Kidney Beans Nutrition

Stewart Hare

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Kidney beans originally come from Peru; the scientific name for kidney beans is ‘Phaseolus vulgaris’. Today kidney beans are used as a food source throughout the world as they are a good source of cheap protein; they are grown commercially in China, India, Brazil, Indonesia and the USA. The kidney bean is, kidney shaped, it is dark red in colour but there is also a white variety of kidney bean which is known as the cannelloni bean.

Kidney beans have great health benefits, the high fibre content makes them great at lowering cholesterol, preventing constipation, irritable bowel syndrome (IBS), diverticulosis and good at preventing a rapid rise in blood sugar levels which makes kidney beans an ideal for diabetics and hypoglycaemics. The fibre content coupled with the folate and magnesium content in kidney beans makes them great at preventing heart disease such as heart attack, strokes and peripheral vascular disease. Kidney beans have good iron content and are an excellent food for growing children, adolescents and menstruating women who tend to need a boost of iron in their diets. Kidney beans are an excellent source of protein and a healthier choice to meat or dairy products.


  • Calcium
  • Folic acid
  • Magnesium
  • Molybdenum
  • Phosphorus
  • Protein
  • Potassium


  • Good source of potassium
  • Good source of protein
  • Lowers cholesterol
  • High in fibre
  • Digestive tract cleanser
  • Promotes beneficial bacteria


  • May cause wind
  • Raw kidney beans can cause food poisoning
  • Kidney beans contain purines, if you are suffering from a purine-related problems such as gout or kidney stones, it is best to avoid or limit kidney beans in your diet.

    Stewart Hare C. H. Ed Dip NutTh

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