Red beans and adzuki beans are also called red beans, adzuki beans and red beans. English name: Red red bean. Adzuki bean is rich in starch, so it is also called "Mi Dou". Adzuki bean contains many nutrients. Every100g adzuki bean contains protein 21.7g, fat 0.8g, carbohydrate 60.7g, calcium 76mg, phosphorus 386mg, iron 4.5mg, thiamine 0.43mg, riboflavin 0./kloc-0.6mg and nicotinic acid 2./kloc-0. Adzuki bean protein has a high lysine content, so it should be mixed with grains to make bean rice or bean porridge, generally made into bean paste or used as a raw material for cakes. Li Shizhen called adzuki bean "Valley of Heart Meridian", whose functions are "promoting fluid production and diuresis, relieving bloating and stopping vomiting", and treating "diarrhea and relieving hangover, dispelling cold and heat, relieving pain and swelling, expelling pus and dispersing blood, and promoting lactation".

Adzuki bean is not only delicious food, but also a panacea for doctors. Shennong's Classic of Materia Medica says, "It is mainly used to treat edema and expel carbuncle, swelling and pus and blood". The theory of medicinal materia medica can "cure heat toxin and disperse evil blood" "Compendium of Materia Medica" records that adzuki bean is "sweet in taste, flat in nature, non-toxic, with edema, abscess and pus, cold and heat, diarrhea, urine, toxic heat, blood stasis, anxiety and spleen and stomach. ..... "Doctors believe that it has special effects on carbuncle swelling through clinical practice. For example, Zhu's prescription said, "This medicine can cure all carbuncle, sore, scab and redness, regardless of good or evil, but it will not heal if it is mixed with water." Modern medicine also found that adzuki bean has obvious inhibitory effect on Staphylococcus aureus, Shigella flexneri and Salmonella typhi.

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