Kidney Beans
From providing a rich source of protein and fibre to aiding in weight management and promoting heart health, rajma has captured the attention of nutritionists worldwide.
Rajma Nutritional Value Per 100g
Kidney beans are filled with fibre and carbs and are an excellent source of protein. Here is the list of nutritional values rajma carries to make it the ultimate favourite comfort food of every Indian:
| Nutrients (Per 100g) | Rajma Nutritional Value |
|---|---|
| Calories | 333 kcal |
| Sodium | 24 mg |
| Fat | 0.8 gm |
| Potassium | 1,406 mg |
| Carbohydrate | 60 gm |
| Protein | 24 gm |
| Dietary Fibre | 25 gm |
Rajma Benefit for Health :
1. Manages Weight
2. Keeps your bones strong
3. Improves digestive health
4. Benefits your Skin
5. Assists in treating Arthritis
6. Reduces risk of High Cholesterol
7. Manges Blood Pressure
8. Great for diabetic patients
Chitra Rajma
Light brown with red speckles or lines, the Chitra rajma type is mostly harvested in the Himalayan region and found in majority of Kashmiri cuisine. It carries a moderate flavour and is high in protein and vitamins. Compared to other rajma types, this kidney bean is easier to cook and must be soaked in water for at least 4 to 6 hours before cooking. Besides being visually appealing, the Chitra rajma variety contains iron, potassium, fibre, protein, vitamin C, magnesium, and vitamin B.
Jammu Rajma
Smaller in size, the Jammu Rajma variety has a glossy appearance along with a rich aroma. Similar to the Chitra rajma, this type of rajma has the same nutritional value but has a taste that's sweeter than its former variety. To ensure you can take advantage of this flavourful delight as a whole, you need to soak Jammu rajma in water for six to eight hours before cooking them.
Red Rajma
Also known as Waghya rajma, this rajma type is similar to the Jammu rajma. With a rich red colour, the Red rajma is one of the most common kidney bean types and is widely used in various Indian dishes. It has a dense taste and a thick texture, making it necessary to soak it in water for eight to ten hours or overnight before cooking. The best part about the Red Rajma type is that it has a low glycaemic index, making it suitable for people with diabetes.
Pinto Beans
Not native to India, the Pinto beans are more common in South American and Mexican cuisine. This doesn't stop Indians from using this rajma type in Indian cuisine. These brown coloured beans are larger and longer than our normal rajma beans and have a thick heavy flavour, making them a perfect bean type for salads.
