Named for its resemblance to the kidney, this little bean is a great addition to your daily diet.
Like many of its bean brethren, the kidney bean is an excellent source of cholesterol-lowering fibre, with just one serving yielding almost half of your recommended intake of fibre. A high consumption of fibre can reduce the risk of heart failure and other coronary complaints.
The bean is also a powerhouse of the mineral molybdenum, which is a detoxifier of sulphites (preservatives found in wine and some food), with 177% of your recommended intake in a single serving. Furthermore, it has rich stores of iron and manganese, great for energy production, and its high complete protein content mean it is a viable substitute to red meat or chicken.
One point to note about kidney beans is their relatively high level of toxicity when compared to other beans. This means that they need to be cooked at a high temperature for at least ten minutes prior to eating to completely eradicate the toxins.