Sproutable Seeds and Beans
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Kidney beans are a good source of dietary fiber, folate (B9), manganese, copper, phosphorus and protein. A cup of cooked kidney beans provides 45.3% of the recommended daily intake for fiber. The high fiber content in kidney beans prevents blood sugar levels from rising too rapidly after a meal, making these beans an especially good choice for individuals with diabetes, insulin resistance or hypoglycemia.
A study published in the Archives of Internal Medicine confirms that eating high fiber foods, such as kidney beans, helps prevent heart disease. It has been estimated that consumption of 100% of the daily value of folate would, by itself, reduce the number of heart attacks suffered by Americans each year by 10%. Just one cup of cooked kidney beans provides more than half (57.3%) of the recommended daily intake for folate.
Note: Raw kidney beans contain the toxin phytohaemagglutinin, which when consumed can cause nausea, vomiting, diarrhea and stomach pains.
It is recommended that the beans be soaked for at least 5-10 hours, 18 hours if possible. After soaking, pour off the soaking water, rinse thoroughly, and then boil in fresh water for at least 10 minutes. Boiling should take place prior to slow-cooking, as slow cooking the beans without boiling can actually increase their toxicity.
For more information, consult a physician and/or qualified nutritionist.
Ingredients: Premium, organic, whole, raw, sproutable kidney beans.
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