First, different sizes and shapes
Big black beans are big and round, similar to ordinary soybeans. After cooking, they become flat and long, and the overall volume increases like the size of broad beans.
The size of small black beans is greater than or equal to mung beans, and the shape is not round, slightly flat and slightly elliptical. After cooking, the volume is similar to that of ordinary dried soybeans, but it is obviously oval.
Second, the nutritional value is different
Black beans have higher protein content and lower carbohydrates.
The protein content of black adzuki bean (small black bean) is lower than that of black bean, while the carbohydrate content of black adzuki bean is higher than that of big black bean.
Third, the taste is different
Black beans taste like soybeans and are hard; It takes a long time to stew before eating. Black adzuki beans (small black beans) are easier to stew, and they are very noodles and taste good, which are liked by the elderly and children.
Extended data
Selection and eating method of black beans
First, the method of eating
Black beans contain antitrypsin, which will affect the decomposition of protein. Only at high temperature will antitrypsin be destroyed. Therefore, black beans must be cooked when eating them.
Moreover, black beans are not easy to digest. After cooking, the crude fibers in the cell wall of black beans that are not easy to digest will be softened, so that protein can fully contact with digestive enzymes, which is beneficial to digestion. Black beans contain saponin, which is easy to stimulate the gastrointestinal tract. After being cooked at high temperature, saponin will be destroyed, thus protecting the gastrointestinal tract.
Second, the selection
The umbilical color of normal black beans is white, and the unstained black beans are white after peeling, while the treated black beans will change color inside. In addition, black beans can also be put into white vinegar. If the white vinegar is red, it is a true black bean, because the skin of black beans contains blue and white pigment, which will react with vinegar and turn red.