Tag: Rajma protein

Per 100 grams of cooked food, lean chicken breast contains significantly more protein than rajma, or kidney beans. While both are excellent protein sources, the quality and overall nutrient profile vary considerably between the two.

While both are nutritional powerhouses, cooked rajma (kidney beans) and cooked chickpeas often offer surprisingly similar protein amounts per serving. This comprehensive guide explores not only which has more protein, chickpeas or rajma, but also their broader nutritional profiles, digestion, and culinary uses to help you make the best dietary choice.

An average 100-gram serving of cooked rajma, or kidney beans, contains approximately 8.7 grams of protein. This makes rajma a significant source of plant-based protein, crucial for those on vegetarian and vegan diets looking to meet their daily protein needs.

Based on a typical 100g serving of each component, 200 grams of rajma rice provides approximately 11.4 grams of protein. This popular Indian dish, combining red kidney beans with white rice, offers a substantial and affordable plant-based protein source that is both hearty and nutritious.

With approximately 8.7 grams of protein per 100 grams, cooked rajma (kidney beans) is a powerful plant-based protein source, particularly for vegetarians and vegans. This makes it a nutritional powerhouse, especially when combined with other complementary foods to form a complete protein.

Boiling does not significantly reduce the protein content of rajma; in fact, cooking makes its protein more bioavailable. While the concentration per 100 grams decreases due to water absorption, the total amount of protein in the beans remains largely intact.