Adzuki beans Facts

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Adzuki beans FactsAdzuki beans scientifically recognized as Vigna angularis is truly a delightful and beneficial bean. It is in fact a storeroom of numerous health promoting nutrients, vitamins and minerals. Adzuki beans have strong, nutty, sweet flavor.

Name Adzuki Bean
Scientific Name Vigna angularis
Native Originally grown in East Asia, and are most widespread in Japan, China, and Korea.
Common/English Name Adanka Bean, Adzuki Bean, Azuki Bean, Chinese Red Bean, Red Gram , Cultivated Azuki, Greater Red Bean
Name in Other Languages Latin America : Frijol Adzuki
Italian : Fagiolo Adzuki
Brazil : Feijão-Adzuki
Chinese : Ao Ye Chi Dou, Chi Dou
India : Chori ( Gujarat ), Guruns, Rains ( Hindu)
Portuguese : Feijão-Adzuki
Chile : Frijol Adzuki, Frijol Diablito
Spanish : Frijol Adzuki
Japanese : Azuki, Akamame
Vietnamese : Ðậu Ðỏ
Cuba : Frijol Adzuki, Frijol Diablito
French : Haricot Anguleux, Haricot À Feuilles Angulaires,
Korean : Pat
Mexico : Judía Adzuki
Russian : Adzuki, Fasol’ Uglovataia
Indonesia : Kacang Merah Kecil
Dutch : Azuki-Boon, Azuki-Boon
Seychelles : Amberique Gros
Danish : Adzukibønne, Adsukibønne
Malaysia : Kacang Merah Kecil
Samoan : Pipi
German : Adzukibohne, Adsuki-Bohne
Argentina : Judía Adzuki, Poroto Arroz
Description Adzuki Beans are actually tiny, dark red beans along with a unique white ridge along one side. They have got a nutty, sweet flavor, which make them a adaptable addition to both sweet and savory dishes. They are viewed as the king of beans in Japan and therefore are valued for their health-giving properties: reputedly benefitting the liver as well as the kidneys.
History and origin Adzuki Bean’s origin from a wild species is unidentified yet its center of origin has been proposed as within eastern Asia, quite perhaps in China. It is grown extensively in the Yangtse River valley in China. Later it spread to Thailand, Philippines and New Zealand, and a number of other nations around the globe. The chief countries of Adzuki Bean manufacture are China, Japan, Taiwan, and South Korea.
Plant Growth Habit Annual herb usually erect, twining or bushy
Growing Climate Subtropical and temperate climatic zones
Soil Neutral soil that is well drained and loose and rich in organic matter.
Plant Size 30 to 60 cm (1 to 2 feet) tall
Root Tap root and lateral roots with many nodules
Stem Green or purplish tinged pilose, angular stem and branches
Leaf Leaves trifoliolate
Leaflets Ovate or rhomboid-ovate, 5–10 × 5–8 cm, sparsely pilose on both surfaces
Flower Campanulate calyx, 3–4 mm, five pale yellow petals, 15 mm, the standard petal oblate or reinform with emarginated apex, the wings broader than keel
Pods Grow up to 12 1/2 cm (5 inches) long, are only about 1/8 inch (3 mm) thick, and mature from green and yellowish to brown
Seed shape & size Sub-cylindric with sub-truncate ends with a length of 5–9 mm, width of 4–6 mm, approximately 5mm in diameter
Seed color Dark red-reddish brown, with a white ridge on the side
Seed peel Smooth, hard, white, and slightly shiny
Flavor/aroma Strong, nutty, sweet flavor
Varieties/Types Takara, Minoka, Hikari, Erimo, Dainagon and Bloodwood
Season During  Mid-September
Major Nutritions Copper (76.11%),
Vitamin B9 (69.50%),
Iron (57.50%),
Manganese (57.30%),
Phosphorus (55.14%),
Health Benefits Antioxidant benefits, Prevent Diabetes, Gastrointestinal Issues, Brain Function, Reduces PMS Symptoms, Strong Bones and Teeth
Calories in 1cup (230 gm) 294 Kcal
Traditional medicinal Uses
  • In China the beans are used in traditional medicine to treat, constipation, threatened miscarriage, abscesses, retained placenta, non-secretion of milk and kidney ailments.
  • The leaves are used to alleviate fever.
  • Sprouts are used to prevent threatened abortion.
  • Adzuki beans are said to be a warming food which helps support bladder, reproductive function and kidney in Chinese traditional medicine.
  • Long-time use of adzuki Beans is inadvisable; it might make people lean and tan, and result in the gathering of dry feces.
  • It should be avoided by the Yin deficiency with no damp-heat and also by people who are bitten by snakes within one hundred days.
How to Eat
  • Soups: Adzuki Seeds are utilized as pulse, cooked whole or also made into a meal used in soups, confections or cakes.
  • Sekihan: “sekihan” and “azuki-gayu” are made by using Adzuki beans during their traditional ceremony and celebrations in Japan.
  • Coffee: Adzuki Beans are roasted and utilized as coffee substitute or even consumed candied.
  • Flour: Flour is also made from Adzuki.
  • Confectionary products: Adzuki beans are cooked along with a sweetener and made into candied whole beans, sweet soups, as well as several confectionary products.
  • White ann: In specialty Japanese bakery products a white seeded adzuki is also used to make high quality white ann.
  • Eight Precious Puddings: Adzuki beans are cooked along with rice to make a richer food staple and the bean paste is utilized for pastries such as the “Eight Precious Pudding” in China.
  • Dessert:  The beans are cooked with rice and sweetened along with palm sugar to make a sweet broth served as dessert in Malaysia and Singapore.
  • Ice dessert: Beans are the main component in the ice dessert called ‘Ice Kacang’ in Malaysia and Singapore.
  • When commonly cooked with rice, their bright red color tinting the rice an attractive pink.
  • Adzuki bean sprouts can be consumed raw or cooked as vegetables.
  • Young pods are also wonderful vegetable, eaten like snow peas
Other Facts The Flour of Adzuki bean has been utilized for making facial cream as well as shampoos.




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