Rajma is also known as split red kidney beans. It is recommended to pre-soak and cook by subsequently heating the beans to boiling point for at least 15 minutes to avoid relatively high amounts of phytohemagglutinin, a toxin present in this variety. Slow cooking is not recommended for Rajma.
Health Benefits & Nutrition:
Good Source of Potassium, magnesium, iron and protein.
Helps in preventing diabetes and lowering cholesterol level.
Rich source of antioxidants.
|Country of Origin||India|
|Maximum shelf life||6 Months (from the date of packaging)|
|Packer name & address||Ram Narain Prem Narain, 403-A Khari Baoli, Delhi 110006|