The Science
The high fiber content (24.9g, 89% DV) slows carbohydrate digestion and glucose absorption, helping to stabilize blood sugar levels. The moderate carbohydrate content (22% DV) is balanced by the fiber, and the protein (23.6g) further aids in glycemic control by promoting satiety and reducing post-meal glucose spikes. The magnesium (33% DV) also supports insulin sensitivity.
Recommendation
Include kidney beans in meals in controlled portions (e.g., 1/2 cup cooked) to replace refined starches, and pair with non-starchy vegetables for optimal blood sugar management.
View full nutrition facts for Beans, kidney, all types, mature seeds, raw →