United States Department of Agriculture
Agricultural Research Service

National Nutrient Database for Standard Reference Legacy Release
Try FoodData Central Full Report (All Nutrients):  16032, Beans, kidney, red, mature seeds, raw
Food Group: Legumes and Legume Products
Scientific Name:  Phaseolus vulgaris
Carbohydrate Factor: 4.07   Fat Factor:8.37   Protein Factor: 3.47   Nitrogen to Protein Conversion Factor: 6.25  
heading Nutrient Unit
Value per 100 g
# of Data Points Std. Error
cup 184 g

tbsp 12.2 g
Proximates Water g 11.75 58 0.210 21.62 1.43
Proximates Energy kcal 337 -- -- 620 41
Proximates Energy kJ 1408 -- -- 2591 172
Proximates Protein g 22.53 61 0.220 41.46 2.75
Proximates Total lipid (fat) g 1.06 65 0.050 1.95 0.13
Proximates Ash g 3.37 58 0.060 6.20 0.41
Proximates Carbohydrate, by difference g 61.29 -- -- 112.77 7.48
Proximates Fiber, total dietary g 15.2 -- -- 28.0 1.9
Proximates Sugars, total g 2.10 -- -- 3.86 0.26
Minerals Calcium, Ca mg 83 50 4.000 153 10
Minerals Iron, Fe mg 6.69 51 0.240 12.31 0.82
Minerals Magnesium, Mg mg 138 49 4.000 254 17
Minerals Phosphorus, P mg 406 50 11.000 747 50
Minerals Potassium, K mg 1359 51 24.000 2501 166
Minerals Sodium, Na mg 12 44 2.000 22 1
Minerals Zinc, Zn mg 2.79 51 0.060 5.13 0.34
Minerals Copper, Cu mg 0.699 50 0.038 1.286 0.085
Minerals Manganese, Mn mg 1.111 48 0.055 2.044 0.136
Minerals Selenium, Se µg 3.2 -- -- 5.9 0.4
Minerals Fluoride, F 1 µg 2.2 36 0.200 4.0 0.3
Vitamins Vitamin C, total ascorbic acid mg 4.5 1 -- 8.3 0.5
Vitamins Thiamin mg 0.608 48 0.046 1.119 0.074
Vitamins Riboflavin mg 0.215 48 0.008 0.396 0.026
Vitamins Niacin mg 2.110 47 0.108 3.882 0.257
Vitamins Pantothenic acid mg 0.780 32 0.022 1.435 0.095
Vitamins Vitamin B-6 mg 0.397 32 0.007 0.730 0.048
Vitamins Folate, total µg 394 32 13.000 725 48
Vitamins Folic acid µg 0 -- -- 0 0
Vitamins Folate, food µg 394 32 13.000 725 48
Vitamins Folate, DFE µg 394 -- -- 725 48
Vitamins Choline, total mg 65.9 -- -- 121.3 8.0
Vitamins Vitamin B-12 µg 0.00 -- -- 0.00 0.00
Vitamins Vitamin B-12, added µg 0.00 -- -- 0.00 0.00
Vitamins Vitamin A, RAE µg 0 -- -- 0 0
Vitamins Retinol µg 0 -- -- 0 0
Vitamins Carotene, beta µg 0 -- -- 0 0
Vitamins Carotene, alpha µg 0 -- -- 0 0
Vitamins Cryptoxanthin, beta µg 0 -- -- 0 0
Vitamins Vitamin A, IU IU 0 -- -- 0 0
Vitamins Lycopene µg 0 -- -- 0 0
Vitamins Lutein + zeaxanthin µg 0 -- -- 0 0
Vitamins Vitamin E (alpha-tocopherol) mg 0.21 -- -- 0.39 0.03
Vitamins Vitamin E, added mg 0.00 -- -- 0.00 0.00
Vitamins Vitamin D (D2 + D3) µg 0.0 -- -- 0.0 0.0
Vitamins Vitamin D IU 0 -- -- 0 0
Vitamins Vitamin K (phylloquinone) µg 5.6 -- -- 10.3 0.7
Lipids Fatty acids, total saturated g 0.154 -- -- 0.283 0.019
Lipids 4:0 g 0.000 -- -- 0.000 0.000
Lipids 6:0 g 0.000 -- -- 0.000 0.000
Lipids 8:0 g 0.000 -- -- 0.000 0.000
Lipids 10:0 g 0.000 -- -- 0.000 0.000
Lipids 12:0 g 0.000 -- -- 0.000 0.000
Lipids 14:0 g 0.000 -- -- 0.000 0.000
Lipids 16:0 g 0.136 -- -- 0.250 0.017
Lipids 18:0 g 0.018 -- -- 0.033 0.002
Lipids Fatty acids, total monounsaturated g 0.082 -- -- 0.151 0.010
Lipids 16:1 undifferentiated g 0.000 -- -- 0.000 0.000
Lipids 18:1 undifferentiated g 0.082 -- -- 0.151 0.010
Lipids 20:1 g 0.000 -- -- 0.000 0.000
Lipids 22:1 undifferentiated g 0.000 -- -- 0.000 0.000
Lipids Fatty acids, total polyunsaturated g 0.586 -- -- 1.078 0.071
Lipids 18:2 undifferentiated g 0.228 -- -- 0.420 0.028
Lipids 18:3 undifferentiated g 0.358 -- -- 0.659 0.044
Lipids 18:4 g 0.000 -- -- 0.000 0.000
Lipids 20:4 undifferentiated g 0.000 -- -- 0.000 0.000
Lipids 20:5 n-3 (EPA) g 0.000 -- -- 0.000 0.000
Lipids 22:5 n-3 (DPA) g 0.000 -- -- 0.000 0.000
Lipids 22:6 n-3 (DHA) g 0.000 -- -- 0.000 0.000
Lipids Fatty acids, total trans g 0.000 -- -- 0.000 0.000
Lipids Cholesterol mg 0 -- -- 0 0
Amino Acids Tryptophan g 0.267 -- -- 0.491 0.033
Amino Acids Threonine g 0.948 -- -- 1.744 0.116
Amino Acids Isoleucine g 0.995 -- -- 1.831 0.121
Amino Acids Leucine g 1.799 -- -- 3.310 0.219
Amino Acids Lysine g 1.547 -- -- 2.846 0.189
Amino Acids Methionine g 0.339 -- -- 0.624 0.041
Amino Acids Cystine g 0.245 -- -- 0.451 0.030
Amino Acids Phenylalanine g 1.218 -- -- 2.241 0.149
Amino Acids Tyrosine g 0.634 -- -- 1.167 0.077
Amino Acids Valine g 1.179 -- -- 2.169 0.144
Amino Acids Arginine g 1.395 -- -- 2.567 0.170
Amino Acids Histidine g 0.627 -- -- 1.154 0.076
Amino Acids Alanine g 0.945 -- -- 1.739 0.115
Amino Acids Aspartic acid g 2.725 -- -- 5.014 0.332
Amino Acids Glutamic acid g 3.436 -- -- 6.322 0.419
Amino Acids Glycine g 0.880 -- -- 1.619 0.107
Amino Acids Proline g 0.955 -- -- 1.757 0.117
Amino Acids Serine g 1.226 -- -- 2.256 0.150
Other Alcohol, ethyl g 0.0 -- -- 0.0 0.0
Other Caffeine mg 0 -- -- 0 0
Other Theobromine mg 0 -- -- 0 0
Anthocyanidins Cyanidin 2 mg 1.9 1 -- 3.4 0.2
Anthocyanidins Pelargonidin 2 mg 4.8 1 -- 8.9 0.6
Isoflavones Daidzein 4, 5 mg 0.01 2 -- 0.02 0.00
Isoflavones Genistein 4, 5 mg 0.01 2 -- 0.02 0.00
Isoflavones Total isoflavones 4, 5 mg 0.02 2 -- 0.04 0.00
Isoflavones Biochanin A mg 0.01 3 0 0.01 0.00
Isoflavones Formononetin mg 0.00 3 0 0.00 0.00
Isoflavones Coumestrol mg 0.00 3 0 0.00 0.00
Proanthocyanidin Proanthocyanidin dimers 3 mg 26.4 2 -- 48.6 3.2
Proanthocyanidin Proanthocyanidin trimers 3 mg 29.1 2 -- 53.5 3.6
Proanthocyanidin Proanthocyanidin 4-6mers 3 mg 117.7 2 -- 216.6 14.4
Proanthocyanidin Proanthocyanidin 7-10mers 3 mg 105.3 2 -- 193.8 12.8
Proanthocyanidin Proanthocyanidin polymers (>10mers) 3 mg 263.4 2 -- 484.7 32.1

Sources of Data

1Robert Ophaug Fluoride, Unpublished - Ophaug ,  Microdiffision   
2Wu, X., Beecher, G. R., Holden, J. M., Haytowitz, D. B., Gebhardt, S. E., and Prior, R. L. Concentrations of anthocyanins in common foods in the United States and estimation of normal consumption. , 2006 J. Agric. Food Chem. 54   pp.4069-4075
3Gu, L., Kelm, M.A., Hammerstone, J.F., Beecher, G., Holden, J., Haytowitz, D., Gebhardt, S., and Prior, R.L. Concentrations of proanthocyanidins in common foods and estimations of normal consumption , 2004 J. Nutr. 134   pp.613-617
4Liggins, J., Bluck, L. J. C., Runswick, C., Atkinson, C., Coward, W. A., and Bingham, S. A.  Daidzein and genistein content of vegetables. , 2000 Brit. J. Nutr. 84   pp.717-725
5Mazur, W.M., Duke, J. A., W�h�l�, k., Rasku, S., and Adlercreutz, H.  Isoflavonoids and lignans in legumes: Nutritional and health aspects in humans. , 1996 Nutritional Biochemistry 9   pp.193-200
Langual Code(s)

  • A0152 VEGETABLE OR VEGETABLE PRODUCT (US CFR)
  • A1286 1600 LEGUMES AND LEGUME PRODUCTS (USDA SR)
  • B1659 RED KIDNEY BEAN
  • C0133 SEED, SKIN PRESENT, GERM PRESENT
  • E0150 WHOLE, NATURAL SHAPE
  • F0001 EXTENT OF HEAT TREATMENT NOT KNOWN
  • G0003 COOKING METHOD NOT APPLICABLE
  • H0138 WATER REMOVED
  • J0116 DEHYDRATED OR DRIED
  • K0003 NO PACKING MEDIUM USED
  • M0001 CONTAINER OR WRAPPING NOT KNOWN
  • N0001 FOOD CONTACT SURFACE NOT KNOWN
  • P0024 HUMAN FOOD, NO AGE SPECIFICATION
  • Z0052 RIPE OR MATURE