Vol. 12, Issue 7 (2023)

Author(s):
Abirami and Jaspreet Kaur

Abstract:
Kidney beans, also known as red beans, are widely consumed legumes with a rich nutrient profile and numerous health benefits. This article provides an overview of kidney beans, including their definition, cultivation, worldwide consumption, and nutrient composition. They are an excellent source of macronutrients and micronutrients, with high dietary fiber content and significant protein content, making them a valuable component of vegetarian and vegan diets. Additionally, kidney beans contain antioxidants, vitamins, and minerals that contribute to their health-promoting properties. However, kidney beans also contain anti-nutritional factors, such as Lectins, phytic acid, protease inhibitors, and tannins, which can affect digestion and nutrient absorption. Proper cooking techniques can mitigate the effects of these anti-nutritional factors. The article also explores value-added products derived from kidney beans, such as flour, snacks, protein isolates, and extracts, and their potential applications in the food industry. Furthermore, kidney beans have been found to be beneficial in managing diabetes, promoting cardiovascular health, aiding in weight management, and exhibiting anti-inflammatory and anticancer properties. In conclusion, kidney beans offer significant health benefits and play a crucial role in disease prevention. Future research should focus on understanding the mechanisms underlying their health benefits, optimizing processing techniques, and exploring novel applications to fully utilize the potential of kidney beans in enhancing dietary diversity and improving overall health outcomes.