Kidney Bean
Kidney beans are a whole legume and a nutrient-dense food. RAW or undercooked kidney beans contain phytohemagglutinin (a lectin), which can cause acute GI illness; thorough cooking (boiling for at least 10 minutes) destroys the toxin.
What it is
Mature seeds of Phaseolus vulgaris, named for their kidney shape. Available dry, canned, or cooked.
Whole-food legume providing plant protein, fiber, folate, iron, and complex carbohydrates.
Why it's flagged
- raw/undercooked beans contain phytohemagglutinin (lectin) - safe when properly boiled
What regulators actually say
"Phytohaemagglutinin... is a toxin found in many species of beans, but it is in highest concentrations in red kidney beans... outbreaks have been associated with cooking dried beans in slow cookers... Boiling for 10 minutes at 100°C is sufficient to destroy the toxin."
Regulatory status
United States — FDA
Whole food.
European Union — EFSA
Whole food.
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