Red beans and adzuki beans are both legumes, but they are not the same thing. They are different in appearance and taste, and there are also some differences in efficacy. So, how to distinguish adzuki beans and adzuki beans? I will introduce it below.

Are red beans and adzuki beans the same thing?

No.

Adzuki beans and red beans are both legumes and can be distinguished according to color, shape and taste. In addition, adzuki beans and red beans have different effects on the human body. Adzuki beans are better at improving the problem of excess moisture caused by weak spleen and stomach, while red beans are better at replenishing blood and reducing swelling.

Distinguishing red beans and adzuki beans seems to have been a difficult problem since ancient times. "Compendium of Materia Medica" says: "The red and black grass used in modern times is actually red adzuki bean, which is very wrong. The small, red and dark-colored beans are the best for medicinal purposes, and the slightly larger, bright red or light red beans are only good for medicinal purposes. It is suitable for food, but it does not cure diseases.”

The “authentic” adzuki beans (red beans) emphasized by Li Shizhen are purple-red, firm, small and long-grained. There are two types, cultivated and wild, mainly distributed in Guangdong, Guangdong and Guangdong. Jiangxi and Shanghai suburbs and other places, while adzuki beans (red beans) are cultivated in all parts of the country. Because the yield of the former is extremely low, the two beans are now commonly used together.

How to distinguish adzuki beans and red beans

1. Different colors

Compared with red beans, the color of adzuki beans is slightly darker, usually dark red. Some adzuki beans have some stripes on their skin. The color of red beans is brighter, usually a beautiful red, and the pattern of adzuki beans does not appear on the surface.

2. Different shapes

The shapes of adzuki beans and red beans are very similar, but if you look closely, you can find that compared to red beans, adzuki beans are slightly flatter and have an elongated shape. Red beans are very plump, oval in shape, and slightly shorter than adzuki beans.

3. Different tastes

If you cook adzuki beans and red beans for the same time, you will find that the taste of adzuki beans is harder, and the cooked soup is particularly clear and has clear particles. That kind of thing. It is also difficult to cook and has a fishy smell like beans.

After boiling the red beans for a short period of time, the taste will be very glutinous, and there will be some starch content of the beans in the soup, and it will also emit a relatively obvious fragrance.

What are the taboos about eating red beans?

When it comes to eating red beans, many "popular science" articles often list a large number of taboos. In fact, quite a few taboos are not credible. For example, some articles say that red beans contain a large amount of purine and should not be eaten by gout patients.

In fact, the purine content of red beans is moderate, lower than mung beans, soybeans and black beans. Moreover, although dry beans contain more purine, the purine is diluted after being made into food, so the purine content in red bean products is roughly the same as that of some vegetables and fruits.

However, although red beans have many nutrients, you still need to pay attention to eating them in moderation. Especially for people with poor gastrointestinal problems, because red beans are rich in fiber and difficult to digest. People with poor gastrointestinal problems are prone to flatulence and gastrointestinal discomfort after eating them, so they must pay special attention to controlling their intake.