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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, canned kidney beans are highly nutritious, providing 8.7g of protein and significant fiber per 100g. They are rich in iron, folate, and antioxidants like anthocyanins, which support heart health and blood sugar management.
Canned kidney beans contain approximately 8.7g of protein per 100g. This makes them an excellent plant-based protein source for vegetarians and vegans looking to support muscle repair and growth.
Yes, their high fiber and protein content promotes satiety, helping you feel full for longer. With only 127 calories per 100g and very little fat, they are a nutrient-dense addition to a weight-management diet.
Yes, kidney beans are naturally vegan and gluten-free. However, always check the label for added flavorings, preservatives, or sauces that might contain gluten or animal-derived ingredients.
Generally, no. With 22.8g of carbohydrates per 100g, they are too high in carbs for a strict ketogenic diet. They are better suited for low-fat or moderate-carb dietary patterns.
No, canned kidney beans are pre-cooked during the canning process and are safe to eat straight from the can. You only need to heat them if your recipe calls for a warm dish like chili or stew.
It is recommended to drain and rinse them to reduce the sodium content by up to 40%. Rinsing also removes the metallic taste from the canning liquid and can help reduce the complex sugars that cause gas.
canned kidney beans is a versatile ingredient found in cuisines around the world. With 127 calories per 100g and 8.7 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the other category with complete nutrition information.
View all other →Discover 3 recipes featuring canned kidney beans with step-by-step instructions.
Browse recipes →Once opened, transfer the beans to an airtight container and store them in the refrigerator for 3 to 4 days. Do not store them in the original open metal can, as this can affect the flavor and food safety.
You should never eat raw or undercooked dried kidney beans because they contain a toxin called phytohaemagglutinin. However, canned kidney beans are perfectly safe because the high-heat canning process destroys this toxin.
Black beans, pinto beans, or cannellini (white kidney) beans are the best substitutes due to their similar texture and size. They work well as a 1:1 replacement in chilis, salads, and stews.