| 词条 | Kidney bean |
| 释义 |
| image= Red Rajma BNC.jpg | caption = Cooked, boiled red kidney beans | name=Kidney beans | kJ=532 | water=66.94 | protein=8.67 g | fat = 0.50 g | carbs=22.8 g | fiber=7.4 g | sugars=0.32 g | iron_mg=2.94 | calcium_mg=28 | magnesium_mg=45 | phosphorus_mg 500 | potassium_mg=403 | sodium_mg = 2 | zinc_mg=1.07 | thiamin_mg = 0.16 | riboflavin_mg = 0.058 | niacin_mg = 0.578 | vitB6_mg = 0.12 | folate_ug = 130 | vitC_mg = 1.2 | vitE_mg = 0.03 | vitK_ug = 8.4 | right=1 | note=[https://ndb.nal.usda.gov/ndb/foods/show/4772 Link to USDA Database entry] | source_usda=1}} The kidney bean is a variety of the common bean (Phaseolus vulgaris). It is named for its visual resemblance in shape and colour to a kidney. Red kidney beans should not be confused with other red beans, such as adzuki beans. ClassificationThere are different classifications of kidney beans, such as:
DishesToxicity{{seealso|Phaseolus vulgaris#Toxicity}}Raw kidney beans contain relatively high amounts of phytohemagglutinin, and thus are more toxic than most other bean varieties if not pre-soaked and subsequently heated to the boiling point for at least 10 minutes. The US Food and Drug Administration recommends boiling for 30 minutes to ensure they reach a sufficient temperature long enough to completely destroy the toxin.[2] Cooking at the lower temperature of {{convert|80|°C|°F}}, such as in a slow cooker, can increase this danger and raise the toxin concentration up to fivefold.[3] Canned red kidney beans, though, are safe to use immediately.[4][5][6] References1. ^{{cite web | title = Recipe: Soup Brenebon | work = FAO | url = http://www.fao.org/documents/card/en/c/c38f8b37-352b-4d80-9d33-bfc0e9b6ccdd/}} 2. ^{{cite web|title=Bad Bug Book (2012)|work=Foodborne Pathogenic Microorganisms and Natural Toxins Handbook: Phytohaemagglutinin|url=http://www.fda.gov/downloads/Food/FoodborneIllnessContaminants/UCM297627.pdf|publisher=Food and Drug Administration|accessdate=26 December 2013|format=pdf|year=2012|quote=Consumers should boil the beans for at least 30 minutes to ensure that the product reaches sufficient temperature}} 3. ^Phytohaemagglutinin. Foodborne Pathogenic Microorganisms and Natural Toxins Handbook, US Food and Drug Administration (2009) 4. ^{{cite web|url=http://www.motherearthnews.com/real-food/be-careful-with-red-kidney-beans-in-the-slow-cooker.aspx|title=Be Careful With Red Kidney Beans in The Slow Cooker|work=Mother Earth News}} 5. ^{{cite web|url=http://www.foodsmart.govt.nz/elibrary/cooking_safely_with.htm|title=Cooking safely with slow cookers and crock pots|work=foodsmart.govt.nz}} 6. ^{{cite web|url=http://extension.psu.edu/food/preservation/faq/raw-kidney-beans|title=Raw Kidney Beans|work=Home Food Preservation (Penn State Extension)}} 2 : Phaseolus|Edible legumes |
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