Sivapu Karamani / Red Kidney bean is a variety of the common bean (Phaseolus vulgaris).Otherwise known as Rajma. It's shape resembles kidney, hence the name. Red Kidney bean is different from Red bean.
Red Kidney bean is used in many South Asian vegetarian dish as a thick gravy with many whole spices and usually served with rice. Here are few? Quick Serving Ideas:
1.Cook together kidney beans with black beans and white beans to make a colorful three bean salad.
2.Mix with tomatos and scallions and dress with olive oil, lemon juice, salt and black pepper.
3.Serve cooked kidney beans over a piece of cornbread and top with grated cheese for a twist on the traditional tamale pie.
4.Combine cooked kidney beans with garlic, cumin and chili peppers in a bender for a delicious spread that can be used as a sandwich filling.
5.Make a pot of chili, the hearty Mexican soup that traditionally features kidney beans.
Calorific value: 100 grams offers 127 Kcal Energy.
Carbohydrates-22.8g, Sugars-0.32g, Dietary fiber-7.4g, Fat-0.50g, Protein-8.67g, Vitamins: Thiamine (B1)-0.16mg,14%), Riboflavin (B2)-0.058 mg(5%), Niacin (B3)-0.578 mg(4%), Vitamin B6-0.12 mg(9%), Folate(B9)-130 ?g(33%), Vitamin C-1.2 mg(1%), Vitamin E-0.03 mg(0%), Vitamin K-8.4 ?g(8%), Minerals: Calcium-28 mg(3%), Iron-2.94 mg (23%), Magnesium-45 mg(13%), Phosphorus-142 mg(20%), Potassium- 403 mg (9%), Sodium-2mg(0%), Zinc-1.07 mg(11%), Other constituents: Water-66.94.
Kidney beans are a rich source of proteins. Eight essential amino acids present in them help in boosting the immunity system. Dietary fiber present in Kidney beans lowers blood cholesterol levels and? reduces the risk of stroke, high blood pressure and heart vessel disease. Rich Iron content helps in synthesizing hemoglobin to aid in the carriage of oxygen to the cells. The presence of Copper reduces inflammatory conditions, like rheumatoid arthritis (joint pains).?