Kidney Beans

Although long prized for their high protein and fiber content, kidney beans have gained new respect due to their high antioxidant content. In a study by the USDA, kidney beans showed nearly as much antioxidant capacity as wild blueberries.
Kidney beans are also a good source of folate, magnesium, iron, zinc, and molybdenum.
Because they are high in fiber and protein, they help to stabilize blood sugar. Their panel of minerals, combined with the fiber, Benefits the heart and circulation. And the potential value of antioxidants in preventing all kinds of age-related diseases, from heart disease to Alzheimer’s, gives these beans a place on any list of SuperFoods.
Nutritional Facts :
One-half cup of cooked kidney beans provides 112.5 calories, 20.2 g carbohydrate, 7.7 g protein, 0.45 g fat, 6.5 g dietary fiber, 114.5 mcg folic acid, 356.5 mg potassium, 2 mg sodium, 125.5 mg phosphorus, 25 mg calcium, 2.6 mg iron, 40 mg magnesium, 0.95 mg zinc, and 0.42 mg manganese.