Description
Characteristics and Use
The adzuki bean, also known as the red chouri or small red beans, is a small russet-colored bush bean with a white ridge that runs along its side.
Adzuki beans, pronounced “azuki,” are used in Asian cuisine and have a strong, sweet and nutty flavor. They are used in salads but, unlike other beans, even serve as a topping on shaved ice cream. Adzuki beans are often prepared with ingredients, such as coconut milk, and are usually cooked to a red soft consistency. When cooked with rice their color tints the rice pink. This dish is a classic dish prepared for the Japanese, Red-cooked Festival Rice.
Basic Nutritional Values
A 100 g serving of cooked adzuki beans offers 128 calories, 0 g of fat, 7.5 g of protein, 25 g of carbohydrates, 7.3 g of dietary fiber, 8 mg of sodium and 0 mg of cholesterol. About 78 percent of the calories come from carbohydrates. Adzuki beans are a nutrient-dense food, providing a hefty amount of nutrients compared to their caloric content. They are a good food source of folate, potassium, phosphorus, magnesium, iron, manganese and zinc.
Healthy Heart Benefits
Consuming adzuki beans may offer cardiovascular benefits. Adzuki beans, like most starchy beans, are rich in a type of fiber known as soluble fiber. Soluble fiber helps lower blood cholesterol levels. In addition, adzuki beans are rich in folate, magnesium and potassium, which play a role in supporting heart health. Folate helps reduce homocysteine levels in the bloodstream. Elevated levels of this amino acid in the bloodstream may damage the lining of your arteries and increase the risk of blockages in blood vessels. Magnesium and potassium help lower blood pressure, aid in muscle relaxation and improve blood flow.
How to find and enjoy
While adzuki beans may not be available in all supermarkets, you can find them in Asian markets and markets that contain a large health-food or ethnic section, such as Whole Foods Market.
To import it from China origin, we are the best choice for you.
Cooking time: 45-60 minutes
Liquid per cup of legume: 4 cups
How to cook adzuki beans: Soak 1-2 hours. Drain water and replace with fresh, cold water for cooking. Place on stove and bring to a boil in a pot with a lid. Once boiling, reduce to a simmer, tilting the lid slightly to allow steam to escape, and leave to cook for up to an hour, or until tender.
Fill it with coconut milk and taste will be better under cold condition.
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