Red kidney beans are a type of legume known for their distinctive kidney shape and deep red color. They are commonly used in cooking, particularly in dishes like chili, stews, salads, and bean-based soups. Red kidney beans have a firm texture and a rich, earthy flavour. These beans are a good source of protein, dietary fiber, and various vitamins and minerals. They are also low in fat and cholesterol. Red kidney beans are often used in vegetarian and vegan recipes as a meat substitute due to their protein content.
The fiber in chickpeas helps to decrease blood cholesterol levels by binding bile acids in the small intestine, and preventing re-absorption to the liver.
The consumption of chickpeas may be beneficial for correcting dyslipidaemia (when the concentration of cholesterol or lipids in the blood exceeds normal limits), and preventing diabetes.
Regular consumption of pulses such as chickpeas may reduce risks of coronary heart disease.
