Kidney beans, like most beans, are an excellent source of soluble fibre (25% fibre, half of which is soluble fibre) and protein (just under 25%). In addition, kidney beans are high in iron, folate (natural folic acid), and trace nutrients such as magnesium.
You must cook kidney beans properly. This usually means soaking them for a few hours before cooking them for between 20-40 minutes, depending on taste and how long you soaked them for. Of course, if you have a pressure cooker they will only take around 15-20 minutes, even if you do not soak them.
Like all beans, kidney beans are a great source of slow-release carbohydrates. Of their 60% carbohydrate, 97% are complex carbohydrates rather than sugars. Beans are a neglected source of slow-release energy. We recommend kidney beans in a mix including Chick Peas, Black Eye Peas and White Beans, for a great and diverse mix of slow-release energy.
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