Also known as azuki, aduki, red, or red mung bean, Adzuki is widely cultivated throughout East Asia. Also, they are commonly red but can also grow white, black, gray and mottled.
Nutritional information
Cooked adzuki beans are 66% water, 25% carbohydrates, including 7% dietary fiber, 8% protein, and also contain negligible fat.
Direct uses and industrial applications
In the East Asian cooking, adzuki beans are commonly used in sweet dishes, boiled with sugar and crushed into a paste called anko. It is used in many Chinese dishes such as tangyuan, zongzi, mooncakes, baozi and red bean ice. In Japan it is used as a filling for sweets such as anpan, dorayaki, mochi and daifuku, among others.
Adzuki beans are also eaten sprouted or boiled in a hot, tea-like drink.
Aucun avis trouvé
