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Description
Dark red color; flavor
and properties are similar to red kidney, only smaller.
Cooking Time: 1
to 1-1/2 hours.
Comments: Also
called Mexican Red Bean; hold shape and firmness when cooked.
Uses: Most often
used in soups, salads, chili and creole dishes.
Growing regions:
Canada
(Alberta), USA (Idaho, Washington)
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Nutrition
Information
|
| Source: |
USDA
Nutrient Databases |
Analysis:
| Nutrient
(per 100 g) |
Units
|
Quantity
(Raw)
|
Quantity
(Cooked)
|
| Calories |
kcal
|
335.0
|
142.0
|
| Carbohydrates |
g
|
60.7
|
26.3
|
| %
of Calories from Carbohydrates |
%
|
71
|
72
|
| Protein |
g
|
22.3
|
8.7
|
| %
of Calories from Protein |
%
|
26
|
24
|
| Fat |
g
|
1.3
|
0.6
|
| %
of Calories from Fat |
%
|
3
|
4
|
| Dietary
Fiber |
g
|
24.4
|
6.4
|
| Folate |
mcg
|
369.7
|
139.9
|
| Calcium |
mg
|
155.0
|
70.0
|
| Iron |
mg
|
6.4
|
2.5
|
| Sodium |
mg
|
14.0
|
1.0
|
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Specifications
|
|
Standard:
|
USDA
|
Bean Grades:
|
|
Grade
#1
|
Grade
#2
|
Grade
#3
|
|
General Appearance:
|
The special grade off-color may be applied after the removal
of total defects.
|
|
|
%
|
%
|
%
|
|
Moisture (1):
|
18.0
|
18.0
|
18.0
|
|
Total Defects:
|
2.0
|
4.0
|
6.0
|
|
Total Damaged:
|
2.0
|
4.0
|
6.0
|
|
Foreign material:
|
|
|
|
|
Total (incl Stones):
|
0.5
|
1.0
|
1.5
|
|
Stones:
|
0.2
|
0.4
|
0.6
|
|
Contrasting Classes
(2):
|
0.5
|
1.0
|
2.0
|
|
Classes That Blend
(3):
|
5.0
|
10.0
|
15.0
|
Standard Packing:
|
Bags (Poly) of 100
lb (45.36 kg) each
|
|
On special request
the following packing may also be available:
Tote (2000 lb/ 907
kg), 50 lb (22.68 kg), 25 lb (11.34 kg), consumer packages
|
(1)
Beans with more than 18.0 percent moisture are
graded high moisture.
(2) Beans with more than 2.0 percent contrasting
classes are classed mixed beans.
(3) Beans with more than 15.0 percent classes
that blend are classed mixed beans.
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