Kidney bean

Kidney beans, boiled
Nutritional value per 100 g (3.5 oz)
Energy	532 kJ (127 kcal)
Carbohydrates	22.8 g
Sugars	0.3 g
Dietary fiber	7.4 g
Fat	0.50 g
Protein	8.7 g
Vitamins
Vitamins and minerals
Vitamins	Quantity %DV†
Thiamine (B1)	13% 0.16 mg
Riboflavin (B2)	5% 0.06 mg
Niacin (B3)	4% 0.58 mg
Pantothenic acid (B5)	4% 0.22 mg
Vitamin B6	7% 0.12 mg
Folate (B9)	33% 130 μg
Vitamin C	1% 1.2 mg
Vitamin E	0% 0.03 mg
Vitamin K	7% 8.4 μg
Minerals	Quantity %DV†
Calcium	2% 28 mg
Copper	27% 0.24 mg
Iron	16% 2.9 mg
Magnesium	11% 45 mg
Phosphorus	11% 142 mg
Potassium	13% 403 mg
Sodium	0% 2 mg
Zinc	10% 1.07 mg
Other constituents	Quantity
Water	67 g
	Link to USDA Database entry
	†Percentages estimated using US recommendations for adults, except for potassium, which is estimated based on expert recommendation from the National Academies.

The kidney bean is a variety of the common bean (Phaseolus vulgaris) named for its resemblance to a human kidney.

^ United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". FDA. Archived from the original on 2024-03-27. Retrieved 2024-03-28.
^ National Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). "Chapter 4: Potassium: Dietary Reference Intakes for Adequacy". In Oria, Maria; Harrison, Meghan; Stallings, Virginia A. (eds.). Dietary Reference Intakes for Sodium and Potassium. The National Academies Collection: Reports funded by National Institutes of Health. Washington, DC: National Academies Press (US). pp. 120–121. doi:10.17226/25353. ISBN 978-0-309-48834-1. PMID 30844154. Retrieved 2024-12-05.