Product Introduction
Adzuki beans are a round legume with a red, smooth outer shell. They have a tender texture with a slight chew.
Adzuki beans are rich in protein, carbohydrates, fiber, as well as multiple vitamins and minerals. They have a sweet taste and neutral properties, mainly associated with the spleen and stomach meridians.
Adzuki beans are widely used in the food industry, particularly in desserts like red bean cakes and red bean soup. They are also suitable for making soy milk and tofu. In traditional Chinese medicine, adzuki beans are used to promote water excretion, reduce swelling, clear heat, and detoxify.
Main Active Ingredients
Adzuki beans are high in protein, carbohydrates, fiber, as well as various vitamins and minerals. They are a quality source of plant protein, with a relatively high protein content. Fiber aids digestion and helps regulate blood sugar and cholesterol levels.
Additionally, adzuki beans contain a range of vitamins, such as B vitamins (like B1, B2, B6) and vitamin E, along with minerals like potassium, magnesium, iron, and zinc.
Product Applications and Usage
Food Industry
In the food industry, adzuki beans are widely used in desserts, including red bean cakes and red bean soup. They are also suitable for making soy milk and tofu.
Traditional Chinese Medicine
In traditional Chinese medicine, adzuki beans are used for their diuretic and anti-swelling properties, as well as to clear heat and detoxify. Usage may vary depending on specific symptoms and individual needs; generally, adzuki beans can be cooked in soups or eaten in moderation to support health. For therapeutic use, it’s best to consult a healthcare professional.
Plant Source, Distribution, and Growing Environment
Adzuki beans are a leguminous plant in the bean family, cultivated worldwide. In China, adzuki beans are mainly grown in northeastern regions, North China, and the Yangtze River basin, such as Heilongjiang, Jilin, Hebei, and Jiangsu.
Adzuki beans thrive in warm, humid environments, with an ideal growing temperature of 15–25°C, and the most favorable temperature range being 20–25°C. They require ample sunlight and grow best in full sun.
Harvesting, Processing, and Storage
The harvesting, processing, and storage of adzuki beans are essential for maintaining their quality and nutritional value.
Harvest Time:
Adzuki beans are typically harvested in the fall, once the pods are dry, and the seeds have hardened and turned red.
Processing:
After harvesting, adzuki beans need to be cleaned to remove impurities and weeds, then sun-dried or oven-dried to achieve optimal moisture levels.
Storage:
Store adzuki beans in a cool, dry, and ventilated place, away from moisture and direct sunlight. For extended storage, a sealed container is recommended to maintain quality and prolong shelf life.
