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Red Kidney Beans are an excellent source of molybdenum. Beans are a good source of protein, manganese, vitamin B1, phosphorus, bean magnesium, potassium, and iron. Since those dim red beans hold their shape amid cooking truly well and promptly assimilate encompassing flavors, they are a most loved bean to use in dishes. With their dark red color, cooked red beans can animate a wide range of meals including salads, soups, and stews. Packed with protein, soluble fiber, folic acid, magnesium, potassium, and a number of other nutrients that promote health, red beans are a true superfood. Red Bean Poisoning is a disease caused by a toxic agent, Phytohaemagglutnin. This toxic agent is found in many species of beans, but there is a higher concentration in red kidney beans. The unit of measurement of the toxin is the hemagglutinating unit (hau). 

Health Benefits

Beans are a very good source of cholesterol-lowering fiber, as most other beans. In addition to lowering cholesterol, high in bean fiber prevents sugar levels in the blood from rising too rapidly after a meal, making these beans an especially good choice for individuals with diabetes, resistance insulin or hypoglycemia. When combined with whole grains such as rice, beans provide high-quality virtually fat proteins. But this has far from all the beans have to offer. Beans are a fabulous wellspring of the follow mineral, molybdenum, a basic segment of the chemical sulfite oxidase, which is in charge of detoxifying sulfites. Sulfites are a kind of additive ordinarily added to arranged nourishments such as servings of mixed greens cool cuts,  what's more, a plate of mixed green bars. Individuals who are touchy to sulfites in these sustenances might encounter quick pulse, cerebral pain or confusion if sulfites are unwittingly devoured. On the off chance that you have ever responded to sulfites, it might be that your molybdenum stores are inadequate to detoxify them.