Adzuki bean, alias: adzuki bean, red rice bean, rice bean, protein bean, red mountain 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.

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. Extended information

Adzuki beans mainly contain nutrients such as protein and sugar. The seeds are edible and can be used to make porridge and bean paste. Dried beans contain 21-23% protein, 0.3% fat, and 65% carbohydrate.

Nutritional content: Each 100g of adzuki beans contains 21.7g of protein, 0.8g of fat, 60.7g of carbohydrates, 4.9g of crude fiber, 76mg of calcium, 386mg of phosphorus, 45mg of iron, 0.43mg of thiamine, and nuclear Flavin 0.16mg, niacin 2.1mg.

Lysine: The amino acid contains a high content of lysine.

Others: Adzuki beans contain three crystalline saponins.

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