Beans, kidney, mature seeds, sprouted, cooked, boiled, drained, with salt
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Macronutrients
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| Nutrient | Amount | % DV | |
|---|---|---|---|
| Vitamin C, total ascorbic acid | 35.6 MG | 40% | |
| Thiamin | 0.4 MG | 30% | |
| Riboflavin | 0.3 MG | 21% | |
| Niacin | 3.0 MG | 19% | |
| Pantothenic acid | 0.4 MG | 8% | |
| Vitamin B-6 | 0.1 MG | 5% | |
| Folate, total | 47 UG | 12% | |
| Vitamin B-12 | 0 UG | 0% | |
| Vitamin A, RAE | 0 UG | 0% | |
| Vitamin D (D2 + D3) | 0 UG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 19 MG | 1% | |
| Iron, Fe | 0.9 MG | 5% | |
| Magnesium, Mg | 23 MG | 5% | |
| Phosphorus, P | 38 MG | 3% | |
| Potassium, K | 194 MG | 4% | |
| Sodium, Na | 243 MG | 11% | |
| Zinc, Zn | 0.4 MG | 4% | |
| Copper, Cu | 0.2 MG | 19% | |
| Manganese, Mn | 0.2 MG | 9% | |
| Selenium, Se | 0.6 UG | 1% |
Nutrition Highlights
- Very low in calories (33 kcal per 100g), suitable for weight management.
- Very low in fat (0.6g per 100g).
- Good source of Vitamin C, total ascorbic acid (40% DV).
- Good source of Thiamin (30% DV).
- Good source of Riboflavin (21% DV).
About Beans, kidney, mature seeds, sprouted, cooked, boiled, drained, with salt
These small, tender sprouts are the germinated form of mature kidney beans, offering a delicate texture and mild flavor. After sprouting and cooking, they become a nutrient-dense addition to meals, with a notable protein content that makes them valuable for plant-based diets. They are low in calories and contain minimal fat, while providing a modest amount of carbohydrates. The cooking process with added salt enhances their flavor but also increases their sodium content, so mindful seasoning is recommended for those watching their salt intake.
In the kitchen, these sprouts can be incorporated into a variety of dishes. They work well in stir-fries, soups, and salads, where their soft texture and subtle taste complement other ingredients. Because they are already cooked, they require minimal preparation—simply add them towards the end of cooking to preserve their nutrients and prevent overcooking. Their versatility and nutritional profile make them a practical choice for boosting protein and adding variety to everyday meals.
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