 8.5 ·
Minerals
Sodium: 10.58 · Potassium: 245 · Calcium: 45 · Iron: 3.5 · Zinc: 0.4 · Iodine: 5 ·
Cooked legumes deliver plant protein, resistant starch, and fibre with little fat.
History
Common bean types including kidney-shaped landraces were domesticated in the Americas.
Columbian exchange carried kidney-type beans to Europe, Africa, and Asia.
Red kidney beans became a staple of American chilli and Southern bean cookery.
Canned kidney beans made the type a global convenience pulse.