Rajma: Introduction, Farming & Benefits

INTRODUCTION

The kidney beans are the variety of the common beans Phaseolus vulgaris. It is a herbaceous annual plant grown worldwide for its edible dry seeds or unripe fruit. It has got popular all over the world due to its health benefits as well as savory textures .Kidney beans are also known as ‘king of nutrition’. The name ‘kidney beans’ is given to them as per their shape similar to kidney. Common beans, haricot beans, navy beans, snap beans, shelled beans; these all are the categories of the kidney beans. Its botanical classification along with other Phaseolus species, is as a member of the legume family Fabaceae.

Kidney beans are a type of ‘common bean’ that share ancestor with black beans, pinots and navy beans. Kidney beans are the legume native to the central America and Mexico. European explorers also discovered this ancestral bean in Peru and helped spread beans around the world. Today, kidney beans Remain an important part of the cuisine in South and central America and the Caribbean. Its mainly cultivable in tropical and temperate areas receiving 60 to 150 cm of rainfall. The temperature of 15 to 20 degree Celsius is best for it . Brazil is top producer of the kidney beans in the world. In the context of Nepal it is mainly cultivated in hilly and terai region. It is an important cash generating legume in Jumla and adjoining hilly districts, and Mustang where mixtures of landraces with different size and seed patterns are harvested and sold in the market. In Chit wan, Nawalparashi, Makwanpur and Rupendehi district, varieties PDR 14 and Hetaude are popular under rice or maize based cropping system with partial irrigation. The area under kidney beans is in increasing trends due to ease in marketing and good returns.

Soil requirements for kidney beans farming

Kidney beans thrives on a wide variety of soils are the best for its cultivation. This crop is very sensitive to salinity and soil pH should be 5.5 to 6.0 to obtain better yields. Soil with high organic matter promotes more vegetative growth and moisture favor’s germination of seeds. A deep ploughing followed by 3 to 4 harrowing will get to the fine tilts of the soil.

Spacing in kidney beans farming :

Row-to-Row spacing is about 30 cm and Plant-to-Plant spacing is about 10cm to 15cm. Seeds should be sown at depth of 6cm to 7cm to absorb moisture.

Manures and fertilizers in kidney beans farming:

This crop lack biological Nitrogen fixation due to poor nodulation. Therefore, it needs good amount of nitrogen about 100 to 125kg/ ha. This crop also requires 60 to 70 kg of P205/ha and adding potassium hardly effects the yield.

Irrigation in kidney beans:

This crop requires pre-sowing irrigation for better germination of seed and critical stage for irrigation is about 3 to 4 weeks after sowing. Four irritations at 25,50,75,100 days after sowing seeds are required for optimal yeild. This crop doesn’t require frequent irrigations but logging must be prevented.

Benefits:

Kidney beans are rich in nutrition and are recommended as a healthy diet. It also can be counted both as a protein source or a vegetable. Eating at least half-cup of beans per day can improve overall health as they consists of 105 calories, 7 gram protein, 1 gram fat, 19 grams of carbohydrates, 7 grams Of fiber and 2 grams of sugars. A having beans as daily food are found to consume less fat and saturatedfat while taking in more fiber, protein, folate, iron, and other important minerals.
As the Record of Kidney Beans We Know about potential of Kidney within these given Factors.

Calories: 215
Protein: 13.4 grams
Fiber: 13.6 grams
Folate (vitamin B9): 23% of the RDI
Manganese: 22% of the RDI
Thiamine (vitamin B1): 20% of the RDI
Copper: 17% of the RDI
Iron: 17% of the RDI

Some other benefits of kidney beans are discussed below:

Beans may have a positive impact on health when eaten as a replacement for meat or other protein source that are high in cholesterol. Reducing cholesterol is one way to lower your risk of heart disease and improve your heart health. They are one of the healthiest beans to use protein source, with slightly less fat and saturated fat than other varieties, of bean but with comparable amounts of fiber and protein.
Prevent colon cancer
Research shows that colon cancer is unlikely to develop in people who regularly eat kidney
Beans as the non digestible fiber in common beans regulates cell growth in the colon.
Control Blood sugar
Beans don’t cause spikes in blood sugar as they are low-glycemic index food. Even they help in moderating the effects of spikes causing foods. It has low carbohydrate content so it is also preferred by people on diet.
In spite of many benefits these beans has got some disadvantages too. A natural protein occuring in beans can cause gastrointestinal distress, including nausea, vomiting, and diarrhoea. Kidney beans has the largest amount of toxin, called phytohaemagglutinin(PHA). This protein cause blood cells to clump together.
Kidney beans are easily cultivable and high demand. So kidney bean farming can be very fruitful. In Nepal, its highly imported from India. It can be economical benefit to the country’s economy and farmers too if the kidney beans cultivation gets practiced in wide range within the country.

Harvesting Of Kidneys Beans

Within 100-140 days, depending upon the variety and your region, the harvesting of kidney beans should be near. As the pods start to dry out and yellow, quit watering the plant. If it is not too humid and you have left plenty of space between plants, the beans may well dry on the plant. They will be hard as rocks and desiccated. Otherwise, when the pods are the color of straw and it’s time to harvest, remove the entire plant from the soil and hang it upside down inside in a dry place to allow the beans to continue to dry out. Once the beans have completely cured, you can keep them in a tightly sealed container for about a year.

Conclusion

Here, is the Benefits of Kidney Beans and the Cultivation practices about the Kidney beans as well we call it ‘Rajma’ and Served as Some delicacy in the context of Nepal.

Writer: SUNITA ACHARYA (Student, Bsc Ag., IAAS, Paklihawa Campus)