1. The two have the same color, but different shapes. Red beans are relatively round, while adzuki beans are slender and slightly flat. After cooking, the red beans will become soft, but even if the adzuki beans are soaked and then boiled, they will not be cooked and will be harder to eat.

Red beans,

also called red rice beans,

are slightly larger and are commonly used to make bean paste.

have the effect of removing wet effect.

Red bean,

smaller,

red and black,

red as vermilion, black as lacquer,

Poisonous.

There is a drug called Guati San, which uses the toxicity of adzuki beans to induce vomiting.

2. Adzuki bean is a kind of nutritious small dry bean with mild nature, sweet taste and sour taste. In every 100 grams of adzuki beans, it contains 20.7 grams of protein, 0.5 grams of fat, 58 grams of carbohydrates, 4.6 grams of crude fiber, 67 mg of calcium, 5.2 mg of iron, phosphorus, vitamins B1, B2, niacin and saponin. and other nutrients.

Because adzuki beans contain saponins, which have laxative, diuretic and swelling effects, regular consumption of adzuki beans can purify the blood and eliminate visceral fatigue, and is particularly beneficial to patients with heart disease and kidney disease. This bean is also said to "make people thin after eating it for a long time", and it has a certain weight loss effect on senile obesity.

3. Adzuki beans are suitable for making porridge, stuffing, and snacks. Cooking porridge with adzuki beans and japonica rice not only dilutes water and reduces swelling, but also strengthens the spleen and stomach. Adzuki bean and winter melon sugar water is a healthy and sweet soup for children, which has the effect of repelling summer heat and strengthening the spleen.

Adzuki beans have a hard texture and are difficult to boil. If you want to cook them with japonica rice, you should boil the adzuki beans first before adding japonica rice. In addition, adzuki beans are suitable for seasoning with an appropriate amount of sugar, but salt should not be added, otherwise it will be detrimental to the discharge of water.

4. Adzuki bean, in addition to other names such as red bean, red adzuki bean and rice bean, is also called red bean. In the local market, adzuki beans and red beans are two types of dried beans that are similar in color but different in appearance. Adzuki beans are elongated and have smaller particles than red beans; red beans are cylindrical and have a dark brown-red surface.

5. Although adzuki beans and red beans look different, they are the same. They belong to the leguminous family and have similar properties and nutrients. However, adzuki beans are more effective. Therefore, adzuki beans are used in traditional Chinese medicine, while red beans are only used in traditional Chinese medicine. For general consumption.