Kidney Bean
Description
Kidney bean, a common legume Phaseolus vulgaris, also known as the French bean. This legume supplies a great deal of vegetable protein, iron, phosphorus and potassium, as well as an appreciable amount of magnesium and fiber.
Available throughout the year.
Kidney bean pods have approval status by the German Commission E as an herb for the supportive treatment of an inability to urinate.
References:
Blumenthal, M (Ed.): The Complete German Commission E Monographs: Therapeutic Guide to Herbal Medicines. American Botanical Council. Austin, TX. 1998.
Caloric Content
| 1 | |
| Calories: | 27 |
| Protein: | 3.86 gm |
| Carbohydrates: | 3.77 gm |
| Fiber: | - gm |
| Total fats: | .46 gm |
| Saturated fats: | .066 gm |
| Unsaturated fats: | .290 gm |
| Cholesterol: | 0 mg |
1. 1/2 cup, 92 grams
Vitamin Content
| 1 | USRDA | |
| Vitamin A: | 2 | 5000 IU |
| Thiamine: | .340 | 1.7 mg |
| Vitamin B-2: | .230 | 1.7 mg |
| Vitamin B-6: | - | 2.0 mg |
| Vitamin B-12: | 0 | 6 mcg |
| Biotin: | - | 300 mcg |
| Niacin: | 2.686 | 20 mg |
| Pantothenic Acid: | - | 10 mg |
| Folic acid: | - | 400 mcg |
| Vitamin C: | 35.6 | 60 mg |
| Vitamin E: | - | 30 IU |
1. 1/2 cup, 92 grams
Mineral Content
| 1 | USRDA | |
| Calcium: | 16 | 1000 mg |
| Copper: | - | 2 mg |
| Iron: | .75 | 18 mg |
| Magnesium: | 19 | 400 mg |
| Manganese: | - | n/a mg |
| Phosphorus: | 34 | 1000 mg |
| Potassium: | 172 | n/a mg |
| Selenium: | - | n/a mcg |
| Sodium: | - | n/a mg |
| Zinc: | - | 15 mg |
1. 1/2 cup, 92 grams
Amino Acid Content
| 1 | |
| Tryptophan: | .040 gm |
| Threonine: | .162 gm |
| Isoleucine: | .171 gm |
| Leucine: | .278 gm |
| Lysine: | .220 gm |
| Methionine: | .040 gm |
| Cysteine: | .044 gm |
| Phenylalanine: | .195 gm |
| Tyrosine: | .132 gm |
| Valine: | .199 gm |
| Arginine: | .210 gm |
| Histidine: | .109 gm |
| Alanine: | .160 gm |
| Aspartic acid: | .502 gm |
| Glutamic acid: | .471 gm |
| Glycine: | .132 gm |
| Proline: | .155 gm |
| Serine: | .206 gm |
1. 1/2 cup, 92 grams
References
Kreutner, Patricia A. Nutrition In Perspective. Prentice-Hall: Englewood Cliffs. 1980.
United States Department of Agriculture. Composition of Foods: Vegetables and Vegetable Products-Raw-Processed-Prepared. Washington D.C. 1984.
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