Red Rajma, commonly known as Kidney Beans, is a staple legume that is prized for its rich nutritional content and versatility in culinary applications. These kidney-shaped beans are packed with high-quality plant-based protein, essential dietary fiber, iron, magnesium, and potent antioxidants. Predominantly used in traditional North Indian cuisine, red rajma is essential for preparing authentic dishes like Rajma Chawal, a popular curry and rice combination. The distinct varieties, including Kashmiri Rajma, Jammu Rajma, and Chitra Rajma, offer unique flavors and textures to suit diverse palate preferences. Its nutrient-dense profile supports heart health by maintaining cholesterol levels, aids in improved digestive health due to fiber content, helps regulate blood sugar levels, and assists in healthy weight management. Red Rajma is an indispensable ingredient for B2B buyers such as wholesalers, restaurants, and food processors seeking premium quality legumes for retail or bulk culinary usage.
Key Features
| Features | Description |
|---|---|
| Source | Red Rajma (Kidney Beans) |
| Protein Content | High plant-based protein per serving |
| Dietary Fiber | Rich source aiding digestion and satiety |
| Micronutrients | Contains iron, magnesium, and antioxidants |
| Health Benefits | Supports heart health, blood sugar regulation, weight management |
| Culinary Use | Ideal for curries, stews, and rice dishes (Rajma Chawal) |
| Varieties Available | Includes Kashmiri Rajma, Jammu Rajma, Chitra Rajma |
| Product Form | Dried whole red kidney beans |
| Packaging Options | Available in bulk packaging suitable for wholesalers and food businesses |
| Attributes | Description |
|---|---|
| Botanical Name | Phaseolus vulgaris |
| Color | Deep red |
| Size | Medium to large kidney-shaped beans |
| Moisture Content | Typically less than 14% |
| Shelf Life | 12 to 18 months under proper storage conditions |
| Origin | India |
| Packaging Type | Jute bags, PP bags, or custom bulk packaging |
| Quality Standards | Clean, free from pests and impurities, grade A quality |
| Cooking Time | Approximately 45-60 minutes (soaking recommended) |
*Disclaimer: The above description has been AI-generated and has not been audited or verified for accuracy. It is recommended to verify product details independently before making any purchasing decisions.
The main varieties include Kashmiri Rajma known for its soft texture and earthy flavor, Jammu Rajma which has a slightly thicker skin and robust taste, and Chitra Rajma which is spicier and smaller in size. Each variety caters to different culinary preferences making them suitable for various regional dishes.
Bulk red rajma supplied adheres to strict quality standards including grain size uniformity, moisture content below 14%, absence of foreign matter and pests, and being free from broken or discolored beans, ensuring grade A quality suitable for commercial and retail use.
Red rajma should be stored in a cool, dry, and well-ventilated environment with humidity less than 60%, preferably in airtight jute or polypropylene bags to prevent moisture ingress and infestation, thereby extending shelf life up to 18 months.
Yes, red rajma is naturally high in protein, fiber, and micronutrients making it ideal for health-focused product lines. Organic certifications depend on specific supplier provisions but the natural nutritional benefits support inclusion in wellness and organic food ranges.
Prior to cooking, it is recommended to soak red rajma beans in water for 6-8 hours to reduce cooking time to 45-60 minutes. This soaking also improves digestibility and texture, crucial for catering and restaurant kitchens aiming for consistent dish quality.
Country Of Origin: India
Red rajma, also known as red kidney beans, offers numerous health benefits due to its rich nutritional profile. It's a great source of plant-based protein, dietary fiber, and various vitamins and minerals. These nutrients contribute to heart health, improved digestion, weight management, and blood sugar regulation.
Nutrient Profile:
Rajma is a good source of plant-based protein, fiber, iron, magnesium, and antioxidants.
Health Benefits:
Supports heart health, aids digestion, and can contribute to weight management due to its fiber content.
Culinary Uses:
Popular in Indian cuisine, especially in the North, as part of curries and stews, often served with rice (Rajma Chawal).
Variety:
Different varieties exist, like Kashmiri Rajma, Jammu Rajma, and Chitra Rajma, each with its unique flavor and texture.
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Vadodara , India
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