Red adzuki beans are short cylindrical, with both ends truncated or blunt, 4 to 6 mm in diameter, and the hilum is not protruding; while red adzuki beans are long cylindrical and slightly flat, 5 to 8 mm long. It is 3 to 5 mm in diameter, with a linear protruding hilum on one side and an inconspicuous ridge on the other side. The surface of red adzuki beans is dark brown-red and shiny; while the surface of adzuki beans is purple-red, matte or slightly shiny.

Adzuki bean (picture)

What is the difference between adzuki bean and red adzuki bean?

①Different functions

Adzuki bean is more medicinal and used in traditional Chinese medicine The red beans are of high value, and are more commonly used by civilians. They are very common for cooking porridge and making stuffing.

②Different colors

Adzuki beans are dark red, purple-red, and rectangular in shape. Adzuki beans are bright red, bright in color, and round in shape.

③Different effects

Adzuki bean can remove dampness, strengthen the spleen, remove dampness, diuresis and reduce swelling. Adzuki bean also has the effect of removing dampness, but the effect is not as strong as that of adzuki bean.

What red adzuki beans look like (picture)

④Different methods are suitable

When choosing beans, there is no need to deliberately choose which beans to eat. Adzuki beans and adzuki beans are both very nutritious and comprehensive, and each has its own merits.

Of course, if you are buying for a purpose, you still need to make a clear distinction. If you are making porridge with barley, it is recommended to buy adzuki beans. If you are making pastries or bean paste fillings, it is recommended to buy red adzuki beans.

⑤Different tastes

Although red beans and adzuki beans not only look different, but in terms of taste, the difference between the two is quite big. Learn not to buy the wrong ones again.

Red beans have a stronger aroma than adzuki beans, and red beans are softer and waxier after being cooked. Therefore, in daily life, some people like to use red bean paste to make bean paste buns.

However, the adzuki beans are different. No matter how long they are cooked, they are still as hard as pebbles and always feel scratchy. So relatively speaking, the taste of adzuki beans is worse.

Northeast red beans (picture)

Introduction to adzuki beans

Adzuki beans are also called adzuki beans and red beans. There are some contradictions here and can easily mislead novices. Some supermarket labels , easily confused together.

The appearance of adzuki beans is oval, somewhat rectangular, for red adzuki beans. Its color is a little dark and not that bright. When we buy adzuki beans, we only need to remember the dark red rectangular beans.

Adzuki bean has many nutrients. It is not just as simple as cooking porridge. Its biggest function is to remove dampness. Mix adzuki bean and barley together and make porridge.

For people who suffer from severe humidity in summer, it has the effect of dehumidification and diuresis. The shell of adzuki beans is hard and has high protein content. It is the most delicious way to cook porridge. It is low-fat and highly nutritious. Grains.

Although adzuki beans are red, their surface is dark red, not shiny, and not so bright.

Red adzuki beans (picture)

Introduction to red adzuki beans

The color of red adzuki beans is bright red, and they are bright and shiny, making them easy to distinguish. Red adzuki beans are round in shape. After being cooked, the red adzuki beans taste pink and tender, and are very glutinous in the mouth.

It is also the main material of red bean paste. The texture of the paste is very delicate. In the lives of ordinary people, red bean appears more frequently. It can be used to make porridge, make snacks, make fried cakes, and hot drinks. To red beans.

Every 100 grams of adzuki beans contains 4.8 grams of dietary fiber. It can also promote digestion and accelerate gastrointestinal motility. It has certain benefits for people with defecation disorders.

In daily life, red beans are maroon red. They are boiled first and then steamed. They can be processed into bean paste filling and sold in batches. They have the effects of nourishing blood, strengthening the spleen and stomach.