Whole food · Legumes and Legume Products
Dry small red beans are a legume with an exceptionally high protein content and virtually no carbohydrates or fats in their dehydrated state. They are a concentrated source of plant-based protein and dietary fiber.
| Water | 0.00 g |
| Protein | 23.5 g |
| Total lipid (fat) | 1.3 g |
| Fiber, total dietary | 4.1 g |
| Starch | 37.8 g |
| Calcium, Ca | 149 mg |
| Iron, Fe | 5.0 mg |
| Magnesium, Mg | 167 mg |
| Phosphorus, P | 493 mg |
| Potassium, K | 1520 mg |
| Zinc, Zn | 3.2 mg |
| Copper, Cu | 0.97 mg |
| Manganese, Mn | 1.8 mg |
| Sulfur, S | 217 mg |
| Nickel, Ni | 188 ug |
| Molybdenum, Mo | 613 ug |
| Cobalt, Co | 47.5 ug |
| Boron, B | 1190 ug |
Why do the nutrition values seem unusual (0 kcal)?
The provided data is for a 100% dry ingredient with 0% moisture. To calculate edible nutrition, you must first rehydrate the beans, which will add water weight and change all values per 100g.
How should I prepare dry small red beans?
They must be soaked in water for several hours or overnight, then boiled until tender before eating. They are commonly used in soups, stews, and salads.
What dishes are small red beans used in?
They are a staple in many cuisines, featured in chili, rice and bean dishes, bean soups, and as a protein-rich addition to salads.