Legume

Whole

Whole kidney beans are intact dried or cooked beans kept for chili, salads, rice-and-beans, and stews where the kidney shape should stay visible. Dark red types hold colour well; lighter red and white “cannellini-adjacent” market beans are milder. Canned whole beans are already cooked; dried need soak and a hard boil. Never cook dried kidney beans in a low-temperature slow cooker without a prior full boil—lectins must be destroyed by boiling. Salt late if skins are tough; acid (tomato, vinegar) can slow softening if added too early. Drain and rinse canned beans when you want less tinny liquid and sodium.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Explore further

Canned Whole

Dried Whole

Red Whole

White Whole

Characteristics

Preparations

FreshRoastedWhole

Traits

IntactVersatileWhole

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 118

Amount per 100 g

Total Fat 0.83 g
Saturated Fat 0.2 g
Trans Fat 0 g
Monounsaturated Fat 0.19 g
Polyunsaturated Fat 0.32 g
Cholesterol 0 mg
Sodium 9.46 mg
Salt 0.02 g
Total Carbohydrate 20.1 g
Dietary Fibre 5.84 g
Total Sugars 2.05 g
Complex / starch 11.7 g
Protein 8.91 g
Water 67.7 g

Detailed nutrients

Energy 118 kcal
Water 67.7 g
Carbohydrates 20.1 g
- Sugars 2.05 g
- Starch 11.7 g
- Fibre 5.84 g
Protein 8.91 g
Fat 0.83 g
- Saturated Fat 0.2 g
- Monounsaturated Fat 0.19 g
- Polyunsaturated Fat 0.32 g
  - Omega-3 0.03 g
Vitamins 160 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.28 mg
- Vitamin B2 — Riboflavin 0.11 mg
- Vitamin B3 — Niacin 1.64 mg
- Vitamin B5 — Pantothenic Acid 0.54 mg
- Vitamin B6 0.21 mg
- Vitamin B7 — Biotin 5.3 µg
- Vitamin B9 — Folate 126 µg
- Vitamin C 2 mg
- Vitamin E 0.52 mg
- Vitamin K 8.2 µg
Minerals 363 mg
- Major Minerals 361 mg
  - Calcium 61 mg
  - Sodium 9.46 mg
  - Potassium 291 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.02 g

Vitamins

vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.28 · vitamin-b2-riboflavin: 0.11 · vitamin-b3-niacin: 1.64 · vitamin-b5-pantothenic-acid: 0.54 · vitamin-b6: 0.21 · vitamin-b7-biotin: 5.3 · vitamin-b9-folate: 126.4 · vitamin-e: 0.52 · vitamin-k: 8.2 ·

Minerals

Sodium: 9.46 · Potassium: 291 · Calcium: 61 · Iron: 1.5 ·

Whole form averages edible parts as typically consumed.

History

1800

Whole ingredients remained the default market form before extensive retail fabrication.