Black turtle bean

Boiled, with salt^[1]

Nutritional value per 100 g (3.5 oz)
Energy	552 kJ (132 kcal)
Carbohydrates	23.71
Sugars	0.32
Dietary fiber	8.7
Fat	0.54
Saturated	0.139
Trans	0
Monounsaturated	0.047
Polyunsaturated	0.231
Protein	8.86
Vitamins and minerals Vitamins Quantity %DV† Vitamin A equiv. 0% 0 μg Vitamin A 6 IU Thiamine (B1) 20% 0.244 mg Riboflavin (B2) 5% 0.059 mg Niacin (B3) 3% 0.505 mg Vitamin B6 4% 0.069 mg Folate (B9) 37% 149 μg Vitamin B12 0% 0 μg Vitamin C 0% 0 mg Vitamin D 0% 0 μg Vitamin E 6% 0.87 mg Vitamin K 3% 3.3 μg Minerals Quantity %DV† Calcium 2% 27 mg Iron 12% 2.10 mg Magnesium 17% 70 mg Phosphorus 11% 140 mg Potassium 12% 355 mg Sodium 10% 237 mg Zinc 10% 1.12 mg
Other constituents	Quantity
Water	65.74 g
†Percentages estimated using US recommendations for adults,[2] except for potassium, which is estimated based on expert recommendation from the National Academies.[3]

The black turtle bean is a small, shiny variety of the common bean (Phaseolus vulgaris) especially popular in Latin American cuisine, though it can also be found in the Cajun and Creole cuisines of south Louisiana. Like all varieties of the common bean, it is native to the Americas,^[4] but has been introduced around the world. It is also used in Indian cuisine, Tamil cuisine, where it is known as karuppu kaaramani and in Maharashtrian cuisine, where it is known as kala ghevada. It is widely used in Uttrakhand, where it is also known as "bhatt". It is a rich source of iron and protein. The black turtle bean is often simply called the black bean (frijoles negros, zaragoza, judía negra, poroto negro, caraota negra, or habichuela negra in Spanish; and feijão preto in Portuguese), although this terminology can cause confusion with at least three other types of black beans.

The black turtle bean is the only type of turtle bean. It is called turtle because of its hard outer "shell".^[5]

It is not to be confused with douchi, the Chinese dish made with black hulled soybeans.