Kidney bean pods are 10 ~ 20 cm long, straight or slightly curved, round or oblate in cross section, and densely covered with fluff; Young pods have different shades of green, yellow and purplish red (or striped), and are yellow-white to yellow-brown when mature. There are many ways to eat kidney beans, such as frying, stewing and pickling. It is a common practice to stir-fry kidney beans, eggplant beans and kidney beans and stew potatoes. It can also be made into sweet beans, salted beans and kidney bean rice.

Lentils are mainly eaten as vegetables with tender pods and beans, but tender pods and fresh beans contain hydrocyanic acid and some anti-nutritional factors, so they should be cooked thoroughly before eating. Lentil seed is a nourishing product, which is often used as the raw material of various congees and can also be made into cool drinks.

nutritive value

Kidney beans are rich in nutrients, including protein, fat, carbohydrates, dietary fiber, vitamin A, carotene, thiamine, riboflavin, nicotinic acid, vitamin C, vitamin E, calcium, phosphorus and sodium.

Kidney bean is the champion of calcium supplementation. Every100g of kidney bean with skin contains 349 mg of calcium, which is nearly twice that of soybean. Its protein content is higher than chicken, its calcium content is more than 7 times, its iron content is 4 times, and its B vitamins are also higher than chicken. Kidney beans are also rich in dietary fiber, and the potassium content is higher than that of red beans. So eating kidney beans in summer can be a good supplement to minerals.

The young pods contain about 6% protein, 0/0% fiber/kloc and 0/~ 3% sugar. Dried beans contain about 22.5% protein and 59.6% starch. Fresh pods can be used as vegetables, dehydrated or canned.

Kidney bean is a rare food with high potassium, high magnesium and low sodium.

Refer to the above contents: Baidu Encyclopedia-Kidney Bean, Baidu Encyclopedia-Lentil.