When many people buy red beans, they always buy red beans. In fact, there are differences between red beans and red beans. Let me introduce the differences between red beans and red beans. Welcome to read.

shape characteristics of adzuki bean and red bean

adzuki bean is also called red bean, in addition to other aliases such as adzuki bean, adzuki bean and rice bean. In the local market, adzuki beans and red beans are two kinds of dried beans with similar colors but different looks. The adzuki bean is slender, and its particles are smaller than those of red beans. Red beans are cylindrical with a dark brown-red surface.

Red beans, also known as acacia beans, are relatively large in size and are most commonly used to make delicious red bean paste syrup. The small size of adzuki bean is most suitable for making soup or porridge. It has the function of diuresis to eliminate edema and is very suitable for pregnant women.

the efficacy of adzuki bean and red bean

adzuki bean, which is mild, sweet and sour, is a kind of nutritious dried bean. Every 1g of adzuki bean contains 2.7g of protein, .5g of fat, 58g of carbohydrate, 4.6g of crude fiber, 67mg of calcium, 5.2mg of iron, and nutrients such as phosphorus, vitamins B1, B2, nicotinic acid and saponin. Because adzuki bean contains sapogenin, it has the functions of relaxing bowels, diuresis and detumescence, so eating adzuki bean often can clear blood and eliminate visceral fatigue, which is especially beneficial to patients with heart disease and kidney disease. This bean also has the saying of "eating thin people for a long time", which has certain weight loss effect on senile obesity.

Red beans are sweet and sour, so they can nourish yin and blood. It has the effects of dispelling wind and clearing away heat, eliminating dampness and relieving itching, moistening skin and caring skin.

How to eat adzuki beans and red beans

adzuki beans are suitable for porridge, stuffing and snacks. Cooking porridge with red beans and japonica rice not only helps to reduce swelling, but also strengthens the spleen and stomach. The red bean and winter melon syrup is a healthy sweet soup for children, which has the effect of expelling summer heat and strengthening the spleen. Red beans are hard and difficult to cook. If you want to cook with japonica rice, you should cook red beans first before adding japonica rice. In addition, adzuki bean is suitable for seasoning with proper amount of sugar, but it is not suitable for salt, otherwise it is not conducive to the discharge of water.

the small pods of red beans are edible. Red beans have a unique taste, which can be cooked like mung beans, or germinated or roasted as a snack with coffee. Red beans soaked in cold water need to be boiled for 2 minutes, and those that have not been soaked need to be boiled for 25 minutes; Red beans can be eaten after drying, and porridge is often made with rice; In Asia, red beans can be made into dough, which tastes sweet and can replace tomato dough. After being ground into flour, red beans can be made into various cakes.

Chinese medicine doctors say that adzuki bean and adzuki bean are the same despite their different species and genera, belonging to leguminous plants, and their properties and nutritional components are similar, but the effect of adzuki bean is stronger. Therefore, Chinese medicine uses red beans, while red beans are only for general consumption.

What's the difference between adzuki bean and adzuki bean

1. In essence, adzuki bean is also called adzuki bean and adzuki bean. It belongs to an annual herb. The flowers are yellow or light gray. The pods are hairless, and the seeds are oval or oblong, usually red. Originated in Asia; China is widely cultivated. Seeds are rich in starch, protein and B vitamins, which can be used as food and non-staple food, and can be used for medicine. Red beans, also known as sea beans, belong to leguminous plants, also known as red beans and adzuki beans. Red beans like light, warm, sweet and non-toxic. Red beans are rich in nutrients, such as protein, carbohydrates, fat, dietary fiber, various vitamins, carotene, inorganic salts and so on. Eating red beans has a nourishing effect on human body.

2. From the appearance: Generally speaking, they are different in shape. Red beans are round, while red beans are slender and slightly flat.

3. In terms of use, red beans are relatively large, and the most commonly used one is to make delicious red bean paste syrup. The small size of adzuki bean is most suitable for making soup or porridge. It has the function of diuresis to eliminate edema and is very suitable for pregnant women.

4. From the taste point of view, adzuki bean is hard and difficult to boil, and it is suitable for seasoning with appropriate amount of sugar, but it is not suitable to put salt, otherwise it is not conducive to the discharge of water. Red beans are softer, easy to produce sand and have a dense taste. From the perspective of pure taste, red beans are indeed more suitable for eating. It can be seen that the difference between adzuki bean and red bean is still very big.