Efficacy

1. Adzuki beans have laxative and diuretic effects, and are effective in treating heart disease and kidney disease. 2. Eating an appropriate amount of adzuki beans every day can purify the blood and relieve heart fatigue. 3. It can ventilate and laxative, and can reduce cholesterol. 4. Adzuki beans have obvious inhibitory effects on Staphylococcus aureus, Shigella flexneri and Typhoid bacilli.

Nutritional composition

According to the test results of 1479 adzuki bean germplasm resources, the average protein content is 22.56%, with a range of 20.92% to 24.00%; fat 0.59%; total starch 53.17% , of which amylose 11.50%. Protein has a relatively complete composition of essential amino acids for the human body, but contains less sulfur-containing amino acids, which are the first limiting amino acids. The ratio of protein to carbohydrate in grains is about 1:2 to 2.5, while that of cereals is only 1:6 to 7. The protein content of adzuki beans is also higher than that of livestock products. For example, lean pork contains 16.7% protein, beef is 17.7%, eggs are 14.7%, and milk is 3.3%. Since ancient times, adzuki beans have been used in many countries to treat and prevent diseases.

Medicine

Li Shizhen's "Compendium of Materia Medica" and "Dictionary of Traditional Chinese Medicine" respectively introduce that adzuki bean seeds are sweet, non-toxic, and enter the heart and small intestine meridians. It contains more saponins, which can stimulate the intestines, have laxative and diuretic effects, and is effective in treating heart disease and kidney disease. Eating an appropriate amount of adzuki beans every day can purify the blood and relieve heart fatigue. There is also more fiber and a lot of soluble fiber, which can not only ventilate and relieve constipation, but also reduce cholesterol. Modern medicine has also proven that adzuki beans have significant inhibitory effects on Staphylococcus aureus, Shigella flexneri and Typhoid bacilli. It is also an important export material of our country. Mainly exported to Japan and South Korea. As a traditional agricultural and sideline product in my country, processed adzuki bean products are well-known at home and abroad. It is also an excellent crop for replanting, filling landfills and relieving famine. Adzuki beans can also be grown for silage or as green manure. Bean sprouts can be used as vegetables.

Processing

Red bean is known as the "red pearl" in food. It is not only a good nutritional product to adjust people's lives, but also one of the important raw materials for the food and beverage processing industry. Since ancient times, the Chinese people have enjoyed red bean soup throughout the year, especially in midsummer, which not only quenches thirst, but also clears away heat and relieves summer heat. Use adzuki beans with rice, millet, sorghum, etc. to cook porridge and rice, and use adzuki bean flour with wheat flour, rice flour, millet flour, corn flour, etc. to make multigrain noodles. You can make a variety of foods to adjust your life. It is also a functional food with high protein, low fat and multi-nutrients, and is a traditional eating method of the Chinese people. The sand yield rate of adzuki beans is 75%, and it is mainly used to make bean paste (wet sand, dry sand). Bean paste can be used to make bean paste buns, crystal buns, fried cakes, and assorted adzuki beans and brown seeds. Adzuki bean paste can also be used to make popsicles, sorbets, ice cream, and cold drinks. A variety of Chinese and Western-style seasonal pastries can be made with bean paste, such as adzuki bean paste cakes, bean paste mooncakes, bean paste spring rolls, bean paste soup, and cream adzuki bean paste cakes.

There are two ways to process adzuki beans into bean paste. First, grind the dried adzuki beans into bean powder, sift off the seed coat, and the remainder is finely dried bean paste. The second is the wet processing method. First soak the adzuki beans and boil them in water until soft. Then crush the soft adzuki beans and put them into cold water to separate the seed coat and starch (bean paste). Use sieves with different mesh sizes or other methods to remove the beans. Skin, and finally the obtained bean paste (bean paste) is dried and stored, and can be used to make various foods. Because the red bean seed coat is easily soluble in water, change the water twice, and the resulting bean paste will be light red. Another method is to grind the adzuki beans after they are boiled until soft, and use centrifugation to remove fiber and other substances. The remaining parts are soaked in water and crushed to obtain bean paste (bean paste). Add sugar to make sweets or dry and grind into powder. In Japan, adzuki beans are cooked in sugar water and canned. You can also use the adzuki beans to make popping beans just like popcorn.