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Red kidney beans.
Red kidney beans raw kidney beans
Raw kidney beans contain relatively high amounts of phytohemagglutinin, and thus are more toxic than most other bean varieties if not pre-soaked and subsequently heated to the boiling point for at least 10 minutes. The US Food and Drug Administration recommends boiling for 30 minutes to ensure they reach a sufficient temperature long enough to completely destroy the toxin.Cooking at the lower temperature of 80 °C (176 °F), such as in a slow cooker, can increase this danger and raise the toxin concentration up to fivefold.Canned red kidney beans, though, are safe to use immediately.
Product Name | Red kidney beans raw kidney beans |
Origin | cameroon |
Moisture | 5%-13% |
Imperfect | 0%-5% |
crackle | 3% max |
admixture | 0% |
HPS Quality | Grade A |
Size Scope | 1.8-2.1cm |
Packing | 25kg-50kg /PP bag |
Mini Order | 50kg |
Means of Transport | by sea or by air |