Canned beans trade some sodium for convenience. Per 100 g: 81 kcal, 5.2 g protein, 256 mg sodium. Salt substitution trials found replacing part of NaCl with KCl cut all-cause mortality 12% (Greenwood et al., Ann Intern Med 2024). Rinsing removes roughly 40% of surface sodium — worth the 30 seconds.
How should I track Beans, kidney, red, mature seeds, canned?
Beans, kidney, red, mature seeds, canned is a good source of fiber. When tracking Beans, kidney, red, mature seeds, canned, the dry-vs-cooked distinction is critical. Legumes absorb roughly 2–3 times their weight in water during soaking and cooking, so 100 g dry becomes 250–300 g cooked. Always check which form the nutrition values refer to. A meta-analysis of 43 RCTs (Reid-McCann et al., Nutr Rev 2025) found plant protein matches dairy for muscle outcomes — so tracking precision matters just as much here. If you use canned legumes, drain and rinse to reduce sodium by about 40%. Weigh on a kitchen scale for the most reliable count.