Kidney beans (Phaseolus vulgaris)
Synopsis
Kidney beans (Phaseolus vulgaris) are a type of legume that are popular worldwide, known for their rich flavor, texture, and nutritional profile. They are commonly used in soups, stews, salads, and dishes like chili. These beans are an excellent source of protein, fiber, iron, magnesium, potassium, and vitamins, particularly B vitamins like folate. Kidney beans also contain antioxidants such as flavonoids, which contribute to their anti-inflammatory and heart-protective effects.
Kidney beans are especially valued for their high fiber content, which supports digestive health, weight management, and blood sugar regulation. Their complex carbohydrates and high fiber help regulate glycemic response, making them a valuable food for those with diabetes or at risk of heart disease. Additionally, they provide a low-fat, plant-based source of protein, making them a staple in vegetarian and vegan diets.
The beans contain compounds like lectins and phytates, which can interfere with nutrient absorption. However, these compounds are largely neutralized through proper cooking (such as boiling the beans for at least 10 minutes), making kidney beans safe and nutritious.
Historical Use
Kidney beans have been cultivated for thousands of years, originating in Central and South America. They were an essential crop for indigenous peoples in the Americas and were brought to Europe by early explorers in the 16th century, after which they spread throughout the world.
In pre-Columbian America, kidney beans were a key part of the Three Sisters agriculture system, grown alongside corn and squash to create a complementary and sustainable crop system. Native American tribes also used beans in various medicinal preparations, often in combination with other herbs for digestive or detoxifying purposes.
In European herbal traditions, kidney beans were often considered food for strength, given their high nutrient content. They were used in soups and stews, where they were believed to nourish the body, especially in winter months when fresh vegetables were scarce.
Today, kidney beans are a staple food in many cuisines, from Latin American and Caribbean dishes to Indian and Mediterranean recipes. They continue to be a valuable component of plant-based nutrition, supporting digestive health, muscle repair, and blood sugar management.
Uses: Health Conditions
Anemia (Scientific)
Cholesterol (high) (Scientific)
Diabetes (Scientific)
Digestion (poor) (Neither)
Fat Metabolism (poor) (Neither)
Hypertension (Scientific)
Inflammation (Neither)
Insomnia (Neither)
Memory and Brain Function (Neither)
Metabolic Syndrome (Scientific)
Protein Digestion (poor) (Neither)
Sugar Cravings (Scientific)
Triglycerides (high) (Scientific)
Weight Gain (Neither)
Weight Loss (Scientific)
Body Systems
Circulatory System (Science)
Digestive System (Science)
Intestinal System (Science)
Mitochondria (Science)
Blood (Traditional)
Gastrointestinal Tract (Traditional)
Heart (Traditional)
Immune System (Traditional)
Large Intestines (Colon) (Traditional)
Liver (Traditional)
Pancreas Head (Traditional)
Small Intestines (Traditional)
Urinary System (Traditional)