Kidney beans are cooked by boiling. They are 67% water, 23% carbohydrates, 9% protein, and contain negligible fat (table). In a 100 gram reference amount, cooked kidney beans provide 530 kJ (127 kcal), and are a rich source (20% or more of the Daily Value, DV) of protein, folate (33% DV), iron (22% DV), and phosphorus (20% DV), with moderate amounts (10–19% DV) of thiamin, copper, magnesium, and zinc (11–14% DV).
 
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