ADZUKI BEANS organic
Adzuki (also known as aduki, azuki) beans are among the most popular types of beans in Japan and China. They have a sweet taste and unique aroma. Japan is considered the birthplace of this legume. These beans are small and reach a diameter of no more than 5 mm. Their beans are angular and there is a white strip in the centre of the grains, which is, in fact, a sprout.
Adzuki is a lifesaver for vegetarians and those who observe the fast! It contains a large amount of protein, more than any other type of legumes, as well as vitamins and minerals. In terms of vitamin B9 content adzuki is a world champion.
Among benefits of adzuki beans are:
- Body cleansing, removing toxins and excess fluid
- Improving blood circulation, beneficial effects on the heart and intestines;
- Blood sugar stabilizing
- With regular use of adzuki (at least two to three weeks), dark circles under the eyes disappear.
- Since adzuki beans contain a lot of magnesium and zinc, it is recommended to use it to normalize the functioning of the heart.
COUNTRY OF ORIGIN: Japan
INGREDIENTS: 100% Adzuki beans
ALLERGENS: No known allergens.
Packed on premises that handles nuts (including peanuts), sesame, products containing dairy, soya and products containing gluten.
STORAGE: Cool, dry place away from direct sunlight
Energy (kcal) 329
Protein (g) 19.9
Fat (g) 0.5
incl. saturates (g) 0.2
Carbs (g) 50.2
incl. sugars (g) 2.4
Fibre (g) 7.3
Salt (g) 0.05
HOW TO ENJOY
Adzuki beans are very popular in oriental cuisine. Beans are used for bean paste, first courses, and filling desserts and baked goods. For example, adzuki bean cream soup is very popular. Also, these legumes grains can be used to make stews, side dishes and vegetable dishes.
The sprouted beans are used to prepare salads and snacks.
One of the most famous sweet dishes using adzuki is rice balls stuffed with bean paste, which are made in Japan and China.
Azuki doesn't need to be soaked and only cooks for 40 minutes, which gives it an edge over other legumes. Also, these red beans can be sprouted and added as a vitamin component to salads.
For red bean paste, cover red small beans with water for several hours to swell, put on fire. When the water boils, replace the water and cook until tender. Pour the water into an extra container. Add brown sugar to the boiled beans to taste, mix and crush thoroughly, add a little water from the beans, bringing to the desired consistency.