Korean Spiced Kidney Beans

1. Combine soy sauce, brown sugar, 1/3 cup water, ketchup, garlic and ginger in a saucepan.

2. Add beans.

3. Bring to a boil over medium heat, stirring occasionally.

4. In a small bowl, dissolve cornstarch in 1/4 cup water.

5. Add to bean mixture.

6. Cook, stirring constantly, 1-2 minutes.

7. Serve over rice.

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Nutrient	Quantity
Total fats	1.7388 g
Protein	16.1929 g
Carbohydrates	48.6487 g
Energy	244.785 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.4839 g
Water	369.5103 g
Aspartic acid	1.9089 g
Calcium, Ca	110.4693 mg
Lutein + zeaxanthin	1.44 g
Fiber, total dietary	0.7479 g
Carotene, beta	0.612 g
Niacin	9.2886 mg
Vitamin A, RAE	0.018 g
Arginine	0.9153 g
Riboflavin	0.7803 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.002 g
Glutamic acid	2.2526 g
Sodium, Na	2664.5847 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0003 g
Total lipid (fat)	1.7388 g
Manganese, Mn	1.461 mg
Fructose	0.3157 g
Proline	0.7161 g
Fatty acids, total saturated 16:0	0.2179 g
Sucrose	25.581 g
Choline, total	11.8851 mg
Sugars, total	26.5079 g
Serine	0.8241 g
Fatty acids, total saturated 10:0	0.0142 g
Fatty acids, total saturated 18:0	0.0303 g
Vitamin B-6	0.4334 mg
Selenium, Se	4.1487 g
Ash	9.0437 g
Fatty acids, total saturated 18:1 undifferentiated	0.1511 g
Pantothenic acid	1.2513 mg
Phenylalanine	0.7742 g
Copper, Cu	0.5113 mg
Betaine	14.3616 mg
Thiamin	1.0549 mg
Methionine	0.1759 g
Iron, Fe	3.4785 mg
Carbohydrate, by difference	48.6487 g
Phosphorus, P	198.8043 mg
Folate, total	170.1356 g
Dihydrophylloquinone	0.0216 g
Tocopherol, gamma	0.0271 mg
Fatty acids, total saturated 22:1 undifferentiated	0.0003 g
Alanine	0.6364 g
Valine	0.7859 g
Fatty acids, total saturated 18:2 undifferentiated	0.4358 g
Glycine	0.5628 g
Glucose (dextrose)	0.5195 g
Fatty acids, total saturated 14:0	0.0004 g
Zinc, Zn	1.6695 mg
Isoleucine	0.6888 g
Fatty acids, total saturated 12:0	0.0006 g
Fatty acids, total polyunsaturated	0.9197 g
Fatty acids, total saturated 14:1	0.0003 g
Fatty acids, total polyunsaturated 17:1	0.0001 g
Leucine	1.1251 g
Vitamin A, IU	6.5972 IU
Folate, DFE	170.1356 g
Tryptophan	0.1749 g
Vitamin C, total ascorbic acid	109.5729 mg
Phytosterols	0.747 mg
Galactose	0.0017 g
Fatty acids, total polyunsaturated 18:1 c	0.0032 g
Fatty acids, total saturated 6:0	0.0002 g
Tyrosine	0.5243 g
Vitamin K (phylloquinone)	0.1602 g
Fatty acids, total saturated	0.2655 g
Histidine	0.4214 g
Fatty acids, total monounsaturated	0.156 g
Threonine	0.6328 g
Folate, food	170.1356 g
Vitamin E (alpha-tocopherol)	0.0072 mg
Magnesium, Mg	101.797 mg
Lysine	0.8693 g
Potassium, K	808.7021 mg
Cystine	0.196 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Ginger	0.5 teaspoon	3.015	0.6446	0.0382
Garlic	3 cloves	13.41	2.9754	0.045
Brown sugar	3 tablespoons	102.6	26.4843	0
Soy sauce	3 tablespoons	25.44	2.3664	0.2736
Cornstarch	2 teaspoons	20.32	4.8677	0.0027
Water	0.33 cup	0	0	0
ketchup	1 tablespoon	0	0	0
kidney bean	1 can	80	11.3103	1.3793