✓ Start your personal diet plan — every recommendation backed by official sources Start free →
Home › Foods › Kidney beans, canned, drained

Kidney beans, canned, drained

BLS 4.0 food: Kidney bean mature, canned, drained (Kidneybohne reif, Konserve, abgetropft), code H742902 · cross-reference USDA FDC #174285

Per portion (120 g)

154 kcalenergy
10.2 gprotein
13.5 gfibre
1.2 gfat
18.1 gcarbohydrate

Verified benefits — authorised EU health claims

Kidney beans, canned, drained meets the legal condition for these claims (Regulation (EC) No 1924/2006 and (EU) No 432/2012). The numbers show exactly why.

Protein contributes to a growth in muscle mass.
✓ 27 % of energy from protein; condition for "source of protein": at least 12 %.
EUR-LexEU Commission
Protein contributes to the maintenance of muscle mass.
✓ 27 % of energy from protein; condition for "source of protein": at least 12 %.
EUR-LexEU Commission
Protein contributes to the maintenance of normal bones.
✓ 27 % of energy from protein; condition for "source of protein": at least 12 %.
EUR-LexEU Commission
Vitamin K contributes to normal blood clotting.
✓ 24 µg per 100 g = 32 % of the EU NRV (75 µg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODS
Vitamin K contributes to the maintenance of normal bones.
✓ 24 µg per 100 g = 32 % of the EU NRV (75 µg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODS
Folate contributes to maternal tissue growth during pregnancy.
✓ 33 µg per 100 g = 17 % of the EU NRV (200 µg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODS
Show 19 more authorised claims
Folate contributes to normal blood formation.
✓ 33 µg per 100 g = 17 % of the EU NRV (200 µg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODS
Folate contributes to normal psychological function.
✓ 33 µg per 100 g = 17 % of the EU NRV (200 µg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODS
Folate contributes to the normal function of the immune system.
✓ 33 µg per 100 g = 17 % of the EU NRV (200 µg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODS
Folate contributes to the reduction of tiredness and fatigue.
✓ 33 µg per 100 g = 17 % of the EU NRV (200 µg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODS
Folate has a role in the process of cell division.
✓ 33 µg per 100 g = 17 % of the EU NRV (200 µg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODS
Potassium contributes to the maintenance of normal blood pressure.
✓ 304 mg per 100 g = 15 % of the EU NRV (2000 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODS
Potassium contributes to normal muscle function.
✓ 304 mg per 100 g = 15 % of the EU NRV (2000 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODS
Phosphorus contributes to the maintenance of normal bones.
✓ 152 mg per 100 g = 22 % of the EU NRV (700 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODS
Iron contributes to normal cognitive function.
✓ 2.1 mg per 100 g = 15 % of the EU NRV (14 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODS
Iron contributes to normal formation of red blood cells and haemoglobin.
✓ 2.1 mg per 100 g = 15 % of the EU NRV (14 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODS
Iron contributes to normal oxygen transport in the body.
✓ 2.1 mg per 100 g = 15 % of the EU NRV (14 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODS
Iron contributes to the normal function of the immune system.
✓ 2.1 mg per 100 g = 15 % of the EU NRV (14 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODS
Iron contributes to the reduction of tiredness and fatigue.
✓ 2.1 mg per 100 g = 15 % of the EU NRV (14 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODS
Copper contributes to maintenance of normal connective tissues.
✓ 0.2 mg per 100 g = 20 % of the EU NRV (1 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODS
Copper contributes to normal hair pigmentation.
✓ 0.2 mg per 100 g = 20 % of the EU NRV (1 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODS
Copper contributes to normal iron transport in the body.
✓ 0.2 mg per 100 g = 20 % of the EU NRV (1 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODS
Copper contributes to the normal function of the immune system.
✓ 0.2 mg per 100 g = 20 % of the EU NRV (1 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODS
Manganese contributes to the maintenance of normal bones.
✓ 0.64 mg per 100 g = 32 % of the EU NRV (2 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODS
Manganese contributes to the normal formation of connective tissue.
✓ 0.64 mg per 100 g = 32 % of the EU NRV (2 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODS

Also low in saturated fat — which relates to the authorised claims: “Reducing consumption of saturated fat contributes to the maintenance of normal blood cholesterol levels.”

Goals this food supports

⚖️ Lose weight💪 Build & keep muscle🩺 Healthy blood pressure❤️ Heart health🩸 Blood flow & blood vessels💞 Sexual health & fertility🧠 Strong brain & focus🙂 Mood & psychological function⚡ More energy, less tiredness🦴 Strong bones & teeth🦵 Joints & cartilage🛡️ Immune system💇 Hair & nails🩸 Healthy blood & iron🌱 Long life & healthy ageing

Full nutrient profile

Values per 100 g edible portion as published by the Max Rubner-Institut (BLS 4.0, 10.25826/Data20251217-134202-0). "Origin" is the MRI's own data-provenance label; open "reference" for the underlying study or database. %NRV = share of the EU Nutrient Reference Value (Reg. (EU) 1169/2011, Annex XIII).

Energy & macronutrients

Nutrientper 100 gper 120 g%NRVOrigin
Energy128 kcal154 kcalBLS ENERCC · Calculated by formula
Protein8.5 g10.2 gBLS PROT625 · Recipe calculation
Fat1 g1.2 gBLS FAT · Recipe calculation
Carbohydrate (available)15.1 g18.1 gBLS CHO · Calculated by formula
Sugars (total)0.9 g1.1 gBLS SUGAR · Calculated by formula
starch12.9 g15.5 gBLS STARCH · Recipe calculation
Dietary fibre11.2 g13.5 gBLS FIBT · Scientific literature
reference
Converted value from: Aldwairji, M. A., et al. ; Analysis of dietary fibre of boiled and canned legumes commonly consumed in the United Kingdom.; Journal of Food Composition and Analysis; 2014; 36
fibreSoluble2.3 g2.8 gBLS FIBSOL · Scientific literature
reference
Aldwairji, M. A., et al. ; Analysis of dietary fibre of boiled and canned legumes commonly consumed in the United Kingdom.; Journal of Food Composition and Analysis; 2014; 36
Water64.5 g77.4 gBLS WATER · Recipe calculation
Salt0.62 g0.75 gBLS NACL · Calculated by formula

Fats & fatty acids

Nutrientper 100 gper 120 g%NRVOrigin
Saturated fat0.05 g0.06 gBLS FASAT · Calculated by formula
Monounsaturated fat0 g0 gBLS FAMS · Calculated by formula
Polyunsaturated fat0 g0 gBLS FAPU · Calculated by formula
Omega-3 fatty acids (total)0 g0 gBLS FAPUN3 · Calculated by formula
Alpha-linolenic acid (ALA, omega-3)0 g0 gBLS F18:3CN3 · Recipe calculation
EPA0 mg0 mgBLS F20:5CN3 · Logische Null
DHA0 mg0 mgBLS F22:6CN3 · Logische Null
EPA + DHA (long-chain omega-3)0 mg0 mgBLS
omega60 g0 gBLS FAPUN6 · Calculated by formula
Linoleic acid (omega-6)0 g0 gBLS F18:2CN6 · Recipe calculation
Oleic acid0 g0 gBLS F18:1CN9 · Recipe calculation
Cholesterol0 mg0 mgBLS CHORL · Logische Null

Vitamins

Nutrientper 100 gper 120 g%NRVOrigin
Vitamin A0 µg0 µg0 %BLS VITAA · Calculated by formula
Vitamin D0 µg0 µg0 %BLS VITD · Calculated by formula
Vitamin E0.27 mg0.32 mg2 %BLS VITE · Recipe calculation
Vitamin K24 µg28.8 µg32 %BLS VITK · Calculated by formula
Vitamin C0.01 mg0.01 mg0 %BLS VITC · Recipe calculation
Thiamin (vitamin B1)0 mg0 mg0 %BLS THIA · Recipe calculation
Riboflavin (vitamin B2)0.01 mg0.01 mg1 %BLS RIBF · Recipe calculation
Niacin (vitamin B3)2.3 mg2.8 mg14 %BLS NIAEQ · Calculated by formula
Pantothenic acid (vitamin B5)0.05 mg0.06 mg1 %BLS PANTAC · Recipe calculation
Vitamin B60.03 mg0.04 mg2 %BLS VITB6 · Recipe calculation
Biotin0.3 µg0.36 µg1 %BLS BIOT · Recipe calculation
Folate33 µg39.6 µg17 %BLS FOL · Calculated by formula
Vitamin B120 µg0 µg0 %BLS VITB12 · Logische Null

Minerals & trace elements

Nutrientper 100 gper 120 g%NRVOrigin
Sodium249 mg299 mgBLS NA · Recipe calculation
Potassium304 mg365 mg15 %BLS K · Recipe calculation
Calcium41 mg49.2 mg5 %BLS CA · Recipe calculation
Magnesium39 mg46.8 mg10 %BLS MG · Recipe calculation
Phosphorus152 mg182 mg22 %BLS P · Recipe calculation
Iron2.1 mg2.5 mg15 %BLS FE · Recipe calculation
Zinc0.88 mg1.1 mg9 %BLS ZN · Recipe calculation
Iodine5 µg6 µg3 %BLS ID · Recipe calculation
Selenium1.6 µg1.9 µg3 %USDA FDC 174285
Copper0.2 mg0.24 mg20 %BLS CU · Recipe calculation
Manganese0.64 mg0.77 mg32 %BLS MN · Recipe calculation
fluoride0 mg0 mgBLS FD · Recipe calculation

Essential amino acids

Nutrientper 100 gper 120 g%NRVOrigin
Histidine0.27 g0.32 gBLS HIS · Recipe calculation
Isoleucine0.43 g0.52 gBLS ILE · Recipe calculation
Leucine0.77 g0.92 gBLS LEU · Recipe calculation
Lysine0.65 g0.78 gBLS LYS · Recipe calculation
Methionine0.14 g0.17 gBLS MET · Recipe calculation
Phenylalanine0.52 g0.62 gBLS PHE · Recipe calculation
Threonine0.4 g0.48 gBLS THR · Recipe calculation
Tryptophan0.11 g0.14 gBLS TRP · Recipe calculation
Valine0.49 g0.59 gBLS VAL · Recipe calculation

Sources

Max Rubner-Institut (2025): Bundeslebensmittelschlüssel (BLS), Version 4.0 — Deutsche Nährstoffdatenbank. Karlsruhe. DOI: 10.25826/Data20251217-134202-0. Licence CC BY 4.0. Selenium and choline: U.S. Department of Agriculture, Agricultural Research Service. FoodData Central: SR Legacy, 2018. fdc.nal.usda.gov.

Build a plan that includes the right foods for you →

💬 Ask