Adzuki beans Facts

Sylvia

8 years ago

Adzuki 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.
Precautions	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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