2.2lb ~ 1000g
The kidney bean is a variety of the common bean. It is named for its visual resemblance in shape and color to a kidney. Red kidney beans can be confused with other beans that are red, such as adzuki beans.
Raw kidney beans contain relatively high amounts of phytohemagglutinin, and thus are more toxic than most other bean varieties if not pre-soaked and subsequently heated to the boiling point for at least 10 minutes. The US Food and Drug Administration recommends boiling for 30 minutes to ensure they reach a sufficient temperature long enough to completely destroy the toxin. Cooking at the lower temperature of 80 °C (176 °F), such as in a slow cooker, can increase this danger and raise the toxin concentration up to fivefold. Canned red kidney beans, though, are safe to use immediately.
Ingredients: Camardi Region Kidney Beans*
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|Serving Size 100g|
|Serving Per Container 10|
|Amount Per Serving 100g|| |
Calories from Fat
|% Daily Value*|
|Total Fat || 1%|
|Cholesterol 0mg|| |
|Sodium 6mg|| 0%|
|Total Carbohydrate || 61%|
|Protein || 2,219%|
|*Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs:|
|Total Fat||Less than||65g|
| Sat Fat||Less than||20g|
| Dietary Fiber||25g|