legumes _ a class of Vegetables that includes beans, peas and lentils _ are among the most versatile and nutritious foods available. legumes are typically low in fat, contain no cholesterol, and are high in foliate, potassium, iron and magnesium. they also contain beneficial fats and soluble and insoluble fiber. a good source of protein, legumes can be a healthy substitute for meat, which has more fat and cholesterol. if you want to add more beans and other legumes to your diet, but you aren't clear about what's available and how to prepare them, this guide can help.

 

2. full potassium and good energy

iranian Kidney Beans total products in the year of 2008 were over 33875mt and the total surface on the farm 17850 hectares and the average of the

product per hectare 1898kg and the average of exporting to overseas 7120mt.

3. cooking tips

after soaking, rinse beans and add to a stockpot. cover the beans with three times their volume of water. add herbs or spices as desired. bring to a boil. then

reduce the heat and simmer gently, uncovered, stirring occasionally, until tender. the cooking time depends on the type of bean, but start checking after 90

minutes. add more water if the beans become uncovered.

4. keeping way

for keeping red beans in kitchen it needs normal temperature in carton box or cotton bag.

5. market and export

iranian kidney beans total products in the year of 2008 were over 33875mt and the total surface on the farm 17850 hectares and the average of the

product per hectare 1898kg and the average of exporting to overseas 7120mt.

mineral					analysis							products
ca	ka	na	fe	pa	ash	fiber	Carbohydrate	lipid	protein	energy	water
mg	mg	mg	mg	mg	g	g	g	g	g	cal	g
102	998	11	7	410	3.5	4.6	62.2	1.5	23	348	10.6	raw	kidney beans
36	355	2.9	2.6	142	1.4	1.6	21.6	0.5	7.9	120	70	ripe