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Legumes

Beans (Kidney) Nutrition Facts

Beans (Kidney)

Kidney beans are a fully cooked, shelf-stable legume food whose sodium, added sugar, and drained state depend on the packing liquid and seasonings. They provide protein, dietary fiber, potassium, and magnesium.

Calories127
Protein7.8 g
Carbs21 g
Fat1.3 g
ProteinCarbsFat

Nutrition for 100 g

Calories127 kcal
Protein7.8 g
Total Fat1.3 g
Carbohydrates21 g
Fiber7 g
Total SugarsNot reported
Sodium172.3 mg
Nutrients

Full nutrient profile

Proximates
Water68.82 g
Nitrogen1.248 g
Protein7.8 g
Total lipid (fat)1.256 g
Ash1.094 g
Carbohydrates
Carbohydrate, by difference21.03 g
Total dietary fiber (AOAC 2011.25)7.013 g
Starch12.16 g
Resistant starch2 g
Minerals
Calcium, Ca56.94 mg
Iron, Fe1.439 mg
Magnesium, Mg29.31 mg
Phosphorus, P104.1 mg
Potassium, K226.9 mg
Sodium, Na172.3 mg
Zinc, Zn0.56 mg
Copper, Cu0.273 mg
Manganese, Mn0.3285 mg
Practical guidance

How to choose and store Beans (Kidney)

How to choose

Choose dry beans and lentils that are whole and unbroken, with no debris or moisture.

Storage

Store in a cool, dry place in an airtight container; follow the package date.

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