Differences in size and shape, taste and nutrition, health care functions, etc.

1. Size and shape: Black adzuki beans are larger in volume than mung beans, and their shape is not perfectly round, but slightly flat and slightly oval. Black beans are large and round, similar in shape to ordinary soybeans. After being cooked, the overall volume of black beans increases to the size of broad beans, while the volume of cooked black adzuki beans is about the same as that of ordinary dry soybeans, with an oval shape.

2. Taste and nutrition: Black adzuki beans are easier to stew and taste good. Both the elderly and children like it. In contrast, black beans have a texture similar to soybeans, are harder, and need to be stewed for a longer period of time before they can be eaten. In terms of nutritional value, black beans have higher protein content and lower carbohydrates; while black adzuki beans have relatively lower protein content and higher carbohydrate content than black beans.

3. Health care functions: From the perspective of traditional Chinese medicine, black adzuki beans have the functions of reducing swelling and reducing qi, moistening the lungs and drying heat, activating blood and diuresis, dispelling wind and paralysis, nourishing blood and calming the nerves, improving eyesight and spleen, nourishing kidneys and yin, and detoxifying. and many other health functions. Black beans also have many health care effects, such as anti-aging, medicine and food, etc.