Kidney Beans vs Red Beans
Kidney beans and red beans are small beans that are popular in many recipes today. They are very useful in some dishes and cuisines in different countries. These two beans are good source of fiber, protein, and iron. They also have the same red deep color.
Kidney beans are kidney shaped where obviously its name came from. These beans have satisfying flavors and aroma and are soft in texture. Mostly, kidney beans are frequently used in dishes such as rice, soup and chili foods. When cooked, kidney beans maintain their shape and are likely to soak up their flavors with foods they’re cook with. Kidney beans have no cholesterol and best in dietary selection.
Red beans are smaller kind of beans with slightly smoother texture. Like kidney beans, they are also flavorful. Red beans are usually used to make rice and red beans and commonly found in the variety of food. They have the maximum antioxidant among all foods and an excellent source of iron. Red beans stick to its firmness and shape when cooked. In fact, this can be a good ingredient to any recipe.
Difference between Kidney Beans and Red Beans
Kidney beans and red beans are not totally the same. They differ from shape to color. Kidney beans have deep red color than red beans. Their sizes also vary. Kidney beans are larger than red beans. Besides, they differ a little in nutrients, however not a lot. Kidney beans have high source of minerals and protein than red beans. With regards to their texture, kidney beans are smoother while red beans have a slight supple grain. They are different also in taste. Kidney beans give a flavor that accompanies the kind of food being cooked while the red beans provide savor that originally is “beany”. Kidney beans can also taste better when it’s hot or warm and could be creamier while red beans are better tasting when cold.