LIGHT RED KIDNEY BEANS
Summary
The product contains light red kidney beans, which are a good source of plant-based protein and dietary fiber, contributing positively to its nutritional profile. However, the presence of disodium EDTA, a synthetic preservative, and the processed nature of the product limit its score. While the ingredient list is relatively short, the processing level and use of additives prevent it from achieving a higher rating.
At a glance
Key ingredients 5
Prepared light red kidney beansGood
Light red kidney beans are a good source of plant-based protein and dietary fiber. They are minimally processed and retain most of their natural nutrients. These beans provide essential vitamins and minerals, contributing to a balanced diet.
Benefits
Rich in protein and fiber, which support digestive health and provide sustained energy. Contains essential nutrients like iron and folate.
WaterNeutral
Water is used as a solvent and carrier for the beans. It is a neutral ingredient with no direct nutritional impact. Its presence ensures the beans remain hydrated and palatable.
See more about Water →SaltNeutral
Salt is used to enhance flavor and preserve the beans. It is a common culinary ingredient but does not provide additional nutrients. Excessive consumption can lead to health issues such as hypertension.
Risks
High sodium intake may contribute to increased blood pressure and cardiovascular risk.
Benefits
Enhances flavor and acts as a preservative in canned foods.
Calcium chlorideNeutral
Calcium chloride is used as a firming agent in canned foods. It helps maintain the texture of the beans during processing. It is generally recognized as safe when used in small amounts.
Benefits
Helps maintain the firmness and texture of canned beans.
Disodium edtaBad
Disodium EDTA is a synthetic preservative used to retain color and prevent spoilage. It is a processed additive with no nutritional benefits. Concerns exist about its potential to bind with essential minerals, reducing their absorption.
Risks
May bind with essential minerals, potentially reducing their absorption in the body.
Benefits
Helps maintain color and extend shelf life of canned foods.
Processing
Processed Foods
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