Calories in rice and red kidney beans: 158 kcal

What’s in a 300 g serving

More than half of a serving is water. The rest is 94.5 g carbohydrate and 15.6 g protein.

6.3 gFat

15.6 gProtein

94.5 gCarbohydrate

6.9 gFibre

178 gWater

6.3 gFat
15.6 gProtein
94.5 gCarbohydrate
6.9 gFibre
178 gWater

About average for dishes

Rice and red kidney beans are 158 kcal per 100 g. The 603 dishes in this database average 180.

Rice and red kidney beans158

Dishes average180

Low in sugar, almost no salt

Low sugars and very low salt by UK labelling rules, per 100 g.

Sugars, per serving1.5 g

Salt, per serving0.11 g

Vitamins and minerals in rice and red kidney beans

Nothing reaches the “high in” level, but two of the 17 count as a source, led by manganese.

75 %

Manganese

1.5 mg in a 300 g serving

75th of 520 dishes

Manganese contributes to normal energy-yielding metabolism, to the maintenance of normal bones and to the protection of cells from oxidative stress.

Copper0.48 mg48 %

Phosphorus288 mg41 %

Potassium687 mg34 %

Niacin (vitamin B3)5.4 mg34 %

Selenium0.018 mg33 %

Only a trace

Vitamin C
Vitamin B12

Show all 17 with amounts

Manganese1.5 mg, 75 %

Copper0.48 mg, 48 %

Phosphorus288 mg, 41 %

Potassium687 mg, 34 %

Niacin (vitamin B3)5.4 mg, 34 %

Selenium0.018 mg, 33 %

Thiamin (vitamin B1)0.3 mg, 27 %

Zinc2.7 mg, 27 %

Magnesium90 mg, 24 %

Iron3.2 mg, 23 %

Folate0.042 mg, 21 %

Vitamin B60.27 mg, 19 %

Chloride96 mg, 12 %

Pantothenic acid (vitamin B5)0.66 mg, 11 %

Iodine0.015 mg, 10 %

Calcium60 mg, 7.5 %

Riboflavin (vitamin B2)0.06 mg, 4.3 %

Badges use the UK legal thresholds per 100 g: 15 % of the reference intake for “source of”, 30 % for “high in”. A trace is shown as “trace” and never counts.

What rice and red kidney beans don’t give you. And where to find it.

No recorded vitamin C or vitamin B12, and only 1.4 % of the riboflavin reference intake per 100 g.

Vitamin C

Tracein rice and red kidney beans

Find it inCherries, West Indian2150 % per 100 g

Vitamin B12

Tracein rice and red kidney beans

Find it inLiver, ox, raw4400 % per 100 g

Riboflavin (vitamin B2)

1.4%in rice and red kidney beans, per 100 g

Find it inLiver, lamb, fried404 % per 100 g

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Rice and red kidney beans against other dishes

Per 100 g, nut croquettes (fried) have the most manganese in this comparison, followed by curry (chick pea dahl and spinach, with vegetable oil) and rice and red kidney beans.

1.1mg

0.6mg

0.5mg

0.4mg

0.3mg

Nut croquettes, fried+0.6 mg

Curry, chick pea dahl and spinach, with vegetable oil+0.1 mg

Rice and red kidney beansthis page

Khichadi, with butter ghee−0.1 mg

Pizza, meat topped, retail and takeaway−0.2 mg

Pasta with meat and tomato sauce−0.3 mg

All values per 100 g, from the same dataset. Differences are against rice and red kidney beans.

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Questions about rice and red kidney beans

Four questions chosen by the facts above, so every food answers differently.

How many calories are in a portion of rice and red kidney beans?

A typical portion (300 g, one serving) gives 474 kcal. Per 100 g the figure is 158 kcal.

Is rice and red kidney beans a source of manganese?

It is a source of manganese: 0.5 mg per 100 g, 25 % of the NRV, which passes the 15 % threshold for “source of” but not the 30 % needed for “high in”.

Are these figures exact for rice and red kidney beans?

No. They are calculated from a standard recipe in the UK Composition of Foods Integrated Dataset (CoFID, 2021). A different recipe, portion of sauce or cooking method will move them, so read them as a typical estimate.

Which vitamins and minerals do rice and red kidney beans have most of?

By share of the daily reference intake: manganese (0.5 mg, 25 %), copper (0.16 mg, 16 %) and phosphorus (96 mg, 14 %) per 100 g.

How these numbers were made

Every figure comes from the UK Composition of Foods Integrated Dataset (CoFID), 2021 edition, record 15-859, Rice and red kidney beans, published by Public Health England under the Open Government Licence v3.0; this record is a calculated recipe estimate. Main data references: Updated 2014. Values are per 100 g of the edible part; a serving is 300 g, one serving, the usual UK portion for dishes. Reference intakes follow Regulation (EU) 1169/2011 Annex XIII as retained in GB law; “source of”, “high in” and “low” follow Regulation (EC) 1924/2006, assessed per 100 g. Function lines are the authorised wording from the GB register of nutrition and health claims, credited to the nutrient. Energy is rounded to the whole kcal and kJ; other amounts to one decimal, or two below 1. A trace is shown as “trace” and never gets a figure or a badge; a nutrient never analysed is left off the page. We start from the dataset’s 2,887 records and keep 2,322: records weighed with bone, shell or skin, alcoholic drinks, infant foods, brand-named products, records with fewer than eight measured vitamins and minerals and near-identical variants are left out. Group context uses the 603 dishes kept from the dataset; a rank counts only the foods with a measured figure for that nutrient. Food images are illustrations from Ingredient Atlas, released under CC0; they show the food, not the measured sample, and where no illustration of the exact food exists the nearest one is shown (here: Kidney Bean). Checked 5 October 2026. Contains public sector information licensed under the Open Government Licence v3.0.