Small red beans
| Nutritional value per 100 g (3.5 oz) | |||||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Energy | 956 kJ (228 kcal) | ||||||||||||||||||||||||||
41.9 g | |||||||||||||||||||||||||||
| Sugars | 2.8 g | ||||||||||||||||||||||||||
| Dietary fiber | 4.1 g | ||||||||||||||||||||||||||
1.28 g | |||||||||||||||||||||||||||
23.5 g | |||||||||||||||||||||||||||
| |||||||||||||||||||||||||||
| †Percentages estimated using US recommendations for adults,[1] except for potassium, which is estimated based on expert recommendation from the National Academies[2] | |||||||||||||||||||||||||||
Small red beans are a variety of the common bean (Phaseolus vulgaris), popular in Central America. They are also known as "Mexican red beans," "Central American red beans," and "New Orleans red beans".
Dishes
Small red beans are used mainly in Central America for a variety of dishes. They are the most commonly used bean in the country of El Salvador. Often used in pupusas as well as refried beans (frijoles liquados).
Toxicity
Small red beans contain some phytohemagglutinin and thus have some toxicity if not soaked and then boiled for at least 10 minutes. Cooking at the lower temperature of 80 °C (176 °F), such as in a slow cooker, is insufficient to denature the toxin and has been reported to cause food poisoning.
References
- ^ United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". FDA. Archived from the original on 2024-03-27. Retrieved 2024-03-28.
- ^ "TABLE 4-7 Comparison of Potassium Adequate Intakes Established in This Report to Potassium Adequate Intakes Established in the 2005 DRI Report". p. 120. In: Stallings, Virginia A.; Harrison, Meghan; Oria, Maria, eds. (2019). "Potassium: Dietary Reference Intakes for Adequacy". Dietary Reference Intakes for Sodium and Potassium. pp. 101–124. doi:10.17226/25353. ISBN 978-0-309-48834-1. PMID 30844154. NCBI NBK545428.