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Description
Botanical Name:
Paseolus angularis
Other Names:
adsuki, aduki, asuki, adzuki, chi dou (Mandarin), feijao, field
pea, hong xiao dou (Mandarin), red oriental, Tiensin red
Description:
Dry azuki beans are small dark red, oval beans approximately 5
mm in diameter. They have a distinctive white ridge along one
side. azuki beans are popular across Asia, particularly in Japan,
and are used to make red sweet bean paste.
History: The
azuki bean has been grown and used for many centuries in the Orient.
It was introduced to Japan from China about 1000 years ago.
Uses: Its
principal use throughout the Far East is as a confectionery item.
It is cooked and combined with varying proportions of sugar, water,
starch, plant gums, and other ingredients, and consumed as such
or in combination with other foods. The single largest use of
these so-called "ann" products is as fillings for bread
(annpan), steamed breads or dumplings and sweet cakes. At least
50 other beans and legumes are also used to make these pastes,
but the azuki bean is the most prized, in large part due to its
desirable red color, but also due to a delicate flavor and to
the characteristic grainy texture of the pastes made from it.
Basic Cooking
Instructions: Soak 1/2 cup of beans overnight in ample
water. Drain and simmer in 2 cups of water for 40 minutes to an
hour. Alternatively, pressure cook the soaked beans in 2 cups
of water for 5-9 minutes at high pressure. If you don't have time
to soak the beans, pressure cook for 15-20 minutes.
Harvest:
Azuki beans are typically harvested in the middle of September
(in Minnesota/ Michigan).
Growing Regions:
USA
(Michigan, Minnesota)
Australia
Azuki beans
are also grown in south China, Korea, New Zealand, India, Taiwan,
Thailand and the Philippines.
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Nutrition
Information
|
| Source:
|
USDA
Nutrient Databases |
Analysis:
| Nutrient
(per 100 g) |
Units
|
Quantity
(Raw)
|
Quantity
(Cooked)
|
| Calories
|
kcal
|
329.0
|
128.0
|
| Carbohydrates
|
g
|
62.9
|
24.8
|
| %
of Calories from Carbohydrates |
%
|
70
|
70
|
| Protein
|
g
|
19.9
|
7.5
|
| %
of Calories from Protein |
%
|
27
|
27
|
| Fat
|
g
|
0.5
|
0.1
|
| %
of Calories from Fat |
%
|
3
|
3
|
| Dietary
Fiber |
g
|
12.7
|
|
| Folate
|
mcg
|
621.9
|
121.1
|
| Calcium
|
mg
|
66.0
|
28.0
|
| Iron
|
mg
|
5.0
|
2.0
|
| Sodium
|
mg
|
5.0
|
8.0
|
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Bean Grades:
|
|
Grade
#1
|
Grade
#2
|
Grade
#3
|
|
|
%
|
%
|
%
|
| Total
defects: |
1.0
|
2.0
|
3.0
|
| Contrasting
classes: |
0.5
|
1.0
|
2.0
|
| Foreign
material: |
|
|
|
|
Total: |
0.2
|
0.2
|
0.3
|
|
Stones: |
0.1
|
0.1
|
0.2
|
| Other
classes that blend: |
1.0
|
2.0
|
5.0
|
| Average
color of crop year: |
Good
|
Fair
|
Fair
|
Standard Packing:
| Bags
(Paper) of 30 kg (66.14 lb) each |
| Bags
(Poly) of 100 lb (45.36 kg) each |
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