The 'kidney bean' otherwise called 'the chili bean' with its dark red skin is named for its visual resemblance to a kidney. The kidney bean is also known as the red bean, although this usage can cause confusion with other red beans. Red kidney beans are an integral part of the cuisine in northern region of India. Red kidney beans are used in New Orleans and much of southern Louisiana for the classic Monday Creole dish of red beans and rice. The smaller, darker red beans are also used, particularly in Louisiana families with a recent Caribbean heritage.
Food features: Kidney beans suitable for high altitudes in temperate and tropical plant, more resistant to cold hi light is cross-pollination, short day crop, kidney beans developed root system, leaf green, alternate, heart-shaped leaf flower insect flowers, racemes, pedicels 15 - 18 cm.
Place of origin: Kidney beans origin Americas Mexico and Argentina, China began in the late 16th century introduction and cultivation.
Nutrient: Nutrient-rich beans, according to the determination of protein-containing 23.1 g hectogram kidney beans, fat 1.3 g, carbohydrates 56.9 g, 76 mg of calcium and vitamin B-rich, fresh beans, also rich in vitamin C.