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 White ,Red,Black , kidney beans raw kidney beans
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