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Kidney Beans

In season all year

Food Description:

Kidney beans are red, "meaty" beans most commonly known as the beans used in chilli con carne (chilli with meat). They were first cultivated by the Aztecs and named because their shape and colour resembled human kidneys.

General Information:

Category: Legume
To Buy: Buy dried or pre-cooked in cans. Dried beans should be purchased from a shop with a high turnover of produce. the older the bean the tougher it is and the longer it will take to cook.
To Store: Store dried beans in an airtight container in the pantry. Cooked beans can be frozen for up to 3 months.
Tips and Tricks: ALWAYS soak kidney beans overnight before cooking. Undercooked kidney beans contain a substance that can cause severe food poisoning. Substitute pasta and potatoes with cooked beans in winter soups and casseroles. It will increase the nutrient and fibre content.

Nutrition (0.5 Cup):

Weight (grams): 85
Carbohydrates, g: 10.6
Fibre, g:
Fat (g): 0.5
Monosaturated Fat , g: 0.0
Folic Acid: Important during pregnancy as this vitamin is involved in the duplication of chromosomes, preventing birth defects. Lowers the risk of heart disease and is necessary for proper brain and gut function.
Magnesium: Involved in energy production and proper functioning of muscles and nerves, magnesium also promotes the absorption of other minerals and promotes blood vessel dilation and lowers the risk of blood clots.
Amines: Amines come the breakdown or fermentation of proteins. High amounts are found in cheese, chocolate, wine, beer and yeast extracts. Smaller amounts are present in some fruits and vegetables such as tomatoes, avocados, bananas. For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. No information available
Glutamates: Glutamate is found naturally in many foods, as part of protein. It enhances the flavour of food, which is why foods rich in natural glutamates such as tomatoes, mushrooms and cheeses are commonly used in meals. Pure monosodium glutamate (MSG) is used as an additive to artificially flavour many processed foods, and should be avoided, especially in sensitive individuals as it can cause serious adverse reactions. n/a
Energy (kJ): 364
Low GI < 55: Glycaemic Index refers to the rate at which carbohydrate rich foods are converted to glucose for energy by the body; Low GI carbohydrtes release glucose is released slowly into the bloodstream and help to regulate energy levels and insulin production.
Protein (g): 7.9
Saturated Fat, g : 0.1
Iron, mg: Main function is synthesis of red blood cells, thus delivering oxygen around the body and maintaining all bodily functions. Contraindications: Excess accumulation may play a role in development of heart disease.
Potassium: Needed for normal growth and muscle and nerve contraction. Together with sodium regulates water and fluid balance in the body.
Phosphorus: Closely related to calcium, this mineral is an important component of bones and teeth and helps maintain the body's energy supply and pH levels.
Salicylates: Naturally occurring plant chemicals found in several fruits, vegetables, nuts, herbs and spices, jams, honey, yeast extracts, tea and coffee, juices, beer and wines. Also present in flavourings, perfumes, scented toiletries and some medications. For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. Safe/negligible amount

Cooking:

Cooking Tips: After soaking for 8 hours or more cook the beans by boiling for 15 minutes then simmer for 60 minutes or more. Add a strip of kombu to the water to help make the beans a little more digestible. Skim off any froth while the beans are cooking. Do not salt the water as it will toughen the skin.

Benefits the Following Health Conditions:*

Anaemia
Heart Disease
Stress
 Diabetes
High Blood Cholesterol

* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.



Disclaimer:
The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.