Free sample New crop high quality black kidney bean SMALL BLACK

Basic Information
Kidney bean scientific name is Phaseolus vulgaris. Kidney beans are native to Mexico and Argentina in the Americas, and were introduced and cultivated in China only at the end of the 16th century.

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Kidney beans are rich in nutrition. It is determined that per 100 grams of kidney beans contains 23.1 grams of protein, 1.3 grams of fat, 56.9 grams of carbohydrates, 76 milligrams of calcium and rich B vitamins. Fresh beans also contain rich vitamin C. From the perspective of nutritional content, the protein content is higher than that of chicken, the calcium content is more than 7 times that of chicken, the iron content is 4 times, and the vitamin B is higher than chicken.

Kidney beans can be used as raw materials for the development of new nutritious staple foods. Kidney beans are plump and can be cooked and stewed. Kidney beans are also of high medicinal value. According to ancient Chinese medical records, kidney beans have a sweet taste, are warm, and have the functions of warming and lowering qi, improving the stomach and intestines, stopping hiccups, and replenishing vital energy, and are a nourishing food.

Kidney beans are also a rare high-potassium, high-magnesium, and low-sodium food, containing 1520 mg of potassium, 193.5 mg of magnesium, and only 0.8-0.9 mg of sodium per 100 grams. This feature is very useful in nutritional treatment. Kidney beans are especially suitable for patients with heart disease, arteriosclerosis, hyperlipidemia, hypokalemia, and avoid salt.

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Modern medical analysis believes that kidney beans also contain unique ingredients such as saponins, uremic enzymes, and various globulins, which can improve the body’s own immune capabilities, enhance disease resistance, activate lymphocyte T cells, and promote DNA synthesis and other functions. Cell development has an inhibitory effect, and is therefore valued by the medical community. Its content of urease is very effective in patients with liver coma.