Whole food · Legumes and Legume Products
Dry red beans, with 0% moisture, are a nutrient-dense legume. They are an excellent source of protein, providing 21.3 grams per 100-gram serving, and also contain dietary fiber and essential fats.
| Water | 0.00 g |
| Protein | 21.3 g |
| Total lipid (fat) | 1.2 g |
| Fiber, total dietary | 4.0 g |
| Starch | 39.7 g |
| Calcium, Ca | 148 mg |
| Iron, Fe | 5.0 mg |
| Magnesium, Mg | 152 mg |
| Phosphorus, P | 380 mg |
| Potassium, K | 1540 mg |
| Zinc, Zn | 2.8 mg |
| Copper, Cu | 0.96 mg |
| Manganese, Mn | 1.9 mg |
| Sulfur, S | 204 mg |
| Nickel, Ni | 278 ug |
| Molybdenum, Mo | 488 ug |
| Cobalt, Co | 56.5 ug |
| Boron, B | 1320 ug |
Are dry red beans a complete protein?
Like most legumes, dry red beans are low in certain essential amino acids, so they are not a complete protein on their own. Combining them with grains like rice creates a complete amino acid profile.
How do I prepare dry red beans?
Dry red beans require soaking in water for several hours or overnight, followed by thorough cooking (boiling or simmering) until tender before consumption.
What is the main nutritional benefit of dry red beans?
Their primary nutritional benefit is their very high protein content, making them a valuable protein source in vegetarian and vegan diets.