Kidney bean
| Nutritional value per 100 g (3.5 oz) | |
|---|---|
| Energy | 532 kJ (127 kcal) |
| Carbohydrates | 22.8 g |
| - Sugars | 0.32 g |
| - Dietary fiber | 7.4 g |
| Fat | 0.50 g |
| Protein | 8.67 g |
| Water | 66.94 |
| Thiamine (Vit. B1) | 0.16 mg (12%) |
| Riboflavin (Vit. B2) | 0.058 mg (4%) |
| Niacin (Vit. B3) | 0.578 mg (4%) |
| Vitamin B6 | 0.12 mg (9%) |
| Folate (Vit. B9) | 130 μg (33%) |
| Vitamin C | 1.2 mg (2%) |
| Vitamin E | 0.03 mg (0%) |
| Vitamin K | 8.4 μg (8%) |
| Calcium | 28 mg (3%) |
| Iron | 2.94 mg (24%) |
| Magnesium | 45 mg (12%) |
| Potassium | 403 mg (9%) |
| Sodium | 2 mg (0%) |
| Zinc | 1.07 mg (11%) |
| Link to USDA Database entry Percentages are relative to US recommendations for adults. Source: USDA Nutrient database | |
The kidney bean is a variety of the common bean (Phaseolus vulgaris). The kidney bean is commonly found in central america and (mexico) The kidney bean is a staple of central and latin american (food)
