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Red Kidney Beans
The grain of red kidney beans has good integrity, they are pinkish in color with stripes and small garnet spots.
Red kidney beans are medium-sized and round in shape.
They have good firmness after cooking, their skin is smooth and soft, and very buttery. They provide a dark broth and a strong flavor once cooked.
They stand out among other varieties of beans for their high iron content.
Try them and you will notice the difference!
First-class raw materials for the preparation of your dishes, fill your pantry with legumes, these foods are highly recommended nutritionally considering their admirable composition of proteins, carbohydrates, lipids, fiber, minerals, and vitamins.
They adapt perfectly to all stews, are perfect to eat in salads or accompany other foods as a side dish.
Legumes have always been an essential part of human nutrition, and the unanimous opinion of experts is that they should be present in the diet two to three times a week and in all stages of life.
This type of food allows us to always have our pantry ready, but without fear of them spoiling in a short period of time since they are non-perishable and can be stored for months without losing nutritional value.
Legumes, due to their multiple qualities, are one of the most complete foods from a nutritional point of view, providing both slow-absorbing carbohydrates (the most recommended) and proteins, a high content of fiber, and very little fat, around 3%, being the so-called "good fat", that is, polyunsaturated and monounsaturated fatty acids.
They are rich in micronutrients: minerals such as calcium, iron, magnesium, and zinc, and vitamins from the A, B, and C groups, and rich in antioxidant polyphenols.
In addition, they are gluten-free, making them an ideal food for celiacs.
Store in a cool, ventilated, dry place away from sunlight.
SOAKING TIME:
COOKING TIME:
PROTEINS: 20.00
CARBOHYDRATES: 52.50
FIBER: 4.20
FATS: 1.40
SATURATED FATS: 0.2
SODIUM: 0.2
ASHES: 3.90
ENERGY VALUE: 329 KCAL / 1395 KJ
SALT: 0.4
