Adzuki beans properties and cooking suggestions

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Adzuki beans (or Azuki/Aduki) are legumes of Asian origin, belonging, in particularly to countries like Japan, where the consumption of these beans is as important as that of soybeans. In Western countries adzuki beans are not very well known, but are very well known by those who follow alternative diets, such as vegetarian and vegan diets. In fact, these legumes are predominantly found in stores dedicated to food biology and macrobiotics.

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These natural ingredients are small red beans which in Asia are defined as ‘small beans‘ as opposed to soy beans which translates as ‘big beans‘. Their fairly sweet flavor is reminiscent of chestnuts and sweet potatoes, and have a very interesting nutritional properties.

azuki beans properties

Adzuki beans have very interesting nutritional properties

As applies to all legumes, the presence of vegetable protein is high, the mineral salts that they contain are potassium, magnesium, manganese, iron, copper, zinc, few are fats and also sugars, for this reason they are good for diabetics, and also if you have high levels of cholesterol.

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Adzuki beans properties also include a high fiber content, which makes them highly recommended to those who have a lazy bowel: moreover, these beans are effective in promoting diuresis.

Cooking suggestions:
Before cooking the adzuki beans you must leave them to soak in cold water, for at least 4 hours, like all legumes, then you can eat them after boiling and seasoning. Eat them on their own with seasoning and olive oil, or as an accompaniment to meat or add them to a soup.

The Japanese have a much less conventional use of these beans. You may find them in the preparation of popular desserts, such as Amnitsu, a dessert consisting of azuki bean paste (or red bean paste), mixed with cubes of agar jelly, fruit and syrup!

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