Kidney bean

Dried kidney beans

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.

Types

There are different types of kidney beans:

• 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).

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 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.

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).