Wonderful Benefits Of Eating Kidney Beans (Rajma)
Rajma, or kidney bean, is a must-have legume that can be used in a number of traditional Indian
and foreign dishes. It gets its name from its appearance and similarity to kidney colour. The
herbaceous plant Phaseolus vulgaris, scientifically known as Phaseolus vulgaris, produces these
nourishing legumes. Although these beans are native to Mexico and Central America, they are
widely cultivated around the world, including in India. Though red beans are used in the
traditional North Indian rajma curry, these pods are also available in white, cream, black, purple,
and spotted varieties.
These Rajma Benefits are countless; they are high in protein and can be used in place of red
meat. In reality, piping hot rajma chawal provides a perfect balance of protein that is
comparable to dairy or meat protein without the added calories and saturated fat. The protein
content of a cup of kidney beans is 15 grammes. Kidney beans are high in minerals like copper,
iron, manganese, phosphorus, and molybdenum, as well as vitamins B1 and folate. These
wholesome beans are an excellent addition to a diabetic diet since they have no added sugar,
are naturally high in dietary fibres, and have a low glycemic index (GI).
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