Legume

Whole

Whole adzuki beans are the intact dried (or freshly cooked) seeds—small, oval, and usually deep red with a pale hilum scar. Dried beans need a soak or a longer simmer; they hold shape better than many common beans and turn creamy inside while the skin stays faintly firm. Use whole for sekihan (celebratory red rice), sweet soups, salads, and side dishes. Unsweetened cooked beans are mildly sweet and chestnut-like; sweetened they become the base for paste. Sort for stones, rinse, and discard any that stay hard after cooking.

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Quantity

Unit

Kg Liters Whole

Note

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Cooked Whole

Dried Whole

Characteristics

Preparations

BoiledCannedDriedSoakedSteamed

Traits

Creamy InteriorHolds ShapeIntact SeedMildly SweetNuttySmall Red BeanThin Skin

Nutrition

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

Nutrition Facts

Per 100 g edible portion

Calories 126

Amount per 100 g

Total Fat 0.79 g
Saturated Fat 0.21 g
Trans Fat 0 g
Monounsaturated Fat 0.21 g
Polyunsaturated Fat 0.29 g
Cholesterol 0 mg
Sodium 9.97 mg
Salt 0.02 g
Total Carbohydrate 20.5 g
Dietary Fibre 6 g
Total Sugars 1.89 g
Complex / starch 11.3 g
Protein 9.35 g
Water 68.4 g

Detailed nutrients

Energy 126 kcal
Water 68.4 g
Carbohydrates 20.5 g
- Sugars 1.89 g
- Starch 11.3 g
- Fibre 6 g
Protein 9.35 g
Fat 0.79 g
- Saturated Fat 0.21 g
- Monounsaturated Fat 0.21 g
- Polyunsaturated Fat 0.29 g
  - Omega-3 0.03 g
Vitamins 150 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.26 mg
- Vitamin B2 — Riboflavin 0.1 mg
- Vitamin B3 — Niacin 1.52 mg
- Vitamin B5 — Pantothenic Acid 0.5 mg
- Vitamin B6 0.2 mg
- Vitamin B7 — Biotin 4.9 µg
- Vitamin B9 — Folate 117 µg
- Vitamin C 2 mg
- Vitamin E 0.48 mg
- Vitamin K 7.6 µg
Minerals 257 mg
- Major Minerals 256 mg
  - Calcium 33 mg
  - Sodium 9.97 mg
  - Potassium 213 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.02 g

Vitamins

vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.26 · vitamin-b2-riboflavin: 0.1 · vitamin-b3-niacin: 1.52 · vitamin-b5-pantothenic-acid: 0.5 · vitamin-b6: 0.2 · vitamin-b7-biotin: 4.9 · vitamin-b9-folate: 117.2 · vitamin-e: 0.48 · vitamin-k: 7.6 ·

Minerals

Sodium: 9.97 · Potassium: 213 · Calcium: 33 · Iron: 1.5 ·

Whole form averages edible parts as typically consumed.

History

3000 BCECN

Whole dried adzuki were stored as a staple pulse across East Asian households.

700JP

Whole beans coloured festive rice dishes such as sekihan in Japanese ritual cookery.

1900

Packaged dried whole adzuki entered global Asian grocery trade.