Introduction of red kidney beans in a can

Kidney bean is an edible legume. The scientific name of the bean, commonly known as the second season bean or green beans. The tender pods or seeds can be used as fresh vegetables, also be processed into red kidney beans in a can , pickled, frozen and dried. It is a plant belonging to the genus rosaceae.

Kidney beans are suitable for planting in temperate and tropical high-altitude areas, which are more resistant to cold and light. The bean is a thermophilic plant, and the suitable temperature for growth is 15-25 °c, and the suitable temperature for flowering pod is 20-25 °c. The low temperature below 10 °c or the high temperature above 30 °c will affect the growth and normal pollination pod formation.

Kidney beans are rich in nutrients, rich in protein, fat, carbohydrates, dietary fiber, vitamin a, radish, thiamine, riboflavin, niacin, vitamin c, vitamin e, calcium, phosphorus, sodium and other ingredients.

The tender pod contains about 6% protein, 10% fiber, and 1 to 3% sugar. The dried bean grains contain about 22.5% protein and 59.6% starch. Fresh pods can be eaten as vegetables, and can also be dehydrated or canned.

Modern medical analysis believes that cowpea also contains unique components such as saponin, urinary enzyme and various globulins, which can improve the immunity of human blood, enhance disease resistance, activate lymphatic t cells, and promote the synthesis of dna. The development of tumor cells has an inhibitory effect and has received the attention of the medical community.

Red Kidney Beans In A Can