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Adzuki beans are easy to digest, and although they have a distinctive flavor, they taste less “beany” than many other beans. The preferred cooking method is to soak them in cold water for two to three hours and then simmer them on top of the stove for about an hour and a half. They also cook well in a crockpot or pressure cooker. In Japanese cooking, they are used in desserts in the form of a sweetened paste called an, koshi-an, or tsubushi-an. When adzukis are prepared with rice, the rice takes on a beautiful reddish-purple tint from the beans.
Adzuki beans belong to the Phaseolus species and are generally categorized in the “red bean” family, although they are less common in the United States than other red beans such as the kidney bean and the small red bean.
Adzuki beans, 1 cup (230g) (cooked, boiled)
Calories: 294
Protein: 17.3g
Carbohydrate: 57g
Total Fat: 0.23g
Fiber: 16.8g
*Excellent source of: Iron (4.6mg), Magnesium (119.6mg), Potassium (1,223mg), Zinc (4.0mg), and Folate (278mcg)
*Foods that are an “excellent source” of a particular nutrient provide 20% or more of the Recommended Daily Value. Foods that are a “good source” of a particular nutrient provide between 10 and 20% of the Recommended Daily Value.
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires February 2010.
