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Azuki Bean

Azuki Bean
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Azuki Bean 

Azuki bean also known as adzuki or aduki, is an annual vine, Vigna angularis, widely grown throughout East Asia and the Himalayas for its small (approximately 5 mm) bean. The cultivars most familiar in Northeast Asia have a uniform red color. However, white, black, gray and variously mottled varieties are also known.


In East Asian cuisine, the azuki bean is commonly eaten sweetened. In particular, it is often boiled with sugar, resulting in red bean paste, a very common ingredient in all of these cuisines. It is also common to add flavoring to the bean paste, such as chestnut.
Matcha muffin with sweetened azuki beans.

Red bean paste is used in many Chinese dishes, such as tangyuan, zongzi, mooncakes, baozi and red bean ice. It also serves as a filling in Japanese sweets like anpan, dorayaki, imagawayaki, manju, monaka, anmitsu, taiyaki and daifuku. A more liquid version, using azuki beans boiled with sugar and a pinch of salt, produces a sweet dish called red bean soup. Azuki beans are also commonly eaten sprouted, or boiled in a hot, tea-like drink. Some Asian cultures enjoy red bean paste as a filling or topping for various kinds of waffles, pastries, baked buns or biscuits.

In Japan, rice with azuki beans is traditionally cooked for auspicious occasions. Azuki beans are also used to produce amanatto, and as a popular flavour of ice cream.

On October 20, 2009, Pepsi Japan released an azuki-flavored Pepsi product.

Azuki beans, along with butter and sugar, form the basis of the popular Somali supper dish cambuulo.

In Gujarat, India, they are known as chori.

Health Benefits of Azuki Bean:

1. Heart Health: Adzuki beans are an excellent source of soluble fiber, which helps to keep cholesterol levels in a healthy range. Lower cholesterol is associated with a lower risk of heart disease. They also contain folate, potassium, and magnesium, all of which are essential for a healthy heart.

2. Digestive Health: The fiber in adzuki beans helps to keep the digestive system running smoothly, prevents constipation and may help to prevent colon cancer.

3. Diabetes Prevention: Maintaining healthy blood sugar levels also help to prevent and treat diabetes. Being diagnosed with diabetes means that your body cannot keep blood sugar levels in balance - the fiber and nutrients in beans helps to keep them at normal levels.

4. Weight Loss: The fiber in adzuki beans fills your stomach and keeps you feeling satiated longer. They are also high in protein which helps to keep blood sugar levels low and which, in turn, may help to keep weight off.

5. B Vitamins: Adzuki beans are a good way to get B vitamins, including B6, B2, B1, B3, and folic acid.

6. Liver Detox: Just a quarter cup of adzuki beans contains 100% of the recommended daily intake of molybdenum, a trace mineral that produces the enzyme sulfite oxidase which is crucial for liver detoxification.

7. Trace MineralsIn addition to being a great source of the trace mineral molybdenum, they also contain good amounts of copper, zinc, and manganese.

Nutrition Data for Beans, adzuki, mature seeds, raw (16001)

NutrientNutrient value per 100 gm1 cup
Water13.44 g26.4768 g
Energy329 kcal648.13 kcal
Protein19.87 g39.1439 g
Total lipid (fat)0.53 g1.0441 g
Carbohydrate, by difference62.9 g123.913 g
Fiber, total dietary12.7 g25.019 g
NutrientNutrient value per 100 gm1 cup
Calcium, Ca66 mg130.02 mg
Iron, Fe4.98 mg9.8106 mg
Magnesium, Mg127 mg250.19 mg
Phosphorus, P381 mg750.57 mg
Potassium, K1254 mg2470.38 mg
Sodium, Na5 mg9.85 mg
Zinc, Zn5.04 mg9.9288 mg
NutrientNutrient value per 100 gm1 cup
Vitamin C, total ascorbic acid0 mg0 mg
Thiamin0.455 mg0.89635 mg
Riboflavin0.22 mg0.4334 mg
Niacin2.63 mg5.1811 mg
Vitamin B-60.351 mg0.69147 mg
Folate, DFE622 µg1225.34 µg
Vitamin B-120 µg0 µg
Vitamin A, RAE1 µg1.97 µg
Vitamin A, IU17 IU33.49 IU
Vitamin D (D2 + D3)0 µg0 µg
Vitamin D0 IU0 IU
NutrientNutrient value per 100 gm1 cup
Fatty acids, total saturated0.191 g0.37627 g
Fatty acids, total monounsaturated0.05 g0.0985 g
Fatty acids, total polyunsaturated0.113 g0.22261 g
Cholesterol0 mg0 mg
U.S. Department of Agriculture, Agricultural Research Service. 2013. USDA National Nutrient Database for Standard Reference, Release 26. Nutrient Data Laboratory Home Page
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