Adzuki bean, alias: adzuki bean, red rice bean, rice bean, protein bean, adzuki bean, Latin name: Vigna umbellata (Thunb.) Ohwi et Ohashi is an annual herb of the Leguminosae family and the cowpea genus. The stem is slender, up to 1 meter or more in length, covered with yellow villous hair when young and hairless when old. [1] The shape is similar to red beans but slightly elongated. An annual herb, adzuki bean is mainly used in traditional Chinese medicine and is often mixed with red beans. It has diuretic, swelling, detoxification and pus removal effects. Commonly cultivated throughout the country. Adzuki beans can be eaten whole, or used for cooking rice, porridge, and adzuki bean soup. It is often used to make bean paste as a filling, which is delicious.

Annual herb. The stem is slender, up to 1 meter or more in length, covered with yellow villous hair when young and hairless when old. Pinnately compound leaves with 3 leaflets; stipules are shield-shaped, lanceolate or ovate-lanceolate, 10-15 mm long, both ends acuminate; stipules are subulate, leaflets are papery, ovate or elliptical. Needle-shaped, 10-13 cm long, (2-)5-7.5 cm wide, acute apex, wide wedge-shaped or blunt base, entire or slightly 3-lobed, thinly hairy along both surface veins, with 3 basal veins strip. The racemes are axillary, short, with 2-3 flowers; the bracts are lanceolate; the pedicel is short, with glands at its insertion; the flowers are yellow, about 1.8 cm long and 1.2 cm wide; the right side of the keel has a long horn. appendages. The pods are linear and cylindrical, pendulous, 6-10 cm long, about 5 mm wide, hairless, with 6-10 seeds, oblong, usually dark red, sometimes brown, black or straw yellow, 3-3.5 mm in diameter. , the hilum is sunken. The flowering period is from May to August. [1]