Kidney bean is rich in nutrition. According to the determination, every 100 grams of kidney bean contains protein 23. 1 g, fat 1.3 g, carbohydrate 56.9 g, calcium 76 mg and abundant B vitamins, and fresh beans also contain abundant vitamin C. According to the nutrient content, the content of protein is higher than that of chicken, the content of calcium is more than 7 times, the content of iron is 4 times, and the B vitamins are also higher than that of chicken. Kidney bean is also a rare food with high potassium, high magnesium and low sodium, with potassium 1520 mg, magnesium 193.5 mg and sodium only 0.8-0.9 mg per 100 grams, which is of great use in nutritional therapy. Kidney beans are especially suitable for patients with heart disease, arteriosclerosis, hyperlipidemia, hypokalemia and salt aversion. According to modern medical analysis, kidney bean also contains unique components such as saponins, uremic enzymes and various globulins, which have the functions of improving human immunity, enhancing disease resistance, activating lymphocyte T cells, promoting the synthesis of deoxyribonucleic acid, and inhibiting the development of tumor cells, so it has attracted medical attention. The content of urease in it has a good effect on patients with hepatic coma. Kidney bean is a nutritious food, but its seeds contain a kind of toxic protein, which can only be destroyed at high temperature. Therefore, eating kidney bean must be cooked thoroughly, eliminating unfavorable factors, seeking advantages and avoiding disadvantages, and giving full play to its nutritional benefits.