Kidney Beans
Kidney Beans
Product Information
• Harvesting:
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Maharashtra.
• Uses: Kidney beans can be used as a meat substitute in plant-based burgers, as a side dish with rice and spices, and in a wide range of savory dishes, such as salads, soups, stews, curries, chilis, and tacos. Because of their high protein, fiber, and antioxidant content, they have health benefits beyond their culinary applications, including better heart and digestive health, blood sugar regulation, weight management, and increased immunity.
• Key Features:
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Profile of Nutrition:
High in Plant-Based Protein: With roughly 8.7 grams of protein per 100 grams of boiled beans, kidney beans are a great source of plant-based protein.
Rich in Fiber: They contain a remarkable amount of dietary fiber, both soluble and insoluble. This promotes a healthy digestive system and helps one feel full. -
Health Benefits: Soluble fiber is abundant in kidney beans. This kind of fiber can dramatically reduce "bad" LDL cholesterol levels by binding to cholesterol in the digestive tract and assisting in its removal from the body.
• Packing Details:
PP/Jute Bags: 25kg / 50kg
Custom packaging available as per buyer’s requirement.
• Container Stuffing Capacity:
20Ft Container: 17-18 Metric Tons
40Ft Container: 25-26 Metric Tons
• Shelf Life
Depending on how they are stored, dried pulses known as Indian kidney beans (Rajma) can last anywhere from six months to several years.
Physical Specifications
About Kidney Beans
• Important Features:
1. Name and Look: Rajma is the well-known Indian name for kidney beans. Although they still have the distinctive kidney-like shape, they are frequently offered in a range of hues, from the well-liked dark red to a paler speckled pink.
2. The mild, earthy, and nutty flavor of Indian kidney beans allows them to easily absorb the potent, fragrant spices used in Indian cooking. They are therefore ideal for stews and curries.
3. Texture: They have a firm outer skin that keeps them from becoming mushy, but when cooked, the inside becomes soft and creamy. They are frequently made in rich, slow-cooked gravies that are perfect for this texture.
• Well-liked Indian Types:
India grows a number of kidney bean varieties, each with a few unique traits:
1. Jammu Rajma: These are the most valuable variety and are native to the state of Jammu and Kashmir. They are renowned for their remarkable flavor, which is thought to be richer than other varieties, and their diminutive size. They are in great demand for the traditional "Rajma Chawal" dish and cook quickly.
2. Another well-liked variety from the area is Chitral Rajma, which is distinguished by its rich red hue and excellent flavor.
3. The northern plains are home to the larger and more prevalent Haryanvi Rajma variety.
4. Kashmir Rajma: A milder, more flavorful variety.
• Culinary Importance:
A particular, well-known dish in North Indian cooking, Rajma Chawal (kidney bean curry served with steamed rice), is associated with the name Rajma. This dish is a national favorite and a staple of comfort food. With recipes that differ from family to family and frequently call for slow simmering with a rich gravy made of onion, tomato, ginger, garlic, and spices, making Rajma is an art form.
In addition to this well-known dish, Indian kidney beans are utilized in:
1. Salads: To add protein to salads, cook and chill them.
2. Soups and Chaats: They can be a part of street food snacks called chaats or added to hearty soups.
3. Stews: They make a wonderful addition to a variety of vegetarian stews and curries because of their capacity to maintain their shape.
• Traditional Significance and Health:
1. Nutritious Powerhouse: The nutritional value of Indian kidney beans is very high. They are an important source of iron, B vitamins, dietary fiber, and plant-based protein. They are an important source of vital nutrients for a predominantly vegetarian population.
2. Ayurveda: Although kidney beans are generally thought to be difficult for some people to digest, Ayurveda views them as having a cooling and nourishing effect on the body. To help with digestion, they are frequently prepared with spices like ginger or ajwain.
In summary, Indian kidney beans, also known as Rajma, are much more than just a crop; they are a significant part of the nation's cuisine, customs, and dietary practices.