Ingredient:Adzuki beans: Difference between revisions
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Created page with "thumb|right|300px|Cooked adzuki beans Adzuki beans are small, deep red beans extensively cultivated across East Asia. While they can be used in savory applications, they are most famous for their starring role in Asian desserts. == Nutritional Information == ''Values based on a standard 100g (3.5 oz) serving of boiled adzuki beans.'' {| class="wikitable" ! Nutrient !! Amount |- | '''Calories''' || 128 kcal |- | '''Protein''' || 7.5 g |- | '..." |
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[[File: | [[File:Adzuki_beans_raw.jpg|thumb|right|300px|Raw adzuki beans]] | ||
Adzuki beans are small, deep red beans extensively cultivated across East Asia. While they can be used in savory applications, they are most famous for their starring role in Asian desserts. | Adzuki beans are small, deep red beans extensively cultivated across East Asia. While they can be used in savory applications, they are most famous for their starring role in Asian desserts. | ||
Latest revision as of 02:58, 16 October 2026
Adzuki beans are small, deep red beans extensively cultivated across East Asia. While they can be used in savory applications, they are most famous for their starring role in Asian desserts.
Nutritional Information
Values based on a standard 100g (3.5 oz) serving of boiled adzuki beans.
| Nutrient | Amount |
|---|---|
| Calories | 128 kcal |
| Protein | 7.5 g |
| Total Fat | 0.1 g |
| Saturated Fat | 0.0 g |
| Carbohydrates | 25.0 g |
| Sodium | 1 mg |
Culinary Uses
- Boiled with sugar and mashed to create sweet red bean paste (anko). - Used as a filling for mochi, steamed buns, and pastries. - Frequently cooked alongside rice in savory dishes for festivals and celebrations.
