Legume

Adzuki Bean

Adzuki (azuki) is a small red bean central to East Asian sweets and also used in savoury rice dishes. When cooked and sweetened it becomes anko paste for mochi, dorayaki, and mooncakes; unsweetened it is nutty and slightly sweet. Whole dried beans, sweet pastes, and flours are the main forms. Compared with common beans it cooks relatively quickly after soaking.

Also known as: Azuki, Hong dou, Pat

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Cuts & parts

Flour

Paste

Whole

Breeds & varieties

A sample of named types with their own origin and culinary profiles.

View all

Erimo

Red Adzuki

Dainagon

Black Adzuki

White Adzuki

Vigna angularis

Green Adzuki

Characteristics

Preparations

BoiledCannedChilledDriedFermentedFlourFreshFriedFrozenGroundHulledMashedPickledPowderPureedRoastedSaltedSoakedSplitSproutedSteamedWhole

Provenance

BiodynamicDry FarmedFair TradeHeirloomLocally GrownNon-GMOOrganicRegenerativeSeasonalSingle Origin

Sources

Indoor FarmedOutdoor FarmedWild

Traits

Chestnut-likeCreamyDelicateEarthyMildNuttySoftSweet

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 122

Amount per 100 g

Total Fat 0.85 g
Saturated Fat 0.2 g
Trans Fat 0 g
Monounsaturated Fat 0.22 g
Polyunsaturated Fat 0.29 g
Cholesterol 0 mg
Sodium 10.2 mg
Salt 0.02 g
Total Carbohydrate 20.8 g
Dietary Fibre 5.97 g
Total Sugars 2.13 g
Complex / starch 12.3 g
Protein 9.45 g
Water 60.2 g

Detailed nutrients

Energy 122 kcal
Water 60.2 g
Carbohydrates 20.8 g
- Sugars 2.13 g
  - Monosaccharides 1.5 g
  - Disaccharides 0.64 g
- Starch 12.3 g
  - Amylose 3.08 g
  - Amylopectin 9.23 g
  - Digestible Starch 10.5 g
  - Resistant Starch 1.23 g
- Fibre 5.97 g
  - Soluble Fibre 2.09 g
  - Insoluble Fibre 3.88 g
Protein 9.45 g
- Plant Protein 8.98 g
Fat 0.85 g
- Saturated Fat 0.2 g
- Monounsaturated Fat 0.22 g
- Polyunsaturated Fat 0.29 g
  - Omega-3 0.03 g
  - Omega-6 0.15 g
Vitamins 157 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.26 mg
- Vitamin B2 — Riboflavin 0.1 mg
- Vitamin B3 — Niacin 1.55 mg
- Vitamin B5 — Pantothenic Acid 0.51 mg
- Vitamin B6 0.2 mg
- Vitamin B7 — Biotin 5 µg
- Vitamin B9 — Folate 119 µg
- Vitamin C 2 mg
- Vitamin E 0.49 mg
- Vitamin K 7.7 µg
Minerals 269 mg
- Major Minerals 260 mg
  - Calcium 45 mg
  - Sodium 10.2 mg
  - Potassium 205 mg
- Trace Minerals 8.9 mg
  - Iron 3.5 mg
  - Zinc 0.4 mg
  - Iodine 5 µg
Salt 0.02 g
- Sodium Chloride 0.02 g

Vitamins

vitamin-c: 2 · vitamin-a: 20 · vitamin-b1-thiamine: 0.26 · vitamin-b2-riboflavin: 0.1 · vitamin-b3-niacin: 1.55 · vitamin-b5-pantothenic-acid: 0.51 · vitamin-b6: 0.2 · vitamin-b7-biotin: 5 · vitamin-b9-folate: 119 · vitamin-e: 0.49 · vitamin-k: 7.7 ·

Minerals

Sodium: 10.2 · Potassium: 205 · Calcium: 45 · Iron: 3.5 · Zinc: 0.4 · Iodine: 5 ·

Cooked legumes deliver plant protein, resistant starch, and fibre with little fat.

In the kitchen

Culinary partners and combinations that usually underperform with Adzuki Bean.

Pairs well with

Classic and complementary matches

Coconut
Honey
RiceJapanese sweets
Salt
Sesame Seed
SugarAnko paste

Usually avoid with

Often clash in flavour or tradition

History

3000 BCECN

Adzuki beans were domesticated in East Asia as food and ceremonial pulse crops.

700JP

Japanese confectionery traditions elevated sweet red-bean paste as a cultural staple.

1600JP

Anko and sekihan (red bean rice) fixed adzuki in everyday and festive Japanese cookery.

1900

Dried adzuki and canned sweet pastes entered global Asian grocery trade.