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        "rendered": "<div style=\"position:relative;width:100%;min-height:340px;background:linear-gradient(135deg,#2c3e6b,#4a5fa5,#7d8fd1);border-radius:12px;margin:0 0 24px 0;display:flex;align-items:center;justify-content:center;padding:40px;\">\n<h1 style=\"color:#ffffff;margin:0;text-align:center;\">Kidney bean (Phaseolus vulgaris)<\/h1>\n<\/div>\n<div class=\"eh-arch\">\n<div class=\"ea-steck\">\n<div>\n<div class=\"k\">Botanical name<\/div>\n<div class=\"v\">Phaseolus vulgaris<small>Legumes (Fabaceae), a variety of the common bean<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">is used<\/div>\n<div class=\"v\">The ripe, dried seeds<small>cooked or from a can<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">The taste<\/div>\n<div class=\"v\">Mild, creamy, slightly sweet<small>retains its shape during cooking<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">Origin<\/div>\n<div class=\"v\">Central and South America<small>today mainly from North America and China<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">Known for<\/div>\n<div class=\"v\">Protein, fiber, folate<small>and raw phasin<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">season<\/div>\n<div class=\"v\">Year-round<small>dried or canned, almost always imported<\/small><\/div>\n<\/div>\n<\/div>\n<div class=\"ea-body\">\n<nav class=\"ea-nav\">\n<div class=\"t\">On this page<\/div>\n<p><a href=\"#herkunft\">Origin<\/a><a href=\"#nutzen\">To use<\/a><a href=\"#inhalt\">Ingredients<\/a><a href=\"#kombi\">Reinforced combinations &amp; what clashes<\/a><a href=\"#gerichte\">In the kitchen<\/a><a href=\"#hausmittel\">As a home remedy<\/a><a href=\"#tradition\">Ayurveda &amp; TCM<\/a><a href=\"#warn\">Warning notices<\/a><a href=\"#passend\">Related to the topic<\/a><a href=\"#quellen\">Sources<\/a><\/p>\n<div class=\"box\"><b>In short<\/b><\/p>\n<p>The red kidney bean is a variety of common bean with kidney-shaped, dark red seeds. When cooked, it provides plenty of protein, fiber, iron, and folate, and is a classic ingredient in chili. However, raw or undercooked beans are toxic: their protein, phasin, is only destroyed by thorough cooking. Canned beans are already safely cooked.<\/p>\n<\/div>\n<\/nav>\n<div>\n<section class=\"ea-k\" id=\"herkunft\">\n<h2><span>Origin<\/span>The kidney from the New World<\/h2>\n<div class=\"eh-kraeuter-img\"><img class=\"lazyload\" decoding=\"async\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" data-orig-src=\"https:\/\/edenshealth.de\/wp-content\/uploads\/2026\/09\/kidneybohne-phaseolus-vulgaris-1024x683.jpg\" alt=\"Rote Kidneybohnen in einer Holzschale\" style=\"width:100%;height:auto;border-radius:14px;border:2px solid rgba(201,162,75,0.4);box-shadow:0 8px 24px rgba(23,58,36,0.15);\" loading=\"lazy\"><\/div>\n<p class=\"ea-satz\">Her English name <em>kidney bean<\/em> It simply means &quot;kidney bean&quot; - after the shape of the seeds.<\/p>\n<p class=\"ea-drop\">The common bean was cultivated independently twice several thousand years ago: in Mexico and in the Andes. Together with maize and squash, it formed the &quot;three sisters&quot; of indigenous agriculture.<\/p>\n<p>Beans arrived in Europe in the 16th century with Spanish sailors and quickly displaced the Old World broad bean. The red kidney bean became particularly popular in North America, the Caribbean, and northern India, where it was used as a staple food. <em>Rajma<\/em> It&#039;s a national dish. In Germany, it&#039;s almost exclusively imported. Our bean page introduces the common garden bean and its native varieties; here, we&#039;re focusing on the red kidney bean.<\/p>\n<\/section>\n<section class=\"ea-k\" id=\"nutzen\">\n<h2><span>To use<\/span>What kidney beans can do for you<\/h2>\n<p class=\"ea-drop\">100g of cooked kidney beans provide around 130 kcal, almost 9g of carbohydrates. <strong>protein<\/strong> and about 7 g <strong>Dietary fiber<\/strong>, plus about 3 mg <strong>iron<\/strong>, 130 \u00b5g <strong>Folate<\/strong> and around 400 mg of potassium - with hardly any fat.<\/p>\n<p>Like all legumes, kidney beans cause blood sugar to rise slowly and provide a long feeling of satiety. Observational studies link regular consumption of legumes to a lower risk of cardiovascular disease and type 2 diabetes. However, the plant-based iron is absorbed less efficiently than iron from meat \u2013 vitamin C in the same meal can help.<\/p>\n<p>But the most important characteristic is a warning: Raw kidney beans contain particularly high levels of <strong>Phytohaemagglutinin<\/strong>, Kidney beans contain a lectin, often called phasin. Even a few raw or undercooked beans can cause severe nausea, vomiting, and diarrhea after one to three hours. When cooked properly, the lectin is completely destroyed \u2013 then kidney beans are an exceptionally healthy food.<\/p>\n<div class=\"ea-zahlen\">\n<div class=\"ea-zahl\"><b>approx. 9 g<\/b><span>Protein per 100g cooked<\/span><\/div>\n<div class=\"ea-zahl\"><b>approx. 7 g<\/b><span>Dietary fiber per 100g cooked<\/span><\/div>\n<div class=\"ea-zahl\"><b>approx. 130 \u00b5g<\/b><span>Folate per 100g cooked<\/span><\/div>\n<div class=\"ea-zahl\"><b>10 minutes<\/b><span>Boil vigorously at least, then simmer until tender.<\/span><\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"inhalt\">\n<h2><span>Ingredients<\/span>This is what&#039;s in kidney beans<\/h2>\n<p>Kidney beans contain starch, protein (rich in lysine, low in methionine), soluble and insoluble fiber, resistant starch, and oligosaccharides such as raffinose and stachyose, which are fermented in the large intestine and can cause bloating. They provide the minerals iron, potassium, magnesium, phosphorus, zinc, and copper, and the vitamins primarily folate, vitamin B1, and vitamin B6.<\/p>\n<p>The red seed coat is packed with polyphenols, including anthocyanins, flavonols, and tannins. It also contains lectins (phytohaemagglutinin), trypsin inhibitors, and phytic acid \u2013 these are broken down or rendered harmless by soaking and cooking.<\/p>\n<\/section>\n<section class=\"ea-k\" id=\"kombi\">\n<h2><span>Enhanced combinations<\/span>What makes kidney beans stronger<\/h2>\n<p>Kidney beans need heat, spice, and a partner to complement their protein.<\/p>\n<div class=\"ea-kombi\">\n<div class=\"c\"><span class=\"tag\">protein<\/span><\/p>\n<div class=\"mit\">with <i>Rice or corn<\/i><\/div>\n<p>Grains supplement the missing methionine.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Vitamin C<\/span><\/p>\n<div class=\"mit\">with <i>Peppers &amp; Tomatoes<\/i><\/div>\n<p>Improves iron absorption.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">wort<\/span><\/p>\n<div class=\"mit\">with <i>cumin<\/i><\/div>\n<p>A classic ingredient in chili, it is considered easy on the digestion.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Sharpness<\/span><\/p>\n<div class=\"mit\">with <i>chili<\/i><\/div>\n<p>For chili sin carne.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Freshness<\/span><\/p>\n<div class=\"mit\">with <i>Lime &amp; Coriander<\/i><\/div>\n<p>Enhances the earthy flavor.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">can<\/span><\/p>\n<div class=\"mit\">as <i>quick solution<\/i><\/div>\n<p>Already cooked, just rinse.<\/p>\n<\/div>\n<\/div>\n<h3 class=\"ea-beisst-h\"><span>What contradicts itself<\/span>It&#039;s best to avoid these combinations.<\/h3>\n<div class=\"ea-kombi beisst\">\n<div class=\"c\"><span class=\"tag\">Raw<\/span><\/p>\n<div class=\"mit\">not <i>raw or partially cooked<\/i><\/div>\n<p>Phasin - just a few beans are enough.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Slow cooker<\/span><\/p>\n<div class=\"mit\">not <i>without pre-cooking<\/i> into the slow cooker<\/div>\n<p>Below 100 \u00b0C, the lectin is not reliably destroyed.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">soaking water<\/span><\/p>\n<div class=\"mit\">not <i>cook along<\/i><\/div>\n<p>Discard, start fresh.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Germinate<\/span><\/p>\n<div class=\"mit\">not <i>as raw sprouts<\/i><\/div>\n<p>The lectin remains active even after germination.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Flour<\/span><\/p>\n<div class=\"mit\">not <i>raw bean flour<\/i> touch<\/div>\n<p>Only in thoroughly cooked pastries.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">iron<\/span><\/p>\n<div class=\"mit\">not <i>with black tea<\/i><\/div>\n<p>Tannins inhibit iron absorption.<\/p>\n<\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"gerichte\">\n<h2><span>In the kitchen<\/span>Where they belong<\/h2>\n<ul class=\"ea-gerichte\">\n<li><span class=\"g\">Chili sin carne<\/span><span class=\"w\">With tomatoes, corn and cumin.<\/span><\/li>\n<li><span class=\"g\">Chili con carne<\/span><span class=\"w\">The Tex-Mex classic.<\/span><\/li>\n<li><span class=\"g\">Rajma Chawal<\/span><span class=\"w\">North Indian bean curry with rice.<\/span><\/li>\n<li><span class=\"g\">Rice and Peas<\/span><span class=\"w\">Caribbean style with coconut milk.<\/span><\/li>\n<li><span class=\"g\">Bean salad<\/span><span class=\"w\">With red onions and vinegar.<\/span><\/li>\n<li><span class=\"g\">Burritos<\/span><span class=\"w\">With rice and salsa.<\/span><\/li>\n<li><span class=\"g\">Bean fritters<\/span><span class=\"w\">Made from cooked beans and rolled oats.<\/span><\/li>\n<li><span class=\"g\">stew<\/span><span class=\"w\">With potatoes and peppers.<\/span><\/li>\n<li><span class=\"g\">Bean spread<\/span><span class=\"w\">With garlic and lemon.<\/span><\/li>\n<li><span class=\"g\">Brownies<\/span><span class=\"w\">Pureed beans in the batter.<\/span><\/li>\n<\/ul>\n<div class=\"ea-tipp\"><b>Rule of thumb:<\/b> Soak dried kidney beans for at least 5 hours, preferably overnight, discard the water, boil vigorously in fresh water for at least 10 minutes, and then continue cooking until they are very soft - depending on the age of the beans, this may take 45 to 90 minutes.<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"hausmittel\">\n<h2><span>As a home remedy<\/span>Cook kidney beans safely<\/h2>\n<div class=\"ea-rezept\">\n<div>\n<div class=\"k\">Here&#039;s how it works<\/div>\n<h3>Safe basic bean recipe<\/h3>\n<ol>\n<li>Sort through 250g of dried kidney beans, wash them and soak them overnight in three times the amount of water.<\/li>\n<li>Discard the soaking water and rinse the beans thoroughly.<\/li>\n<li>Cover with fresh water and boil vigorously for at least 10 minutes, skimming off any foam.<\/li>\n<li>Reduce the heat and cook the beans without salt for 45 to 90 minutes until tender; a bean should be easily crushed.<\/li>\n<li>Salt only at the very end. Once cooled, it will keep for 3 days in the refrigerator or can be frozen in portions.<\/li>\n<\/ol>\n<\/div>\n<div>\n<div class=\"k\">For what<\/div>\n<p>For a satisfying, protein- and fiber-rich meal without risk. Soaking and long cooking also make them more digestible.<\/p>\n<div class=\"k\" style=\"margin-top:14px\">Crowd<\/div>\n<p>250g of dried beans yield approximately 600g of cooked beans, enough for 4 servings.<\/p>\n<\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"tradition\">\n<h2><span>Ayurveda &amp; TCM<\/span>What the old systems say<\/h2>\n<div class=\"ea-trad\">\n<div>\n<h3>Ayurveda<\/h3>\n<p>In Ayurveda, the red bean is considered (<em>Rajma<\/em>It is considered heavy, dry, and rather difficult to digest. It is said to increase Vata and is therefore soaked well, cooked for a long time, and prepared with cumin, ginger, asafoetida, and a little ghee.<\/p>\n<\/div>\n<div>\n<h3>Traditional Chinese Medicine<\/h3>\n<p>The kidney bean is an American food and is not described in the classical texts of Traditional Chinese Medicine (TCM). In modern Chinese nutritional theory, red beans are generally classified as sweet and neutral and are said to strengthen the spleen and kidneys as well as eliminate dampness.<\/p>\n<\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"warn\">\n<h2><span>Warning notices<\/span>When you should be careful<\/h2>\n<div class=\"ea-warn\">\n<h3>Please note<\/h3>\n<ul>\n<li><strong>Poisonous when raw:<\/strong> Raw or undercooked kidney beans cause vomiting and diarrhea due to phytohaemagglutinin - always soak, change the water and boil vigorously for at least 10 minutes.<\/li>\n<li><strong>Slow Cooker:<\/strong> Never cook dried beans directly in a slow cooker or at low temperatures; at around 80 \u00b0C the lectin can become even more toxic than when raw.<\/li>\n<li><strong>Suspected poisoning:<\/strong> Call the poison control center if you experience symptoms after eating raw beans; children are at greater risk due to their low body weight.<\/li>\n<li><strong>Flatulence:<\/strong> If you have irritable bowel syndrome, test small amounts; rinsed canned beans are often better tolerated.<\/li>\n<li><strong>Kidneys:<\/strong> In cases of kidney disease with potassium restriction, the amount should be determined by a doctor.<\/li>\n<\/ul>\n<\/div>\n<p class=\"ea-hinw\">This page provides information and does not replace medical advice. If symptoms persist, please consult a doctor.<\/p>\n<\/section>\n<section class=\"ea-k\" id=\"passend\">\n<h2><span>Related to the topic<\/span>Read on and cook along!<\/h2>\n<div class=\"ea-passend\"><a href=\"\/en\/wiki-archiv\/bohnen-phaseolus-vulgaris\/\"><span class=\"art\">Archive<\/span><span class=\"n\">beans<\/span><span class=\"d\">The garden bean with all its varieties.<\/span><\/a><a href=\"\/en\/wiki-archiv\/chili-capsicum-annuum\/\"><span class=\"art\">Archive<\/span><span class=\"n\">chili<\/span><span class=\"d\">The spiciness for chili sin carne.<\/span><\/a><a href=\"\/en\/wiki-archiv\/kreuzkuemmel-cuminum-cyminum\/\"><span class=\"art\">Archive<\/span><span class=\"n\">cumin<\/span><span class=\"d\">The ultimate bean seasoning.<\/span><\/a><a href=\"\/en\/wiki-archiv\/reis-oryza-sativa\/\"><span class=\"art\">Archive<\/span><span class=\"n\">rice<\/span><span class=\"d\">Supplements the bean protein.<\/span><\/a><a href=\"\/en\/wiki-archiv\/mais-zea-mays\/\"><span class=\"art\">Archive<\/span><span class=\"n\">corn<\/span><span class=\"d\">The bean&#039;s sister.<\/span><\/a><a href=\"\/en\/wiki-archiv\/kichererbse-cicer-arietinum\/\"><span class=\"art\">Archive<\/span><span class=\"n\">chick-pea<\/span><span class=\"d\">The other protein-rich legume.<\/span><\/a><\/div>\n<p class=\"ea-hinw\">Shop links lead to our product pages; it is indicated there if a partner is involved.<\/p>\n<\/section>\n<section class=\"ea-k ea-quellen\" id=\"quellen\">\n<h2><span>Sources<\/span>What is this based on?<\/h2>\n<ol>\n<li>Rodhouse JC et al. <em>Red kidney bean poisoning in the UK: an analysis of 50 suspected incidents between 1976 and 1989.<\/em> Epidemiology and Infection 1990; 105(3): 485\u2013491.<\/li>\n<li>US Food and Drug Administration: <em>Bad Bug Book - Handbook of Foodborne Pathogenic Microorganisms and Natural Toxins<\/em>, 2nd edition 2012, chapter Phytohaemagglutinin (Kidney Bean Lectin).<\/li>\n<li>Federal Institute for Risk Assessment (BfR): <em>Lectins in plant-based foods: Is there a health risk?<\/em> Statement 03\/2024 dated January 23, 2024.<\/li>\n<li>Federal Institute for Risk Assessment (BfR): <em>Beans should only be enjoyed cooked.<\/em> Press release dated July 19, 2021.<\/li>\n<li>USDA FoodData Central: <em>Beans, kidney, red, mature seeds, cooked, boiled, without salt<\/em>.<\/li>\n<\/ol>\n<\/section>\n<\/div>\n<\/div>\n<\/div>",
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        "rendered": "<p>Kidneybohne (Phaseolus vulgaris) Botanischer Name Phaseolus vulgarisH\u00fclsenfr\u00fcchtler (Fabaceae), eine Sorte der Gartenbohne Verwendet wird Die reifen, getrockneten Samengekocht oder aus der Dose Geschmack Mild, cremig, leicht s\u00fc\u00dflichbeh\u00e4lt beim Kochen die Form Herkunft Mittel- und S\u00fcdamerikaheute vor allem aus Nordamerika und China Bekannt f\u00fcr Eiwei\u00df, Ballaststoffe, Folatund rohes Phasin Saison Ganzj\u00e4hriggetrocknet oder in der Dose, fast<\/p>",
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