Philippines

Dietary Needs

Organic red kidney beans are dried legumes. These beans are the best source of plant protein and a great food for vegans. They contain iron, manganese, copper, phosphorus, and B vitamins.

For best results, soak kidney beans overnight in water, then proceed to boil them for approximately 1 hour, or until desired tenderness. Kidney beans are ideal for salads, soups, stews, chili, and more.

What is the difference between light red and dark red kidney beans?
When cooked, kidney beans have a creamy flavor. Dark red kidney beans are distinguished by their bright color and slightly thicker skins, while light red kidney beans are slightly lighter and more delicate than dark red kidney beans.

Light red kidney beans seem to have more folic acid, calcium, and iron per serving than the dark reds. Evidence indicate that cannellini beans have slightly more fiber, folic acid, the highest amount of molybdenum per one-cup serving, and a lower glycemic index (GI) than the other two beans.

Dark red kidney beans are used in soups, cold bean salads, and chili. Light Red Kidney Beans are large, kidney-shaped beans with light red/pink glossy skin. They have a firm texture, and they hold up well in soups or other dishes that cook for a long time. They're also rich in various minerals, vitamins, fibers, antioxidants, and other unique plant compounds. Therefore, these beans may aid weight loss, promote colon health, and moderate blood sugar levels. Raw or improperly cooked beans are toxic.

Weight: 1kg